Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, vickys irish coddled pork & cider, gf df ef sf nf. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Host your own St Patrick's day party with this cider infused Irish stew, perfect with a side of colcannon and a pint of Guinness. A great Irish inspired dish, try it next St Patricks Day! Host your own St Patrick's day party with this cider infused Irish stew, perfect with a side of colcannon and a pint of Guinness. Serve at the table spooned straight from the.
Vickys Irish Coddled Pork & Cider, GF DF EF SF NF is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Vickys Irish Coddled Pork & Cider, GF DF EF SF NF is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have vickys irish coddled pork & cider, gf df ef sf nf using 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Vickys Irish Coddled Pork & Cider, GF DF EF SF NF:
- Make ready 2 tbsp sunflower spread/butter
- Prepare 4 pork loin steaks
- Take 8 rashers smoked bacon, diced
- Get 2 carrots cut into chunks
- Get 4 potatoes cut into chunks
- Take 1 small swede cut into chunks
- Take 1/2 large cabbage cut into small wedges
- Make ready 2 bay leaves
- Get 200 ml Irish apple cider
- Prepare 200 ml chicken stock
It is nice to serve this dish with a few slices of soda bread and butter. The dish is often cooked beforehand, and then reheated and eaten later at a party or after a night The Irish coddle is now ready to be dished up. It is just as nice if left to go cold and reheated later, as is the Irish tradition. Dublin comfort food at its best!
Steps to make Vickys Irish Coddled Pork & Cider, GF DF EF SF NF:
- Heat the butter in a large pan until sizzling then fry the pork off for 3 mins each side until browned, then remove from the pan
- Put the bacon, carrots, potatoes and swede into the pan and fry gently until coloured
- Stir in the cabbage and put the pork steaks back in on top of the veg
- Pour in the cider, stock and add the bay leaves
- Cover and simmer for 20 minutes until the vegetables are tender
- Serve with a side of colcannon, some soda bread and a pint of cider!
It is just as nice if left to go cold and reheated later, as is the Irish tradition. Dublin comfort food at its best! Coddle is a traditional dish consists of boiled bacon, sausage, potato, onion and (arguably) carrots. As a true Dubliner's favourite, it is sorely missed by those abroad. Bring some Dublin spirit into the new home with this unique handmade fridge magnet.
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