Irish Food

DUBLIN CODDLE (IRISH)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Bacon bits (pref. smoked)
1 lb Good meaty sausages
3 ea Large onions
3 ea Potatoes (or even four)
1 x Handful fresh parsley
1 x Grind fresh pepper

Bacon bits are the off-cuts from the various types of bacon, which are
sold very cheaply in Dublin pork butchers' shops, specifically for making
coddle. They contain a good mixture of fat, lean and skin. I prefer to
buy regular bacon with the rind on and cut it up into even-sized pieces.
Leave on the rind, as it adds great richness to the soup. Buy the finest
quality pork sausages you can afford (or find). Peel and chop the onions
roughly. Peel the potatoes as thinly as possible. If they are large,
then cut them into two or three large pieces; otherwise leave them whole.
Chop the fresh parsley. -- Place a layer of onions in the bottom of a
heavy pot with a good close-fitting lid. Layer all the other ingredients,
giving each layer a grind or so of fresh-ground pepper. Add no more than
2 cups of water to the pot. Bring the water to the boil, then reduce the
heat at once, cover tightly, and barely simmer for 2 to 5 hours. The
perfect way to cook it is in a heavy casserole pot in a very low oven at
250F. I know this sounds vague, but if the pot is heavy and the lid
tight, it really can't come to any harm. The longer and slower the
cooking, the better. If you prefer, before serving, remove the sausages
and quickly brown them on one side under the broiler. Serve with white
soda farl to mop up the soup, and bottles of stout. It is a most
restorative food.

. SAUSAGE AND BACON HOT PIE
INGREDIENTS
1lb Shannon Traditional Irish Bacon (Regular or Premium)
1 lb Shannon Traditional Sausages (Bangers)
Salt and pepper to taste
5 large peeled potatoes
1 oz oil
2pts water
Pinch of thyme
1 small sliced onion
Chopped parsley
1 bay leaf

METHOD:
Heat oil in pan, brown sausages and lightly saute bacon. Slice potatoes thinly. Mix potatoes with herbs and onions and season with salt and pepper. Layer an ovenproof dish with potatoes. Place sausages and bacon on top of potatoes. Neatly arrange an overlapping layer of potatoes on top. Pour water over all ingredients. Place a bay leaf on top. Cook in pre-heated oven at 220 C till lightly colored. Reduce heat to 170 C and cook for a further 30 minutes. Press down potatoes occasionally during cooking. Remove bay leaf. Brush potatoes after cooking with melted butter and sprinkle with chopped parsley.
Serves 6 to 8

SAUSAGE AND MUSHROOM PIE
INGREDIENTS:
1lb Shannon Traditional Sausages (Bangers)
2 oz butter
2 onions sliced
1/2 lb small button mushrooms
11/2 oz plain flour
1/2 pt milk
1/2 pt chicken stock
Salt and pepper to taste
1/2 lb puff pastry
1 egg beaten or a little milk

METHOD
Pre-heat the oven to hot, 200 C, putting in the sausages on a roasting tin to cook. Remove in about 20 minutes and leave to cool. Soften the onions in the melted butter over a low heat. Add the mushrooms and stir for 1 or 2 minutes. Sieve the flour over the mushrooms and cook for 1 minute. Add the stock and milk gradually, stirring continuously. Bring to boil and simmer for 3 minutes. Season to taste, and leave to cool. Roll out the pastry thinly on a floured board, and line a deep pie dish. Put the sausages into the dish, pour the sauce over them and cover with the remaining pastry. Press the edges well together. Brush over with remaining egg or milk. Make one or two small holes in the pastry lid with a skewer. Bake in the pre- heated oven for about 40 minutes, and serve hot.
Serves 4 to 6

PASTA WITH IRISH BACON AND BROCCOLI
INGREDIENTS:
4 slices Shannon Traditional Irish Bacon, cut crosswise into 1/4 inch strips
8 ounces dried corkscrew or quill-shaped pasta
2 cloves garlic, minced
1 small onion, finely chopped
1/2 cup de-fatted chicken broth
1/8 teaspoon dried hot pepper flakes
4 cups fresh broccoli florets
2 tablespoons grated Parmesan cheese

METHOD:
Cook pasta in large amount of salted boiling water. While pasta is cooking, in non-stick skillet over medium heat, cook bacon strips just until they begin to brown. Stir in garlic and onions; cover and cook for several minutes or until onion is soft. Raise heat to medium-high. Add chicken broth, hot pepper flakes and broccoli. Cover and cook for 7 to 8 minutes until broccoli is crisp-tender and still bright green. Stir in grated Parmesan and salt to taste. Toss with hot cooked pasta. Serve immediately.
Serves 4

CATHLEEN'S BANGERS IN RUM SAUCE
INGREDIENTS:
1lb Shannon Traditional Sausages (Bangers)
11/2 to 2oz rum (white or dark)
21/2 tablespoons dark brown sugar

METHOD:
Cook sausage until lightly browned in a skillet with a little oil. Drain on paper towel. Slice sausage into three equal parts. Steep in rum for 2 hours. Sprinkle sugar over rum and sausages making sure they are covered with liquid. Cook in 325 C oven for 15-20 minutes or until bubbling. Serve with cocktail sticks.
Serves 6 to 8

TRADITIONAL IRISH BREAKFAST

INGREDIENTS
8 slices of Shannon Traditional Irish Bacon (Premium)
4 Shannon Traditional Irish Sausages (Bangers)
4 slices of Shannon Traditional Black Breakfast Pudding
4 slices of Shannon Traditional White Breakfast Pudding
4 eggs
4 Medium size tomatoes
Freshly ground pepper

Method
Over low heat, saute bacon, turning frequently until done to taste. Remove from pan and drain on paper towels. Keep hot. It is important to note that Irish bacon is not cooked crisp hard. Place sausages in pan and cook until brown on all sides. Cut the tomatoes in half and fry with slices of pudding in the bacon fat. Remove and keep hot. All the above items can also be broiled instead of being fried. Cook eggs to order.
Serves 4

Angels on Horseback
INGREDIENTS
12 slices of Shannon Traditional Regular Bacon
24 oysters.

Method
Cut each slice of bacon across in two. Stretch the pieces by placing them flat on a board and stretching them with the back of a knife. Place one oyster on each bacon slice and wrap up. Secure with cocktails or skewers. Grill under a medium heat, turning frequently, until the bacon is crisp. Drain on kitchen paper. Serve plain or on rounds of hot buttered toast.

Black Pudding and Vegetable Casserole
INGREDIENTS:
2 Shannon Traditional Black Puddings, skinned and sliced
2 potatoes, peeled and diced
2 carrots, pared and sliced
1 large leek, sliced
2 onions, peeled and sliced
1/4 small white cabbage, shredded
1 can red kidney beans, drained and rinsed
Optional: 1 chicken stock cube
Salt & pepper to taste
2 tablespoonfuls of oil
Method
Put the prepared onions, carrots, potatoes and leek into a large non-stick skillet with about 4 cups of boiling water. Add stock cube if desired. Cover and cook until the vegetables are almost tender, for 25 to 30 minutes. Add the cabbage and the kidney beans and cook for 5 minutes more. Saute the slices of black pudding in oil until they are crisp on the outside. Gently stir into vegetables and simmer for 10 minutes. Add the seasoning and serve hot with bread or rolls.
Serves 4 to 6