I love Coddle. I have had it several times but mine wasn't as posh as yours Rik. It's a real hearty dish. That looked amazing though I must say. On another note, I cooked The Homity pie that you did, first time I have ever tried it and it was a Winner. You have just got another sub mate 👍👍
Cheers, Stephen. All the recipes on here work - just always remember to adjust to your taste - if you do not like an ingredient sub it. Thanks for making and enjoying I appreciate that. Yes this is a posh one! Had left overs that had to be used. Thanks for sharing. Best, Rik
Yep, I use lard all the time to fry - amazing how good it is for you! Cooking with lard versus butter involves several nutritional differences that impact their health benefits: 1. Fat Content: Lard generally contains less saturated fat (about 5 grams per tablespoon) compared to butter (about 7.5 grams per tablespoon). Lard is higher in monounsaturated fats (about 50%) and omega-3 fatty acids, which are beneficial for heart health. Butter, on the other hand, has a monounsaturated fat content of around 33%. 2. Vitamins: Lard is a good source of vitamin D, essential for bone health and immune function. Butter is higher in vitamins A and E, which are important for vision and skin health. 3. Cholesterol and Calories: Per tablespoon, lard has slightly more calories (115 kcal) than butter (102 kcal), but it has less cholesterol (12 mg vs. 30.5 mg in butter). 4. Cooking Properties: Lard has a higher smoke point than butter, making it better for high-heat cooking methods like frying. It also has a more neutral flavor, allowing other ingredients in a dish to stand out. Butter, while lower in fat content, is preferred for its rich taste and versatility in various recipes. In conclusion, both lard and butter have their unique nutritional profiles and cooking uses. Lard might be a slightly healthier choice if you're concerned about saturated fat intake, but it's crucial to consume both in moderation as part of a balanced diet. Butter, with its rich flavour, is often chosen for its culinary versatility. Best, Rik
Never heard of this dish. I love learning about new recipes; the origins and history behind their creations. Learned something new today and it nicely solves the problem of what to do with meat bits and pieces, that were usually saved for some future dish and sometimes forgotten in the freezer. Looks delicious. Will try this recipe out. Thank you Rik.
Im from South Dublin. I grew up on coddle. I make it at least 3 times a month. No matter what the weather is. Its a fantastic dinner and pretty cheap to make. Best wishes from Ireland 🇮🇪. Thanks lad . New subscriber 👍
It really is! Thanks a bundle. There are many variations for families - have you adapted a recipe that suits you or so you stick to one handed down? Best, Rik
I make this with any left over meats and veg, so nothing gets wasted. It’s adapted over the years, just like you said. I like garlic and herbs in mine and sometimes, if I don’t have a lot of meat to put in, I’ll sprinkle cheese on the top. It’s pure luxury to dip home made soda bread in the juices or crusty bread. It’s such a satisfying meal and can be just as delicious with bacon and sausage as with chicken and salami. I hope your viewers will make this one. It looks too simple to be so tasty, but thats not so. It’s amazing, just like Welsh Cawl. By the way, I’m neither Irish or Welsh, I’m English but I really enjoy traditional foods from all over the world. X
Coddle is made with sausages, rashers, carrots, turnip, potatoes, onions, peas and veg soup at least that how I remember how my gran used to make it. Very greasy, but also quite filling used to love it when I was a kid, haven't had it for years
My 86 year old mom makes the best she could always make tasty food from scraps or veg borrowed from the farmers field single mom 6 kids in the 60s and 70s you did what you could. Mom puts oxtails in plus a tin of oxtail soup for flavour and good mopping up gravy and whatever meat was cheap including beef sausage.
My Dublin born and bred Mother in Law would have thought this is too ‘fancy’! It was made with water, pork sausages, onions, potatoes, bacon and carrots. Carrots are controversial and are not always used. No browning of meat, No herbs, definitely no parsley sprinkled on! Everything was put into an enormous pot and cooked slowly until the potatoes start to break down into the liquid. It is the food of large, poor families. She was born in the early part of the last century, and I think this is probably the most authentic.
Leftover produce in the press with a few jumbo sausages and streaky rashers ha. Gorgeous with broccoli, turnip cubes and cauliflower along with carrots. Favourite dish of all time
Cheers, Jimmy. Glad you noticed mate. Yes I bought a bundle. Got tired of using the paddle to cook with. Mind you I've only gone on to spatulas in recent months, folks complaining about using chef spoon's - metal on pan noise! Hope all is well over there? Best, Rik
Hi Rick, Dublin Coddle was always made with whatever was available. Usually sausage and bacon but mostly spuds and onions plus any other wild veg you could find in the wild like Wild Garlic, Sorel, wild Thyme. There are no rules because it was made by poor families. After all night on a stove, the time is vital the spuds should be completely broken down in the Coddle. It would be used and more of whatever could be added every day. This would sit on the hearth all week and be added to every day after everyone had eaten. Brilliant version but cooking this dish needs at least 5 hours at the lowest temp you can manage. Aidan, Dublin.
I'm in an Irish cooking page on facebook and the amount of arguments that break out over what goes in a coddle is astounding lol. And breakfasts. Both were everything but the kitchen sink meals.
A couple years ago I made coddle following another recipe. I wasn't too impressed. I just recently found you on TH-cam and I'm glad I did. Though I haven't cooked any of your recipes yet, I like the way you use common sense and simple methods when cooking coddle, colcannon, and clapshot. Your audio is clean and clear, unlike so many cooks who whisper inside a barrel. I've subscribed, and look forward to warming my Minnesota winters with your dishes. (I easily found that a swede is a rutabaga. lol) I'm leaving now to check out your homity pie that stephensmith mentioned.
That is hearty! I never heard of pork stews. Maybe because most of my family can't digest pork well so have to avoid it mostly. Fat=Flavor! Looks amazing. Thanks Rik
Thank you for this bringing back memories as a Liverpudlian we love our stews. But this was a stew mum would make [dublin Nan ] She would cook it and when we went camping in Anglesey the mums would heat it back up and after walking along the beach at sunset We would have this or scouse to warm us up the guitars from family uncles where brought out and all the old 50s and 60s songs would be sung My old man would have been 90 in a couple of days and died in feb at the start of covid. But you have made me smile at the memory of good wholesome food shared with your family and friends thank you. Ps subscribe and liked.
Hi Rick, that looked yummy , years ago when my Mum made scouse she used the left over meat from the Sunday joint cut up into small chunks, you were lucky if you found any sometimes! But, we always had it with red pickled cabbage , the potatoes had gone to mush so it was thick & delicious. Happy days 😊❤️
Now, that sounds familiar to me. Good food, too! I'm so impressed with, Parents, Grand parents etc down the line they never wasted anything. The meals were always good. I love hearing about others' experiences. The pickled red cabbage is very common up the North West side. I have jars of it here - eat it regularly. Thank you for sharing. Best, Rik @@Ann-nv5sm
Glad you did this video! Now I know how a real Brit cooks "Dublin Coddle". I can't remember for sure where I got the first recipe I used (food wishes and??) but it was 3 kinds of onion, potato sausage, broth and a Guinness. Which was okay, I may have forgotten something but this looks great.
Hi Rick I'm loving this channel and you have earned a new subscriber, but this brings back some memories/nostalgia I can even smell it it's mad😂 we called it white stew in my late grandmother's and I was always told it was made up with leftovers when people didn't have much so I don't think there is an exact recipe but it does need the basics as it was always different nearly every time it was cooked like a bubble and squeek if you know what I mean, plus I always remember it being thicker then a stew lovely😊
Thanks for the sub! Yes white stew - usually everything thrown in the pot and boiled. The traditional way! Most folks do not find it appealing, however it is cooked perfectly and tasty. It does get thicker the longer on the stove - originally it would sit for hours. Best, Rik
I have a batch on the stove right now. It's been simmering for 1 hour 40 minutes. I'll give it the full 2. The smell is driving me crazy. I can't leave it alone. I'v eaten 4 bowls already. I think I have too much bacon in it, but then, there's no such thing as too much bacon. The extra pork that you made balls with .... I tossed it in and crumbled it.
A signature Dublin dish; but be warned, many purists insist that there should not be carrots! The most basic, authentic coddle is only bacon, sausage, potato, and onion; plus some herbs.
I found a coddle in an irish cookbook that I found in a thrift store tried and was unimpressed but with your demo , I want to make it again Have you made a pork scouse ?
Hi, a great vid yet again, thank you. Would it be possible to let me know the make and model of your portable gas cooker please? I am all electric at home but I really do miss the "controllability" of gas. I've got lots of electric kitchen gadgets but nothing compares to cooking on gas in my opinion. I'd never even thought of using a portable gas cooker until I saw this video Thank you. Kind regards.
I use a portable gas camping type stove amzn.to/4aSraS3 they are really easy to operate and deliver fantastic results. I buy a pack of gas cylinders, 3 in a pack. Now you will ask - how long does the gas last? It depends on what you are cooking and for how long in use. Is it safe? Yes they are amazing! Hope you find one you like. They are great! Best, Rik
Thank you very very much indeed for the info Rik. I'll be ordering one today. I've told my other half that I'm going to be doing a bit of camping in the kitchen. She thinks I've flipped my lid lol. Thanks again, all the best, Steve.@@BackyardChef
Making Dublin coddle by common sense and culinary intuition. Bacon Onions Leeks Carrots Chicken stock Bay leaves A bit of flour and a long cook of meat and vegetables to seal it up. I thought my butchers kebabs were sausages so gently cooking on the stove.
Sure 😊Soda Bread - quick and easy in this recipe 450g All Purpose Flour 350 ml buttermilk 1tsp Baking soda ¾ tsp salt Bake 190c - 15mins reduce 160c - 30 mins Best, Rik
Imagine this: I’m an American requiring Closed Caption to understand WTF you are saying. Often, if I’m watching a British show on TV, I require translation. Not to complain; just to point out that not all English speakers can understand each other. I’m from US South.
I get it! You wanna live in the UK with a different accent in every county in the country. And then making up the British Isles, English, Scottish, Welsh and Irish all with different accents in each region. Language is so diverse its interesting! Its the same your way South to North and every thing in between. Hope you figure it out! Best, Rik
@@BackyardChef Oh, I can figure it out by watching the video. It’s amazing, though, that Irish immigrants from 1800’s (my kinfolk) have quite similar recipes. The thing is, the recipes were not exactly written down. It’s part of our DNA. People don’t understand the connection Irish people share. It’s tribal. The first time I travelled to Ireland I wept because all I could think: I’m home. You most likely think we are a bunch of eejits.
@@BackyardChef BTW, in US we have massive differences in dialect and pronunciation. Not only that, we have words that mean different things from area to area. If I go to Miami, I must speak and understand Español. When I grew up in Michigan I had to know French because our Canadian friends spoke French. My aunt was from Quebec and her mum and dad spoke no English. Made for great family gatherings.
No, I don't. I know exactly where you are coming from. Recipes are unique in how they change slightly - usually with the different ingredients available in the other areas. They all remain similar -which is a help to all of us that cook. Thanks for sharing. Best, Rik@@buffybrown1619
Traditionally everything just went in the pan - boiled, looks white and not cooked. However its cooked perfectly, just unappealing to folks in the modern world. You want to here them moan on here, if it looks underdone! Best, Rik
Up to you - you do not listen - I clearly say folks just chuck everything in and cook it -WHITE. Not my way! You cook your way I will cook mine - Mine looks better by far and is more appealing to more folks
@@BackyardChef I think what you made looks excellent and may even taste well but in your post descriptions says a Dublin coddle It's not a coddle you have ingredients that is not used in a proper coddle if you don't use the ingredients and method you can call it a fusion of coddle if you make a beef stroganoff and don't use beef and add apples is it a beef stroganoff??
@@kenbyrne1355 Do you know what, Ken - It's a Dublin coddle made by me - if you don't like it, move on - I know absolutely no chef, even Irish, that makes anything with boiling sausages, etc, anymore looking white and under cooked - yes I know they are cooked. Appreances. I will call it a Dublin Coddle and as I explained in the video quite clearly I'm cooking my ingredients for colour for appreances - obviously you are taking no notice and want to chirp off. Get on with it!!
@BackyardChef ah here you need to chill lad and stop being so sensitive....people have a right to comment on public shows...and your man's right...its not a coddle as its not been coddled as frying is aggressive form of cooking tightens up the meat as opposed to coddling on a low heat like poaching... I'll give you an example you can't call a chow mein if the noodle is just boiled, why, well because chow mein is fried and chared a bit in the wok...its the cooking method that's named the dish same as coddle...frying and then boiling is not coddling the stew...so their for its not a coddle, its a stew.
I love Coddle. I have had it several times but mine wasn't as posh as yours Rik. It's a real hearty dish. That looked amazing though I must say. On another note, I cooked The Homity pie that you did, first time I have ever tried it and it was a Winner. You have just got another sub mate 👍👍
Cheers, Stephen. All the recipes on here work - just always remember to adjust to your taste - if you do not like an ingredient sub it. Thanks for making and enjoying I appreciate that. Yes this is a posh one! Had left overs that had to be used. Thanks for sharing. Best, Rik
@@BackyardChef A pleasure pal 👍
"got a lil bit of lard here, we obviously don't need it, but i'm gonna put a lil bit in" >> bruh i felt that
Yep, I use lard all the time to fry - amazing how good it is for you! Cooking with lard versus butter involves several nutritional differences that impact their health benefits:
1. Fat Content: Lard generally contains less saturated fat (about 5 grams per tablespoon) compared to butter (about 7.5 grams per tablespoon). Lard is higher in monounsaturated fats (about 50%) and omega-3 fatty acids, which are beneficial for heart health. Butter, on the other hand, has a monounsaturated fat content of around 33%.
2. Vitamins: Lard is a good source of vitamin D, essential for bone health and immune function. Butter is higher in vitamins A and E, which are important for vision and skin health.
3. Cholesterol and Calories: Per tablespoon, lard has slightly more calories (115 kcal) than butter (102 kcal), but it has less cholesterol (12 mg vs. 30.5 mg in butter).
4. Cooking Properties: Lard has a higher smoke point than butter, making it better for high-heat cooking methods like frying. It also has a more neutral flavor, allowing other ingredients in a dish to stand out. Butter, while lower in fat content, is preferred for its rich taste and versatility in various recipes.
In conclusion, both lard and butter have their unique nutritional profiles and cooking uses. Lard might be a slightly healthier choice if you're concerned about saturated fat intake, but it's crucial to consume both in moderation as part of a balanced diet. Butter, with its rich flavour, is often chosen for its culinary versatility. Best, Rik
Never heard of this dish.
I love learning about new recipes; the origins and history behind their creations. Learned something new today and it nicely solves the problem of what to do with meat bits and pieces, that were usually saved for some future dish and sometimes forgotten in the freezer.
Looks delicious. Will try this recipe out.
Thank you Rik.
Thank you. Best, Rik
Im from South Dublin. I grew up on coddle. I make it at least 3 times a month. No matter what the weather is. Its a fantastic dinner and pretty cheap to make. Best wishes from Ireland 🇮🇪.
Thanks lad .
New subscriber 👍
It really is! Thanks a bundle. There are many variations for families - have you adapted a recipe that suits you or so you stick to one handed down? Best, Rik
@@BackyardChef tbh I put meatballs in with the sausage and rashers. Other than that it's just. Potatoes. Carrot. Oinion tomatoes and herbs
Cheers, Mark. Best, Rik@@markirish7599
Looks scrumptious. I like your idea of barley as an addition.
Thank you. Best, Rik
❤ Warms u up in cold winter day
Agreed, there. Best, Rik
I make this with any left over meats and veg, so nothing gets wasted. It’s adapted over the years, just like you said. I like garlic and herbs in mine and sometimes, if I don’t have a lot of meat to put in, I’ll sprinkle cheese on the top. It’s pure luxury to dip home made soda bread in the juices or crusty bread. It’s such a satisfying meal and can be just as delicious with bacon and sausage as with chicken and salami. I hope your viewers will make this one. It looks too simple to be so tasty, but thats not so. It’s amazing, just like Welsh Cawl. By the way, I’m neither Irish or Welsh, I’m English but I really enjoy traditional foods from all over the world. X
Thanks for sharing. Thank you. Best, Rik
Coddle is made with sausages, rashers, carrots, turnip, potatoes, onions, peas and veg soup at least that how I remember how my gran used to make it. Very greasy, but also quite filling used to love it when I was a kid, haven't had it for years
Thank you. All families have different recipes. Best, Rik
My 86 year old mom makes the best she could always make tasty food from scraps or veg borrowed from the farmers field single mom 6 kids in the 60s and 70s you did what you could. Mom puts oxtails in plus a tin of oxtail soup for flavour and good mopping up gravy and whatever meat was cheap including beef sausage.
Thank you. Best, Rik
My Dublin born and bred Mother in Law would have thought this is too ‘fancy’! It was made with water, pork sausages, onions, potatoes, bacon and carrots. Carrots are controversial and are not always used. No browning of meat, No herbs, definitely no parsley sprinkled on! Everything was put into an enormous pot and cooked slowly until the potatoes start to break down into the liquid. It is the food of large, poor families.
She was born in the early part of the last century, and I think this is probably the most authentic.
Thanks for sharing. Agreed with everything! Best, Rik
Leftover produce in the press with a few jumbo sausages and streaky rashers ha. Gorgeous with broccoli, turnip cubes and cauliflower along with carrots. Favourite dish of all time
Sounds amazing! I could eat that. Best, Rik@@cianmurtagh468
Looks just the job.Temps below zero here this week.Thanks.
Hope you enjoy. Keep wrapped. Best, Rik
Best dinner Ever! My granny served this every saturday! Inner dub ❤
Thank You. Best, Rik
T H A T I S F O O D ! I can’t wait to try it!
Love to you from Mississippi! ❤️❤️❤️
Hope you enjoy. Thank You. Best, Rik
Dublin man watching from Australia. Looks wonderful, Grew up on this as a kid, Time to learn how to make it for myself, Well Done
Thank you I will take that. Most folks throw it all in pan and boil it - colourless. still cooked and tasty. Thank you. Best, Rik
Well don't learn from this if your looking for the coddle you grew up on...its completely wrong
Gonna try this soon, I love homemade soup/stews.
Thank you. Best, Rik
That looks so good. My kind of food !
It is good whatever the weather outside. I love it. Best, Rik
American 1/2 Irish guy enjoying your show! Very interesting stuff.
Thank you. Best, Rik
Nice one Rik, I'll save this one for cooler months. Nice to see you have yet another spatula hope that one suits you better, cheers Jimmy.
Cheers, Jimmy. Glad you noticed mate. Yes I bought a bundle. Got tired of using the paddle to cook with. Mind you I've only gone on to spatulas in recent months, folks complaining about using chef spoon's - metal on pan noise! Hope all is well over there? Best, Rik
big man looks like it enjoyed that🤗
Thank you. Best, Rik
Freezing in Yorkshire mate that would do just nicely. Superb😋
Thanks cocker keep wrapped. I'm stuffed. I've eaten it for 3 meals. Can't waste good food! Best, Rik
Hi Rick, Dublin Coddle was always made with whatever was available. Usually sausage and bacon but mostly spuds and onions plus any other wild veg you could find in the wild like Wild Garlic, Sorel, wild Thyme. There are no rules because it was made by poor families. After all night on a stove, the time is vital the spuds should be completely broken down in the Coddle. It would be used and more of whatever could be added every day. This would sit on the hearth all week and be added to every day after everyone had eaten. Brilliant version but cooking this dish needs at least 5 hours at the lowest temp you can manage. Aidan, Dublin.
Thanks for sharing, Aidan. Appreciated. Best, Rik
I'm in an Irish cooking page on facebook and the amount of arguments that break out over what goes in a coddle is astounding lol. And breakfasts. Both were everything but the kitchen sink meals.
A couple years ago I made coddle following another recipe. I wasn't too impressed. I just recently found you on TH-cam and I'm glad I did. Though I haven't cooked any of your recipes yet, I like the way you use common sense and simple methods when cooking coddle, colcannon, and clapshot. Your audio is clean and clear, unlike so many cooks who whisper inside a barrel. I've subscribed, and look forward to warming my Minnesota winters with your dishes. (I easily found that a swede is a rutabaga. lol) I'm leaving now to check out your homity pie that stephensmith mentioned.
Thank you. As with all recipes taste and adjust, cook with what ingredients you like to eat. Best, Rik
I grew up on coddle an this is top tier 😂
Thank you. Best, Rik
Another cracking dish and tutorial Rik, nice one sir!
Thank you kindly. Thank You. Best, Rik
That is hearty! I never heard of pork stews. Maybe because most of my family can't digest pork well so have to avoid it mostly. Fat=Flavor! Looks amazing. Thanks Rik
It's so good! I reckon this could be made with other meats. Thanks for sharing. Best, Rik
Gonna try making this soon. Love your recipes and the simplicity, even a non chef like me can have a go.Greetings from Sheffield, South Yorkshire.
You got this! Thank you. Best, Rik
Thank you for this bringing back memories as a Liverpudlian we love our stews. But this was a stew mum would make [dublin Nan ]
She would cook it and when we went camping in Anglesey the mums would heat it back up and after walking along the beach at sunset
We would have this or scouse to warm us up the guitars from family uncles where brought out and all the old 50s and 60s songs would be sung
My old man would have been 90 in a couple of days and died in feb at the start of covid. But you have made me smile at the memory of good wholesome food shared with your family and friends thank you. Ps subscribe and liked.
Gary, loved reading this. Thanks for sharing. Great memories. Best, Rik
Hi Rick, that looked yummy , years ago when my Mum made scouse she used the left over meat from the Sunday joint cut up into small chunks, you were lucky if you found any sometimes! But, we always had it with red pickled cabbage , the potatoes had gone to mush so it was thick & delicious. Happy days 😊❤️
Now, that sounds familiar to me. Good food, too! I'm so impressed with, Parents, Grand parents etc down the line they never wasted anything. The meals were always good. I love hearing about others' experiences. The pickled red cabbage is very common up the North West side. I have jars of it here - eat it regularly. Thank you for sharing. Best, Rik @@Ann-nv5sm
Great channel, thank you
Thank you too! Best, Rik
oh that looks divine 😭❤️
Thank you Gabrielle, hope you have chance to make. Best, Rik
Glad you did this video! Now I know how a real Brit cooks "Dublin Coddle". I can't remember for sure where I got the first recipe I used (food wishes and??) but it was 3 kinds of onion, potato sausage, broth and a Guinness. Which was okay, I may have forgotten something but this looks great.
Glad you enjoyed it! You know this is a posh version too! There are many basic versions. Best, Rik
Hi Rick I'm loving this channel and you have earned a new subscriber, but this brings back some memories/nostalgia I can even smell it it's mad😂 we called it white stew in my late grandmother's and I was always told it was made up with leftovers when people didn't have much so I don't think there is an exact recipe but it does need the basics as it was always different nearly every time it was cooked like a bubble and squeek if you know what I mean, plus I always remember it being thicker then a stew lovely😊
Thanks for the sub! Yes white stew - usually everything thrown in the pot and boiled. The traditional way! Most folks do not find it appealing, however it is cooked perfectly and tasty. It does get thicker the longer on the stove - originally it would sit for hours. Best, Rik
@@BackyardChef You're welcome thanks for replying great channel😊 better than nephew Jamie😂😂😂
Ha ha ha - you are very welcome. Best, Rik@@musicmusic-kh2ip
I’m going to do that in new year
Thank You. Best, Rik
Lovely with some suet dumplings
Love suet dumplings. Best, Rik
I have a batch on the stove right now. It's been simmering for 1 hour 40 minutes. I'll give it the full 2. The smell is driving me crazy. I can't leave it alone. I'v eaten 4 bowls already. I think I have too much bacon in it, but then, there's no such thing as too much bacon. The extra pork that you made balls with .... I tossed it in and crumbled it.
Ha ha ha, you cook like me. Thank you. Best, Rik
Reminds me of Polish zalewajka.
Sounds amazing! Best, Rik
F... Yeah amigo. 😊
Thank you. Best, Rik
Hi Rik - this looks amazing. But the real question I have is what brand of propane burner do you use?
No problem. The stove is a camping stove similar to this one amzn.to/3TXsNaX they are excellent. Easy to use. Best, Rik
A signature Dublin dish; but be warned, many purists insist that there should not be carrots! The most basic, authentic coddle is only bacon, sausage, potato, and onion; plus some herbs.
Yes, I did mention that in the video before someone says No, it's Not Coddle! Thanks for sharing. Best, Rik
Yeah but op made a solid representation, most dubs have never made it now, and those that do make it their own way :)
I found a coddle in an irish cookbook that I found in a thrift store tried and was unimpressed but with your demo , I want to make it again
Have you made a pork scouse ?
Not yet, Gary. Thank you. Best, Rik
Hi, a great vid yet again, thank you. Would it be possible to let me know the make and model of your portable gas cooker please? I am all electric at home but I really do miss the "controllability" of gas. I've got lots of electric kitchen gadgets but nothing compares to cooking on gas in my opinion. I'd never even thought of using a portable gas cooker until I saw this video Thank you. Kind regards.
I use a portable gas camping type stove amzn.to/4aSraS3 they are really easy to operate and deliver fantastic results. I buy a pack of gas cylinders, 3 in a pack. Now you will ask - how long does the gas last? It depends on what you are cooking and for how long in use. Is it safe? Yes they are amazing! Hope you find one you like. They are great! Best, Rik
Thank you very very much indeed for the info Rik. I'll be ordering one today. I've told my other half that I'm going to be doing a bit of camping in the kitchen. She thinks I've flipped my lid lol. Thanks again, all the best, Steve.@@BackyardChef
You are more than welcome mate. Any probs - ask. Best, Rik@@1SteveSmith
And you live where again?? 🤩
Thank you. Best, Rik
Omg mmmm
Thank you. Best, Rik
❤
It's like Irish Stew, but made with pig instead of lamb, nice.
Yes. Good comparison! Best, Rik
Making Dublin coddle by common sense and culinary intuition.
Bacon
Onions
Leeks
Carrots
Chicken stock
Bay leaves
A bit of flour and a long cook of meat and vegetables to seal it up.
I thought my butchers kebabs were sausages so gently cooking on the stove.
Thank you. Best, Rik
Can you please give me the recipe for the bread 😂
Sure 😊Soda Bread - quick and easy in this recipe
450g All Purpose Flour
350 ml buttermilk
1tsp Baking soda
¾ tsp salt
Bake 190c - 15mins
reduce 160c - 30 mins
Best, Rik
Imagine this: I’m an American requiring Closed Caption to understand WTF you are saying. Often, if I’m watching a British show on TV, I require translation. Not to complain; just to point out that not all English speakers can understand each other. I’m from US South.
I get it! You wanna live in the UK with a different accent in every county in the country. And then making up the British Isles, English, Scottish, Welsh and Irish all with different accents in each region. Language is so diverse its interesting! Its the same your way South to North and every thing in between. Hope you figure it out! Best, Rik
@@BackyardChef Oh, I can figure it out by watching the video. It’s amazing, though, that Irish immigrants from 1800’s (my kinfolk) have quite similar recipes. The thing is, the recipes were not exactly written down. It’s part of our DNA. People don’t understand the connection Irish people share. It’s tribal. The first time I travelled to Ireland I wept because all I could think: I’m home. You most likely think we are a bunch of eejits.
@@BackyardChef BTW, in US we have massive differences in dialect and pronunciation. Not only that, we have words that mean different things from area to area. If I go to Miami, I must speak and understand Español. When I grew up in Michigan I had to know French because our Canadian friends spoke French. My aunt was from Quebec and her mum and dad spoke no English. Made for great family gatherings.
No, I don't. I know exactly where you are coming from. Recipes are unique in how they change slightly - usually with the different ingredients available in the other areas. They all remain similar -which is a help to all of us that cook. Thanks for sharing. Best, Rik@@buffybrown1619
You have many talents - I envy you! Best, Rik@@buffybrown1619
Browning the rashers and sausages, you are coddling them.
Traditionally everything just went in the pan - boiled, looks white and not cooked. However its cooked perfectly, just unappealing to folks in the modern world. You want to here them moan on here, if it looks underdone! Best, Rik
@@BackyardChef The coddle looks the doddle.
It's scaralage to brown the meat as my granny would have said. It's a poor Dublin man's stew x
Each to their own - just boil cook it white - the choices we can all make are marvelous. Thanks for sharing. Best, Rik
You don't boil a coddle, it's in the name you coddle it on a low heat and you don't fry and brown the meat, its a white stew not a brown stew
Sorry made a bo bo there should not be soup, but stock, and depending on your taste either chicken or veg.
Thank you. Best, Rik
That is not a coddle you made it's a stew
Up to you - you do not listen - I clearly say folks just chuck everything in and cook it -WHITE. Not my way! You cook your way I will cook mine - Mine looks better by far and is more appealing to more folks
@@BackyardChef I think what you made looks excellent and may even taste well but in your post descriptions says a Dublin coddle It's not a coddle you have ingredients that is not used in a proper coddle if you don't use the ingredients and method you can call it a fusion of coddle if you make a beef stroganoff and don't use beef and add apples is it a beef stroganoff??
@@kenbyrne1355 Do you know what, Ken - It's a Dublin coddle made by me - if you don't like it, move on - I know absolutely no chef, even Irish, that makes anything with boiling sausages, etc, anymore looking white and under cooked - yes I know they are cooked. Appreances. I will call it a Dublin Coddle and as I explained in the video quite clearly I'm cooking my ingredients for colour for appreances - obviously you are taking no notice and want to chirp off. Get on with it!!
@@BackyardChef well we will have to agreed to differ I am not going to take it to serious but to me it's not a coddle
@BackyardChef ah here you need to chill lad and stop being so sensitive....people have a right to comment on public shows...and your man's right...its not a coddle as its not been coddled as frying is aggressive form of cooking tightens up the meat as opposed to coddling on a low heat like poaching...
I'll give you an example you can't call a chow mein if the noodle is just boiled, why, well because chow mein is fried and chared a bit in the wok...its the cooking method that's named the dish same as coddle...frying and then boiling is not coddling the stew...so their for its not a coddle, its a stew.
Thats not the codle i know
Do you know the white, throw it all in the pan and boil version?
@BackyardChef , wifes irish lad lol ,