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IRISH-AMERICAN CLASSIC
Recipe 1 of 3
Corned Beef
with cabbage and potatoes
Why 'corned' beef? The name comes from the large rock-salt grains - called 'corns' - used to cure the brisket since the 1600s. Born in Ireland, perfected in America, and beloved by both ever since.
Fresh Ingredients to Buy:
3-4 lb beef brisket (flat cut) (Reg/GF)
8-10 red potatoes
4 carrots
1 small head cabbage
Dijon mustard (optional)
✓Briny Spice Mix — in kit
DUBLIN PUB CLASSIC
Recipe 2 of 3
Dublin Coddle
with buttery Irish cabbage
Coddle' comes from 'coddling' - a gentle, slow simmer that melds sausages, bacon, and potatoes into Dublin's most comforting bowl. A practical dish born from leftovers, beloved for centuries.
Fresh Ingredients to Buy:
8 slices thick bacon
8 pork/chicken sausages
2 large onions
2 carrots
8-10 baby potatoes
½ small cabbage
3 cups chicken / vegetable broth
✓Stewie Herbie Mix — in kit
COASTAL PUB FAVORITE
Recipe 3 of 3
Fish & Chips
with tartar sauce and sautéed green beans
Few dishes have a story like Fish & Chips - fried fish introduced by Sephardic Jewish immigrants, chips from Belgium or France, united in the 1800s into a working-class icon. By WWII it was so beloved it was never rationed. Today it's Ireland's ultimate pub classic.
Fresh Ingredients to Buy:
2 lb cod / haddock filets
1 small yellow onion
¾ lb green beans
1 lemon
4 Idaho potatoes
1 can of beer / non-alcoholic beer
1 cup mayonnaise
ketchup (optional)
✓Pickle-in-a-Pouch — in kit
✓Vinegar — in kit