This brings back so many memories. If I were to ask you: what is the very first thing you’ve ever cooked, what would your answer be? Well, this recipe is where it all started for me. Granted, it’s not a cake and it’s definitely nothing sweet. This is how I learnt though. I never cooked before that point and I never read a recipe in my life. I just opened a book and found the easiest thing I could manage. And I never looked back.
The very first cookery books I bought looked like little leaflets. I never inherited cookery notebooks; that’s because my mum never had one. She is a good cook mind you, but I never showed any interest in cooking, and the recipes are all in her head. What I inherited from her is the love of one pot suppers. If seasoned well, you get plenty of taste with minimal effort. Perfect for busy days, without the need of buying a takeaway on your way home from work.
The following is my take on Dublin Coddle, a charming rustic little dish from one of my favourite places in the world. You will have around 4 servings here but you can scale it up or down depending on how hungry you are or how many people you want to feed. You need:
- 8 thick pork or beef sausages (or a mix of both)
- 4 back bacon rashers
- 2 tablespoons vegetable oil
- 4 garlic cloves, roughly chopped (or leave whole and unpeeled to squish them up later. They will taste so sweet!)
- 2 onions, roughly chopped
- 4 to 6 large potatoes, cut into slices (not too thinly)
- 1 teaspoon dried sage
- pepper, to taste
- 1 to 1½ cup good chicken or vegetable stock
- 3 tablespoons fresh parsley, roughly chopped
- Preheat your oven to 180°C. In the meantime, place the oil into a shallow pan and quickly brown the sausages on all sides. Put them into a warm bowl and set them aside until needed. Cook the bacon quickly and also set this aside.
- Sweat the onions and garlic (if chopped) for around 5 minutes in that same pan. Arrange the uncooked potato slices in an ovenproof dish. Now place the onion mixture over the potatoes, together with lots of pepper and the dried sage. Add the sausages and bacon in the pan and pour in the stock. (Now is the time to add the whole unpeeled garlic cloves if you choose to use the garlic in this way.)
- Bake for 45 minutes to an hour. Serve immediately and divide the parsley between each serving, with plenty of crusty bread to mop up the juices. I would go for soda bread though to make the meal completely Irish! (Click here for Paul Hollywood’s recipe.)
One of the easiest and heart-warming recipes out there. I love it. Enjoy!