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Dublin Coddle and Irish Brown Bread

Happy St. Patrick’s Day!! Everyone is busy making corned beef and cabbage, but it’s not a traditional Irish dish! Irish Americans used corned beef as a substitute for bacon in their Bacon and Cabbage dish. But coddle – now that’s a truly Irish dish!

Irish

A working class meal, coddle (from the French word caudle – to boil gently) is traditionally made of left-overs and served with bread to soak it all up. Made with potatoes, rashers (bacon), sausage and onion (no carrots in traditional coddle).

Soda bread or brown bread is typically served with it – a bread made without yeast, but rather baking soda. And both are so easy!!

Making the Coddle

Start with the coddle. Cut the bacon into large pieces

and slowly render the fat out in a large dutch oven. European bacon is not the same as American bacon. There is far less fat on it. If you are using Irish or European bacon, add just a little fat to the bottom of the pan.

Irish

Cut the sausage into 1 to 2 inch pieces and add them to the bacon. Cook on low until the sausage are cooked through.

When they are browned, remove them from the pan and set aside.

Irish

Add 1/8 cup of water to the pan and deglaze the bottom. Add the onions, sliced really thin. I use a mandolin for this –

and just a pinch of kosher salt and simmer gently until the onions are softening and the bottom of the pan is fully deglazed.

Layer the potatoes, parsley and meat into the pan, then add enough water to cover. Add some salt and fresh cracked pepper to taste.

Irish

Cover the pan and bake at 300 degrees for about 1-1/2 hours. Remove it from the oven and add the stout.

Return to the oven, uncovered for about another 30 to 45 minutes. Take it out of the oven and put the cover on to keep it warm.

While the coddle is cooking, get the Irish [1] bread ready.

5 from 14 votes
Print [2]
Dublin Coddle

A truly Irish dish that's easy and delicious.

Course: Main Course, main dish
Cuisine: Irish
Keyword: bacon, irish, one pot, onions, potatoes, sausage
Servings: 4 servings
Author: HelenFern
Ingredients
  • 1 pound bacon, cut into pieces
  • 1 pound cumberland or other Irish sausage, cut into 1 to 2 inche pieces
  • 1 large onion, sliced thin
  • 1/3 cup minced parsley
  • 3 large russet potatoes, peeled and into quarters
  • 1/3 cup Irish stout, like Guiness
  • water
  • black pepper and kosher salt to taste
Instructions
  1. Start with the coddle. Cut the bacon into large pieces and slowly render the fat out in a large dutch oven. European bacon is not the same as American bacon. There is far less fat on it. If you are using Irish or European bacon, add just a little fat to the bottom of the pan.

  2. Cut the sausage into 1 to 2 inch pieces and add them to the bacon. Cook on low until the sausage are cooked through.

  3. When they are browned, remove them from the pan and set aside.

  4. Add 1/8 cup of water to the pan and deglaze the bottom. Add the onions and just a pinch of kosher salt and simmer gently until the onions are softening and the bottom of the pan is fully deglazed.

  5. Layer the potatoes, parsley and meat into the pan, then add enough water to cover. Add some salt and fresh cracked pepper to taste.

  6. Cover the pan and bake at 300 degrees for about 1-1/2 hours. Remove it from the oven and add the stout.

  7. Return to the oven, uncovered for about another 30 to 45 minutes. Take it out of the oven and put the cover on to keep it warm.

  8. While the coddle is cooking, get the bread ready.

  9. Serve hot with warm bread.

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

Irish

Baking the Brown Bread

Mix all the dry ingredients together in a large bowl.

Make a well in the center and pour in the buttermilk.

Work it all together until a soft dough forms. If it’s too sticky, add a little more flour.

Turn it out onto a flour board and gently knead 5 or 6 times, then shape it into a large ball, about 6 inches around.

Score an X in the top and place it on a parchment paper lined cookie sheet to rest.

When you remove the coddle from the oven, turn the heat up to 400 degrees. Bake the bread for 15 minutes, then reduce heat to 350 and cook for another 15 to 20 minutes. The bread should be browned and sound hollow when tapped. (My husband tore a corner off, so it’s got a strange shape. Grrr)

Remove it from the oven, rub the top with butter and let it cool about 5 minutes before cutting.

Serve the coddle in a bowl with some warm bread on the side.

© Copyright 2023 The Lazy Gastronome

5 from 14 votes
Print [3]
Irish Brown Bread

A super easy soda bread that goes great with Dublin Coddle

Course: bread, Side Dish
Cuisine: Irish
Keyword: bread, soda bread
Servings: 1 medium loaf
Author: HelenFern
Ingredients
  • 1-1/2 cup whole wheat flour
  • 1-1/2 cup all-purpose flour
  • 1-1/2 teaspoon baking soda
  • 1 Tablespoon brown sugar (light or dark)
  • 1/2 teaspoon salt
  • 1-1/2 cup buttermilk
Instructions
  1. Mix all the dry ingredients together in a large bowl.

  2. Make a well in the center and pour in the buttermilk.

  3. Work it all together until a soft dough forms. If it's too sticky, add a little more flour.

  4. Turn it out onto a flour board and gently knead 5 or 6 times, then shape it into a large ball, about 6 inches around.

  5. Score an X in the top and place it on a parchment paper lined cookie sheet to rest.

  6. When you remove the coddle from the oven, turn the heat up to 400 degrees. Bake the bread for 15 minutes, then reduce heat to 350 and cook for another 15 to 20 minutes. The bread should be browned and sound hollow when tapped.

  7. Remove it from the oven, rub the top with butter and let it cool about 5 minutes before cutting. 

  8. Serve the coddle in a bowl with some warm bread on the side. 

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

Leave me a comment – I’d love to hear your thoughts.

Creamy Potato, Leek and Cheddar Soup

Posted By HelenFern On In Main dish,Side Dish,Soup | 5 Comments

Oh how we love soup [7]. On a cold evening it wraps you in warmth and comfort, chasing out the chill and touching your soul. This delicious potato soup will fill your belly with joy.

I used white cheddar so the color or the turmeric were dominant but the flavor was amazing!! My husband ate three portions!!

Here’s how you do it:

Start by slicing the leek and chop the garlic. Cut the potatoes into medium sized pieces.

It makes it so much easier to have all the prep done before you start cooking. My sister inspired me to start doing the prep in the morning.

potato

Melt the butter in a heavy sauce or soup pan, the add the olive oil. Gently sauté the leeks and garlic until they begin to soften.

Add the potatoes and cook for about 2-3 minutes, stirring constantly.

Next, add the broth and simmer for about an hour. The potatoes should break easily with a fork.

potato

Add the milk and spices and simmer gently, covered, for another hour.

potato

Using an immersion blender, process the potatoes and vegetables until smooth.

Stir in the cheese and heat for about 30 minutes, uncovered, melting the cheese.

potato

Serve with sour cream, croutons, and chopped parsley. Serve hot!

potato

© Copyright 2022 The Lazy Gastronome

potato

5 from 4 votes
potato
Print [8]
Creamy Potato, Leek and Cheddar Soup

This delicious potato, leek and cheese soup will wrap you in warmth and comfort, chasing out the chill and touching your soul.

Course: dinner, lunch, Main Course, Soup
Cuisine: American, Vegetarian
Keyword: cheddar, creamy, golden mushroom soup, leek, potato
Servings: 4 bowls
Author: HelenFern
Ingredients
  • 1-1/2 cup sliced leek (white part) about 1 large leek
  • 3-4 cloves garlic, chopped
  • 3 Tablespoons butter
  • 2 Tablespoons olive oil
  • 4 cups potato pieces about 4 small to medium potatoes
  • 5-6 cups vegetable broth
  • 2 cups milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground turmeric
  • 2 teaspoons smoked paprika
  • salt and pepper to taste
Garnish
  • Croutons
  • sour cream or plain Greek yogurt
  • chopped fresh parsley
Instructions
  1. Slice the leek and chop the garlic. Cut the potatoes into medium sized pieces.

  2. Melt the butter in a heavy sauce or soup pan, the add the olive oil. Gently sauté the leeks and garlic until they begin to soften.

  3. Add the potatoes and cook for about 2-3 minutes, stirring constantly.

  4. Next, add the broth and simmer for about an hour. The potatoes should break easily with a fork.

  5. Add the milk and spices and simmer gently, covered, for another hour.

  6. Using an immersion blender, process the potatoes and vegetables until smooth.

  7. Stir in the cheese and heat for about 30 minutes, uncovered, melting the cheese. Add salt and pepper to taste.

  8. Serve with sour cream, croutons, and chopped parsley. Serve hot!

Recipe Notes

 

© Copyright 2022 The Lazy Gastronome

Here are some things that are perfect to use for this recipe or to give as a gift!

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Chorizo & Potato Empanadas

Posted By HelenFern On In Main dish,Mexican | 4 Comments

Empanadas are the Mexican version of a savory hand pie [12]. Little pie pockets filled with flavorful, savory fillings. These are filled with Mexican chorizo, potatoes and leftover pork – and they went pretty fast at our house! And they are so easy to make!

chorizo

Here’s How to Do it:

In a heavy skillet, brown the chorizo on low heat.

Add the potatoes and 1/2 cup of water.

Bring to a boil and cover, simmering for about 15 minutes – until the potatoes are soft, about 30 minutes.

Remove the lid. Stir in the pork and simmer until all the liquid has evaporated.

Preheat the oven to 350° –

Open up each of the pie dough rounds and cut them in half. I used the generic brand. And if you are more motivated than me, you can make your own dough.

Scoop 1/4 of the chorizo mixture to the side of the dough,

then top with 1/4 of the cheese.

Fold over and seal with a dot of cold water and a fork.

Lay on parchment paper.

Using a knife, cut slits in the top to vent the steam. Brush with melted butter.

Bake for about 30 to 35 minutes. The pies will be golden brown.

Allow to cool about 15 minutes. They will be HOT inside. The longer you let them cool, the easier they are to eat with your hands. They will crumble when they are really hot.

chorizo

These will freeze and can be used one at a time. They reheat easily and are great for lunches as well as dinner!

chorizo

© Copyright 2022 The Lazy Gastronome

chorizo

Print [13]
Chorizo & Potato Empanadas

An easy version of a savory Mexican hand pie.

Course: dinner, lunch, Main Course, main dish
Cuisine: American, Mexican
Keyword: chorizo, hand pie, pie, potato
Servings: 4 Empanadas
Author: HelenFern
Ingredients
  • 1 package two layer refrigerator pie dough
  • 9 oz package Mexican chorizo
  • 1 large thin skinned potato cut into small cubes
  • 1/2 cup water
  • 1 cup cooked meat, cubed (I used leftover pork loin roast)
  • 1 cup extra sharp cheddar cheese, shredded
  • 3 tablespoons melted butter
Instructions
  1. In a heavy skillet, brown the chorizo on low heat.

  2. Add the potatoes and 1/2 cup of water.

  3. Bring to a boil and cover, simmering for about 15 minutes - until the potatoes are soft, about 30 minutes.

  4. Remove the lid. Stir in the pork and simmer until all the liquid has evaporated. 

  5. Preheat the oven to 350° -

  6. Open up each of the pie dough rounds and cut them in half.

  7. Scoop 1/4 of the chorizo mixture to the side of the dough, then top with 1/4 of the cheese.

  8. Fold over and seal with a dot of cold water and a fork.

  9. Lay on parchment paper. Using a knife, cut slits in the top to vent the steam. Brush with melted butter.

  10. Bake for about 30 to 35 minutes. The pies will be golden brown.

  11. Allow to cool about 15 minutes. They will be HOT inside.

Recipe Notes

These will freeze and can be used one at a time. They reheat easily and are great for lunches as well as dinner!

© Copyright 2022 The Lazy Gastronome

chorizo

Here are some things that are perfect to use for this recipe!

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Twice Baked Potatoes

Posted By HelenFern On In Main dish,Meatless,Potatoes,Side Dishes | 4 Comments

I love cheesy potatoes [17]. So does my family. These twice baked are almost a meal in themselves. And perfect as a side with a pork chop or a steak – give them a try! You’ll love them too.

twice baked

Here’s How to Do it:

Preheat the oven to 350° and bake the potatoes. When they are fork tender, remove from the oven and let them cool.

NOTE: You can bake them the day before if you want. Refrigerate them, but be sure to bring them to room temperature before you start working with them.

While they are cooling, melt the butter and grate the cheese.

When the potatoes are cool enough to handle, slice them in half lengthwise.

Carefully scoop out the inside, leaving a little in the skin shell. Put the insides in a bowl and set the jackets in a shallow, 2 qt. baking dish [18].

Crack some pepper and a little sea salt onto the potato jackets.

Pour 1/8 cup of the melted butter evenly over each half.

Now prepare the insides – Add 1/4 cup of the melted butter to the potato insides. Mash together.

Add salt and pepper to taste at this point. Finally, stir in the 1-3/4 cup of the cheddar.

twice baked

Stuff each potato with 1/4 of the mixture.

twice baked

Top with the remaining 1/2 cup of cheese spread evenly over each potato.

twice baked

Place them back in the oven and bake for about 20-25 minutes, or until the tops are golden brown and the cheese is fully melted.

twice baked

Top with some chopped green onions. Serve!

© Copyright 2021 The Lazy Gastronome

twice baked

twice baked
Print [19]
Twice Baked Potatoes

Super easy, cheese potatoes that could be a meal in itself - but great as a side too!

Course: main dish, Side Dish
Cuisine: American
Keyword: butter, cheddar, potato, potatoes, twice baked
Servings: 4 servings
Author: HelenFern
Ingredients
  • 2 large russet potatoes (russets have the best texture for stuffing with cheese)
  • 3/8 cup melted butter
  • 2-1/4 cup grated extra sharp cheddar cheese
  • salt and pepper to taste
  • 2-3 whole green onions, sliced
Instructions
  1. Preheat the oven to 350° and bake the potatoes. When they are fork tender, remove from the oven and let them cool.

  2. While the potatoes are cooling, melt the butter and grate the cheese. 

  3. When the potatoes are cool enough to handle, slice them in half lengthwise.

  4. Carefully scoop out the inside, leaving a little in the skin shell. Put the insides in a bowl and set the jackets in a shallow baking dish.

  5. Crack some pepper and a little sea salt onto the potato jackets.

  6. Pour 1/8 cup of the melted butter evenly over each half. 

  7. Now prepare the insides - Add 1/4 cup of the melted butter to the potato insides. Mash together.

  8. Add salt and pepper to taste at this point. Finally, stir in the 1-3/4 cup of the cheddar. 

  9. Stuff each potato with 1/4 of the mixture.

  10. Top with the remaining 1/2 cup of cheese spread evenly over each potato.

  11. Place them back in the oven and bake for about 20-25 minutes, or until the tops are golden brown and the cheese is fully melted.

  12. Top with some chopped green onions. Serve!

Recipe Notes

NOTE: You can bake the potatoes the day before if you want. Refrigerate them, but be sure to bring them to room temperature before you start working with them. 

© Copyright 2021 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!


German Potato Salad – Throw Back Thursday

Posted By HelenFern On In Potatoes,Salads,Side Dishes | 4 Comments

Welcome to the new feature – Throw Back Thursday. Every other Thursday, a vintage recipe will be posted. Some may be the original versions, while others maybe an upscaled and updated version of the original. And to start it all off – The German Potato Salad.

german potato salad

So what makes the German Potato Salad different from any other potato salad [23]?

American salad is made with a mayonnaise base that is served cold, where as the German salad is a vinegar base, typically served warm. Kartoffelsalat (the German name) originated in Southern Germany. The northern version is similar to our American salad, which was inspired by the German Potato Salad.

The potato itself has an interesting history, traveling from South America to Spain and then to other parts of Europe more than 200 years ago. In the 1700’s in Germany, there were many wet summers that ruined the wheat crops. Ol’ King Frederick the Great ordered all farmers to grow potatoes for human consumption. Up to that point, they were primarily fed to the pigs and peasants! During this time, the kartoffelsalat (kartoffel being the German word for potato) was created.

German immigrants brought this sweet and sour salad to America. It wasn’t called a “German” potato salad. It was simply associated with the German community – hence the “German” potato salad. And it is the addition of ham or speck (German bacon) that makes it unique. This salad has been around for decades. Look at any cookbook from the 1950s and you’ll find a recipe. And I think every German grandma made it too. I know mine did. That’s where I learned the simplicity of the dish.

Red potatoes are typically used because they have less starch and hold their shape well. But any kind of potato can be used. Here I used new potatoes from my garden (yukon gold and rose finn) mixed with the last russet we had on the shelf.

You’ll also find a new way to cook the potatoes the yields evenly and perfectly cooked potatoes. Are you ready?

Here’s How to Do it:

Place the cold water in a large sauce pan. Add the salt and stir. Drop in the cut potatoes while the water is still cold. If you start with boiling water the outside will cook much faster than the inside. You want them to be cooked evenly.

Bring the water to a boil and keep boiling for about 2 to 3 minutes. Cover and turn off the heat.

In about 30 minutes, drain the potatoes and let them cool.

Heat a heavy skillet on high heat, then reduce to medium high. Cook the bacon until it’s nearly but not quite crisp. Drain it on paper towels and then chop it into pieces. Save the fat!!

Heat the bacon fat over a medium high heat. Be careful not to over heat and burn it. Add the onions and sauté until just starting to soften. Add the bacon and continue to cook until it’s crisp.

In the same pan, add the vinegar, sugar, mustard, dijon and garlic. Stir until well blended. Give it a taste and add fresh cracked pepper and sea salt to taste. I like a lot of pepper – the way grandma made it.

Gently stir in the potatoes until they are well coated.

Serve with chopped parsley on the top.

german potato salad

© Copyright 2021 The Lazy Gastronome

german potato salad
Print [24]
German Potato Salad

An authentic recipe from my German grandma - and so easy to make!!

Course: Salad, Side Dish
Cuisine: German
Keyword: bacon, onion, potato, potatoes, vinegar
Servings: 4 servings
Author: HelenFern
Ingredients
  • 3 cups cut potatoes - about 1/2 to 3/4 inch pieces try to cut them the same
  • 4 cups COLD water
  • 1 teaspoon salt
  • 4 slices thick bacon I got mine at the German market
  • 1/2 cup chopped onions
  • 1/4 cup apple cider vinegar
  • 1 teaspoon sugar
  • 1-1/2 teaspoons dijon mustard
  • 2 cloves garlic, crushed
  • fresh cracked pepper and salt to taste
  • 2 Tablespoons chopped fresh parsley - preferably flat leaf
Instructions
  1. Place the cold water in a large sauce pan. Add the salt and stir. Drop in the cut potatoes while the water is still cold. If you start with boiling water the outside will cook much faster than the inside. You want them to be cooked evenly.

  2. Bring the water to a boil and keep boiling for about 2 to 3 minutes. Cover and turn off the heat. In about 30 minutes, drain the potatoes and let them cool.

  3. Heat a heavy skillet on high heat, then reduce to medium high. Cook the bacon until it's nearly but not quite crisp. Drain it on paper towels and then chop it into pieces. Save the fat!!

  4. Heat the bacon fat over a medium high heat. Be careful not to over heat and burn it. Add the onions and sauté until just starting to soften. Add the bacon and continue to cook until it's crisp.

  5. In the same pan, add the vinegar, sugar, mustard, dijon and garlic. Stir until well blended. Give it a taste and add fresh cracked pepper and sea salt to taste. I like a lot of pepper - the way grandma made it.

  6. Gently stir in the potatoes until they are well coated. Serve with chopped parsley on the top. 

Recipe Notes

© Copyright 2021 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!