Whip up a traditional dish with a twist this St Patrick’s weekend with these modern takes on homegrown classics from Donegal chef Brian McDermott.
While coddle is associated with Dublin, it’s eaten all over the country.
Drizzle of rapeseed oil
200g bacon, cut into strips
1 onion, diced
2 carrots, sliced
1kg potatoes, peeled and sliced
Freshly ground black pepper
500ml chicken stock, warmed
1 bay leaf
Handful of fresh parsley, chopped
1. Preheat the oven to 170°C/325°F/gas mark 3.
2. Heat the oil in a frying pan and brown the sausages. Add the bacon and cook for 2 minutes.
3. Place half of the bacon and sausages in the bottom of an earthenware dish and add half the onions, carrots and potatoes.
4. Season with pepper, and repeat with another layer of meat and vegetables. Pour the warm stock over and add the bay leaf.
5. Cover with a lid and cook for 2 hours. Remove the lid and cook for a further 30 minutes.
6. When cooked, sprinkle with chopped parsley and serve.
Recipes extracted from Traditional Irish Cooking for Today by Brian McDermott, with photographs by A Fox In The Kitchen, published by The O’Brien Press at €9.99
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