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Looking for a coddle recipe |
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dla69
Cook's Assistant Joined: 04 January 2011 Status: Offline Points: 40 |
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Posted: 08 January 2011 at 18:35 |
Does anyone have a recipe for a Dublin coddle? I had this hearty, simple stew when I visited the city in 2009.
I've been looking at some of the recipes online and before I tried one of them, I figured I'd ask here. |
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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That's a new one on me Dave...never even seen it, much less make it. Looks like you may be on your own experimenting with the coddle.
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Go ahead...play with your food!
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Boilermaker
Chef Joined: 23 July 2010 Location: Marietta, GA Status: Offline Points: 685 |
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That's a new one here, too. Guess you need to try a recipe and educate the rest of us. Look foward to learning more about coddle.
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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I'd never heard of it, so I looked it up. Judging from this:http://homecooking.about.com/od/porkrecipes/r/blpork20.htm, it sounds delicious!
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dla69
Cook's Assistant Joined: 04 January 2011 Status: Offline Points: 40 |
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Thanks, everyone.
Looks like I've got a little experimenting to do. |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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from wiki:
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Dublin Coddle
This is a very popular dish, especially in Dublin, and has been so for many years. It is nourishing, tasty, economical and warming - what more could you ask? Although it is best made with a good stock - water in which a ham has been boiled, or even a ham bone - a light stock cube will substitute. 1lb/ 500g best sausages 8oz/ 250g streaky bacon 1/2pt/ 300ml/ 1 cup stock or water 6 medium potatoes 2 medium onions salt and pepper (serves four) Cut the bacon into 1in/ 3cm squares. Bring the stock to the boil in a medium saucepan which has a well-fitting lid, add the sausages and the bacon and simmer for about 5 minutes. Remove the sausages and bacon and save the liquid. Cut each sausage into four or five pieces. Peel the potatoes and cut into thick slices. Skin the onions and slice them. Assemble a layer of potatoes in the saucepan, followed by a layer of onions and then half the sausages and bacon. Repeat the process once more and then finish off with a layer of potatoes. Pour the reserved stock over and season lightly to taste. Cover and simmer gently for about an hour. Adjust the seasoning and serve piping hot. From the Appletree Press title: A Little Irish Cookbook. |
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dla69
Cook's Assistant Joined: 04 January 2011 Status: Offline Points: 40 |
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My wife is going to try making this later this week.
I think it will be a variant of this one. http://www.europeancuisines.com/Irish-Dublin-Coddle |
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Looking forward to a post on that Dave...sounds very interesting.
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Go ahead...play with your food!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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indeed - let's see how it comes out ~ |
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Boilermaker
Chef Joined: 23 July 2010 Location: Marietta, GA Status: Offline Points: 685 |
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Interesting, looking forward to hearing how it turns out.
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dla69
Cook's Assistant Joined: 04 January 2011 Status: Offline Points: 40 |
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My wife made it for dinner tonight.
She used loose sausage instead of the cased that I had in Dublin. She made it on the stove top and made sure to not boil the dish. The dish had a wonderfully rich broth. It was simple, hardy and tasty. The next time that we make it, I'll take some pictures. |
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gracoman
Chef Joined: 09 August 2013 Status: Offline Points: 885 |
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The histories I've read about this dish disagree to some extent. There really isn't any one preferred recipe for this as it may have been originally intended as a way to use up leftover meat(s) on a Thursday before the coming no meat Friday. One thing the various histories seem to agree upon is it was a slow cooked one pot meal that could hold up after many hours of cooking.
Corned beef and cabbage is an American thing so yesterday, St Paddy's Day, I made A Dublin Coddle served with Irish Soda Bread although any good bread will do. The recipe I doctored up a bit is simple and delicious: Dublin Coddle with Irish Soda Bread Cut 1 pound thick sliced bacon into 1" pieces and fry in a Dutch Oven until crispy Remove bacon and fry 4 or 5 high quality pork sausages in the bacon fat until well browned. Remove sausages and slice into thirds Pour out bacon and sausage fat leaving 1 or 2 tablespoons Begin layering with thick sliced onion (full rings) Then bacon Then sausage Then large pieces of carrot 2" chunks of rutabaga Large chunks of potato Scatter chopped fresh parsley between each layer, about 1/4 C total Add 2 C ham broth (I used chicken) and bring to a boil on stove top. When broth begins to boil, cover and place in a 300ºF oven for 90 to 120 minutes. It will go longer if you plan on being at the local pub for longer than 2 hrs. |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Absolutely beautiful gMan - I really like what you've done, there!
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Effigy
Chef Joined: 17 June 2013 Location: New Zealand Status: Offline Points: 633 |
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That looks wonderful. Good enough to re-evaluate my opinion of coddling sausages.
As a child I lived in fear of coddled sausages. My Gran made them. They did NOT look like that. Grey, watery sausage and potato lumps, the carrots were the highlight. No onion because it 'repeated'. It was an awful awful awful dinner and the green parsley somehow made it all look more billious. She was a good cook and better baker - and her coddled eggs - I think I will share with you all. But those sausages belong in the 1960's kitchen never to see the light of day ever again. This version looks delicious. Thanks gMan. |
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Resident Peasant
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gracoman
Chef Joined: 09 August 2013 Status: Offline Points: 885 |
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I'm bumping this should anybody wish to try an "authentic" Irish recipe for St Paddy's day rather than the standard American corned beef with cabbage.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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That REALLY gooks good - The Beautiful Mrs. Tas loves her Corned Beef and Cabbage, but I would like to try this ... maybe on a weekend.
Thanks for bumping it! |
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gracoman
Chef Joined: 09 August 2013 Status: Offline Points: 885 |
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Nothing wrong with corned beef and cabbage.
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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I'm planning to make colcannon.
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gracoman
Chef Joined: 09 August 2013 Status: Offline Points: 885 |
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Melissa, colcannon (along with raindrops on roses and whiskers on kittens) is one of my favorite things (apologies to Julie Andrews). I prefer cabbage to kale but they are both fantastic. Add ham (a substitute for Irish "bacon") for a complete meal. If you have Kerrygold Irish butter available, the deep yellow makes a great looking presentation used in the butter "well" in the center.
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