Moroccan Coddle


This evening I decided to knock up something from scratch, something different and something of my own. I decided upon a coddle of sorts but with a Moroccan twist. It was really tasty and I generally don't even like my own food but this really hit the spot and left me wanting more on bitterly cold windy evening. Also in keeping with what I have learned from Jamie Oliver, I used my food processor for the prep, it really sped up everything, I think I would be lost without it these days. Myself and Joanne picked it up in Dunnes Stores at Christmas time for €29 euro down from €99, a bargain to end all bargains, its perfect. 

Here's what you will need:

1 Large onion
4 Garlic cloves
2 Carrots
1 Parsnip
4 Sticks of celery
1/2 Teasp of oregano
1 Heaped dessertspoon of tomato puree
1 Chicken stock cube
500ml of water
Pinch of saffron
Sea salt flakes
Black pepper
Rapeseed oil
6 Beef sausages
Juice 1 lemon
1 Red, 1 green & 1 yellow pepper
1 can of mixed beans
1/4 teasp of harissa

Method


  1. Peel onion and garlic blitz in food processor until finely chopped. Sweat in a saucepan with two teaspoons of oil, until translucent.
  2. Wash, peel, top n tail carrots and parnsip. Place in food processor with 4 sticks of washed celery, blitz until finely chopped, adding to the onions. Gently sweat with a little more oil for 2 minutes. Add the tomato puree. Blitz your deseeded peppers finely in the food processor and add to the saucepan.
  3. In a jug dissolve a stock cube in 500ml of water with a pinch of saffron. Adding to the saucepan, bring to the boil and gently simmer whilst you cook the sausages. In a pan brown the sausages on all sides for 8 minutes.
  4. Remove from the pan and cut in to bite size chunks, adding to the saucepan. Bring back to the boil and place back on simmer.
  5. Now add your mixed beans to the saucepan and simmer for 10 minutes.
  6. Season with salt and pepper, make sure to keep tasting to get the seasoning right. Now add your harissa and stir through this will give a gentle background heat to the coddle.
  7. Your coddle is ready to serve with some nice bread for mopping up afterwards. My bread is gorgeous batard I got from Arun Bakery on Saturday morning.

I love this coddle its so tasty and really warms you up on a cold day, and the beef sausages work a real treat.

Try it because its proper yummy!

Thanks for reading

Will

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