31 May 2013

Dublin Coddle (Updated)

I can't believe that just a few days away from the year's brightest twenty-four hours we are writing about an essentially hearty winter dish but the weather is so awful here in London it somehow seems appropriate so here goes...

Way back in November 2011 when we started this blog the very first post we wrote was about a childhood memory of the dynamics between my parents in the kitchen and centred around a dish my father used to make called Dublin Coddle. Like much of Irish cuisine the dish was based on traditional Irish peasant food using ingredients that were cheap and plentiful. The recipe was as close to the original as I could remember and I noted at the time of writing how much tastes and ingredients had changed and how the idea of offal boiled in milk would probably not be taken up by many on this blog's readers these days. Ever since that I have been intending to update the recipe to create a dish that we would all enjoy today. Well recently we did just that...


Ingredients

12 Cumberland sausages
12 Streaky rashers rolled
500 g button mushrooms
2-3 Lambs kidneys (optional)
500g Small new potatoes
1 Large Onion sliced
2 Bulbs Fennel cut into wedges
2-3 Cloves garlic
300 mls Chicken stock
Dash Worcestershire sauce
Dash Tobasco
Half cup milk
2 Tblsp Creme Fraiche
Fresh parsley for garnish
Seasoning

Method

Place all the ingredients into a large casserole dish. (If using kidneys halve them and cut out any tough white sinew) Pour in the stock and a little water if necessary. Cover, bring to the boils and simmer for about twenty minutes or until you are happy that all the ingredients are cooked through, particularly the potatoes. Drain off the liquid to another pan and simmer until reduced to about a quarter or third of the original amount. Add the milk and creme fraiche, stir well and season. Return to the main dish and allow to simmer gently for a further few minutes. Serve with Irish soda bread and a garnish of chopped parsley .


Posted by incredibly fed

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