food.wikisort.org - DishCoddle (sometimes Dublin coddle; Irish: cadal)[1] is an Irish dish which is often made to use up leftovers, and therefore without a specific recipe. However, it most commonly consists of layers of roughly sliced sausages (pork sausages) and rashers (thinly sliced, somewhat-fatty back bacon) with chunky potatoes, sliced onion, salt, pepper, and herbs (parsley or chives). Traditionally, it can also include barley.
Stew with no fixed recipe, traditional in Dublin, built around boiled sausages
CoddleCoddle |
Alternative names | Dublin coddle |
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Place of origin | Ireland |
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Main ingredients | Potatoes, pork sausage, rashers, onion |
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Coddle is particularly associated with the capital of Ireland, Dublin.[2][3][4] It was reputedly a favourite dish of the writers Seán O'Casey and Jonathan Swift,[5] and it appears in several references to Dublin, including the works of James Joyce.[6]
The dish is braised in the stock produced by boiling the pieces of bacon and sausages. The dish is cooked in a pot with a well-fitting lid in order to steam the ingredients left uncovered by the broth.[2] Sometimes raw sliced potato is added, but traditionally it was eaten with bread.[7] The only seasonings are usually salt, pepper, and occasionally parsley. Coddle could be considered Irish comfort food, and it is inexpensive, easy to prepare and quick to cook. It is often eaten in the winter months. In the days when Catholics were not allowed to eat meat on Fridays, this meal was often eaten on Thursdays, and it allowed a family to use up any remaining sausages or rashers.
Etymology
The name comes from the verb coddle, meaning to cook food in water below boiling (see coddled egg), which in turn derives from caudle, which comes from the French term meaning ‘to boil gently, parboil or stew’.[3]
See also
- Colcannon
- List of Irish dishes
- List of potato dishes
- List of sausage dishes
- Food portal
References
External links
- The dictionary definition of coddle at Wiktionary
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На других языках
- [en] Coddle
[ru] Коддл
Коддл (Дублин коддл) (ирл. Cadal (Cadal Bhaile Átha Cliath), англ. Coddle (Dublin coddle))— традиционное ирландское блюдо. Основными ингредиентами этого блюда являются свиные сосиски, тонко нарезанный бекон, картофель и лук. По старой традиции коддл иногда готовят с ячменём, морковью, репой.
Для приготовления этого блюда сначала варят сосиски и бекон. В неглубокую кастрюлю выкладывают слоями сваренные сосиски с беконом и овощи (картофель, лук), заливают бульоном и тушат до готовности овощей. Из приправ для этого блюда используется только соль и перец, но иногда добавляют немного свежей петрушки.
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