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Today on the destination dishes series we are turning our attention to Ireland with a Dublin Coddle Recipe.
In this ongoing food series, you’ll learn how to cook some of my favourite dishes from destinations around the world.
Ireland is a country that is big on local produce and traditional cooking methods.
It can be difficult to talk about Ireland’s food history without making reference to the on the Potato Famine in the mid-nineteenth century.
Jump to RecipeIrish food history
This deeply sad, historic event changed the country in many ways. over a million people died and many people left the country, never to return.
The tragic events of the famine are often cited as a reason why it took so long for Irish people to start thinking of food as a source of pleasure, rather than simply as sustenance.
These days Ireland has had a culinary boom with talented chefs creating contemporary cuisines and reinventing old classics.
Irish dishes
Inherent in Irish foodie culture are salmon, vegetables, soda bread, cheese, and roasted meat.
Typical Irish dishes include an Ulster fry, champ, potato cakes, colcannon, barmbrack, black and white pudding and coddle.
Using staple ingredients and easy cooking methods you can recreate a taste of Ireland in your home without too much hassle.
Making an Irish Coddle
A coddle is a great place to start as the ingredients are often everyday items in the cupbaord and it is a simple dish to create at home.
This rustic dish is very popular in Dublin and is even reported to have several literary connections.
It is said to have been the favourite meal of playwright Seán O’Casey and Gulliver’s Travels author Jonathan Swift.
Dublin Coddle Recipe
A coddle is an easy to make, one-pot stew that is traditionally made using leftovers from the week.
Typical coddle ingredients include things like sausages, potatoes, carrots, onions and chicken stock.
Here is my take on this classic Irish dish, using typical coddle ingredients, with easy to follow steps.
Details
4
20 minutes
1hr 30 mins
Guinness and rustic bread
Print
Ingredients
8 Irish pork and leek sausages
4 slices of thick cut bacon cut into small pieces
2 cloves garlic crushed
1 large onion sliced
7 red potatoes sliced
4 carrots sliced
Chicken stock cube
200ml of Cider
1 bay leaf
Fresh parsley chopped
Directions
- Preheat oven to 220 C.
- Heat a large non-stick frying pan with olive oil. Add onions, garlic and bacon, cook on medium heat for a few mins.
- Add sausages to the pan until cook until slightly browned.
- Meanwhile, add chicken stock cube to 600ml of boiling water.
- In a heatproof casserole dish add the cooked onion, bacon, and sausage. Then add sliced carrots and potatoes.
- Pour over the stock and 200ml of cider. Then add the bay leaf, put the lid on the dish and cook for 1 hour until the liquid has boiled down considerably.
- For the last 30 minutes, reduce the heat and take the lid off the casserole dish. This will nicely brown the top layer of the coddle.
- Transfer coddle to bowls and top with fresh parsley. Serve with Guinness and rustic bread or soda bread.
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Destination Dishes Series
Did you enjoy making this international dish? Why not check out some of the other destination dishes in the series?
Ready to try the destination dishes Dublin Coddle recipe? Let me know in the comments how yours turns out?
Printable Recipe Card
Dublin Coddle Recipe | Destination Dishes Series
Course: MainCuisine: IrishDifficulty: Easy4
servings30
minutes1
hour30
minutesA coddle is an easy to make one-pot stew that is traditionally made using leftovers from the week.
Ingredients
8 Irish pork and leek sausages
2 cloves garlic crushed
1 Large onion sliced
7 red potatoes sliced
4 carrots sliced
Chicken stock cube
200ml of Cider
1 bay leaf
Directions
- Preheat oven to 220 C.
- Heat a large non-stick frying pan with olive oil. Add onions, garlic and bacon, cook on medium heat for a few mins.
- Add sausages to the pan until cook until slightly browned.
- Meanwhile, add chicken stock cube to 600ml of boiling water.
- In a heatproof casserole dish add the cooked onion, bacon, and sausage. Then add sliced carrots and potatoes.
- Pour over the stock and 200ml of cider. Then add the bay leaf, put the lid on the dish and cook for 1 hour until the liquid has boiled down considerably.
- For the last 30 minutes, reduce the heat and take the lid off the casserole dish. This will nicely brown the top layer of the coddle.
- Transfer coddle to bowls and top with fresh parsley. Serve with Guinness and rustic bread or soda bread.
YouTube recipe for Irish Coddle
Notes
- You can also cook Irish coddle in a slow cooker if preferred?
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