Dublin Coddle (Irish) Recipe
Recipe
Ingredients
1 lb bacon bits (pref. smoked)
1 lb good meaty sausages
3 each large onions
3 each potatoes (or even four)
1 handful fresh parsley
1 grind fresh pepper
Recipe
Preparation
Bacon bits are the off-cuts from the various types of bacon, which
are sold very cheaply in Dublin pork butchers' shops, specifically
for making coddle. They contain a good mixture of fat, lean and
skin. I prefer to buy regular bacon with the rind on and cut it up
into even-sized pieces. Leave on the rind, as it adds great richness
to the soup. Buy the finest quality pork sausages you can afford (or
find). Peel and chop the onions roughly. Peel the potatoes as thinly
as possible. If they are large, then cut them into two or three large
pieces; otherwise leave them whole.
Chop the fresh parsley. -- Place a layer of onions in the bottom of a
heavy pot with a good close-fitting lid. Layer all the other
ingredients, giving each layer a grind or so of fresh-ground pepper.
Add no more than 2 cups of water to the pot. Bring the water to the
boil, then reduce the heat at once, cover tightly, and barely simmer
for 2 to 5 hours. The perfect way to cook it is in a heavy casserole
pot in a very low oven at 250F. I know this sounds vague, but if the
pot is heavy and the lid tight, it really can't come to any harm. The
longer and slower the cooking, the better. If you prefer, before
serving, remove the sausages and quickly brown them on one side under
the broiler. Serve with white soda farl to mop up the soup, and
bottles of stout. It is a most restorative food. -- From THE POOLBEG
BOOK OF TRADITIONAL IRISH COOKING, Biddy White Lennon
Servings:
4
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Food Tips of the Week
Losing weight
Recognise the difference between hunger and thirst. At times when going through a hectic day, you imagine you feel hunger but if truth be told you just need a restorative tumbler of water or cranberry juice. The feelings of hunger and thirst are quite alike, but one can result in weight gain and the alternative is fine.
Some low carbohydrate diet guidlines:
* Replace sugar with splenda.
Most recipes that require sugar can be modified to make use of a sugar replacement instead. It is not exactly the same so you will have to do a bit of trial and error and it might not be perfect for every dish, but it gives very good results once you get the measurements right.
* Food labels can be misleading
Watch out for food packaging that claims to be 'low carb' - check the nutritional information figures on the back of the tin or packet. Many are only marginally decreased and in some cases still higher than a competitors standard brand. In addition, beware of 'low sugar' and 'low fat' labels - 'low sugar' does not always mean 'low carb' - usually the carbs are identically the same.
Foods containing allyl sulfides
( includes pickled shallots, chives and spring onions)
The onion and garlic family of foods is rich in allyl sulfides, a chemical which experts believe might be linked to a reduced risk of stomach and colon cancer.
Even though there is not much real proof obtainable, allyl sulphides are also thought to reduce the symptoms of colds, sterilization and fatigue.
Foods containing allyl sulfides are low in calories, so are ideal for including in your weight loss regime.
Dublin Coddle (Irish) Recipe - more haute cuisine from Recipes 4u
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