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Dublin Coddle

2»

Comments

  • #52
    The Hill Billy
    Registered Users, Registered Users 2 Posts: 22,818 ✭✭✭✭The Hill Billy


    I make mine with bite-sized pieces of green back rashers or shredded boiled ham & whole sausages (not browned!). Veg is thinly sliced rounds of carrots, & diced onion. Stock is made from Chicken Oxo cubes. I'd also add a bay leaf & some thyme if I had them.

    The important bit...
    Spuds are in sliced discs of varying thickness. The thinnest slices disintegrate & thicken the liquor. The thicker slices give some texture.


  • #53
    ellejay
    Registered Users, Registered Users 2 Posts: 1,276 ✭✭✭ellejay


    HillBilly I was tempted to add herbs etc also, but I was trying to replicate the classic dish.
    I reckoned back in the day they didn't have herbs etc.
    I was tempted to add garlic also but didn't.

    Might try the herbs next time.


  • #54
    Lovely Bloke
    Closed Accounts Posts: 14,748 ✭✭✭✭Lovely Bloke


    Inspired by this thread, the mrs went and got the sausages and rashers for this. I'll probably cook it Friday to have on Saturday.

    Going to follow the recipe posted by CiaranC years ago, although I'm informed he's since gone full yuppie and now actually uses the barley.


  • #55
    ellejay
    Registered Users, Registered Users 2 Posts: 1,276 ✭✭✭ellejay


    Best of Luck, let us know how you get on!!
    Just make sure you make it the day before you want it eat it.


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