This simple dish traces its roots back to Milan, a bustling metropolis in the northern region of Italy. While it shares similarities with the famous Austrian Wiener Schnitzel, Chicken Milanese stands out with its own unique Italian flair. The term “Milanese” denotes its origin, referring to the cooking style that hails from Milan.
I had Chicken Cordon Bleu in a restaurant recently and was very impressed with it. The chicken was a free range bird and the ham and cheese were very high quality.
I asked the chef how would I cook this dish and here are the results of my first try. Youtube video at the end.
The history of Chicken Cordon Bleu is a fascinating blend of culinary evolution and cultural exchange, reflecting the ingenuity of chefs across Europe. Here’s a look into how this beloved dish came to be:
Origins in Switzerland
The term “cordon bleu” translates from French to “blue ribbon,” which historically was a symbol of excellence. The concept of cooking meat stuffed with cheese and ham is believed to have originated in Switzerland. The Swiss version involved veal, known as “Veal Cordon Bleu.” Veal cutlets were pounded thin, filled with cheese and ham, then breaded and fried.
French Influence
The technique and name were influenced by the culinary traditions of French chefs. “Cordon Bleu” was an expression used for the highest knighthood order, the Order of the Holy Spirit, whose knights wore a blue ribbon. Over time, the term became associated with culinary excellence, particularly following the establishment of Le Cordon Bleu cooking school in Paris in 1895. This institution is known for its rigorous standards and exceptional cuisine, helping to popularize the term globally.
Adaptation to Chicken
While the original versions used veal, chicken emerged as a popular alternative, especially in North America. The adaptation most likely occurred in the mid-20th century, as chicken was more readily available and affordable. By using chicken breasts instead of veal, chefs created a dish that was easier to prepare, cheaper and so more accessible to a wider audience.
Spread to the United States
Chicken Cordon Bleu gained popularity in the United States during the 1960s and 1970s. It became a staple in American households and restaurants, known for its sophisticated appearance and delicious taste. The dish often featured in cookbooks and culinary magazines, further cementing its status in American cuisine.
Modern Variations
Today, Chicken Cordon Bleu has numerous variations. Some recipes call for different types of cheese, such as Gruyère or mozzarella, while others experiment with different types of ham or even prosciutto. The method of cooking also varies, with some recipes opting for baking instead of frying to make the dish healthier. Use the ingredients you like. Cookery is meant to be enjoyable, not some sort of contest.
Because I’m a butcher, and my wife is a very good cook, invitations to dinner usually come from us rather than the other way round, I think because people we know are intimidated. Sounds big-headed but it’s true.
Cultural Significance
Chicken Cordon Bleu represents a fusion of culinary traditions from Switzerland and France, adapted and popularized in the United States. It showcases the versatility of classic cooking techniques and the ability of recipes to evolve and adapt over time, creating new traditions and beloved dishes in the process.
Chicken Cordon Bleu’s history is a testament to culinary innovation, international influence, and the enduring appeal of combining simple ingredients in creative ways. Whether served in a fine dining restaurant or made at home, this dish continues to be a favorite for its rich flavors and elegant presentation.
Chicken Cordon Bleu is a timeless dish that combines the savory flavors of ham and Swiss cheese wrapped inside a tender chicken breast, all coated in a crispy breadcrumb crust. Whether you’re a novice cook or a seasoned chef, this guide will take you through each step to create a perfect Chicken Cordon Bleu at home. Let’s get started!
Chicken fillet stuffed with Ham and Cheese and breaded
Ingredients
Ingredients
To prepare Chicken Cordon Bleu you will need:
Chicken and Fillingoil
1bonelessskinless chicken breasts
1slicesof Swiss cheese
2slicesof hampreferably thinly sliced
Salt and pepper to taste
Instructions
Instructions
Prepare the Chicken
Butterfly the Chicken Breasts: Place each chicken breast between two pieces of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 1/4 inch. Be careful not to tear the meat.
Season the Chicken: Remove the plastic wrap and season both sides of the chicken breasts with salt and pepper.
Add the Filling
Layer the Filling: Lay a slice of ham and a slice of Swiss cheese on each chicken breast. You can also add a second layer of ham and cheese for extra flavor if desired.
Roll the Chicken: Starting from the narrow end, tightly roll up each chicken breast, tucking in the sides as you go to create a neat package. Secure with toothpicks if necessary.
Bread the Chicken
Set Up the Breading Station: Place the flour in a shallow dish. Beat the eggs in another shallow dish. In a third dish, combine the breadcrumbs with garlic powder, onion powder, and paprika.
Coat the Chicken: Dredge each rolled chicken breast in the flour, shaking off any excess. Dip it in the beaten eggs, and then roll it in the breadcrumb mixture, pressing gently to ensure an even coating.
Cook the Chicken
Heat the Pan: In a large skillet, heat the olive oil and butter over medium-high heat until hot.
Brown the Chicken: Place the breaded chicken breasts in the skillet, seam side down. Cook until golden brown on all sides, about 4-5 minutes per side.
Bake the Chicken: Preheat your oven to 350°F (175°C). Transfer the browned chicken breasts to a baking dish and bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Serve
Tips for Success
Even Thickness: Ensuring the chicken is an even thickness is crucial for even cooking.
Rest Before Slicing: Let the chicken rest for a few minutes before slicing to keep the juices inside.
Chicken Cordon Bleu is a delightful dish that’s sure to impress at any dinner table. With these detailed steps and tips, you can master this classic recipe and enjoy a restaurant-quality meal right at home. Bon appétit!
A lot of people, including me, consider corned beef to be an Irish dish, but there are other claims to this culinary heritage.
Corned beef got its name from the salt grains it was packed with in barrels. The grains of salt were the size of salt kernels and that’s when the name was applied by the British.
Naval History
Without going too far into the history between Britain and Ireland, the trade in beef between the two countries began in the mid 1600s. Ireland supplied corned beef to both the British and French navies during the Napoleonic wars. This product, salted and packed in barrels, was ideal for ships that would be away from their home base for months, maybe years, during the conflict.
End of an era
The heyday of the Irish supplying corned beef went into a decline after a French scientist in the early 1800s invented the canning process for food preservation. Strangely, it took another 43 years for someone to invent the can opener, cans being burst open with hammer and chisel up to that time.
Emigration
During the Irish Famine 1845-1848, a million people died of starvation and another million emigrated, mainly to America on the notorious “coffin ships”. The emigrants were used to bacon rather than beef and Jewish delis sold kosher corned beef which became an Irish favourite, particularly in New York and Boston.
Tradition
Many associate corned beef with St. Patrick’s Day, March 17th, but that seems to be an American tradition, the Irish eating mainly bacon and ham on the feast day. By the way, many of our American cousins talk about St. Patty’s Day. There is no such thing. It is either Paddy’s Day or St. Patricks day. I have read so many articles about Ireland by people who obviously have never visited here, writing nonsense that they have read in other articles written by people who have never been here either.
This is a very good scholarly article on corned beef, by people who have done their research. I actually get a mention from the authors. There are many articles available, but in the TikTok era, anyone with a keyboard and access to AI, can put out an article, without worrying about its veracity.
Unfortunately.
Corned beef is mainly a Cork and Dublin dish. Some counties, particularly in the North of Ireland, have never tasted it.
How to do it yourself
I have put together a video on how to dry cure corned beef.
It’s not very difficult. All you need is good quality beef from your local Craft Butcher, curing salt, good food hygiene and a container to salt the beef in.
Use 50 gms of curing salt for every kg of beef. Cover the beef in the curing salt and massage in well, making sure the beef is completely covered. Put in a vacuum bag, if possible, if not a heavy plastic bag will work. Place in a fridge for a week, turning and massaging every day to ensure the cure is well distributed. After a week, if the colour of the beef when cut is a uniform red, you have been successful. Cook in a pot half filled with water, bring to the boil, turn down the heat and simmer for 80 minutes. It was delicious and my family loved it. Give it a try. It’s great to get the feel of producing your own food and ending your reliance on supermarkets.
This cider-braised corned silverside is delicious and filling, perfect for a cold winter day. The corned beef is cooked in a flavourful mixture of cider, vegetables, and spices, and then roasted in the oven until golden brown. The sauce is made with a simple roux and the reserved cooking liquid, and is tinged with mustard and brown sugar. Serve with shredded cabbage and fresh parsley for a complete meal, and use any leftovers for our delicious Corned Beef Reuben Sandwich.
Corned Beef Reuben Sandwich
This is everything you want in a Reuben sandwich – salty meat, melted cheese and tangy pickles, wrapped up in warm, toasty bread. Go on, you know you deserve it! What could be better!?
1 Preheat your toasted sandwich maker or a frypan over a medium heat.
2 Butter both sides of the bread slices and lay them on a bread board.
3 Pile the cheese slices, corned beef and gherkins evenly on one slice and place the other slice of bread on top.
4 Place it in the toasted sandwich maker for 5 minutes or until the bread is golden brown and the cheese has melted. If using a frying pan, cook on one side for 3-5 minutes before flipping it over and cooking the other side.
Dry Curing Bacon at home
I have done a video on Dry Curing Bacon as well. The process is very similar to making corned beef.
Now, our American cousins call cured belly pork, bacon. We call it streaky bacon. When I talk about bacon I mean back bacon, (Peameal bacon, Canadian bacon), made from a loin of pork. Now here’s the thing, we’ve been making bacon since before America was even a country, so we’re claiming naming rights. Sorry Yanks, but you’ll have to change the name to streaky bacon.
Shepherd’s Pie is a comforting and flavorful dish that has been enjoyed by generations around the world. This blog post will explore the history of Shepherd’s Pie, its variations across different cultures, and provide some mouthwatering recipes for you to try at home. It is a lovely winter comfort food, easy to make and quite nourishing.
Shepherd’s Pie Variations Around The World
Cottage Pie: This variation uses ground beef instead of lamb, making it equally delicious. The rest of the recipe remains the same.
Sweet Potato Shepherd’s Pie: Swap the regular mashed potatoes for creamy and slightly sweet mashed sweet potatoes. This adds a delightful twist to the classic dish.
In the United States, a similar dish known as “Hamburger Pie” is made with ground beef and mashed potatoes.
In Australia and New Zealand, a comparable dish called “Cottage Pie” is made with ground beef and often includes a layer of cheese on top.
In India, “Kheema Pav” is a popular street food that features spiced minced meat served with buttered bread rolls, resembling the concept of Shepherd’s Pie.
Shepherd’s Pie is a versatile and satisfying dish with a rich history and numerous variations across cultures. Whether you stick to the traditional recipe or explore new flavors, Shepherd’s will warm your heart and delight your taste buds. Enjoy experimenting with different ingredients and making this comforting classic your own!
Shepherd’s Pie has its roots in the United Kingdom and Ireland, where it was initially created as a practical way to use up leftover roasted meat, particularly lamb. The term “shepherd” in the name refers to the use of lamb, while “pie” denotes the dish’s traditional form, typically consisting of a meat and vegetable filling topped with mashed potatoes and baked until golden.
1poundground lambor beef for a Cottage Pie variation
1onionfinely chopped
2carrotsdiced
2clovesof garlicminced
1cupfrozen peas
2tablespoonstomato paste
1cupbeef or vegetable broth
1tablespoonWorcestershire sauce
2tablespoonschopped fresh herbssuch as rosemary or thyme
Salt and pepper to taste
4cupsmashed potatoes
Instructions:
Preheat your oven to 375°F190°C.
Ina large skilletbrown the ground lamb or beef over medium heat. Once cooked, remove any excess fat.
Add the onioncarrots, and garlic to the skillet, and sauté until the vegetables have softened.
Stir in the tomato pastefrozen peas, broth, Worcestershire sauce, and fresh herbs. Season with salt and pepper.
Allow the mixture to simmer for about 10 minutes until the flavors meld together.
Transfer the meat and vegetable mixture to a baking dish and spread the mashed potatoes evenly over the top.
Use a fork to create a decorative pattern on the mashed potatoesand then bake in the preheated oven for approximately 25-30 minutes or until the potatoes are golden and the filling is bubbling.
Let it cool for a few minutes before serving.
Cottage Pie & Shepherds Pie
So we are all on the same page, Shepherd’s Pie contains Lamb. Cottage Pie contains beef.
They are essentially the same recipe whichever meat you use.
I see recipes that contain beef, turkey, chicken and pulled pork. I’m sorry to be a purist, but the clue is in the name. Shepherds look after sheep.
And please don’t get me started on Shepherdless or Shepherdess Pie. Again, the clue is in the name of the website. You won’t ever be seeing vegetarian recipes here. And if you want to be offended by that, go right ahead. You have rights. My right is to write about meat.
Recipes
There are thousands of recipes for Shepherd’s Pie and thousands of opinions as to what is the correct, historically pure version. Well, the bad news is, there is no such thing. This is traditionally an improvised dish, to use up leftover lamb from the Sunday roast.
In the days before refrigeration, people bought larger joints of meat that would hold better after cooking without needing a fridge. At some stage the leftover lamb would be minced and made into a pie and there you have the genesis of our dish.
These days, most recipes call for minced, fresh lamb, bought from your craft butcher, and that makes sense because most households don’t have a mincer. Blenders and food processers churn meat into mush, losing the rustic texture, and all of the mouthfeel of ground lamb, or beef.
The thing is, a recipe is just a guideline, a starting point for making a meal. I make lots of recipes and if I don’t have everything in the list, I improvise and substitute.
My recent Youtube video Classic Steak & Kidney Pie – YouTube for Steak and Kidney Pie is my own adaptation of a classic recipe. I use Guinness as well as beef stock to give a more earthy flavour. One of my dinner guests, who is not shy about criticising food, declared it to be “epic”.
Thanks, I’ll take that.
I used brisket diced for the flavour, but it needs long, slow cooking to tenderise. I used lamb kidney instead of beef because the beef kidney can overpower the pie. Hey, if celebrity and Michelin starred chefs can tinker with recipes, so can the rest of us.
So I’m going to make a Shepherd’s Pie and record it on video. I will get comments to the website and Youtube about the inauthenticity of my pie. That’s fine. If someone is not happy, it is not obligatory to follow my recipe. Make your own. Put whatever you like in it. Make a video and post it on Youtube. If someone likes it, they’ll make it.
My recipe is what I like to eat, and as a butcher with 40+ years experience, I know a thing or two about meat and I know what I like.
So that’s the rant over, let’s get down to the Shepherd’s pie.
For best results
Points worth keeping in mind:
Use the best quality lamb you can buy. Your local craft butcher is the go-to for this.
Don’t use 100% lean meat. You will be denying yourself a flavour treat.
Use Maris Piper potatoes. They are great for mashing.
Don’t adhere slavishly to a recipe. Use what you have and like.
When you find a set of ingredients that work for you, write them down.
Celebrity Chefs
Nigel Slater has a great recipe for this Pie, and has a very relaxed approach to quantities and ingredients. I love that attitude. Cooking should be fun, not some sort of inspection of someone’s culinary abilities. Try things out. If they work, keep them in. If they don’t, try something else. It’s about cooking nice food, not a competition
Darina Allen mentions adding grated cheese to the potato and using small dots of garlic butter on the potato while cooking. Darina likes to keep food as simple and as local as possible
Felicity Cloake in the Guardian agrees about having some fat in the meat and is quite specific about what meat is in a Shepherd’s Pie.
The Last Word
The important ingredients to a good shepherd’s pie are tasty gravy, good lamb with some fat and fluffy mashed potatoes – the rest can be improvised.
Food is to be enjoyed – cooking shouldn’t be a chore. Use your imagination and try different ingredients.
A few drops of Worcestershire saucefor that umami kick
Method
Melt the butteradd the onion, diced carrots and mushrooms and cook over a slow heat for 5 minutes. Add the flour and cook until brown.
Add the Worcester Sauce.
Add the stockbring to the boil. Add the tomato purée, chopped parsley, thyme leaves, salt and pepper and simmer for 5 minutes.
Fry the lamb until brownedadd to the sauce, bring to the boil. Taste and correct seasoning.
Mash the potatoes after boiling for 10 minutesadd the egg and some butter, mash again.
Put in a pie dishcover with the mashed potatoes, and score with a fork. Sprinkle over the cheese and dot with garlic butter.
Place in a preheated oven at 180ºC for about 30 minutes until hot and bubbling. Garnish with parsley and serve with extra garlic butter melting into the potatoes.
You canif so inclined add some tomato ketchup to the sauce mix, to bring a touch of sweetness, but I leave that to you.
If this recipeor your variant of it, is a success, claim it as your own.
History, nutritional benefits and recipes for this wonder food.
Sliced Lamb’s Liver
The Offal Truth
Offal, usually the inner organs of meat animals, is a rich source of nutrition, but, alas, puts some people off because it is a bit too gory for them. But if you eat meat, eating offal is not a major leap. It’s cheaper than meat in most cases and it has much more in the way of nutrition and vitamins than muscle meat.
Throughout history, liver has been a valued ingredient in culinary traditions around the world. Among the various livers, lamb’s liver stands out for its unique flavor and rich nutritional profile. In this blog post, we delve into the historical significance of lamb’s liver, explore its remarkable health benefits, and provide you with some delightful recipes to savor this culinary delight.
Historical Significance
Lamb’s liver has a long-standing history as a staple food in many cultures. In ancient times, they highly regarded liver for its organoleptic properties and symbolic importance. In ancient Greece, they often offered liver as a sacrifice to the gods, considered the most nutritious part of the animal. The Romans valued liver as a delicacy, believing it to be a source of courage and vitality. In medieval Europe, liver was favored by the nobility and commonly consumed during feasts and banquets. Liver dishes gained even more prominence, becoming popular among the European nobility, and was often prepared with aromatic herbs, spices, and rich sauces, signifying its elevated status as a luxury ingredient.
Nutrition Profile
Lamb’s liver is a nutritional powerhouse, packed with essential vitamins, minerals, and high-quality protein. Here’s a breakdown of its impressive nutritional profile:
Vitamins: Lamb’s liver is an excellent source of vitamins A, B12, and folate. Vitamin A is vital for maintaining healthy vision, promoting immune function, and supporting growth and development. Vitamin B12 is crucial for the formation of red blood cells and neurological function. Folate plays a key role in DNA synthesis and cell division.
Minerals: Lamb’s liver is rich in iron, zinc, and copper. Iron is essential for oxygen transport, energy production, and maintaining healthy red blood cells. Zinc supports immune function, wound healing, and DNA synthesis. Copper plays a role in iron absorption, collagen formation, and antioxidant defense.
Protein: Lamb’s liver is an excellent source of high-quality protein, providing all essential amino acids necessary for growth, repair, and maintenance of body tissues.
Health Benefits
Incorporating lamb’s liver into your diet can offer many health benefits, such as:
Improved Iron Levels: The high iron content in lamb’s liver makes it an ideal food for preventing or treating iron deficiency anemia.
Enhanced Brain Function: The abundance of vitamin B12 in lamb’s liver supports healthy neurological function and may help prevent cognitive decline.
Boosted Immune System: The combination of vitamins A, B12, and zinc in lamb’s liver strengthens the immune system and supports overall health
Stuffed Liver ready
Savor the flavor
Lamb’s liver, with its rich and distinct flavor, has been a culinary delight for centuries. Exploring unique and creative ways to prepare this delicacy can truly elevate your dining experience. In this blog post, we will introduce you to a delightful recipe that combines the rich flavors of lamb’s liver with the savory goodness of bacon. Get ready to tantalize your taste buds with our Stuffed Lamb’s Liver and Bacon recipe!
Recipes
Now, let’s explore some delicious lamb’s liver recipes that will tantalize your taste buds:
Pan-Fried Lamb’s Liver with Onions and Herbs: Ingredients:
500g lamb’s liver, sliced
2 onions, thinly sliced
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
Salt and pepper to taste
Instructions:
Heat butter and olive oil in a large skillet over medium heat.
Add onions and garlic, and sauté until golden brown.
Add lamb’s liver slices to the skillet and cook for about 3-4 minutes per side, or until browned and cooked through.
Season with salt, pepper, and thyme leaves.
Serve hot with your favorite side dish or crusty bread.
A Gastronomic Delight
Lamb’s liver, steeped in historical significance, offers a unique and flavorful addition to your culinary repertoire. With its exceptional nutritional profile and many health benefits, it’s a worthwhile choice for those seeking a nutrient-dense meal. Whether you opt for the pan-fried liver with onions and herbs, the Stuffed Lamb’s Liver with Bacon, or the Moroccan Liver Tagine, exploring these recipes will undoubtedly elevate your gastronomic experience while nourishing your body. Embrace the richness of lamb’s liver and enjoy a taste of history on your plate.
Stuffed Lamb’s Liver & Bacon Recipe
Ingredients:
500g lamb’s liver, sliced
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
1 oz (25 g) olive oil
4 streaky rashers
FOR THE STUFFING
1 small onion
2½ oz (65 g) fresh white bread-crumbs
1 oz (25 g) butter
½ level teaspoon salt
pinch mixed herbs
1 tablespoon chopped parsley
1 small egg
Cooked Lamb’s Liver Stuffed
Instructions:
Slice Lamb’s Liver at an angle to get as broad a slice as possible. (See video).
Directions
GETTING READY
1. Trim liver. Remove membrane.
2. Pat dry.
3. Peel onion and chop finely.
4. In a large mixing bowl, mix the breadcrumbs, onion, butter, salt, mixed herbs, parsley and lightly beaten egg with a fork until the mixture is moist and crumbly.
5. Roll the stuffing mixture in your hands to make a sausage shape
5. On each piece of liver, place the stuffing mixture, roll and cover with a bacon rasher.
6. Use a cocktail stick to hold it together.
Take the amount of toothpicks you’ll need out ahead of time, so you’re not contaminating the toothpick container with greasy/bloody fingers.
I usually fan out my toothpicks on a dessert plate to make them easy to pick them up.
6. Preheat oven to 350° F (180°C)
7. In a roasting tin, spread some olive oil.
8. When the oven is hot, add the stuffed liver on the roasting tin.
9. Place the tin in the oven and bake for 20 minutes until the liver is tender.
10. Don’t overcook. The liver will be dry.
11. Serve with mashed potatoes and a nice onion gravy.
Cubed Lamb’s Liver
Moroccan Spiced Lamb’s Liver Tagine
Ingredients
Instructions:
In a large pot or tagine, heat some olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
Add the lamb’s liver cubes to the pot and cook until browned on all sides.
Stir in the ground cumin, coriander, cinnamon, ginger, and cayenne pepper. Cook for an additional minute to toast the spices.
Add the diced tomatoes and broth to the pot, season with salt and pepper, and bring the mixture to a simmer. Cover and cook for about 20-25 minutes until the liver is tender and the flavors have melded together.
Garnish with freshly chopped cilantro leaves and serve the tagine hot with couscous or crusty bread
Lamb’s liver is a culinary gem that boasts a remarkable historical significance and exceptional nutritional benefits. Its rich flavor and texture make it a delightful addition to various dishes, while its abundant vitamins, minerals, and protein content offer valuable health advantages. Whether you enjoy it pan-seared with caramelized onions or prepared in a fragrant Moroccan tagine, lamb’s liver is a versatile and delectable ingredient that deserves a place in your gastronomic adventures. So, embrace this organ meat’s heritage and savor its flavors for a truly memorable dining experience.
Savor the flavor
Lamb’s liver, with its rich and distinct flavor, has been a culinary delight for centuries. Exploring unique and creative ways to prepare this delicacy can truly elevate your dining experience. In this blog post, we will introduce you to a delightful recipe that combines the rich flavors of lamb’s liver with the savory goodness of bacon. Get ready to tantalize your taste buds with our Stuffed Lamb’s Liver and Bacon recipe!
Eat your way to health
The Stuffed Lamb’s Liver and Bacon recipe offers a perfect fusion of flavors and textures, showcasing the unique taste of lamb’s liver while complementing it with the smoky goodness of bacon. This dish is an excellent choice for those looking to explore the culinary possibilities of organ meats and indulge in a truly satisfying dining experience. With its rich flavor and succulent combination of ingredients, this recipe will impress your guests or satisfy your own cravings. Try it and discover a new level of gastronomic pleasure with this delightful creation!
A Little Bit Of History
The expression “to eat humble pie” refers to offal, particularly deer offal. When the hunt was over and the deer was served at the feast, the lords and ladies would eat venison. The servants, who sat at the lower end of the table, ate “umbles”, the liver, lungs and heart of the deer baked into a pie.. If the lord of the manor was displeased with a guest, he could be despatched to sit with the servants and eat “umble pie”
LIVER
· Is a valuable source of high-quality protein.
· Is Mother Nature’s most concentrated source of vitamin A.
· Has all the B vitamins in abundance, particularly vitamin B12.
If you are not Irish or are not from Dublin, chances are that you have never heard of Coddle.
Coddle, or Dublin Coddle, is a dish made with bacon, pork sausage, potatoes and onions.
You can get into so many different arguments in Dublin about Coddle: the proper ingredients, the history of it, the one true recipe, where and when it started, and so on.
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