been watching u for years Huey, since the good ol days of healthy wealthy and wise, i mustve been only a young teen. Your one of the best mate. Thanks for all the top times over the yrs
@@iainhewitson6941 it not made of leftover. It is a layered dish similar to Lancashire hotpot. And slow cooked. And just bacon, pork sausages, onion.and potato, traditionally served with hp sauce. From a traditional Irish cooking by darina Allen In Search of Dublin Coddle For years I was intrigued by Dublin Coddle. It sounded utterly revolting and when I attempted to make it from the recipes I could find it looked and tasted revolting too. Every time I went to Dublin I would sound out a taxi driver about coddle. Most of them grew instantly nostalgic. Some talked of sneaking home to ‘the Mammy’s’ for a feed of coddle, but, interestingly, just as many talked about ‘the wife’ or ‘herself’ making it regularly. So there’s no question that traditional Dublin Coddle is alive and well and still being made on a regular basis in Dublin. As with Irish Stew, feelings run high on what a real coddle should be. One taxi driver had confided to me that his thoroughly modern wife put tomato and peas in to give it a bit of colour. When I attempted to share this gem of information with the next taxi driver, however, he was so aghast that he turned right round in the seat to look me straight in the eye - and as a result nearly hit a bus. ‘Not at all!’ he declared emphatically, proceeding to give me a blow by blow account of how coddle should be made. ‘Put the rashers, sausages, potatoes and onions into a pot, cover them up with cold water and boil ‘em up for an hour or so. Oh, and a nice bit of pepper,’ he added. Should I brown the sausages? I ventured to ask. ‘Not at all, amn’t I after telling you how to make it?’ What would you eat with it? ‘Tea and bread and butter, or maybe a bottle of stout if you had it.’ Eventually one chap told me about the essential condiment that no cookery book had mentioned - the bottle of Chef or YR Sauce (in Britain, bottled HP or brown sauce is the best alternative) to shake over the top. Several other people confirmed this - so there you are now! Winnie Dunne’s Dublin Coddle Well, it took Kevin Dunne, born and bred in the Liberties, in the heart of Dublin, to take the mystery out of coddle for me. Kevin showed me how to make his mother’s coddle recipe, and also took many of the photographs for the first edition of this book in 1995. Kevin died a few years ago and is sadly missed. No one ever measures for Dublin Coddle, but this is what we used to feed four people. Serves 12-15 8 good-sized potatoes 4 good-sized onions 8 back rashers (we left the rind on) 8 sausages freshly ground pepper Kevin put the potatoes straight into a medium-sized pot, chopped up the onions into chunks and added those, then laid the rashers and sausages on top. He put the pot under the cold tap until the ingredients were almost covered, then put the pot on the Aga and brought it to the boil. Then he added lots of pepper (no salt, as good Irish rashers will ensure that it is salty enough!). He covered the pot and simmered the mixture for an hour or so. I looked into the pot every now and then, and about halfway through left the lid slightly ajar to reduce the liquid somewhat. The potatoes got a little fluffy but still kept their shape. It still looked distinctly unappetizing (lots of chopped parsley scattered over the top would take the harm out of the sausages which still appear to be raw), but surprise, surprise, it tasted absolutely delicious! I didn’t have a bottle of YR Sauce to hand, but ate the coddle with lots of butter. Now I understand why this simple, good-humoured dish is such a favourite - and why so many Dubs look forward to coming home to a plate of it after a night of liquid entertainment! It’s comfort food at its best; although with all those salty rashers in it, it would give you a mighty thirst! Ian I have followed you since healthy wealthy and wise days and used to love watching your show in the afternoons. But to use this into a casserole and then add additional things which I know is part of the copyright need for you to not appropriate someone else’s recipe.. I cook mine in a rice cooker and I I layer it onion, bacon, couple sausage then peeled potato thick sliced potato. I to go off the reservation adding a chicken stock cube to water, and cooked for about hour or until the potato’s cooked.. Thank you for being inspirational chef Raconteur
Huey you are a legend! You are a cooking icon and your channel deserves more attention! Thank you for these videos - bless!
Glad you like them!
Love your work Huey
Great to see you back on our screen Huey... keep up the great work
Pleased you've found me
been watching u for years Huey, since the good ol days of healthy wealthy and wise, i mustve been only a young teen. Your one of the best mate. Thanks for all the top times over the yrs
A pleasure and I hope you enjoy these new recipes
@@iainhewitson6941 all the best to you my friend
Hi Huey why dont you released all the episodes of Hueys Cooking Adventures on dvd. Would definately buy them.
I might have a couple in storage - please send me an email to bighuey@bigpond.com
Huey - this looks fantastic. I have been a huge fan of colcannon since forever, this is a brilliant step up. Thanks heaps!
Glad you like it!
Lookin' good Huey. Food looks alright too! Keep it up mate
Looks amazing! 😍
Watching on my 4k TV. That looks yummy Huey. I will definitely do this one. 👌
Legend
Love your work Huey, I gotta ask; where can I get myself some of those fine suspenders ?
If you're after vegie silk ones, unfortunately, they are not being made any more by the NZ company
Good job Huey
This looks sooooo good!
Great dish Huey, not just a winter dish.
That looks fantastic. I know it may array from tradition butbi would add sweet corn to the dish
To each their own
Oooh! It looks tasty ❤
It is!
I think this dish looks a bit how,s your father! lol
Sorry Huey this not coddle
I think you might be thinking of Coddled Eggs? Irish Coddle is actually a dish made up of leftovers - I suppose not dissimilar to our Bubble & Squeak
@@iainhewitson6941 it not made of leftover. It is a layered dish similar to Lancashire hotpot. And slow cooked.
And just bacon, pork sausages, onion.and potato, traditionally served with hp sauce.
From a traditional Irish cooking by darina Allen
In Search of Dublin Coddle For years I was intrigued by Dublin Coddle. It sounded utterly revolting and when I attempted to make it from the recipes I could find it looked and tasted revolting too. Every time I went to Dublin I would sound out a taxi driver about coddle. Most of them grew instantly nostalgic. Some talked of sneaking home to ‘the Mammy’s’ for a feed of coddle, but, interestingly, just as many talked about ‘the wife’ or ‘herself’ making it regularly. So there’s no question that traditional Dublin Coddle is alive and well and still being made on a regular basis in Dublin. As with Irish Stew, feelings run high on what a real coddle should be. One taxi driver had confided to me that his thoroughly modern wife put tomato and peas in to give it a bit of colour. When I attempted to share this gem of information with the next taxi driver, however, he was so aghast that he turned right round in the seat to look me straight in the eye - and as a result nearly hit a bus. ‘Not at all!’ he declared emphatically, proceeding to give me a blow by blow account of how coddle should be made. ‘Put the rashers, sausages, potatoes and onions into a pot, cover them up with cold water and boil ‘em up for an hour or so. Oh, and a nice bit of pepper,’ he added. Should I brown the sausages? I ventured to ask. ‘Not at all, amn’t I after telling you how to make it?’ What would you eat with it? ‘Tea and bread and butter, or maybe a bottle of stout if you had it.’ Eventually one chap told me about the essential condiment that no cookery book had mentioned - the bottle of Chef or YR Sauce (in Britain, bottled HP or brown sauce is the best alternative) to shake over the top. Several other people confirmed this - so there you are now!
Winnie Dunne’s Dublin Coddle Well, it took Kevin Dunne, born and bred in the Liberties, in the heart of Dublin, to take the mystery out of coddle for me. Kevin showed me how to make his mother’s coddle recipe, and also took many of the photographs for the first edition of this book in 1995. Kevin died a few years ago and is sadly missed. No one ever measures for Dublin Coddle, but this is what we used to feed four people.
Serves 12-15 8 good-sized potatoes
4 good-sized onions
8 back rashers (we left the rind on)
8 sausages freshly ground pepper
Kevin put the potatoes straight into a medium-sized pot, chopped up the onions into chunks and added those, then laid the rashers and sausages on top. He put the pot under the cold tap until the ingredients were almost covered, then put the pot on the Aga and brought it to the boil.
Then he added lots of pepper (no salt, as good Irish rashers will ensure that it is salty enough!). He covered the pot and simmered the mixture for an hour or so. I looked into the pot every now and then, and about halfway through left the lid slightly ajar to reduce the liquid somewhat. The potatoes got a little fluffy but still kept their shape. It still looked distinctly unappetizing (lots of chopped parsley scattered over the top would take the harm out of the sausages which still appear to be raw), but surprise, surprise, it tasted absolutely delicious! I didn’t have a bottle of YR Sauce to hand, but ate the coddle with lots of butter. Now I understand why this simple, good-humoured dish is such a favourite - and why so many Dubs look forward to coming home to a plate of it after a night of liquid entertainment! It’s comfort food at its best; although with all those salty rashers in it, it would give you a mighty thirst!
Ian I have followed you since healthy wealthy and wise days and used to love watching your show in the afternoons. But to use this into a casserole and then add additional things which I know is part of the copyright need for you to not appropriate someone else’s recipe..
I cook mine in a rice cooker and I I layer it onion, bacon, couple sausage then peeled potato thick sliced potato. I to go off the reservation adding a chicken stock cube to water, and cooked for about hour or until the potato’s cooked..
Thank you for being inspirational chef Raconteur