Irish American Mom

Celebrating Our Irish Heritage Together

Cod and Parsley Sauce

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Cod and parsley sauce is a simple, traditional Irish meal, often eaten on Fridays in years gone by when fish was off limits for Catholics.  This is a taste of my childhood, and when made with really fresh fish it’s truly satisfying.

The cod is dredged in seasoned flour before frying, then smothered in a creamy white sauce infused with parsley and a hint of onion. Simply delicious.

Parsley sauce is a white sauce made form a roux with chopped fresh parsley added.  It’s often used in Irish dinners and is perfect for topping ham, bacon or corned beef especially when served with cabbage.

I served this cod and parsley sauce with a side of champ, a delicious mixture of mashed potatoes with milk and green onions.  A few steamed carrots gave this dinner a real Irish taste and look, with it’s green, white and orange color theme.  An Irish flag dinner if you don’t mind, just in time for St. Patrick’s Day.

Anyway, without further ado, here’s my recipe for this traditional Irish lunch or dinner favorite.

 

Ingredients for Cod and Parsley Sauce:

For the fish:  

4 cod fillets

1/4 cup of all-purpose flour

salt and pepper to season

2 tablespoons of canola or vegetable oil

1 tablespoon of butter

 

For the parsley sauce:

2 and 1/4 cups of whole milk (500 mls / 16 fluid ounces)

1/2 onion – peeled and sliced

1 bay leaf

8 whole peppercorns

pinch of nutmeg

2 ounces of butter (1/2 stick or 50 grams)

1/4 cup of all purpose flour (2 ounces or 50 grams)

salt to season if desired

 

Directions for Cod and Parsley Sauce:

 

The first step is to infuse the milk you are going to use to make the sauce with a lovely variety of flavors.  Onions provide the first flavor layer.

Peel the onion and slice half of it. 

A rough chop is fine. Don’t worry about presentation since the onion will be discarded after it has infused the milk.

I only use half an onion since I like a subtle hint rather than a bold blast of onion in my sauce.

Next add the sliced onion, peppercorns, bay leaf and nutmeg to the milk in a saucepan.

Bring it to simmering point over medium heat, then turn off the burner and let it stand for about 10 minutes.

Do not boil the milk, since the flavor will change slightly if it is boiled for a while.  The purpose of this step is to infuse the milk for the parsley sauce with the subtle flavors of onion, bay, pepper and nutmeg, taking your sauce from bland to something extra special.

Be sure to use whole milk for the best sauce.  Low fat milks just make thin sauces, so I must recommend whole milk.


While the milk is infusing with those lovely flavors you can get started cooking the cod.

Season the flour with salt and pepper and mix it through in a flat bowl or on a plate.  Then dredge each of the cod fillets in the flour.

No need to dip the cod in an egg wash before coating in flour.  The flour just helps to give the fish a nice brown color when it is fried.

Add the oil and butter to a pre-heated skillet over medium heat.  When the pan is hot and the butter is melted add the fish pieces to the skillet.

Fry the cod for 3 to 4 minutes on each side, turning when the first side is a lovely golden brown.

Once the fish is nearly cooked it’s time to finish the parsley sauce.

Strain the infused milk and discard the onion, peppercorns, and bay leaf.  Keep the hot milk ready for making the sauce.

Melt the butter in the bottom of a saucepan. Then add the flour.

Stir the butter and flour together over the heat for at least one minute.

This step is extremely important so that you won’t get a taste of uncooked flour from your parsley sauce.

Gradually add the hot milk to the roux whisking all the time over medium heat.

Bring to simmering point while whisking to avoid any lumps forming.

The sauce should be a relatively thick, yet pourable consistency.

If the sauce is too thick for your liking just add some more milk and stir it through.

Finely chop the fresh parsley.

Add the parsley to the white sauce and stir it through.

And then you’ll be ready to plate. Lay a piece of the cooked cod on a plate and smother it in this lovely creamy parsley sauce.

Here’s my Irish dinner complete with a side of champ and steamed carrot batons.

 

Printable Recipe for Cod and Parsley Sauce Using American Measurements:

 

Here’s the printable recipe for those who would like American measurements.

Print
Cod and Parsley Sauce

Prep Time: 20 minutes

Cook Time: 15 minutes

Yield: 4 Servings

Cod and Parsley Sauce

Cod and parsley sauce is a simple, traditional Irish meal. The cod is dredged in seasoned flour before frying, then smothered in a creamy white sauce infused with parsley and a hint of onion. Simply delicious.

Ingredients

  • For the fish:
  • 4 cod fillets
  • 1/4 cup of all-purpose flour
  • salt and pepper to season
  • 2 tablespoons of canola or vegetable oil
  • 1 tablespoon of butter
  • For the parsley sauce:
  • 2 and 1/4 cups of whole milk
  • 1/2 onion – peeled and sliced
  • 1 bay leaf
  • 8 whole peppercorns
  • pinch of nutmeg
  • 2 ounces of butter
  • 1/4 cup of all purpose flour
  • salt to season, if desired

Instructions

  1. Peel and slice half the onion.
  2. Add the sliced onion, peppercorns, bay leaf and nutmeg to the milk in a saucepan. Bring it to simmering point over medium heat, then turn off the burner and let it stand for 10 minutes.
  3. Season the flour with salt and pepper and mix it through in a flat bowl. Dredge each of the cod fillets in the flour.
  4. Add the oil and butter to a skillet heated over medium heat. Fry the fish for 3 to 4 minutes on each side until golden brown.
  5. Strain the infused milk and discard the onion, peppercorns, and bay leaf. Keep the hot milk ready for making the sauce.
  6. Melt the butter in a saucepan. Then add the flour. Stir the butter and flour together over the heat for at least one minute.
  7. Gradually add the hot milk to the roux whisking all the time over medium heat. Bring to simmering point while whisking.
  8. Finely chop the fresh parsley, then add to the sauce and stir it through.
  9. Place each piece fish on a serving plate and cover in parsley sauce.
  10. Serve with mashed potatoes or Irish champ.
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Printable Recipe Using Metric and Imperial Measurements:

Cod and Parsley Sauce

Print recipe
Cod and Parsley Sauce
Prep time 20 minutes
Cook time 15 minutes
Total time 35 minutes
Allergy Fish, Milk, Wheat
Meal type Main Dish
Misc Serve Hot
Cod and parsley sauce is a simple, traditional Irish meal. The cod is dredged in seasoned flour before frying, then smothered in a creamy white sauce infused with parsley and a hint of onion.

Ingredients

For the Fish

  • 4 cod fillets (deboned and skinless)
  • 50g flour (2 ounces)
  • salt and pepper to season
  • 2 tablespoons vegetable oil
  • 1oz butter

For the Sauce

  • 500ml whole milk
  • 1/2 onion (peeled and sliced)
  • 1 bay leaf
  • 8 whole peppercorns
  • pinch nutmeg
  • 50g butter (2 ounces)
  • 50g flour (2 ounce)

Directions

Step 1 Peel and slice half the onion.
Step 2 Add the sliced onion, peppercorns, bay leaf and nutmeg to the milk in a saucepan. Bring it to simmering point over medium heat, then turn off the burner and let it stand for 10 minutes.
Step 3 Season the flour with salt and pepper and mix it through in a flat bowl. Dredge each of the cod fillets in the flour.
Step 4 Add the oil and butter to a skillet heated over medium heat. Fry the fish for 3 to 4 minutes on each side until golden brown.
Step 5 Strain the infused milk and discard the onion, peppercorns, and bay leaf. Keep the hot milk ready for making the sauce.
Step 6 Melt the butter in a saucepan. Then add the flour. Stir the butter and flour together over the heat for at least one minute.
Step 7 Gradually add the hot milk to the roux whisking all the time over medium heat. Bring to simmering point while whisking.
Step 8 Finely chop the fresh parsley, then add to the sauce and stir it through.
Step 9 Place each piece fish on a serving plate and cover in parsley sauce.
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If you would like to serve champ with your cod and parsley sauce just click here for my Irish champ recipe.

Happy Irish cooking to all.

 

Slán agus beannacht,

(Goodbye and blessings)

 

Irish American Mom

Dublin Coddle

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Dublin Coddle is a traditional Irish dish primarily made by true blue Dubliners.  It’s a one-pot wonder that combines potatoes, sausages, bacon and onions.  Cooked slowly in water or broth the result is a filling stew loved throughout Ireland’s capital city.

For real Dubs, coddle is a nostalgic dish.  One that reminds them of childhood, and the tastes of home.

But this isn’t just a dish from the past. It’s alive and well and continues to be made in Dublin homes to this very day.

Confession time – I didn’t grow up eating coddle on a regular basis.  My mother was born in County Cork so coddle did not feature on our weekly dinner menus.  Now don’t panic. That doesn’t mean I never enjoyed a good bowl of coddle as a child in Dublin.  My best friend’s mam made a mean pot of coddle and I often had the pleasure of joining them for dinner on coddle nights.  In fact, I had a habit of hanging around hoping for a bowl whenever I sniffed a pot of coddle simmering away on the cooker.

Made year round in Ireland, even in the summer months when temperatures rarely hit the 70’s, it’s perfect for St. Patrick’s Day or on cold, rainy evenings when living stateside.

My mother’s aunt married a Dublin man and she quickly became a coddle expert. My mother married a fellow Corkonian, so my dad never requested coddle dinner.  And on the occasions I was treated to a lovely bowl of coddle by my great aunt or cousins, I devoured it, licked my lips and always asked for seconds.

Irish sausages, often called bangers, are key to a good coddle.  Their flavor is far more subtle and less spicy than an American sausage, a bratwurst or a kielbasa.

This is true Dublin cooking.  You can’t beat the healing properties of a good stew when feeling under the weather, and for Dubliners in the middle of flu season, coddle is their stew of choice when on the mend.

I call this Dublin stew, not Irish stew.  Sausages and rashers would have been readily available in Dublin in years gone by.  Real Irish stew calls for mutton or lamb and this would have been more expensive in the city than in rural areas.  As a result, lamb stew featured more often on the menu in Irish farmhouses than in the city years ago.

Back then sausages were inexpensive and when combined with plenty of potatoes and onions it was easy to feed a big family of children (or ”a big slue of childer’ as might be said in Dublin) with a simple pot of Dublin coddle.

This is a hearty dish with humble origins.  Everyday cooking at its best, and comfort food if you hail from Dublin.

Coddle lovers have their own tips and tricks, and do’s and don’ts for making this beloved dish. Everyone’s rules are based upon how their mammy and their mammy’s mammy before them made coddle.

One of the big questions is whether the sausages should be browned before stewing them.  Some coddle eaters would be aghast at the idea of first browning the sausages in a pan before making coddle.

In fact, if you ask a Dubliner how to make coddle, you will probably be told to throw sausages, rashers, onions, and potatoes into a pot, sprinkle them with pepper and half cover them with water. Boil it up, then simmer it for two hours until the spuds are tender.

Now this method works well to make sure the sausages and rashers are cooked through, but there’s something about pale, anemic looking sausages that I don’t find appetizing.  My trick is to brown the outside of the sausages before adding them to the stew to make the color palate of the final product more eye appealing.

Another tip is not to bother adding salt.  The rashers are plenty salty without overdosing on Ireland’s favorite seasoning. Plenty pepper is needed to give this stew a little kick.

Also, traditional coddle was usually made with water.  I like the added depth of flavor chicken stock gives to the dish. Beef stock works well too, but if you’re a purist, then stick to plain old water for your coddle.

And so without further ado, here’s my recipe and step-by-step photo tutorial for good, old Dublin coddle.

Ingredients for Dublin Coddle:

 

8 slices bacon, chopped into 1-inch pieces
1/2 lb. Irish pork sausages (8 sausage links)
1 lb. potatoes, peeled and cut into 1-inch pieces (about 8 medium potatoes)
3 medium onions, sliced into rings
Ground black pepper, to season
2 to 3 tablespoons chopped parsley, divided
2 cups chicken broth

 

Cooking Directions for Dublin Coddle:

 

A quick disclosure note (legally required for affiliate links): The links below for the Food Ireland website are affiliate links, which means I receive a commission if you choose to make purchases using these links. Thanks in advance if you do utilize these links for your Irish shopping.

 

I always start by browning the sausages in a hot pan with a tiny little bit of oil.  I like a brown tinge on my sausages, rather than a pale white sausage in coddle.

Irish pork sausages are available from the Food Ireland website, or for anyone in Louisville you can get them at Molly’s Celtic Centre beside Molly Malone’s Pub on Baxter Avenue.

If you prefer you can brown the sausages under a hot broiler (or grill, as we would say in Ireland.  A quick vocabulary note – a grill is a barbecue and a broiler is a grill on the other side of the Atlantic).

Now be careful not to overcook the sausages.  Just a quick minute or two on all sides to brown the outer layer.  If you cook them through they’ll be a little dry in the stew.

Put the sausages to the side as you prepare the veggies and bacon for the coddle.

Peel and slice the onions, separating the pieces into rings. 

Some people like to cut the onions in wedges, but my preference is for onion rings.

Peel the potatoes and cut them into one inch wedges. 

Some coddle cooks slice the potatoes into rings but I prefer chunkier potatoes in my stews.

Now prepare the bacon or rashers by slicing them into one inch pieces.

Feel free to remove the rinds, but I like the flavor the bacon fat adds to the coddle.

Canadian bacon is a good substitute for Irish rashers, but if you like the taste of real Irish rashers they are available from the Food Ireland website.

Now it’s time to layer the ingredients.  Start by putting half the onions at the bottom of a large dutch oven or stew pot.  Next add four of the sausages and half the bacon.

You can cut the sausages into one inch pieces, but coddle purists keep the sausages whole.

Now add half the parsley and grind some black pepper on top.

Layer half the potatoes on top of the onions and meats.

Now repeat the layering again, starting with onions, then sausages and bacon, parsley and pepper, and finally potatoes.

Add the stock or water and bring to a boil.  Once the liquid boils lower the heat and simmer for 2 hours on the stove top.

Alternatively, you can transfer the oven proof dutch oven to a pre-heated 300 degree Fahrenheit oven and let it cook slowly for 2 hours.

The liquid should not completely cover the ingredients but should be about an inch below the top.  If the liquid reduces too much during cooking top it off with a little more hot broth or boiling water.

Coddle is cooked low and slow.  A gently simmer is all it takes for all these delicious flavors to meld together.

Season as you like, but the rashers are plenty salty in my book.

Coddle is often eaten with a cup of tea and soda bread.

I went for a pint of Guinness and buttered, crusty bread.

This recipe should be plenty for four good helpings.

Here’s the printable recipe:

Print
Dublin Coddle

Prep Time: 20 minutes

Cook Time: 2 hours, 15 minutes

Yield: 4 Servings

Dublin Coddle

Ingredients

  • 8 slices bacon, chopped into 1-inch pieces
  • 1/2 lb. Irish pork sausages (8 sausage links)
  • 1 lb. potatoes, peeled and cut into 1-inch pieces (about 8 medium potatoes)
  • 3 medium onions, sliced into rings
  • Ground black pepper, to season
  • 2 to 3 tablespoons chopped parsley, divided
  • 2 cups chicken broth

Instructions

  1. Heat a teaspoon of oil in a hot skillet. Brown the sausages on all sides. Do not cook through, Set aside.
  2. Peel and slice the onions, separating the pieces into rings.
  3. Peel and cut the potatoes into one inch cubes.
  4. Slice the bacon into one inch pieces.
  5. Layer the ingredients in a dutch oven starting with half the onions, four sausages and half the bacon.
  6. Season with pepper and sprinkle half the parsley over the onions and meat.
  7. Next add a layer of half the potatoes.
  8. Repeat all the layers onion, sausage, bacon, parsley, ground pepper and potatoes.
  9. Add the stock. It should come within one inch of the top of the ingredients but not cover them.
  10. Place the dutch oven over a burner on a high heat and bring to a boil.
  11. Reduce the heat to low and simmer for 2 hours.
  12. Serve in a bowl with crusty bread on the side.
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In Ireland, many like to add some brown sauce over the top of their coddle.  That’s YR sauce, Chef sauce or HP sauce is the English version.  I didn’t have any on hand for my photo shoot.  But a discussion of Ireland’s favorite condiment, brown sauce, is a good topic for a post on another day.

Anyways, there you have it.  My version of Dublin Coddle – a wholesome, hearty, everyday stew enjoyed for centuries by Dubliners.

Happy coddle making.

 

Slán agus beannacht,

(Goodbye and blessings)

 

Irish American Mom

Irish Coffee

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Irish Coffee is a favorite after dinner drink all over the world and consists of sweetened coffee with a shot of Irish whiskey, topped off with a layer of lightly whipped cream.

 

But did you ever wonder how on earth Ireland became famous for a coffee cocktail rather than a tea based tipple?

In years gone by we were a nation of tea drinkers and coffee was a special treat in many homes.  The answer to the origins of Irish coffee lies in the west of Ireland, in Foynes, County Limerick.

 

The History of Irish Coffee:

 

In the 1940’s Foynes was an airbase for Flying Boats travelling between America and Europe.  For many passengers, short refueling stops turned into overnight stays because of Ireland’s notoriously bad weather conditions. And so, a new restaurant was opened in Foynes to cater for these new Irish visitors.

On a stormy winter night in 1942, a flight to New York had to turn back for Foynes where the restaurant chef, Joe Sheridan was instructed to prepare something warm for their returning American guests.

And that’s when the magic happened.  Joe sweetened some freshly brewed, rich coffee with brown sugar, livened it up with a dash of Irish whiskey, then crowned it with a floating layer of whipped cream.

When asked by a passenger if this drink was Brazilian coffee, Joe Sheridan proudly proclaimed it to be “Irish Coffee.”  And so the famous beverage was born.

Irish Coffee was created to warm up cold Americans, and it continues to warm coffee lovers throughout the world to this very day.

Irish coffee was added to the menu at the Foynes restaurant for all to enjoy.  But how did this newly invented Irish beverage gain such international acclaim?

The answer lies in the western United States, not the west of Ireland. A travel writer, Stanton Delaplane, brought the recipe back from Foynes to the Buena Vista Hotel in San Francisco.

The chef there had little success preventing the cool cream from sinking and making the coffee a murky brown, creamy mess.

The Buena Vista Cafe came looking for Joe Sheridan in Ireland where they found him at the newly opened Shannon Airport.  Joe moved to San Fransisco where he perfected the Irish Coffee and the drink gained international fame.  

And the lesson of this story is that a classic Irish Coffee is not easy to make. In fact, a good Irish coffee is very hard to find.  I have even heard it rebuked as an awful drink.

Now being a tea drinker myself, I am no connoisseur of this famous concoction, but that doesn’t mean I can’t make a mean Irish coffee for my husband to enjoy.

I believe this famous Irish cocktail’s poor reputation can be directly linked to times when inferior quality core ingredients are used to blend this classic drink.

And so I thought today I would create a quick list of Irish coffee making tips.

 

Irish Coffee Making Tips:

 

Instant coffee is a no-no. You need a slightly bitter coffee, sweetened with a caramely brown sugar.

Cheap whiskey is another culprit for producing mediocre Irish coffees. In my opinion only a good fiery Irish whiskey will do.  Paddy is a favorite in our house, but is not easily found in the United States.

And finally the cream is often the cause of an Irish coffee fiasco.  Whatever you do, please never produce one of those cans of ready whipped cream and spray it on top of your Irish coffee. Lightly whipped cream must be poured over the back of a spoon, and never squirted in spirals through a pressurized nozzle.

The goal is to create a concoction that resembles a perfectly poured pint of Guinness, the other famous Irish beverage.

But do not despair. My warnings may have frightened you from attempting to become a supreme Irish coffee maker, but rest assured my tutorial in today’s blog post will transform you into an Irish coffee expert.

 

Ingredients:

 

  • Whipping Cream
  • Strong Coffee
  • Brown Sugar
  • Irish Whiskey
  • Cocoa powder to dust (optional – not a traditional ingredient but a decorative touch.)

 

Method:

 

Pre-heat a clear glass or Irish coffee glass by pouring in some very hot water.  Let it stand for a minute to heat the glass then empty out the water.

Next add 2 teaspoons of brown sugar to the heated glass.

Top up the glass to about two third’s full with freshly brewed rich coffee.  You have to leave room for the whiskey and cream so don’t fill the coffee to the top of the glass.  Stir the coffee well to completely dissolve the sugar.

Next comes the all important step to make this a true Irish coffee. A generous measure of Irish Whiskey is added and the brew is stirred yet again.

Now it’s time for the cream and this is the most technically difficult step in the whole process.

The fresh cream must be whipped but must still have a pouring consistency.  ‘Half-whipped’ cream is the best description.

Never pour the cream directly onto the coffee.  First make sure the coffee is completely still after all the stirring steps.

Take a spoon and hold it upside down over the top of the coffee.  Gently pour the cream over the back of the spoon until a clearly visible white layer forms at the top of the glass.

Irish Coffee should look just like a perfectly poured pint of Guinness.  Just like the head on a pint of Guinness, the top creamy layer of an Irish Coffee must float and not mingle throughout the dark coffee.

The more distinctly definite the line between coffee and cream, the more perfect the Irish coffee.

Feel free to dust the top of the Irish coffee with a little cocoa powder if you wish, but this is an added extra, deviating a little from the original Joe Sheridan creation.

You can also use a stem glass if you wish.

 

But be fair warned, when my Irish coffee lesson is learned and practiced your Irish and not so Irish neighbors may become frequent visitors in search of the perfect nightcap.

And as you shoot the breeze, chatting over warm Irish coffees, you can impress your guests by throwing in a few Irish coffee quotations into your conversation.

Here are some of my favorites.

 

“Only Irish coffee provides in a single glass

all four essential food groups:

alcohol, caffeine, sugar and fat.”

~ Alex Levine

 

“Put some whiskey in my coffee,

Because it’s Ireland somewhere.”

~ Author Unknown

 

“I like my men like I like my coffee,

Hot, strong and Irish.”

~ Author Unknown

Wishing you all the best of luck making Irish coffees this year.  I hope your cream floats to the top as you pour it over the back of a spoon.

Happy New Year to all!

 

Slán agus beannacht,

(Goodbye and blessings)

 

Irish American Mom

Egg Salad Sandwiches Irish Style

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Irish salad sandwiches have been made by nearly every Irish house wife over the past five decades. Sometimes called egg and onion sandwiches, or egg and tomato sandwiches, these triangular sandwiches may or may not include lettuce.

I include lettuce in my version, but trust me, there is no right or wrong way to make a salad sandwich.  It’s totally up to you whether you like more egg than tomato, or salad cream rather than mayonnaise to mix the filling.

Made for get togethers big and small, these are a staple of quick entertaining menus in Ireland.

Many a plate of salad sandwiches has been whipped together to bring to a funeral gathering or wake, or for a family Christening, Communion or Confirmation celebration.  

Hotels often serve these sandwiches as a light nibble at the end of wedding celebrations.

 

Mrs. Doyle’s Diagonals:

 

These are the sandwiches Mrs. Doyle made famous when she said ….

 

“They’re diagonals!”

 

Mrs. Doyle is a TV character from the brilliant comedy “Fr. Ted”.

An ever diligent housekeeper, Mrs. Doyle made sandwiches by the dozen, cut in diagonals and served with aplomb to bishops and parishoners alike.  Who can forget her urging????

 

“Ah, go on, go on, go on!

You’ll have one”

Never refuse a diagonal from Mrs. Doyle.  She’s mashed eggs by the dozen and carefully removed top crusts to make the most delicious Irish salad sandwiches ever!!!!

 

Pregnancy Cravings for Salad Sandwiches:

 

My yearning for salad sandwiches was reignited when I was pregnant with my triplets. My mother came over from Ireland to help me towards the end of my pregnancy, and one day she made me salad sandwiches for lunch.

I had forgotten how delicious this mix of egg, tomato, onion and lettuce can be.  I was hooked. I ate my mom’s diagonals by the dozen until my trio were born.  Perhaps that’s why my little girl loves these sandwiches for lunch.

I’m still known to whip up a batch for a girls only lunch.

Sandwich Size:

 

Now, Irish sandwiches are far thinner than their American counterparts.  

The old saying goes that everything is bigger and better in America.  Sandwiches definitely fit the bigger bill, but maybe not better.  Equal and different in deliciousness is how I will judge this taste contest.

I’ll never forget my first American work day lunch at the hospital canteen in Elmira, New York.

I ordered a sandwich at the deli counter, expecting a one inch high Irish sandwich, only to be astounded by the door-step size mountain that appeared before me.

I don’t think I finished a quarter of that sandwich.  I quickly learned to order a half sandwich for lunch in the hospital canteen.

These salad sandwiches would fit the category of tea sandwich in America.

Here’s how I make them…..

Ingredients for Irish Salad Sandwiches.

 

4 slices of sandwich bread

1 to 2 ounces of butter to spread on bread

2 hard boiled eggs

1 Roma tomato or 2 small petite tomatoes

2 green onions or scallions

2 leaves of butter lettuce

1/8 cup of mayonnaise

Salt and pepper

 

Directions For Irish Egg Salad Sandwiches:

 

Here’s a quick video showing how I make these savory sandwiches.  Or just keep reading for step-by-step photos and written instructions.


Let’s start by preparing the filling for these sandwiches.  It’s basically mashed hard boiled egg with tomatoes, shredded lettuce and diced green onions.

It’s important to scoop the pulp and seeds out of the tomatoes and only use the outer flesh.

The seeds and pulp making the filling too wet and watery, so I halve my tomatoes and use a teaspoon to scoop out the tomato innards.

In the picture above you can see how juice starts collecting in the scooped out tomato shell.  I turn the half tomato shells upside down to drain before I dice them.

Dice the tomato flesh into small 1/2 cm size pieces.  

I used 2 cocktail tomatoes which are similar in size to Irish tomatoes.  One Roma tomato will work very well for this recipe.  They tend to be more fleshy than other tomatoes so just perfect for making this filling.

No big junks needed for these sambos. Just small little pieces.

Slice the green onions very thinly.

I only use the lower white portions, and stop where they get leafy and turn dark green, about 1/2 to 2/3’s way up the stalk.

Next shred the lettuce.

I use Butter lettuce since this was the type of lettuce I knew as a child in Ireland.  It’s sold in American grocery stores as “living” lettuce.

This lettuce is softer and less crunchy than Romaine or Iceberg lettuce.  If you prefer crunchier texture, then use one of these lettuces.

But I stick to Butter lettuce, to make sandwiches like I knew as a child.

Next it’s time to mix all the filling ingredients together.

Place the mashed egg, diced tomatoes, shredded lettuce and diced green onion on a plate and mix it with the mayonnaise.

Many Irish cooks use salad cream instead of mayonnaise.  This is an egg emulsion similar to mayonnaise but with the addition of vinegar and mustard, and a few secret spices only known to Heinz and the makers of Chef salad cream.

It’s very important to season the filling mixture with salt and pepper.

I don’t use much salt when I cook, but trust me, this filling needs some added salt.

Next it’s time to butter the bread.  You can choose not to butter the bread, but in Ireland salad sandwich bread is always buttered.

When preparing the bread, always take two slices and open them so that two matching sides are buttered.

I remember buttering a whole slice pan the wrong way as a child.  I just dipped in and buttered the upper side of every slice, instead of taking the slices in pairs and opening them for a perfect match.  We learn by our mistakes!

My mom made topsy turvy sandwiches that day, but hey, nothing has to be perfect in life.

Next, divide the filling in two.  Spread it over one buttered slice of bread from each pair of slices.

Once you place the top slice on each sandwich, use a bread or serrated knife to remove the top crust. Then cut the sandwich into four triangles, with two diagonal cuts.

In Ireland, I would remove all the crusts, since our sliced pans are much larger than in America.  Sliced pan is bigger in Ireland, and I will dare to say much, much better than the American sandwich bread.  It’s a lot less sweet. Eliminating all the crusts on an Irish sandwich doesn’t reduce each triangular section to miniscule size like it does in America.

I leave the crusts on in America.  I used a country white sliced loaf of bread for these sandwiches, and the crusts are very soft.

And there you have it, Irish salad sandwiches.

They’re delicious served with chips.  I only had American barbecue chips for my photo shoot, but my all time favorite is a packet of Tayto cheese and onion crisps with an Irish salad sandwich.  Yum-meee!

And don’t forget a cuppa tea to enjoy with your lunch.

These little sandwiches are a perfect addition to any afternoon tea menu.  These are always the first tea sandwiches I choose when enjoying an afternoon tea treat.

Here’s the printable recipe …

Print
Egg Salad Sandwiches Irish Style

Egg Salad Sandwiches Irish Style

Ingredients

  • 4 slices of sandwich bread
  • 1 to 2 ounces of butter to spread on bread
  • 2 hard boiled eggs
  • 1 Roma tomato or 2 small petite tomatoes
  • 2 green onions or scallions
  • 2 leaves of butter lettuce
  • 1/8 cup of mayonnaise
  • Salt and pepper

Instructions

  1. Start by preparing the filling for these sandwiches.
  2. Halve the tomatoes and scoop out the seeds and pulp, and discard. Dice the outer tomato flesh into 1/2 cm size pieces.
  3. Slice the green onions very thinly.
  4. Mash the hard boiled eggs.
  5. Shred the lettuce leaves thinly.
  6. Mix the mashed hard boiled egg, diced tomatoes, green onions, lettuce and mayonnaise.
  7. Season the filling with salt and pepper to taste.
  8. Butter each pair of bread slices on the touching, matching sides..
  9. Divide the filling in two and spread over the buttered side of two bread slices. Top each sandwich with its paired buttered bread slice.
  10. Cut away the top crust of each sandwich. Divide into four triangles by slicing each sandwich with two crossing diagonal cuts.
  11. Arrange on a sandwich plate and serve with hot tea, and a side of chips or crisps.
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Happy sandwich making!

 

Slán agus beannacht,

(Goodbye and blessings)

 

Irish American Mom

Budget Friendly Salmon Fish Cakes

by 12 Comments

When quick and easy is the order of the day, then salmon fish cakes are perfect for your dinner menu.  I’m not talking about complicated cook-from-scratch fish cakes made by first poaching fresh salmon. I’m talking about budget-friendly, tasty fish cakes made with canned or tinned salmon.

Have you ever looked at the clock and realized it’s nearly 6 o’clock and you haven’t even started making dinner?  I mean you haven’t even contemplated what on God’s good earth you’re going to toss together to feed all the hungry mouths in your family.

You stare into the refrigerator, praying for inspiration. I know I should plan our weekly dinner menu in advance, but I’m afraid I’m not always so organized. I try, but many an evening I open the fridge door hoping dinner will just jump out and cook itself.

But never fear this recipe saves the day, when fridge supplies run low, and your budget needs an inexpensive dinner solution.  These are easy peasy salmon fish cakes. They’re great in summer with a side salad or in winter served with fried potatoes and veg.

My quick dinner solution can be found sitting in my pantry because I always make sure there are a few cans of salmon waiting for me on the shelves.

Leftover mashed potatoes are also usually sitting in my fridge, and if not, it’s easy to boil a few for this recipe.

And so here it is, my budget friendly salmon fish cakes recipe ….

Ingredients For Salmon Fish Cakes:

 

1 cup mashed potatoes

12 oz canned pink salmon (2 small cans, preferably bone free)

1 tablespoon of ketchup

1 teaspoon mustard

1 small lemon (juice and zest)

2 tablespoons chopped fresh parsley

1/4 teaspoon of paprika or cayenne pepper (or to taste)

salt and pepper to season

1/2 cup plain flour

1 extra large egg or 2 medium eggs (beaten)

1 cup dried breadcrumbs

2 to 3 tablespoons of vegetable oil (for frying)

1 tablespoon of butter (for frying)

 

Directions for Salmon Fish Cakes:

 

Here I’ve provided step-by-step photo instructions to help assemble these delicious fish cakes.

Add the mashed potatoes, salmon, ketchup, mustard, parsley, lemon juice and zest, salt, pepper, and paprika or cayenne pepper to a large bowl.

You can use as much paprika or cayenne pepper you think your palate can tolerate. I cook for an Irish family so, in many a reader’s book, I may skimp on the spices.

Mix everything together to combine.

Here’s how it looks ….

Divide the mixture in four and shape into patties using the palms of your hands.  

I find digging in and using my hands is the only way to form neat, uniform patties, ready for coating.

Put the flour, egg, and breadcrumbs into three separate dishes.

Coat each salmon cake in flour and dust off any excess.

Dip in the egg wash, then finally coat in breadcrumbs.

Flour always comes first to create a dry coating to help the egg wash adhere to the patty.  The wet egg wash then allows the breadcrumbs to stick.

The picture above shows the fish cakes all ready for frying.

Heat the oil and butter in a large skillet. Fry the cakes for 4 to 5 minutes on each side until golden brown and heated through.

Once the oil is warm, reduce the heat to medium to low so the cakes can heat through without burning on the outside.  Low and slow is the name of the game, especially when the salmon cakes are thick.

I like to add butter to the oil for extra flavor.

I made four large deep salmon cakes, so I decided to turn them on their sides to brown the edges and ensure they were heated thoroughly.

If you prefer thinner salmon cakes, you can make the patties much smaller.  Divide the fish mixture in eight rather than four before forming the cakes. That way it’s easier to cook them through without burning the outer surfaces.

 

These salmon cakes are delicious served warm with lemon wedges and a side salad.

But my Irish family prefers to eat these cakes with fried potatoes and a warm veggie like broccoli.

Now that’s what I call a good Irish dinner.  A little brown sauce on the side, and you’re in salmon cake heaven.

Here’s the printable recipe for anyone who would like to add this to their printed recipe collection.

Print
Budget Friendly Salmon Fish Cakes

Budget Friendly Salmon Fish Cakes

Ingredients

  • 1 cup mashed potatoes
  • 12 oz canned pink salmon (2 small cans, preferably bone free)
  • 1 tablespoon of ketchup
  • 1 teaspoon mustard
  • 1 lemon (juice and zest)
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon of paprika or cayenne pepper
  • salt and pepper to season
  • 1/2 cup plain flour
  • 1 egg (beaten)
  • 1 cup dried breadcrumbs
  • 2 to 3 tablespoons of vegetable oil (for frying)
  • 1 tablespoon of butter (for frying)

Instructions

  1. Add the mashed potatoes, salmon, ketchup, mustard, parsley, lemon juice and zest, salt, pepper, and cayenne pepper to a large bowl.
  2. Mix well to combine.
  3. Divide the mixture in four and shape into patties using the palms of your hands.
  4. Put the flour, egg, and breadcrumbs into three separate dishes.
  5. Coat each salmon cake in flour and dust off any excess. Dip in egg, then finally coat in breadcrumbs.
  6. Heat the oil and butter in a large skillet. Fry the cakes for 4 to 5 minutes on each side until golden brown and heated through.
  7. Serve warm with lemon wedges.
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I hope you enjoy this easy, budget friendly, pantry inspired recipe.  It’s a quick and hassle free way to eat fish.  I try to always stock a few tins of salmon in my pantry.

Happy cooking.

 

Slán agus beannacht,

(Goodbye and blessings)

 

Irish American Mom

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