Fredericksburg Parent

8 Fredericksburg Parent and Family • April 2025 WRITTEN BY DEBRA CAFFREY practical pantry Terrific at Home Terrific Terrific at Home at Home takeaway You know when you have one of those unforgettable meals at a restaurant that you can't stop thinking about and where everything feels like an incredible revelation to your taste- buds and brain? I love these experiences, and the latest one occurred a few months ago when I discovered an Irish spice bag for the first time at an atmospheric British pub while on a day trip. The pub had lots of authentic English and Irish fare on the menu, and I was intrigued by the description of this item that sounded so strange. Even stranger, my hus- band and I have traveled all over Ireland and neither of us had ever heard of it before. It's not an exaggeration when I say that this meal was amaz- ing and one of the best dishes I've had in a long time. It was fun, innovative, incredibly flavorful, and like nothing I've ever ordered. I instantly knew I was smitten and was committed to replicating a spice bag at home. After playing around with the components, I was able to create an at-home version that was almost as succulent. My teenager gobbled up every bit with record speed and declared, "make this all the time." I call that a win! So what exactly is an Irish spice bag? A trendy Dublin street fare snack, it's literally a brown paper "takeaway" bag that's filled with fried chicken, fries, peppers, and onions that are spiced and served with a creamy curry dipping sauce. The bag is intended to be ripped open for convenient and imme- diate snacking. You can vary up the elements but the sauce is what makes it so crave-worthy. Here's my at-home recipe for the curry sauce, as well as how to assemble all compo- nents so you can try this fun pub food on your own. Spice Bag Curry Sauce 2 tablespoons butter 1 onion, chopped 3 cloves garlic, minced 2 tablespoons flour 1 teaspoon coriander 1 teaspoon cumin 1. Heat butter in a saucepan over medium heat. Add onion and garlic. Sauté for 2-3 minutes. 2. Sprinkle in flour and all spices. Stir well to form a paste. 3. Pour in broth while stirring continuously. Bring mixture to a boil, then reduce heat to low. 4. Simmer for 10-15 minutes, stirring, until it thickens a bit. 5. Pour in cream and stir to combine. Simmer for an additional 2-3 minutes. Assembly 1. Combine fried chicken of your choice (store bought, take out, or homemade) and baked French fries in a large bowl with sautéed sliced onions and pepper strips. Add a spicy seasoning blend of your choice or a mix of paprika, salt, garlic powder, onion powder, and cayenne to taste. Toss to combine, then divide everything into brown paper bags. Give each bag another good shake, then serve. 1 teaspoon turmeric 1 teaspoon paprika 2 tablespoons curry powder 2 cups vegetable broth ½ cup heavy cream Salt and pepper, to taste

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