The Food
Recipes
Coddle Soup with Home Made Soda Bread (serves 4)
By Alan Brady
Ingredients
For the Bread
olive oil or lard, for greasing
250g/9oz plain flour
1 level tsp salt
1 level tsp bicarbonate of soda
2 tsp soft brown sugar
225ml/8fl oz buttermilk or live yoghurt
Method
Heat the oven to 230C/445F/Gas 8. Grease a baking sheet with a little oil or lard. Sift the flour, salt and soda into the mixing bowl and add the sugar.
Stir in the buttermilk or yoghurt, at first with a wooden spoon, then bringing it all together in a doughy mass with your hands. It should feel soft and firm, not sticky. Add a little more flour if the mixture is too wet.
Knead the dough lightly in the bowl for about half a minute, until smooth, then shape it into a ball, as deep as you can make it. Place it on the greased baking sheet. Slash a deep cross in the top of the loaf with a sharp knife. This will allow the bread to open out as the soda starts to work and expand the dough. After 8 minutes place a small tray of water in the bottom of the oven, this will help the bread to rise.
Bake in the oven for about 12 minutes, then turn the oven down to 200C/400F/Gas 6 and cook for another 15-20 minutes, until the base of the bread sounds hollow when you tap it.
Allow the bread to cool for 15 minutes, then cut it into thick slices and serve.
For the Coddle stock
2.5 kilo of veal bones
1 onion chopped
1 carrot chopped
1 celery stalk chopped
1 whole head of garlic crushed
2.5 litres of water
Bay leaf
Bunch of thyme
Teaspoon of Yorkshire relish sauce
Teaspoon of tomato puree
For the Coddle
2 large organic potatoes, scooped using vegetable into small spheres, also dice finely
3 1arge organic carrot, scooped using vegetable into small spheres, also dice finely
6 sausages, chopped into ˝ cm pieces
200 grams of finely chopped bacon (shoulder, rashers loin are fine to use)
Handful of finely chopped parsley
Method
Roast veal bones in an oven at 200C/400F/Gas 6 until golden brown, approx 15-20 minutes. In a large pot sauté the vegetables in some oil for 10-15 minutes. Add tomato puree and cook for 2 minutes, then add the veal bones and water. Bring to boil skim off any fat, add the herbs, and Yorkshire relish. Leave to simmer for an hour, then skim, and continue process of simmering and skimming for the next two hours. Ideally if you cam simmer it for 6 hours if time permits.
Pass through a sieve, and then pass again through muslin cloth.
Next add the sausages, carrot, ham and potato to the stock and simmer for 20 minutes. Season to taste, add chopped parsley, and serve.
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