Dublin Coddle Ii Recipes Recipes Recipe For Chicken
DELICIOUS DUBLIN CODDLE
Steps:
- Lower the heat to 350 F / 175 C / Gas 4 and cook for a further 30 minutes, until bubbling and the potatoes are thoroughly cooked.
- Enjoy.
Nutrition Facts : Calories 402 kcal, Carbohydrate 21 g, Cholesterol 58 mg, Fiber 3 g, Protein 21 g, SaturatedFat 7 g, Sodium 1016 mg, Sugar 5 g, Fat 26 g, ServingSize Serves 4 as a starter, 2 mains., UnsaturatedFat 0 g
DUBLIN CODDLE - IRISH SAUSAGE, BACON, ONION AND POTATO HOTPOT
This traditional supper dish of sausages, bacon, onions and potatoes dates back at least as far as the early eighteenth century. It seems to be more of a city dish than a rural one: it was a favourite of Jonathan Swift, author of Gulliver's Travels and dean of Christ Church Cathedral in Dublin. In Dublin itself, coddle retains its reputation as a dish that can be prepared ahead of time and left in a very slow oven while the people who're going to eat it have to be out of the house for a while - making it an excellent dish for very busy people! The name of the dish is probably descended from the older word caudle, derived from a French word meaning "to boil gently, parboil, or stew". The more recent version of the verb, "coddle," is still applied to gently cooked eggs, "Coddled Eggs". Please note, the sausages used should be the best quality 100% pork sausages you can get your hands on! This recipe would also work VERY well if cooked in a crock-pot, reduce the liquid by about half if cooking the coddle this way. Serve with Guinness and Irish soda bread. Although this is an easy to prepare one pot meal and its simplicity belies its amazing taste and flavour - comfort food at its best! Sláinte.
Provided by French Tart
Categories Stew
Time 4h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Peel the potatoes. Cut large ones into three or four pieces: leave smaller ones whole. Finely chop the parsley. Boil the water and in it dissolve the bouillon cube.
- Grill or broil the sausages and bacon long enough to colour them. Be careful not to dry them out! Drain briefly on paper towels. When drained, chop the bacon into one-inch pieces. If you like, chop the sausages into large pieces as well. (Some people prefer to leave them whole.).
- Preheat the oven to 300F / 150°C In a large flameproof heavy pot with a tight lid, start layering the ingredients: onions, bacon, sausages or sausage pieces, potatoes. Season each layer liberally with fresh-ground pepper and the chopped fresh parsley. Continue until the ingredients are used up. Pour the bouillon mixture over the top. On the stove, bring the liquid to a boil. Immediately turn the heat down and cover the pot. (You may like to additionally put a layer of foil underneath the pot lid to help seal it.).
- Put the covered pot in the oven and cook for at least three hours. (Four or five hours won't hurt it.) At the two-hour point, check the pot and add more water if necessary. There should be about an inch of liquid at the bottom of the pot at all times.
- To Serve. Guinness, bottled or draft, goes extremely well with this dish (indeed, adding a little to the pot toward the end of the process wouldn't hurt anything). Another good accompaniment is fresh soda bread, used to mop up the gravy!
Nutrition Facts : Calories 1273.3, Fat 81.1, SaturatedFat 26.9, Cholesterol 157.5, Sodium 1691, Carbohydrate 95.3, Fiber 12.4, Sugar 7.1, Protein 41
TRADITIONAL DUBLIN CODDLE
A true Irish dish which has been enjoyed for many a year by all Dubliners, soon to be enjoyed by your family over and over again! This is the bare bones traditional recipe but feel free to add garlic, a bay leaf, or other fresh herbs for flavor. It's also good if you replace the water with cider.
Provided by J. Boyle
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h40m
Yield 8
Number Of Ingredients 6
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving grease in the skillet. Slice into big chunky pieces and transfer to a large pot.
- Cook sausages, turning occasionally, in the bacon grease until browned, about 5 minutes; add to the large pot. Cook and stir onion in the same skillet until softened, about 5 minutes. Transfer to the pot.
- Arrange potatoes over onion. Pour in enough water to cover the potatoes. Cover the pot; bring water to a boil. Reduce heat to very low; simmer until potatoes are tender, 1 to 1 hour 30 minutes. Garnish with parsley.
Nutrition Facts : Calories 476.8 calories, Carbohydrate 67.3 g, Cholesterol 51.6 mg, Fat 14.8 g, Fiber 8.6 g, Protein 19.7 g, SaturatedFat 4.2 g, Sodium 526.7 mg, Sugar 4.1 g
EASY DUBLIN CODDLE
This is a filling and satisfying dish that my kids scarf down, and we enjoy hot or cold. Hot, left over or chilled this is good 'dressed' with whole seed mustard and served as a cold potato salad. If using raw sausages or bacon cook them first.
Provided by KookieMomster
Categories One Dish Meal
Time 35m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in 3-quart pot or a medium wok.
- Slice onions thinly, peel and cube potatoes, cut meat into bite sized pieces.
- Lightly brown onions.
- Add all other ingredients; bring to a boil, reduce heat, simmer until potatoes are tender.
- Pour off excess broth (I keep it to make soup later) and serve with the mustard.
DUBLIN CODDLE
This dish always reminds me of cold winter nights in our flat in Ballymun, where my ex-wife used to make this traditional Dublin winter stew. It relies heavily on Irish sausage and bacon, so try and use these, if you can. If not, use a low-fat bacon, such as Canadian bacon, and a plain uncooked breakfast sausage. Because of the milk, this is sometimes referred to as a white stew.
Provided by wsf
Categories Irish Recipes
Time 1h
Yield 10
Number Of Ingredients 8
Steps:
- Place a large Dutch oven over medium-high heat; cook the sausages and bacon in the bottom of the Dutch oven until the bacon is crisp; drain fat from the pan, reserving 1 tablespoon of drippings. Crumble the bacon and halve the sausages.
- Heat the reserved drippings to the Dutch oven over low heat along with the crumbled bacon and sausages. Add the onions and carrots; cook and stir until the onions soften, 7 to 10 minutes. Stir in the stock and milk; bring to a simmer until the potatoes are fork tender 30 to 45 minutes. Season with salt and pepper to serve.
Nutrition Facts : Calories 284.4 calories, Carbohydrate 18.1 g, Cholesterol 57.1 mg, Fat 16.3 g, Fiber 2.5 g, Protein 16.3 g, SaturatedFat 5.7 g, Sodium 851.6 mg, Sugar 7.3 g
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