Dublin Coddle with Pearl Barley
Chef Jeff Jackson contributed this great recipe just in time for St. Patricks day.
Ingredients
8 Irish style sausages
6 slices of thick streaky bacon rashers, roughly chopped
1 large onion, chopped
1 tbsp minced garlic
1 bay leaf
2-3 large gold potatoes, peeled and cut in 1cm slices
2 cups chicken stock
1/2 cup pearl barley
A good handful of fresh parsley, roughly chopped
Sea salt and ground black pepper
A generous knob of butter
Instructions
1
Preheat the oven to 220˚C/425°
2
Place a large oven safe pot 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.
3
Place the onions, garlic and bay leaf in your pot and sauté. Layer up with the bay leaf, bacon and sausages, pearl barley and finish with a layer of potatoes. Pour the stock over everything and place the pot, covered, over a high heat and bring to the boil. Lower the heat and simmer for 30 minutes.
4
Remove the lid and dot the potatoes with butter. Season with sea salt and ground black pepper and transfer to the oven and cook for 15 minutes or until the potatoes turn golden brown.
5
Serve generous ladleful’s of the stew in deep bowls with parsley and crusty bread to mop up the juices.
