Sunday, March 17, 2013

Dublin Coddle

For our dinner, I made one of my most favorite things to order when I eat at an Irish pub. Dublin Coddle is a perfect blend of meats, onions, potatoes and parsley. It's cooked slowly in a broth until all the ingredients sort of meld together into a flavorful dish. I used homemade chicken stock, but you could use water, since the meat imparts such a wonderful flavor into the liquid. Just give yourself a bit of time, as this meal takes about an hour and 20 minutes from start to finish. Pair with a vegetable and some soda bread, and you have a great meal that will fill your belly with warmth and happiness. This recipe is from my Irish Food & Cooking cookbook.

Dublin Coddle
8x8mm/1/3-inch thick ham
8 best-quality lean pork sausages
2 large onions, thinly sliced
2 lb Yukon Gold potatoes, peeled and sliced
6 tbs chopped parsley
Salt and pepper
5 cups water or chicken broth

1. Cut the ham into large chunks and cook with the sausages in 5 cups boiling water or chicken broth for 5 minutes. Drain, but reserve the cooking liquid.

2. Put the meat into a pan or ovenproof dish with the onions, potatoes and parsley. Season, and add just enough of the cooking liquid to cover. Cover with a tight-fitting lid; lay a piece of baking parchment on top before putting on the lid.

3. Simmer gently over a low heat for about 1 hour, or until the liquid is reduced by half and all the ingredients are cooked but not mushy. Serve hot with the vegetables on top with the traditional accompaniments of fresh soda bread and a glass of stout.

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