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La Belle Cuisine -
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Dublin Coddle
with Irish Soda Bread
 
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And nothing but happiness come through your door."
~ Irish Blessing
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La Belle Cuisine
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.
 
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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