Hearty Irish Fare
Today is St. Patrick’s Day; the national holiday of Ireland. I have a little Irish in me from my Mother’s side but sadly am not very familiar with Irish cooking, so I did a little research and asked an Irish colleague what I should cook in celebration of this day. ‘Coddle’ came his immediate reply (a hearty dish of potato and pork, mainly associated with Dublin).
Wanting to be as authentic and true to this dish as possible I searched on the internet for recipes. There was some variation; but this is the one I went for and it was absolutely delicious. The liquid turned into a fabulous stock fully flavoured with the bacon, sausages and onion and that in turn seeped through into the potatoes. I can see why it's so popular.
3 comments:
Looks great. I love a nice stew. I like mine with dumplings.
I love this blog so much and I have to say that being from Dublin, I love Coddle too!
I used to ask my Grandmother for it constantly and I called it 'sausages in water'. She still makes it for me now every time I go over and I tried her recipe at home for myself and it was sublime!
The only thing I have a problem with is that a lot of recipes online are incorrect and Coddle should be eaten like a soup, a chowder even and as simple as possible.
I don't even pre-cook anything and the sausages, bacon, onion and masses of potatoes all go in a massive pot with some seasoning and just enough water to cover the ingredients. Simmer then for about 2 hours and eat this masterpiece in a big bowl with some bread if you can mansge it!
Thanks so much for your comment weenoid, I'm definately going to try it that way next time.
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