ADSENSE 336 x 280
Ingredients
1 large onion, chopped6 slices of thick streaky bacon rashers, roughly chopped
(800g) 2-3 large waxy potatoes, peeled and cut in 1cm slices
8 butchers sausages
500ml chicken stock
1 bay leaf
100g pearl barley
A good handful of fresh parsley, roughly chopped
Sea salt and ground black
ADSENSE Link Ads 200 x 90
pepper
A generous knob of butter
source http://recipetocooking.blogspot.com/2019/03/dublin-coddle-with-pearl-barley.html
ADSENSE 336 x 280
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ADSENSE Link Ads 200 x 90
A generous knob of butter
Directions
- Preheat the kitchen appliance to 220˚C/425°/Gas Mark seven.
- Place an outsized skillet over a medium high heat and add a drop of oil. Fry the bacon and sausages till golden brown on all sides. take away to a plate lined with room paper.
- Place the onions across the bottom of a casserole dish, layer up with the herb, bacon and sausages, barleycorn and end with a layer of potatoes. Pour over the stock and place the pot, covered, over a high heat and convey to the boil. Lower the warmth and simmer for half-hour.
- Remove the lid and dot the potatoes with butter. Season with ocean salt and ground black pepper and transfer to the kitchen appliance and cook for quarter-hour or till the potatoes flip golden brown.
- Serve generous ladleful’s of the stew in deep bowls with parsley and crusty bread to mop up the juices.
source http://recipetocooking.blogspot.com/2019/03/dublin-coddle-with-pearl-barley.html
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