The days just seem to fly by and the holidays come and go so quickly, it takes my breath away. Maybe it is because I write a food blog and I keep track of the holidays so that you, my dear readers from all over the globe will have recipes that you may want to try. In a way, it is fun and interesting as I get to experiment with all kinds of dishes that I would not otherwise cook. It broadens my horizon and palate and I learn new things each and every day. Of course the family gets to enjoy the food too as what you see on the blog is what we eat. If it does not pass the taste test, it will not appear here.
So, it is March now and we focus our attention on St. Patrick’s Day. It is funny that I had never even heard of St. Patrick’s Day when I was growing up in Malaysia. Things change and I became good friends with someone of Irish descent when I moved here. With that I also became more aware of things Irish. How could I not? Besides, it is quite a celebration here and one cannot help but be reminded that the holiday is nigh. Hopefully some day I get to visit the Emerald Isle. Wouldn’t that be fun?
Recently, Ro-Ri San bought me with a cookbook entitled The Complete Irish Pub Cookbook. It is a really nice cookbook with classic Irish fare interspersed with beautiful pictures of Ireland. There are quite a few dishes in there that the family will enjoy but I was set on Dublin Coddle this time. This is a hearty stew of bacon, sausage, potatoes, and onions, popular ingredients in Irish cooking. I adapted and simplified the recipe and also change the proportions to better suit our taste buds.
- ½ lb (225g) bacon strips
- 1 lb (450g) pork sausages
- 2 onions, sliced
- 12 oz (340g) leeks, sliced
- 2 cloves garlic, minced
- ½ tsp dried thyme
- ¼ cup chopped parsley
- 2 bay leaves
- 1½ lbs (675g) potatoes, cut into chunks
- 3 cups ham or chicken stock
- Cook bacon in a Dutch oven until just starting to crisp. Remove and drain on paper towels. Slice half length-wise and then halved cross-wise. Set aside. Reserve bacon fat in a bowl.
- In the same Dutch oven cook sausages until evenly brown, adding a little bacon fat if necessary. Remove and slice length-wise then halved cross-wise. Set aside.
- Add a tablespoon of reserved bacon fat back to Dutch oven. Cook onions for 2 to 3 minutes until soft but not brown.
- Layer onions, sausages, and bacon at the bottom of the Dutch oven. Season with lots of pepper.
- Add leeks, garlic, thyme, parsley, and top with a layer of potatoes. Season with more pepper and salt to taste.
- Pour in the stock. Cover and bring stock to a boil.
- Transfer to a preheated 350°F (180°C) oven for 35 minutes or until potatoes are tender.
- Serve with chunks of soda bread.
The dish was very tasty, delicious, warm, and comforting, especially for this time of the year when it is still cold. I already have requests for a repeat of the dish and will oblige soon but it will be Corned Beef and Cabbage for Sunday.
Here are the other recipes for St. Patrick’s Day or any day. Simply click on the link or picture to view the recipe.