Coddle

Coddle

Print

byCreated by Jp McMahon

of Chef/Proprietor of Aniar Restaurant, Cava Bodega & Tartare Café +Wine Bar, Galway City. Recipe from his cookbook The Irish Cookbook.

Jp McMahon and Drigín Gaffey have created a space to showcase the diverse and great tasting foods of local producers, farmers and fishermen in the Mi Read More
Learn more about our member
Share:
Share
Prep Time

20 Minutes

Cooking Time

60 Minutes

Serves

6-8 People

Ingredients

  • 2 tablespoons rapeseed (canola) oil, plus extra if needed
  • 500 g sausages, cut into pieces if preferred
  • 500 g streaky (regular) bacon, cut into pieces
  • 500 g onions, sliced
  • 2 tablespoons chopped thyme
  • 2 bay leaves
  • 1 litre chicken stock1 kg (9 medium) potatoes, peeled and cut into chunks
  • 4 tablespoons chopped parsley
  • freshly ground black pepper

Method

Warm the oil in a large pan over a medium heat. Add the sausages and bacon and fry for about 10 minutes until they have a nice colour. Remove the meat from the pan and set aside.

Add the sliced onions to the pan and a little more oil if necessary. Reduce the heat and fry for about 10 minutes so that the onions caramelize slowly.

When the onions have a nice colour, return the sausages and bacon to the pan and add the thyme and bay leaves. Cover with the chicken stock (broth) and return to the boil. Reduce the heat to a simmer and add the potatoes. Cook for about 30 minutes.

Add the chopped parsley and plenty of black pepper and serve.

Credit: The Irish Cookbook by Jp McMahon is published by Phaidon. Photography & Styling: Anita Murphy and Zania Koppe

You may also like

  • Winter Warming Christmas Punch

    This winter warming punch makes for a tasty non-alcoholic alternative to Christmas mulled wine and brings forth the excellent taste of Des Jeffares' homegrown Wexford Blackcurrants.
    View Details

  • Curried Butternut Squash, Chickpea, Tomato

    View Details

  • Superfood Smoked Irish Chicken, Quinoa & Bulgur Salad

    View Details