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Child Item

Coddle Recipe

.......

Thinking of making a coddle, like my mother used to make only its years since she passed and Im not sure I remember it properly!!

So assistance needed please:

Ingredients
Butchers sausages
Streaky rashers (and sometimes pork skirts? Do they still exist?)
Potatoes (waxy)
Onion
Carrot
Pearl Barley
White pepper
Parsley and Thyme

Method
Boil the sausages and streaky rashers in stock - then allow to cool and skim off the fat.

Add everything else except the parsley and thyme, roughly chopped, add more water or stock, bring to boil and simmer gently for 45 minutes or so. Add the parsley and thyme and give it another 10/15 minutes.

Does that sound reasonable? Im confused about the fat skimming. I have a feeling it was done once at the start but then perhaps again later on?

Also confused about the bacon. I distinctly remember streaky rashers and pork skirts sometimes, but there might have been another type of bacon from time to time that was soaked overnight then the water thrown out.

I also seem to remember more herbs but not sure what.

Any info gratefully appreciated.

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the beer revolu

....... wrote: »

Its definitely not a stew, its more of a thin broth.

I made it over the weekend, it was delicious. Tasted like childhood.

Of course it isn't.

.......

Its definitely not a stew, its more of a thin broth.

I made it over the weekend, it was delicious. Tasted like childhood.

the beer revolu

Honestly, no offense taken.
I'm having a laugh here, too.
Just find it genuinely funny that people are inststing that it isn't a stew.

I guess many people have a very singular idea of what stew is.

Hannibal_Smith

the beer revolu wrote: »

Dublin is the capital because people there think that their regional stew is somehow not a stew?
That's interesting.

For other uses, see Stew (disambiguation).

A stew is a combination of solid foodingredients that have been cooked in liquidand served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, onions, beans, peppers, mushrooms, and tomatoes) and may include meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used. While water can be used as the stew-cooking liquid, stock is also common. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle.

It was just a light hearted comment, no seriousness meant by it at all. Apologies for the offence taken.

I would call it a soup type dish rather than a stew. At the end of the day, I couldn't really care whether it's called a stew or not, as long as tomatoes are left out of it

the beer revolu

EtymologyEdit

The name comes from the verb coddle, meaning to cook food in water below boiling (see coddled egg), which in turn derives from caudle, which comes from the French term meaning ‘to boil gently, parboil or stew’.[2]

Day Lewin

In cooking "To coddle" means to simmer very very gently, below boiling point.
You can make a "coddled egg" for instance (though I don't recommend)

This is a critical point for a Dublin Coddle, since the ingredients should tenderise, and blend their flavours, without disintegrating into slush, or becoming a weak swimmy liquid.
Finished consistency and balance of flavours are extremely important with this simple dish, which otherwise can quickly become what Elizabeth David tellingly described as "a dustbin of leftovers".

Simple traditional "poor-people's" cooking actually need more care and attention to detail than classic cuisine, not less.
Try it and see!

Gloomtastic!

I can see this thread going the chicken road shortly - downhill. :eek:

People are quite passionate about their coddle it seems. My question is, if it’s not a stew, what is it?

Please keep it sweet people, please!

The Gloomster

the beer revolu

Hannibal_Smith wrote: »

This is why Dublin is the capital :rolleyes:

Dublin is the capital because people there think that their regional stew is somehow not a stew?
That's interesting.

For other uses, see Stew (disambiguation).

A stew is a combination of solid foodingredients that have been cooked in liquidand served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, onions, beans, peppers, mushrooms, and tomatoes) and may include meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used. While water can be used as the stew-cooking liquid, stock is also common. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle.

B0jangles

I never thought about it before, but I suppose the name comes from the same origin as the old-english word 'caudle'?

Hannibal_Smith

the beer revolu wrote: »

Coddle is a stew!

This is why Dublin is the capital :rolleyes:

Day Lewin

So much to say about this...some factual, and some folklore.

But to shoot down one misconception, coddle is NOT "leftovers" unless there's nothing else in the house: in which case, a thrifty mother might chuck in whatever she's got, including even carrots (which are cheap) but that isn't the purist's coddle.

The real thing is a model of minimalism, an economical symphony of local flavours, cooked on the one fireplace in your simple rented room, in your one pot.
Traditional Saturday supper in Dublin.
See the pared-down purist's recipe, here:
http://thetastebudtest.blogspot.com/2011/01/coddle.html

the beer revolu

....... wrote: »

Blasphemy!!!

Coddle is NOT a stew!

Meat and vegetables cooked in liquid in a pot on the hob. That's stew.

.......

the beer revolu wrote: »

Coddle is a stew!

Blasphemy!!!

Coddle is NOT a stew!

the beer revolu

Gavin "shels" wrote: »

Stick to your stews Corkie!!

Coddle is a stew!

the beer revolu

Dizzyblonde wrote: »

My mother's coddle was:

Back rashers, sausages, sliced onions, floury potatoes, a few tomatoes cut in half, a handful of pearl barley, a chicken stock cube and a pinch of mixed herbs.

Ooh.
I reckon there might be pearl barley in my Cork coddle, too.
I'm thinking it's basically an Irish stew with rashers and sausages instead of lamb/mutton.

Dizzyblonde

My mother's coddle was:

Back rashers, sausages, sliced onions, floury potatoes, a few tomatoes cut in half, a handful of pearl barley, a chicken stock cube and a pinch of mixed herbs.

Gavin "shels"

the beer revolu wrote: »

I don't buy the idea that coddle was a leftovers dish.
Uncooked rashers, sausages, potatoes and onions aren't leftovers, they are ingredients in themselves.

Anyway, I've never had or made coddle but I keep meaning to.

My (Cork:eek:) coddle will have carrots, onion and celery.
It will also have thyme and parsley (fresh).
It most certainly will not have any packet soup in it.
I'm thinking that it won't need stock - just water but I'm open about that.
I will use bacon pieces (maybe streaky/belly) rather than rashers.
I might just brown the sausages:eek::eek::eek::D:D

Some funny attitudes to streaky bacon here.
One poster using "proper rashers", rather than streaky and another poster suggesting that streaky rashers are saltier than loin

Streaky bacon for the win!!

I hope I haven't upset tooo many people with my Cork coddle.

BTW, drisheen is one of the most foul foodstuffs ever created.

Stick to your stews Corkie!!

[Deleted User]

Tomatoes in a coddle is blasphemy.

RobbingBandit

No carrots that's a stew

Potatos peeled cut in two
Onions sliced or Shalots
Rashers back and streaky
White Pudding never black
Tomatoes fresh not tinned
Kearns Sausages
Sub. pork sausages Denny

.......

aaakev wrote: »

Wife to me to feck off that she will make it next week because she has not got the ingredients. Ill stickit in the post next week, it'll take a day or 2 to get to you but its always better after a couple of days!

Itll be at its best!!

aaakev

....... wrote: »

I would accept a compromise whereby you just send me some coddle to eat?

Wife to me to feck off that she will make it next week because she has not got the ingredients. Ill stickit in the post next week, it'll take a day or 2 to get to you but its always better after a couple of days!

.......

aaakev wrote: »

I could tell you but id have to kill you

I would accept a compromise whereby you just send me some coddle to eat?

GBX

Gonna start making it soon. As said, each house has their own variant. My mam makes it using the bacon bits from the butchers or Aldi.
I see Worcester Sauce mentioned. I've thrown a few splashes in after its cook for my own taste occasionally but wouldnt put it in from the start!

the beer revolu

I don't buy the idea that coddle was a leftovers dish.
Uncooked rashers, sausages, potatoes and onions aren't leftovers, they are ingredients in themselves.

Anyway, I've never had or made coddle but I keep meaning to.

My (Cork:eek:) coddle will have carrots, onion and celery.
It will also have thyme and parsley (fresh).
It most certainly will not have any packet soup in it.
I'm thinking that it won't need stock - just water but I'm open about that.
I will use bacon pieces (maybe streaky/belly) rather than rashers.
I might just brown the sausages:eek::eek::eek::D:D

Some funny attitudes to streaky bacon here.
One poster using "proper rashers", rather than streaky and another poster suggesting that streaky rashers are saltier than loin

Streaky bacon for the win!!

I hope I haven't upset tooo many people with my Cork coddle.

BTW, drisheen is one of the most foul foodstuffs ever created.

Leinster1980

Exactly how I make it, so good! Especially with a really good batch/turnover with real butter!

AndyBoBandy wrote: »

Potatoes (Roosters) peeled & chopped appropriately
Sausages (12-18) (Preferably Superquinn), cut into 1-2 cm lengths
Bacon rashers (16) (with the fat cut off)
1 onion diced

All in a pot of water and brought to the boil

Next add a packet of Knorr Leek & Potato soup to a mug, and top up the mug with milk and stir it into a thick paste. When the water is approaching boiling, slowly introduce the paste to the pot, constantly stirring. Once all the paste is added, add some salt & pepper to season, give another big stir and simmer for a minimum of 2 hours.

I've been making it this way since I was a kid. A recipe my grandmother (from Ringsend) passed onto me.

So so easy, and so so good.

aaakev

....... wrote: »

Will you ask her for the recipe please?

I could tell you but id have to kill you

kellyshell

Gavin shels wrote: »

It should only ever be white!!

No carrots, no tomatoes, no herbs, no nothing!! My mam cringes at the thought of any of that malarky and I'd say my nan would turn in her grave given her inner city roots!

Water,
Superquinn (a bit fancy I know) Sausages (cut the skin off before putting in to the pot and leave whole),
Chunks off a Ham/Bacon Joint or nice chunky bacon from Meath St,
Potatoes (not too small or just goes to mush),
Onion (we leave it hole as I hate onion, so we cook it then chuck it in the bin).

Optional some brown bread or batch loaf!

Meath Street!!!! Best butchers up that street!!
That's pretty much how my lot did it except my mammy had two fussy f*ckers so had to change it slightly haha

Gavin "shels"

....... wrote: »

We only ever had it white.

It should only ever be white!!

No carrots, no tomatoes, no herbs, no nothing!! My mam cringes at the thought of any of that malarky and I'd say my nan would turn in her grave given her inner city roots!

Water,
Superquinn (a bit fancy I know) Sausages (cut the skin off before putting in to the pot and leave whole),
Chunks off a Ham/Bacon Joint or nice chunky bacon from Meath St,
Potatoes (not too small or just goes to mush),
Onion (we leave it hole as I hate onion, so we cook it then chuck it in the bin).

Optional some brown bread or batch loaf!

kellyshell

....... wrote: »

Sounds amazing.

We only ever had it white.

To me, its the taste of Saturdays of my childhood. I have a particularly strong association with Live Aid and coddle (must have been a good batch that day).

Speaking of batch - nothing like dipping a crusty batch heel in your coddle.

Yeh but when she had it white it was just the water with the meat juices!!! Same for all my mammy's side of the family!!!

and yeah a coddle sambo on batch bread is delicious!

Hannibal_Smith

....... wrote: »

oooh - you just reminded me my mammy used to throw in a spoon of worchester sauce (is that what its called?)

Hah! You just reminded me back...my grandad used to put it on when it was served up to him. I totally forgot...must try it next time.