When the Irish potato – as the Solanum tuberosum is widely known – was first introduced to these shores in 1586, it was initially thought of as animal feed. But we Irish quickly developed a love of the spud, which can be as delicious as it is nutritious.
It is an excellent source of digestible protein and potassium, amongst other nutrients of particular dietary importance for active lifestyles. In pre-Famine times, the average Irish male farm labourer consumed about 20 large boiled spuds each per day, washed down with buttermilk for a nutritionally complete meal.
Meanwhile, more affluent circles exploited the culinary versatility of the potato, creating sophisticated pies and puddings to adorn elaborate dining tables.
After a recent flirtation with pasta and rice, the Irish are returning to the humble spud, with a 12% rise in consumption since 2011, perhaps recognising that potatoes represent a lower-fat, less processed, more complex and healthier form of carbohydrates.
Spiced Dublin coddle
| Quantity | Ingredients |
|---|---|
| 400g | sausages |
| 300g | dry cured bacon |
| 50g | chorizo |
| 500g | potato |
| 100g | onion |
| 2 | tomatoes |
| 30g | tomato purée |
| 30g | fresh oregano |
| 100ml | cider |
| 1litre | chicken stock |
Method
- Over a medium heat fry the sliced chorizo in a little rapeseed oil to bring out all the flavours.
- Add the sliced onion, chopped tomatoes and tomato paste and sweat for another 5 minutes.
- Pour in the cider and reduce.
- Add diced potatoes and bite-sized sausage.
- Top up with the chicken stock.
- Bring to boil and simmer until potatoes are cooked.
- Add chopped oregano leaves and take off the heat.
- Thicken with a little potato starch or arrowroot.
We decided to spice up our coddle a notch with the addition of fine chorizo, some tomato and a drop of a medium dry craft cider.
Pádráic Og Gallagher
The Boxty House, Co Dublin
Website: www.boxtyhouse.ie
Source : Failte Ireland
