Its name refers to the Irish capital, where in pubs we have beer, especially Guinness or Kilkenny, club sandwiches or burgers, fish and chips, “shepherd's pie” – a kind of fine grain shepherd's pie. With vegetables such as peas, fish soup, etc. When at home, we happily enjoy “Dublin Stew” as a family, or “Dublin Code” In V.O. Principle: We marinate potatoes with sausage and bacon. “Cod is a dish that is said to have originated from the first great famine in Ireland between 1765 and 1767. During that time many farmers immigrated from Ireland to Dublin, bringing with them the tradition of raising pigs for their personal consumption. . . So it was mainly the working classes who prepared cod. If eaten on Friday and Saturday, it was used to finish off the meat left over for the week. This made it possible. Stefan Moussi says Website LePetitJournal.com.

Although the sunny days are starting to return and this statement is more reminiscent of winter dishes, we agree: it makes us salivate. Therefore, we take advantage of the fact that the temperature is not yet suppressed to cook it, and enjoy it with a beer (with or without alcohol) or a glass of cider.

We found a video recipe for the Dublin Pot, which you can watch here:

If you prefer the written version, follow this recipe Published in the watchman.

You will need: butter or bacon, or a little oil; 2 large onions; 8 thick, unsmoked bacon or 250 grams of bacon; A few sprigs of thyme and parsley; 6 to 8 good pork sausages; 800 grams of potatoes of your choice; 1 liter of chicken broth or water, or 50 cl water and 50 cl cider; Salt and pepper. You can serve with cabbage.

Peel onions and potatoes, slice onions, cut potatoes into cubes or slices. In a Dutch oven, brown roughly chopped bacon or lardons in a little fat, removing them before grilling too much. Now brown the onion without skimming, then add the potatoes, sausages, thyme and broth, leaving the lardons or bacon back. Bring to a boil, then lower the heat to a slow simmer, being careful to cover your pot. Leave to cook for about three and a half hours. Remove the thyme and sprinkle with chopped parsley.