James Tanner's Dublin coddle
If you're planning on going green for St Patrick's Day, James Tanner has a traditional Irish dish to tickle your tastebuds - Dublin Coddle.
Serves 4
Ingredients:
200g potatoesOil, for cooking180g thick streaky bacon, cut into 1.5 cm lardons250g good quality pork sausages (leave whole or chop into 5cm chunks)1 large onion, slicedSalt and pepper, for seasoning3 tbsp chopped parsley250ml chicken stock100 ml Guinness, or dark Irish stout (optional)Knob of butter
Method:
Preheat the oven to 200C/gas 6
Peel the potatoes and slice thinly about ½ cm thickness, if you have a mandolin use this for even slices if not use a large sharp cooks knife
Heat a medium sized casserole (roughly 20 cm) on the hob and add a splash of oil and sauté the bacon and sausage. When coloured all over add the onion slices and stir to combine.
Remove half the sausage mixture from the casserole and add a layer of potato slices on top of the remaining mixture in the casserole pan. Season well with pepper, some of the chopped parsley and only a little salt as the bacon will add enough salty taste to the dish.
Top with the reserved sausage mixture and finish with another layer of potatoes and seasoning
Carefully pour in the stock to the casserole and bring to a simmer. Cover with foil and a snug fitting lid and bake for 20 minutes. Remove from the oven.
Then remove the lid and foil and pour in the Guinness or Irish stout if using then add a knob of butter over the potato
Return to the oven and cook uncovered for a further 10-15 minutes until the potatoes are slightly crisp on the edges. Remove from the oven and leave to stand for two minutes before serving. Finish the dish with any remaining chopped parsley and serve with cabbage.
Note: If you wish to cook this recipe on a slower heat for longer lower the oven temp to 150C/gas 3. Cut the potatoes into chunks instead and leave to cook covered for 3 hours.