This year for St. Paddy’s Day, we decided to try a more traditional dish aside from corned beef and cabbage (although we absolutely made that as well), and came across the Dublin Coddle. The little bit of research I did led me to find that the coddle is a recipe usually cooked with leftovers, so it does not have a rigid set of ingredients. We are big fans of making the best of what is available, so this recipe struck us as a great thing to try. Interestingly enough, the recipe’s name comes from the verb coddle, meaning to cook in water below boiling.
We made some minor adjustments to the traditional coddle: often cooked with water and a bouillon cube, we instead opted for chicken stock. Other stock would certainly work as well. The other substitution we made was for white potatoes. We occasionally eat potatoes, and are not opposed to them, but wanted to give this a shot with jicama. Jicama is somewhat difficult to peel, but once that task is accomplished, it’s a breeze. Ultimately, this was a delicious recipe.