It’s not too late to get your Irish on for dinner…
Recently I was researching new ideas for a St. Patrick’s Day meal, and I stumbled upon a dish called Dublin Coddle. The name of this dish comes from the verb coddle, meaning to cook food in water below boiling, which in turn derives from caudle, a warm drink given to the sick. Apparently Dublin Coddle has long been a dish that was made to help cure the Saturday morning hangover, following a rousing Friday night at the Pub. The ingredients are simple, filling, and inexpensive, and the dish apparently holds the perfect combination of grease and starch for anyone feeling a little green after indulging a few too many Guinness’s. Which means it might be the perfect dish to take to work to the office for the day after St. Pattys, on the chance that someone is having a little trouble recovering from too many pints of gold. But while I cannot attest to coddles healing powers, I can attest to its deliciousness, as I gave it a test run on a recent weekend. The dish was so easy to make and I spent very little time in the kitchen worrying about it over the course of the day. The kids loved it (though some ketchup might have been added to one bowl) as did my husband, and I think it is safe to say that this coddle will become a slow-cooker staple at our house – especially on the weekends.
DUBLIN CROCK-POT CODDLE
Preparation Time: 5-9 hours (depending)
- 3 Sausages (preferably Irish or Mild Sausage)
- 6 strips of Bacon
- 4 large potatoes (gold work best)
- 2 large carrots
- 1 medium onion
- 1 beef stock cube
- ¾ cup of water
- 1 garlic clove
- 2 Tablespoons chopped Celery Leaf
- Heat your oven to 375° Fahrenheit.
- Cut your onion into thick slices
- Place your sausage and bacon into two separate iron skillets.
- Cover the pork with the onion slices – half in each pan.
- Cook the sausage, bacon, and onion in the oven for twenty minutes or until the pork is done and the onions are translucent.
- Once they are cooked, remove from oven and let cool.
- Add 1 cup of water to your crock pot and turn it on high. Drop in the beef stock cube and stir until it dissolves.
- Peel, rinse and cut your potatoes into large chunks. Cut up your carrots and peel your garlic glove.
- Once the meat and onions are cooled, cut them into large chunks and add to your crock pot.
- Add two tablespoons of the bacon grease to the mixture, as well as the clove of garlic.
- Top with the potatoes and carrots.
- Put the lid on the crock pot and cook at high (4 hours) or low setting (8 hours) until done.
- Once done, spoon into a bowl and top with chopped celery leaf.
- You can also leave in the crock-pot on the warm setting for up to two hours if you are feeding a come-and-go crew.
So is there a little Irish – anytime meal for you…
And here is one of my most favorite prayers based on the Breastplate of St. Patrick… It is especially wonderful to recite while doing Sun Saluations!