Wednesday, 17 March 2010

A Very Porky St. Patrick's Day

James and I had a lovely St. Patrick's Day lunch today, cooked for us at the Aberystwyth family centre by some Irish friends.  Coddle is not so very dissimilar to the Welsh favourite, cawl;  a casserole of bacon and sausages cooked in stock with potatoes, parsnips, swede and carrots.  Served with some gorgeous soda bread it was, truly, a meal to make you sit up and beg!

Wanting to offer the rest of the family a little of the culinary comfort they had missed out on at lunchtime, tonight I opted for an easy midweek roast; potatoes, parsnips and (unpeeled) carrots, chopped up and roasted with a small, 1kg joint of pork loin.  I added a glass'-worth of chicken stock (as I had no pork stock) and cooked it all at 200°c for an hour.  Served with some stuffing balls and some steamed broccoli (plus the inevitable sweetcorn), it made a meal with very little work on my part. Result!

Happy St. Patrick's Day, Cath xx

1 comment:

Anonymous said...


Thanks for this chasseur recipe, am going to try it tomorrow but bung it all in the slow cooker as after getting up after nightshift I am out all afternoon and half the evening.......sounds yummy. Think I will still brown the chicken tho etc, meat always looks better with a bit of a tan I reckon!.
Thanks again for the recipe and Happy Easter.


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