Dublin Coddle with Soda Bread Dumplings

Coddle means to barely simmer, so this recipe is a true Irish Coddle made with kale or other spring greens.

Dublin Coddle with Soda Bread Dumplings

Prep Time

40 minutes

Cook Time

90 minutes

Serves

4 people

To prepare kale ahead of time, simply tear fresh kale to measure 1 cup and boil until tender, about 3 minutes. Drain well, squeezing until dry.

You can also use other cooked greens as well, such as spinach, purple or white cabbage coleslaw mix or turnip greens, just to name a few. Coddle means to barely simmer, so this recipe is a true Irish Coddle.

Ingredients

  • 2 lbs. potatoes, peeled or unpeeled
  • 1 onion, peeled and chopped
  • 1 large carrot, peeled and sliced 1/4-inch thick
  • 1/2 lb. turnip, diced or peeled and sliced
  • 3 cups beef, chicken or vegetable broth
  • 2 links precooked bangers, sliced or sliced*
  • 2 strips bacon, cooked and diced
  • 1/2 teaspoon ground or cracked black pepper
  • 1 recipe Green Soda Bread Dumplings, recipe below

Preparation

  • 1 Preheat oven to 350­ degrees F. Dice potatoes in 1­inch cubes. Place in a large saucepan with onion, carrot, turnip, broth, bangers, bacon and black pepper.
  • 2 Bring to a boil and carefully transfer to a casserole dish, or high­sided baking pan.
  • 3 Make sure you are two inches from the rim after transferring. Place in oven, uncovered, and bake 1 1/2 hours.
  • 4 Meanwhile, at the 1-hour mark, make Dumplings.

To Make the Soda Dumplings

  • 1 In a bowl, combine 1 1/2 cups flour, 2 tablespoons sugar, 2 beaten egg whites, 2 tablespoons melted butter or margarine, 1/2 teaspoon each baking powder and baking soda, 1/2 cup milk and 1/4 well-drained, cooked kale. Stir well.
  • 2 When Coddle has 20 minutes left to cook, gently pull oven tray out and dollop dumplings on top of coddle using two spoons.
  • 3 Place back into the oven and continue cooking an additional 20-­30 minutes, or until dumplings are well browned on top. Remove from oven to serve immediately.

  • 1 *Or use other types of precooked sausages, such as Chorizo, any type of ham or even vegetarian sausages, which are quite popular in Ireland

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