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pork sausage + bacon + beer + veg = modern irish coddle

pork sausage + bacon + beer + veg = modern irish coddle

pork sausage + bacon + beer + veg=modern irish coddle
Porks sausages + bacon + beer + vegetables – my version of the Irish coddle is one of Rick’s favourite dishes. I am married to a man of Irish descent and what I have learned from our family visits to Ireland – and my husband is that the Irish love beer (Guinness only when in the Emerald Isle) + whiskey + eating potatoes + pork sausages + salmon + they only start a party at 9pm and even if you are around the ripe age of 75 there is still nothing wrong with partying till 4am and passing out on the couch at you friends house if you had too much to drink!! I just love the Irish, it is their spirit, their joviality and perhaps the fact that they are never shy to drink more than me.

For this recipe I have added a few herbs, mustard seeds and some beer and then also added some lemon. I think it’s a bit of modern Coddle and it’s hearty and just perfect in the dead of winter. It is so easy to prepare …everything is in one bowl, meat, veggies etc. So between my mother-in-law and my sister-in-law I think we have come up with a rather decent local version of the Irish coddle! Sleinte!

pork sausage + bacon + beer + veg = modern irish coddle
 
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Author:
Serves: 4-6
Ingredients
  • 6 Pork sausages
  • 4 Garlic cloves finely chopped
  • 125g Bacon finely chopped
  • 4T Olive oil
  • 2 Onions - sliced
  • 2 Celery sticks - chopped finely
  • 2 Large carrots - chopped
  • 2 t Mustard seeds - if you dint have just add 2t mustard
  • 30 g Flour
  • 3 Large potatoes - peeled and cut in quarters
  • 50g Tomato paste
  • 1t Lemon juice
  • 1t Balsamic vinegar
  • 2.5 Cups of stock - I used beef stock
  • ½ cup of beer (I used a lager – no Guinness on hand I’m afraid)
  • 2T Chopped parsley
  • 1T Fresh sage (optional)
  • 1t Black pepper corns
Instructions
  1. Preheat the oven to 180 °C.
  2. Fry the sausages in an oven proof dish with 2T olive oil. Just brown them and then remove from dish. Now fry the fry the bacon and take out.
  3. Add the other 2 T oil and fry the onions till golden brown.
  4. Add carrots and the celery and garlic sweat veggies till translucent.
  5. Add 30 g flour, let it fry for a minute or two.
  6. Now add all the other ingredients.
  7. Put the lid on and bake for 1hour.
  8. Serve with fresh bread.

 

20 minutes + salmon + asian broth = healthy hot winter warmer

20 minutes + salmon + asian broth = healthy hot winter warmer

20 minutes + salmon + asian broth=healthy hot winter warmer
I am by nature a foodie and as foodies go, we all have our foodie idols … One of my foodie idols is Chef Peter Tempelhoff – not only is he a great chef but also not too shabby on the eye – oh, who am I kidding everyone … he is hot! And if you come to my office you will see an A3 poster of him hanging next to my desk … but to my utter dismay two of my wonderful colleagues Johann and Pieter gave Chef Tempelhoff a mustache and a tattoo 🙂 … Anyway, two weeks ago I attended the Table of Peace and Unity lunch on the slopes of our wonderful Table Mountain and Peter Tempelhoff was one of the chefs responsible for the starter [miso sesame cured salmon and ginger prawn spring roll with soja jalapeno dressing]. I don’t know if it was the dish or perhaps him walking past that inspired me to do something hot with salmon. So later in the week I visited my Chinese supermarket for some ingredients and over the weekend made this really delicious, salmon in a hot and sour Asian broth. Hope you enjoy it as much as I did! It’s so easy … so tasty and so fresh … and cheers to the hot chef who inspired me to make this dish!

20 minutes + salmon + asian broth = healthy hot winter warmer
 
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Author:
Serves: 4
Ingredients
  • 150g x 4 Skinless salmon steaks
  • Salt and black pepper
  • For broth
  • 1L Chicken stock (I use stock cubes for this – that’s what they do in Asia :-))
  • 2-3 Green chillies (...if you like things a little hotter, spice it up with one more ... but not too many as it will overpower your dish )
  • +-20cm piece of lemongrass – crushed with the back of your knife and cut into pieces (if you cannot find it but you do stay in Cape Town – contact me, I have a huge bush in my garden!)
  • 1 Garlic clove – finely sliced
  • 1 Thumb size piece of fresh ginger – finely sliced
  • ¼ Cup of soya sauce
  • 4ml Sesame oil - just under a teaspoon (be very careful that you don’t overdo the sesame oil)
  • Juice of 2 limes (small) or 1 lemon
  • 2 Spring onions – chopped diagonally into thin slices
  • Handful of fresh coriander – roughly shredded by hand
  • Bean sprouts to garnish and to add some crunch
Instructions
  1. In a saucepan or pot add all the ingredients for the broth – except the spring onions, coriander and bean sprouts. Bring to the boil and simmer for about 5-10 minutes allowing all the flavours to infuse.
  2. In a non stick pan fry the salmon until brown on both sides - +-2-3 minutes on each side should do. The salmon must still be rare inside – but you must be able to flake it with a fork. Season with salt and pepper.
  3. To serve: Pour some of the broth through a sieve into a 4 bowls, add some spring onion and coriander. Put the salmon in the middle of the bowls and add some bean sprouts to garnish. I love fresh ginger so I always add the ginger I used for the broth in my bowl.
  4. Tuck in and enjoy!