Coddle - how do you like yours?


#126

Like I said, made after a mammoth session


#127

I was thinking about Coddle for most of yesterday (f**k you guys for starting this). I have a few things that may or may not belong in Coddle:

  • Mushy Peas - I dunno, I think there’s a case to be made here. Odd colour though.
  • Black/White Pudding - Never heard it done, but might be a runner.
  • Parsnip - A classic white veg for a classic white stew.
  • Garlic - Shure why not.

Also, the more I think of it, the better the idea of pre-frying the Sausies becomes. It cuts down on the “eww, skin” factor.

I’ll admit it, once you get over the WTF part of egg in coddle, it starts to grow on you…


#128

Funny I was think of the pudding as well, sliced thin like chorizo and added in sparingly. I was also thinking of sweet potato added in but might end up taking on to much of the liquid.


#129

Black pudding, deffo. White pudding might disintegrate too much.
Peas? Marrowfat rather than mushy.


#130

Mushy peas !!!
And I’m getting stick for poaching an egg in it !!!


#131

Ladies, you can put whatever you want into your stews. Slivered almonds, mushy peas, fried eggs, sauteed Tauntaun testicles, the frozen tear drops of every Mayo man, woman & donkey that has ever set foot in Croke Park since 1951. Knock yerselves out.

That don’t make it a muddafcukin’ coddle ! :facepunch: :facepunch: :facepunch:


#132

Garlic works in a coddle

Eggs? Is someone having a laugh?

Don’t like large spuds in a coddle, cut them small

Have made coddle with no spuds before, kind like a coddle soup


#133

Jesus christ, the mods need to start issuing warnings here for some of the comments. Coddle is fookin coodle, all this additional stuff, it’s not coodle


#134

Moddle?


#135

Well I haven’t read this thread once so I won’t be dishing out anything let alone coddle!


#136

For a change!


#137

Well you read it now!


#138

MODS!!! In particular BohemianDub.

I want this traditional cuisine highlighted on a par with Coddle.

We could start a thread called…“Purdy Pudding - how do you like yours?”

Edit: fair to say this particular cultural war has been won in favour of the pudding.


#139


#140

they call that a pizza in kildare


#141

Thieving no good flour bags nicking our recipes.


#142

More like a bag chips lots for both shoulders


#143

Gave your recipe a bash. Smells pretty good.


#144

Now this , I wouldn’t mind


#145

What class of an abomination is that malarky?