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By (user no longer on site) OP
over a year ago
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My grandmother was a proper dub. From the liberties. She used to make all her grand chizlers coddle. It was the best in city. She died before she could tell me the recipe.
Anyone got a good proper coddle recipe? People from down the country won't have a clue what I'm talking about. |
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By *imwildWoman
over a year ago
around |
"My grandmother was a proper dub. From the liberties. She used to make all her grand chizlers coddle. It was the best in city. She died before she could tell me the recipe.
Anyone got a good proper coddle recipe? People from down the country won't have a clue what I'm talking about."
This time last year no clue what it is but my daughter now lives in Dublin and loves coddle. The chef where she used to work makes it. |
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By (user no longer on site)
over a year ago
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INGREDIENTS
12 ounces potato, peeled and cut into 3/4-inch cubes
1 1/4 cups finely chopped onion
8 ounces breakfast sausages, each cut into 4 pieces
2 1/2 cups leftover bacon cooking liquid, chicken stock, or water
Salt and freshly ground black pepper
3 1/2 oz leftover boiled or fried bacon, torn or cut into 1/2- to 3/4-inch chunks
1 tbsp finely chopped fresh parsley
DIRECTIONS
Put the potato, onion and sausages in a large saucepan and add the bacon cooking water. Add a little salt and pepper (but not too much if you're using bacon cooking water). Place over medium heat and bring to a boil, then simmer for about 30 minutes, until the potatoes are just tender. Add the cooked bacon and cook for another few minutes. Stir in the parsley, season to taste, and serve immediately.
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"INGREDIENTS
12 ounces potato, peeled and cut into 3/4-inch cubes
1 1/4 cups finely chopped onion
8 ounces breakfast sausages, each cut into 4 pieces
2 1/2 cups leftover bacon cooking liquid, chicken stock, or water
Salt and freshly ground black pepper
3 1/2 oz leftover boiled or fried bacon, torn or cut into 1/2- to 3/4-inch chunks
1 tbsp finely chopped fresh parsley
DIRECTIONS
Put the potato, onion and sausages in a large saucepan and add the bacon cooking water. Add a little salt and pepper (but not too much if you're using bacon cooking water). Place over medium heat and bring to a boil, then simmer for about 30 minutes, until the potatoes are just tender. Add the cooked bacon and cook for another few minutes. Stir in the parsley, season to taste, and serve immediately.
"
Droooooooool
Fierce fancy with your parsley though! |
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By (user no longer on site)
over a year ago
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"My grandmother was a proper dub. From the liberties. She used to make all her grand chizlers coddle. It was the best in city. She died before she could tell me the recipe.
Anyone got a good proper coddle recipe? People from down the country won't have a clue what I'm talking about."
Now let me tell ya...I make the best coddle in Dublin ( only I'm not in Dublin) but my great granny gave me her recipe and its whopper...yuuummm mmmmmm |
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By (user no longer on site)
over a year ago
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"My grandmother was a proper dub. From the liberties. She used to make all her grand chizlers coddle. It was the best in city. She died before she could tell me the recipe.
Anyone got a good proper coddle recipe? People from down the country won't have a clue what I'm talking about.
Now let me tell ya...I make the best coddle in Dublin ( only I'm not in Dublin) but my great granny gave me her recipe and its whopper...yuuummm mmmmmm "
Only we don't use bacon.we use a rack of ribs. |
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By (user no longer on site)
over a year ago
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"My father who was an ace cook used to boil sausages to lay across the top of a steak pie before the pastry lid went on. It was SO good....  "
My grandad used boild sausages in his steak pies too coz he hated kidney. |
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By (user no longer on site)
over a year ago
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"Not a clue what it was but I'm gonna try this recipe .Sounds like real comfort food
sounds quite nice but could ya Brown The sausages first? ? Don't think I fancy the look of boiled ones  "
Adapt as you like SS , I'll be browning mine on the George Foreman first and adding some little extras, I ll let you know how it turns out. |
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By *oci1Couple
over a year ago
Trim |
Mmmm delicious and very nourishing only difference with mine is I use ham pieces boil them 1st to get the salt from them then lash everything into the pot boil and summer until it's all cooked a Dublin coddle should be white not brown (but brown is good to)and lashings of paprika pepper and a dollop of chef brown sauce  mmm mouths watering now |
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By (user no longer on site)
over a year ago
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"Mmmm delicious and very nourishing only difference with mine is I use ham pieces boil them 1st to get the salt from them then lash everything into the pot boil and summer until it's all cooked a Dublin coddle should be white not brown (but brown is good to)and lashings of paprika pepper and a dollop of chef brown sauce mmm mouths watering now "
I'm hungry now feed me !! |
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