John Kavanagh The Gravediggers A Love of Food & Pints -3 'Coddle'

John Kavanagh The Gravediggers A Love of Food & Pints - 3 Coddle

What’s happening today..

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Ciaran Kavanagh, brings flavour back to Glasnevin

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Naturally there are little changes in John Kavanaghs. Regulars and family can get nervous at the mention of ‘adding’ something.  A lot of the time people laugh at a suggestion or a possibility that ‘adding’ something can work in harmony with the existing charm. Ciaran came up against a lot of these reactions, put perseverance and a natural desire to make things work meant that John Kavanaghs reputation for good value and a great product will continue. Ciaran Kavanagh trained as a Chef in the 1990s, working closely with well-respected talented chefs he finished his training in Switzerland, then London. From London Ciaran worked in the Bahamas and then Italy where he ran a successful restaurant. However, home is where his heart lies and throughout his travels he knew Dublin and especially Glasnevin needed something new?

Ciaran knows the importance of a good team, to be surrounded by a great crew in a busy kitchen is important, as too is the bar and floor staff, all that, and family working together, make for a recipe to success. We hope the images and recipes here give a little insight to John Kavanaghs, but really the best is to call by and have a pint, meet the wonderful locals that give this old bar its renowned welcome it is known for. You never know you may even be privy to one of their legendary stories.

So from our small and happy ‘box kitchen’ we hope you enjoy the flavours..

A great group, Christine, Roberto, Ciaran & Phillo

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“that’s lovely…what’s in it?”  I hope to share a few favourite dishes that Ciaran and crew create in The Box Kitchen of the lounge. 
Loving all things Dublin and responsible for it’s come back to many a menu in the city, Ciaran’s Coddle is Number One…

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Ciaran’s Coddle, perhaps not the prettiest of dishes, but this most Dublin bowl of wholesomeness is perfect on cold evenings, or as a finish to a late night of pints, serve with ‘Batch’ bread great for the ‘;ol  soakage’. Good pork products are the key to this dish, support your local butcher and veg man as they usually have the best!

Coddle is a beautiful word, roughly meaning to nurse or to tend to someone when they are ill “to Coddle a child”.

Or Coddle to cook something gently in water just below boiling point, it’s a word that some say comes from Caudle a warm drink that was served to invalids in the 1700s.

But to Dubliners it’s a homely clear (depending on family tradition) broth with bacon, potatoes, onion and sausage. Traditionally served on Saturday evening and a dish usually made by the men of the house. There can be variations of this dish, some add milk, white pudding, gravy or even a can of tomatoes it’s what tastes good that matters. Hope you enjoy Ciaran’s Coddle from John Kavanagh’s The Gravediggers- 
I imagine there will be a lot of people that have a different version, one thing  I do hope is, it brings back a few memories for you. Or even better gets you making your own version of Coddle.

Here we have Niall, Emilou, Christine, Ciaran & Phillo

              

So here’s our Coddle, regularly served in The Lounge of John Kavanagh’s The Gravediggers.

CIARAN’S CODDLE

Ciaran’s Coddle: A dish made for radio, more than TV as visually it can be ‘curious?’

For 4 persons

You will need:

250 grams of Bacon Pieces

250 grams of Cocktail Sausages

1 Sheet of Bacon Ribs (cut in pieces)

1 Onion (diced) traditionally this would’ve been whole

4 Potatoes (peeled, diced, or sliced)

Sprig of Parsley & Thyme

Optional extra: White pudding

Put Bacon Pieces, & Ribs into a saucepan of water & bring to the boil. When it has boiled, take saucepan off the heat, strain & wash Bacon Pieces & Ribs under cold water.

Replace the Bacon Pieces & Ribs back into saucepan, with clean water, add Onion, Potatoes, Parsley & Thyme, cook everything for 1 hour, add Sausages and cook for a further 15 minutes.

Serve with batch bread, & enjoy

Perfect on Bloomsday too!

Happy Cooking.