Cooking with Harold Qualters: Dublin Coddle

Dublin Coddle apparently dates back to the first Irish famine in the late 1700s, when people made do with whatever food they had. Coddle is considered food for the working class and Dubliners will tell you it is most delicious when enjoyed with a pint of Guinness and plenty of soda bread to soak up the juices. It was reputedly a favorite dish of the writers Seán O'Casey and Jonathan Swift, and it appears in several references to Dublin, including the works of James Joyce.

A hearty coddle is made from leftovers and therefore is without a specific recipe (this of course leads to many debates) and typically consists  of roughly cut potatoes, sliced onions, rashers and sausages. A traditional coddle did not use carrots. The word “Coddle” derives from the French term “Caudle” which means to boil gently, parboil or stew.

Join our in-house chef, Harold Qualters, live on Facebook as he shows us how to make his version of Coddle. (There are carrots!)