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Dublin, County Dublin

This is home to Ireland’s most famous export: Guinness. This black stout imparts a wonderful depth of flavour when added to soups and stews. Local artisan producers are also using it in specialty cheeses, breads and sausages.

Do you have recipes for Dublin Coddle, Parsnip Colcannon with Kale, or other traditional Dublin recipes? Submit your recipe by clicking on Share a Recipe under Connect!
 

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CAROLYN073

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Home Town: ???, Cheshire, England, U.K.
About me:
 I am 33 years old. I live in Dublin, Ireland. I am married for 10 years with 3 children (2 girls and a boy) and 2 goldfish. I am originally from UK, but moved to Ireland 11 1/2 years ago.

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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.

Chile Pork

Reviewed on Jun. 17, 2008 by sorchaspud
This is very tasty. Make sure you cover the dish/pot and its like it becomes steamed in the porks own juices. It gets tender if you cook it for a long time on a low heat. I added a teaspoon of oil, sealed it with a lid and cooked it for 1 hour at 150C-it would be a lot more tender I would say if cooked at 120C for 1.5 to 2 hours. Im definitely making it again!
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2 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
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Morning Glory Muffins I

Reviewed on May 23, 2008 by TRISH1IE
I ommitted the nuts cos I don't like nuts!! Yummy yummy yummy!!
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1 user found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
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Pineapple Bread Pudding

Reviewed on May 20, 2008 by TRISH1IE
This was delicious! I could not get crushed pineapple so I drained a can of chunks and put them in the blender to "crush" them. I had to cook it for longer and I increased the temp to 400*F for that extra 10 mins and I left it uncovered for the extra 10 mins too!!!
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1 user found this review helpful

 
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