27th November 2014 Helen 10Comment

Feeding children is a cut-throat business.  Tonight, I break the heart of Emily who was promised the recipe for Orange and Chocolate Chip Biscuits I teasingly posted on Facebook. But here I am, sitting on the stairs listening to one last child whingeing about how he’s not tired and the general state of the world, writing up a recipe for Coddle. The ugliest dinner you could ever make but one which has mysterious powers. By which I mean my children eat the carrots, and don’t even notice the onions.

To the uninitiated, Coddle is a Dublin dish and a fairly simple one at that. It’s a smooshy carbfest, perfect for cold days. It contains two of most kids favourite things – bacon and sausage; and a number of their least favourite things – vegetables. It’s a very lazy dinner and one you can knock up in a fairly short time, it freezes fabulously and (surely the icing on the cake) tastes quite lovely with a glass of red wine. But again, it’s ugly.  In the interests of vanity I brown the sausages before bunging in the rest of the ingredients. Otherwise they look a little like small willies lurking in your dish. There. I said it. And now that’s all I can see.

So with those lovely thoughts in mind, but balancing this out against the fact the monsters ate three helpings each tonight (including the carrots, did I mention that part?), here’s Dublin Coddle. Seriously, try it. You’ll be impressed – not least because your kids are unlikely to be fighting you AND you’ll have that wine.

Featured Image Coddle

Dublin Coddle

Serves 4

Ingredients

50g butter

2 medium onions, chopped finely

6 slices of unsmoked streaky bacon, chopped

500g pork sausages, with each chopped in two or three

4 medium carrots, peeled and chopped

300g potatoes, peeled and chopped into chunks of c. 1 inch

350ml chicken stock, hot

1 teaspoon dried thyme / 1 sprig of fresh thyme

Salt and pepper to season

1 teaspoon parsley.

Instructions

  1. In a heavy bottomed casserole dish, melt the butter over a medium heat. Add the onion. Cover and sweat for 5 to 10 minutes. Do not allow the onion to colour.
  2. Uncover and add the bacon and chopped up sausage. Cook for 5 minutes to brown.
  3. Add the carrots and potatoes and stir well. Allow to cook for a few minutes.
  4. Add the stock and thyme. Bring to the boil and reduce the heat, allowing the Coddle to simmer for 25 minutes.
  5. Season to taste, adding the parsley as you serve. (Though frankly I leave that part out for the young ‘uns).

And finally, to Emily: I’m sorry. Truly. Biscuits will follow.

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10 thoughts on “Dublin Coddle – a very easy (if ugly) teatime favourite

    1. Emily. Come out of the shadows. This isn’t the first time Coddle has made a grown woman cry BUT did you not hear that my children ate the bloody carrots! They always eat the biscuits. It’s the carrots that pose a problem!

  1. I had coddle left over from Paddy’s day, I went into work yesterday and after warming in the microwavespilled it all down my front!!! I went around work all afternoon with a whiff of ‘eau de coddle’ infecting everyone’s airspace.

    1. Howard, I’m ludicriuosly delayed reading this but I did just laugh out loud right in the middle of my office! Brilliant. I hope you’ve not been smell scarred for life!

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