Dublin Coddle

Click here to print the recipe

Being sick stinks. 

But that's what I have been experiencing this past week, together with my oldest offspring. In fact, big C got it worse than me. His flu was so bad he had to stay at home and missed his rowing practices the entire week. 

The house was beyond messy, but I didn't care. Our meals consisted of whatever quick and easy I could manage to whip up. Mostly stir-fry stuff. 

But finally today, we said we want something different. No more stir-fry, let's have something soupy and comforting, but still easy to make.

Then Dublin coddle came to mind.

This slow-cooked Irish stew filled with bacon, sausages and potatoes is not only easy to make, but also tastes great. This is the kind of dish that makes you warm and fuzzy inside. 

Because the dish only calls for a few ingredients, make sure you only use the good quality sausages and bacon you can find. The better the ingredients, the better your stew will be. Enjoy!

Ingredients:

• 5 thick-cut/slab bacon (or rashers), cut into strips
• 1 tablespoon oil
• 2 large onions, sliced
• 5 links pork sausages
• 10 unpeeled gold potatoes, washed and halved
• 3 cups chicken stock
• 1 small cabbage , cut into 8 sections (optional)
• Salt and pepper to taste
• 2 tablespoons chopped parsley

Directions:

• In a large saucepan, heat the oil over medium heat. Brown the sausages on both sides, transfer to a plate and set aside.
• Add bacon and onion into the saucepan. Cook until the onion has softened, about 5-10 minutes. Return sausages into the pot, add potatoes and pour the stock into the pot. Add cabbage into the pot as well, if you're using. Season with salt and pepper.
• Bring the soup to a boil, then reduce the heat to low,. Cover the saucepan and simmer for about 1 hour, until the potatoes are tender.
• Ladle soup into individual bowl and sprinkle with chopped parsley. Serve hot with good crusty bread.

Brotchan Foltchep (Oatmeal Leek Soup)

Click here to print the recipe

March in our household is almost synonymous with Irish (themed) food, at least on the days leading to St. Patrick's day, and a few days afterward.

This year, I brined my own corned beef (very good!), made Baileys panna cotta (wonderful!), and baked Irish car bomb cupcakes (spectacular!).

When I found this one soup recipe from my Irish Food and Cooking cookbook authored by Biddy White Lennon and Georgina Campbell, I got very excited and thought that I was perfect for out meatless Monday meal.

Despite of the fact that it only has 6 ingredients, the soup certainly did not disappoint.

Serve with bread and some jam, if preferred.

Ingredients:

• 2 cups milk
• 3 cups chicken stock
• 1/4 cup pinhead oatmeal (also called Irish steel cut oatmeal. I use McCanns brand)
• 2 tablespoons unsalted butter
• 6 leeks, washed, trimmed, and sliced into 1/2-inch pieces
• 1/4 teaspoon ground mace
• Salt and pepper

Directions:

• In a large pot, bring the stock and milk to boil over medium heat. Sprinkle the oatmeal, stir occasionally to prevent lumps forming, simmer gently.
• Melt butter in a separate pan, cook sliced leeks over low heat until softened slightly. Add leeks into the pot with the stock mixture. Simmer for about 15-20 minutes, or until the oatmeal is fully cooked. 
• Season with ground mace, salt and pepper. Ladle soup into individual bowls and serve hot.