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!
Derick Henstra is the Chairman of the company that I am very fortunate to work for. He is an amazing individual, architect, artist, food lover and wine connoisseur. A while ago he told me about a cauliflower soup with brie, smoked paprika and crostini (“little toasts” in Italian) that he ate in Durban. I immediately decided that I would have to make and taste this – I made it a bit different…choosing to roast the cauliflower … well, I cannot tell you how amazing it tasted. The smoked paprika certainly compliments the roasted cauliflower and the melting brie inside gives it just that extra edge. There is not one flavour that overpowers the other and all seems to come together in perfect harmony … it is a simple + beautiful bowl of joy! This one is for you dh … carpe diem.
Note: Smoked paprika is a wonderful ingredient but please use it sparingly + with respect. You can easily overpower the dish with its strong flavour. I bought the smoked paprika at Newport Deli in Cape Town.
roasted cauliflower soup with brie + smoked paprika + little toasts
2 Cups full-cream milk (if you want it richer you can replace one cup of milk with cream or you can use fat free milk as a more healthier option)
20g Butter (or more 🙂 )
1 Large pinch of salt
Black pepper to taste
125g Brie cheese – cut into 6 pieces
Smoked Paprika to sprinkle over the soup.
Preparing the "little toasts"
Cut a French loaf into thin slices and toast in toaster.
Preheat your oven to 180 degrees.
Put cauliflower and onion in bowl – pour the olive oil over it and swirl the contents around in the bowl until all the vegetable pieces are lightly covered in oil. Place on baking tray and bake in the oven for +- 25 - 30 minutes until roasted and browned.
Take a pot, add the water and the stock cube.
Add the cauliflower and onion and simmer for about 20 minutes.
Add the milk and liquidize. It will have a nice thick consistency. If you find the consistency too thick just add a bit of extra milk.
Add the butter and season with salt and pepper. Please taste and use more salt if needed.
Pour piping hot soup into bowls. Put a wedge of brie in each, then add the "little toasts" on top and sprinkle lightly with smoked paprika!