My husband’s enduring memory of my grandmother is of their first meeting at her small apartment. The decor hadn’t changed since I was a child and it was filled with knick knacks and photographs; it looked like it had been transported to Canada from Dublin where she grew up. We were sat around the small, square kitchen table and my grandma was reaching into a broken deep freezer (which served as a storage cupboard) as she chatted away.
She pulled out a bottle of whiskey and offered James a glass. She and I would have a Bailey’s. Any attempts to decline the offer were met with ‘Oh go on! Have a drink of whiskey.’ James finally consented. It was 11am. Like a character from Father Ted (an Irish sitcom), this specific memory never fails to bring a smile to my face. My grandmother had a great sense of humour and was fun-loving.
As I made an Irish coddle for the first time, I wondered if it was a dish that Grandma Nora grew up with or made for the family. It was then that I realised that I had no recollection of her ever cooking. We saw each other sporadically as I grew up and during those visits she was more interested in taking me around to meet all the local people she knew (the hairdresser and shop owner). She was well regarded in the community. Eventually, we would end up at a local diner for lunch.
Regardless, this recipe is like a ‘toast’ to my Grandma. Happy St Patrick’s Day.
Recipe
900g potatoes, peeled and sliced into slices
(approx thickness of euro coin)
500 ml chicken stock
450 g sausages, cut into large chunks
225g lean bacon or cooked ham cut into thick strips
Large onion, peeled and thickly sliced
2 or 3 large carrots, peeled and sliced
Salt and black pepper
2 tablespoons chopped parsley
Preheat the oven 180°C
Brown the sausages and bacon in a frying pan for a few minutes. Place half the sausages and bacon in the bottom of a large, oven proof casserole.
Add half the onions, potatoes, carrots, salt, pepper and parsley . Add another layer of meat and vegetables, season to taste.
Cook for 2 hours Remove the lid for the last 30 minutes and dot the top layer with butter (this allows the top layer to colour and crisp up).
Result
This is very similar to the Pan Haggerty I made a few weeks ago. But then again, you can't go wrong with cheese, potatoes and bacon (and my daughter would live on sausages, given half a chance!).
