Tue, 3 April 2018
Coddle
The ultimate comfort dish. Disclaimer, all the traditionalists will have to excuse the frying of the sausage. I just can’t bear to look at a naked sausage in my stew.
Ingredients
· 1 large onion, chopped
· 2 carrots peeled and chopped
· 6 slices of smoked streaky bacon rashers, roughly chopped
· 2-3 large waxy potatoes, peeled and cut in 1cm slices
· 8 sausages
· 500ml chicken stock
· 2 sprigs thyme
· 100g pearl barley
· A good handful of fresh parsley, roughly chopped
· Sea salt
· A generous knob of butter
Method
Preheat the oven to 200oC.
1. Place a large casserole pan over a medium high heat and add a drop of oil. Fry the bacon and sausages until golden brown on all sides. Remove to a plate lined with kitchen paper to drain off any fat.
2. Place the onions into the casserole dish, add in the thyme, bacon and sausages, pearl barley and finish with a layer of potatoes across the top. Pour over the stock and place the pot, covered with a lid, over a high heat and bring to the boil. Lower the heat and simmer for 20-30 minutes.
3. Remove the lid from the dish and spoon pieces of butter over the potatoes. Season beautifully with the sea salt and transfer to the oven to cook for 10-15 mins. We want a crispy top to the potatoes.
4. Serve with crusty bread and the chopped parsley. enjoy
