Ingredients with Measurements:
- 8 slices of bacon, chopped
- 2 leeks, sliced
- 4 potatoes, peeled and diced
- 2 cups of chicken broth
- 1 cup of heavy cream
- 1 tablespoon of butter
- 1 teaspoon of thyme
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon from the pot and set it aside.
2. Add the sliced leeks to the pot and cook them in the bacon fat until they are soft and translucent.
3. Add the diced potatoes, chicken broth, heavy cream, butter, thyme, salt, and pepper to the pot. Stir everything together.
4. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the potatoes are tender.
5. Once the potatoes are cooked, add the cooked bacon back into the pot and stir everything together.
6. Serve the bacon and leek coddle hot, garnished with fresh thyme or parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for cooking bacon and leeks
- Low heat for simmering the coddle
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories: 450
- Fat: 28g
- Carbohydrates: 33g
- Protein: 14g
Substitutions for ingredients:
- You can use turkey bacon instead of regular bacon.
- You can use vegetable broth instead of chicken broth.
- You can use half-and-half instead of heavy cream.
Variations:
- Add chopped carrots or celery to the coddle for extra flavor and nutrition.
- Use different herbs, such as rosemary or sage, for a different flavor profile.
- Add cooked chicken or sausage to the coddle for extra protein.
Tips and tricks:
- Be sure to cook the bacon until it is crispy, as this will add flavor and texture to the coddle.
- Don't overcook the potatoes, as they can become mushy and ruin the texture of the coddle.
- Use a wooden spoon to stir the coddle, as this will prevent the potatoes from breaking apart.
Storage instructions:
- Store any leftover coddle in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the coddle, simply heat it up in a pot over low heat until it is warmed through.
Presentation ideas:
- Serve the coddle in individual bowls, garnished with fresh thyme or parsley.
Garnishes:
- Fresh thyme or parsley
Pairings:
- Serve the coddle with a crusty bread or a side salad for a complete meal.
Suggested side dishes:
- Crusty bread
- Side salad
Troubleshooting advice:
- If the coddle is too thick, you can add more chicken broth or heavy cream to thin it out.
- If the coddle is too thin, you can let it simmer for a few more minutes to thicken it up.
Food safety advice:
- Be sure to cook the bacon and potatoes thoroughly to avoid any foodborne illnesses.
Food history:
- Coddle is a traditional Irish dish that was originally made with leftovers from a Sunday roast.
Flavor profiles:
- Savory, creamy, and comforting
Serving suggestions:
- Serve the coddle as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Irish
Taste: Savory, Salty, Smoky, Umami, Comforting