“This traditional supper dish 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. 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". 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. Comfort food at its best! Sláinte.”
4 1/2-5 lbs. Potatoes
2 large onions
1 lb. Irish sausages
2 lb. Bacon
2 1/4 cups hot water
1 chicken or beef stock cube
3 Tab. Parsley
Salt and pepper, tt
Chop potatoes into large chunks. If they are small, leave them whole.
Dissolve the stock cube in the hot water
Grill or broil the sausage and bacon to give them color. Let cool.
Chop the bacon into 1-inch pieces and the sausage into pieces the same size as the potatoes.
Preheat oven to 300F.
In an oven-proof pot or casserole dish with a tight-fitting lid, layer the bacon, sausage onions and potatoes. Season liberally each layer with salt, pepper and parsley.
Pour the bullion broth over.
Bring liquid to a boil on top of the stove, and then put lid on tightly and place in oven.
Cook for two hours. Add more liquid, if necessary. There should be an inch of liquid on the bottom.
Put back in the oven and cook for 1-3 more hours. (If desired, add a little Guinness to the pot towards the end of the cooking.)
Serve with Guinness and Irish Soda Bread.
Source: Genius Kitchen
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