Coddle Ingredients:
- 6 Yukon gold potatoes, sliced ¼” thick
- 2 Vidalia onions, sliced ¼” thick
- 3 Irish pork sausages, sliced ¼” thick
- Double smoked bacon, cooked 12 slices
- Salt and pepper
- Harp Lager 1 can
- Chicken stock 1 cup/250 ml
- Garlic, minced 1 tsp/5 ml
- Parsley, minced 1 tsp/5 ml
- 8 slices old white cheddar
- 4 breaded poached eggs
Breaded Poached Egg Ingredients:
- 6 large eggs
- Water 4 cups/1 litre
- White vinegar 4 tbsp/60 ml
- Salt and pepper
- Flour 1 cup/250 ml
- Panko bread crumbs 1 cup/250 ml
- Small pot of canola oil heated to 350F, for frying
Coddle Method:
- Make repeating layers of potato, onion, sausage and a few slices of bacon in medium sized casserole dish until all ingredients are used up. Be sure to season each layer with a bit of salt and pepper.
- Mix together Harp, chicken stock, garlic and parsley in a container. Pour over potato mixture.
- Cover and place in an oven at 325F. Bake for about an hour or until potatoes are tender and most of the liquid has been absorbed.
- Allow to cool slightly. Cut into large squares. Top each square with 2 slices of old cheddar and a breaded poached egg and serve with braised red cabbage and toasted soda bread.
- Spoon any drippings remaining in the dish over each serving.
Breaded Poached Egg Method:
- Place water and vinegar in large saucepan. Bring to a boil and reduce to a very light simmer.
- Crack four eggs, one at a time, just above water and drop in slowly. Allow to poach until soft, about 4 minutes.
- Remove eggs with a slotted spoon and allow to drain and cool on a paper towel.
- Whisk two remaining eggs.
- In three wide shallow dishes, arrange flour, eggs and breadcrumbs.
- Gently coat each egg in flour, then dip in egg and finally in breadcrumbs.
- Place in hot oil and fry for about two minutes, until panko is golden brown.
- Remove and drain.
- Serve atop Dublin Coddle.
The above recipe, created by Chef Bryan Jurek, is featured on Fionn MacCool's Irish Menu available at all Fionn MacCool's locations until March 23. Serves 4.