With Geraldine Cahill

The Cultural Kitchen Project is a partnership between Crawley Festival, Crawley Town Centre Partnership, and local community groups including the Celtic and Irish Cultural Society.

It’s a chance to introduce Crawley to our culture – through our food with a demonstration by CICS committee member Geraldine Cahill.

Its all happening in Crawley’s Memorial Gardens and Geraldine is on at 12.45pm  Geraldine prides herself in her Irishness especially when it comes to cooking and has chosen ‘Dublin Coddle’ as her presentation dish.

Geraldine hails from Drogheda in the ‘wee county’ of Louth.  She loves cooking and started her career off as an apprentice to train as a chef at the tender age of 17 in the well-known Rossnaree Hotel.  She moved on to the Dublin College of Catering and after a two year course was appointed to Ballymasconlan hotel in Dundalk.  In the late 80s she opted to further her career in the UK and after numerous catering roles is now based at Central Sussex College where she has been for the last 10 years

Here is Geraldine’s recipe for her famous ‘DUBLIN CODDLE’

Ingredients
·    1 liter/4 1/2cups water
·    8 slices of Bacon
·    8 large pork sausages
·    4 large, peeled sliced
·    900g/2 lb potatoes , peeled and sliced
·    salt and pepper
·    4 tablespoons chopped parsley

Method

Bring the water to the boil and drop in the ham bacon and sausages.
Cut into large chunks.
Cook for 5 minutes drain and reserve the water.
Place the bacon and sausages in a large saucepan or casserole dish,
Add the onions, potatoes, salt, pepper and half the parsley.
Add enough of the reserved liquid to just cover.
Place greased paper on top.
Cover with a lid and then either simmer gently or cook in a slow oven for about 1 1/2 hours
until the liquid has reduced and every thing is cooked
Serve in a hot bowl.

YUM YUM
“Can’t wait till 2nd July to sample this luscious dish.  Can you?”