Heartwarming Dublin Coddle

Heartwarming Irish Coddle

Sausage, Bacon, Potatoes and Onions with Sage

The weather is getting cooler and we anticipate the upcoming winter season. For some of us, this means snow on the way, icy roads and long days driving home in the dark (yuck)…but dreary winter days are made comforting through warm welcoming dishes from the kitchen. (yum)

One of my favorite, easy ‘one pot’  prepared meals is Dublin Coddle, a simple rustic Irish dish with sausage, bacon, potatoes and onions. This winter dish is associated with Ireland’s capital city, Dublin, and is famously served on many pub menus. The verb ‘coddle’ means ‘to cook food in water below boiling point’ (gently boil or stew) or what is often called ‘slow food’. The actual dish goes back as far as the 1700’s in Ireland but this is my take on a old traditional recipe…enjoy!

Dublin Coddle

  • 1 Tbsp vegetable oil
  • 4 slices of thick cut bacon (thinly sliced)
  • 4 Large Pork sausages (cut in two)
  • 2 medium size red onions (sliced)
  • 2 cloves of garlic (thinly sliced)
  • 1 Tbsp butter (room temperatures)
  • 1 ½ lbs Potato (Yukon gold’s) thinly sliced
  • 1 1/2 cups chicken stock
  • 2 Tbsp apple cider vinegar
  • kosher salt and pepper
  • 1 tsp fresh sage (chopped)
  • 6 sage leaves
  • 1 Tbsp olive oil and butter

How to make it

  1. Heat the oil in a large skillet and fry bacon until crispy. Remove bacon from the skillet and set aside.  Preheat the oven to 350 degrees F.
  2. Add the pork sausages to the skillet and brown on all sides.  Remove the sausages from the pan and set aside.
  3. Pour all but 2 Tbsp of oil from the skillet and fry the red onions until they are caramelized.   Add the garlic and cook for 1 minute.  Deglaze the pan with the apple cider vinegar and chicken stock scraping down all the brown bits and reduce for a few minutes.  Stir in the sage.
  4. Grease a 13×9 size dish with butter and then layer the potatoes, seasoning with salt and pepper on each layer. Pour over the onion, garlic stock and spoon sausages on top.
  5. Bake in oven one hour until the potatoes are soft and most of the liquid has evaporated.
  6. Add the reserved bacon and sprinkle over dish. Transfer to oven for a few minutes to warm.
  7. Melt butter and olive oil and fry sage leaves for 1 minute each side.
  8. Remove coddle from oven and add the fried sage.
  9. Serve and Enjoy!

Judie the Irish Foodie

 

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Congratulations to Rory McIlroy and Erica

Built in 1228

800 years of history

Shamrock and Peach would like to congratulate Northern Irish Golfer Rory McIlroy and Erica Stoll on their recent marriage and wedding at Ashford Castle, in Co. Mayo.  It’s just lovely to see a fellow countryman enjoy so much success and still maintain the Irish values of humility and generosity. I loved reading how the couple met in 2012 and did not date until 2015 and Rory appreciated the fact they were friends first before going out together.  The fairy tale wedding was this past weekend at the 800 year old Ashford Castle built by the Anglo-Norman de -Burgos.  The castle has had several owners since including the famous Guinness family.  The Castle is nestled in 350 acres of gardens and woodlands and the perfect setting for this grand affair.

Shamrock and Peach tours are gearing up to visiting the Castle staying at the Lodge at Ashford this June.  Here a few pictures from our stay last year!

Keep up the great work Rory and we will be raising a toast to you this June!

Joy in the Journey!

Judie the Irish foodie

Celtic Thunder Legacy ticket giveaway

celtic-thunder-press-1200x628

I am so excited to announce to my blog followers a chance to go and see the Legacy Celtic Thunder tour at the Fox theater next Thursday night!

This week I had the pleasure of interviewing one of the original members of Celtic Thunder; Ryan Kelly.  Although he studied accountancy at Queens University, Belfast and is a qualified Chartered Accountant by trade – music and theater has always been Ryan’s true passion and he longed for a break, as many of us do! Well, turns out the break came when his brother encouraged him to go and try his hand at the auditions in Dublin back in 2007, and it may have seemed far-fetched, but, he landed the role, and the rest is history. A real inspiration to all of us!

Ryan and I talked about the success of Celtic Thunder and why Irish Culture and music is so loved throughout the world. Ryan artistically described how the Irish have become a nation of travelers and story tellers and set our roots in other countries. We shared a common bond of family, friendship and the love that brings us back home to Ireland – and that’s the feeling many people here express to me all the time. A longing to return to Ireland to explore their roots, to see where their ancestors came from, and to enjoy the culture!

Ryan loves to run and has played Gaelic football and basketball at a national level.  We joked how he likes to run to burn calories after enjoying a full Irish breakfast; his favorite meal of the day.  Yes folks, we are talking about the famous Irish Fry, and for those of you who have been to Ireland, you know what I mean. A hearty combination of Irish bacon, sausages, black pudding, tomatoes, mushrooms and best of all the distinctive Irish breads namely, potato bread, soda bread and brown bread with lots of creamy Irish butter.

So, the question is…which of these Irish breads do you think would be Ryan’s favorite?

A. Irish Brown, also known as Wheaten Bread

B. Potato Bread, also known as potato farls, or

C. Irish Soda bread

To enter the drawing, simply follow the link below to my website and go to the ‘contact‘ drop down in the top right corner. Click on it, fill it out and send me your answer.

www.shamrockandpeach.com

I will announce the winner from among the entries promptly, and you could be on your way to see Celtic Thunder at the Fabulous Fox theater, courtesy of Shamrock and Peach!…good luck to everyone, and send me your entries!

 

Joy in the Journey!

Judith the Irish foodie