Dublin 2’s The Hairy Lemon, one of the city’s most beloved pubs, has just released a cookbook, filled with some of the most popular dishes from their menu. As renowned for their food as they are for their “gargle and good times”, the book includes both traditionally Irish and international dishes. In honour of St Patricks Day, we are sharing The Hairy Lemon’s take on the most traditional dish of all: good ‘aul Dublin Coddle!
Butter for frying
400g carrots, peeled and roughly chopped
4 celery stalks, washed and roughly chopped
2 large onions, peeled and roughly chopped
4 tablespoons chopped fresh parsley
500g bacon slices, cut into strips
500g good pork sausages
1 litre chicken stock
500g potatoes, peeled and roughly chopped
salt and freshly ground pepper
Chefs Andrea Valente & Julian Costea
- Add some butter to a large pot over a low heat. Add your carrots, celery, onions and parsley. Stir frequently over 5 minutes.
- Add your bacon, sausages and stock. Bring to the boil.
- Reduce to a simmer. Cover and cook for 1 hour, stirring and removing the top layer of fat intermittently.
- Add your potatoes and cook for another 30 to 40 minutes.
- Bring to the boil and remove any excess fat over a couple of minutes.
- Season with salt and pepper to taste.
- Serve hot in a bowl with some brown bread and colcannon on the side.