Fusileir's Arch at Saint Stephen's Green in Dublin, Ireland
Fusileir's Arch at Saint Stephen's Green in Dublin, Ireland
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Nowitz, Richard
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La Belle Cuisine - More Main Dish Recipes

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Dublin Coddle with Irish Soda Bread

 

 

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Dublin, BR Poster, 1954
Dublin, BR Poster, 1954
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Lee, Robert...
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O'Connell Bridge, River Liffy, Dublin, Ireland
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Barnes, David
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Recipe Source:

The Frugal Gourmet on Our Immigrant Ancestors:
Recipes You Should Have Gotten from Your Grandmother
By Jeff Smith, 1990, William Morrow and Co., Inc.

Alibris

Dublin Coddle

“The name is wonderful and the recipe legit. The dish is simply potatoes
boiled with ham, onion, and sausage. It is from a wonderful book on
Irish cooking by Theodora FitzGibbon, a British food authority whom
I greatly admire. Nothing complicated about this soup-like stew, and it
was a source of fond memories for our Irish immigrant ancestors.”

Serves 8

1 1/2 pounds pork sausage, cut into 1-inch pieces
1 1/2 pounds smoked ham, cut into 1-inch dice
1 quart boiling water
2 large yellow onions, peeled and thinly sliced
2 pounds potatoes, peeled and thickly sliced
4 tablespoons chopped parsley
Salt and freshly ground black pepper to taste

Place the sausage and ham in the boiling water and boil for 5 minutes.
Drain, but reserve the liquid. Put the meat into a large saucepan (or an
ovenproof dish) with the onions, potatoes, and parsley. Add enough of
the stock to not quite cover the contents. Cover the pot and simmer
gently for about 1 hour, or until the liquid is reduced by half and all
the ingredients are cooked but not mushy. You may need to remove
the lid during the last half of the cooking process. Season with salt
and pepper.
Serve hot with the vegetables on top, fresh Irish Soda Bread (recipe
follows) and a glass of stout.

[Note:  Some recipes add 1 diced apple to the mix. Ed.]

 

Irish Soda Bread

“No yeast is necessary in this dish… never has been in real Irish Soda Bread.
Craig, my assistant, and I worked a long time on this recipe to get something
that reminded me of the bread that I’d had while touring in Ireland as a stu-
dent. I really believe that we are very close to the loaves offered the families
in this country by our Irish immigrant grandmas.”

[Note:  This is the first time we’ve seen baking powder and cornstarch in an “authentic” Irish Soda Bread recipe, but we are willing to give it a try, based
on Jeff Smith’s reputation.  Also, be aware that in most recipes, sugar is
considered optional. Ed.]

Makes 2 loaves

6 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
3 tablespoons cornstarch
2 teaspoons sugar
1 teaspoon salt
2 1/2 cups buttermilk

Preheat oven to 375 degrees F.
Add all of the dry ingredients in a large bowl and mix very well. Pour
all of the buttermilk into the bowl at once and stir, using a wooden
spoon, just until a soft dough is formed. Do not try to make it smooth
at this point. Pour the contents of the bowl out onto a plastic counter
and knead for a minute or so until everything comes together.
Divide the dough into two portions and shape each into a round loaf,
pressing the top down a bit to just barely flatten it. Place the loaves on
a large ungreased baking sheet. (I like to use the nonstick kind.) Sprinkle
some additional flour on the top of each loaf and, using a sharp paring
knife, make the sign of the Cross in slashes on the top of each.
Allow the loaves to rest for 10 minutes and then bake on the middle
rack of the oven for 40 minutes, or until the loaves are golden brown
and done to taste. Cool on racks.
 

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