Chefs preparing for coddle cook-off

The first coddle cook-off is being planned for Dublin's Temple Bar to coincide with the Temple Bar Tradfest. Eight chefs will compete to provide the winning version of one of Dublin oldest and most popular dishes. While recipes vary, the dish usually includes sausages, thick rashers, sliced onions and sliced potatoes layered in a saucepan and cooked in water for up to two hours.

The cook-off will take place on the afternoon of Sunday week [February 1st] on Curved Street in Temple Bar. Restaurants taking part include Chameleon, the Boxty House, Elephant & Castle, Monty’s of Kathmandu, la Caverna, the Larder, Oliver St John Gogarty’s and the Morgan.

“Will it be a Nepalese coddle, an Italian coddle, an Indonesian coddle, a Mediterranean coddle? Who knows?” said Kevin O’Toole of Chameleon. “Who will be the first to lift the trophy? Yes, we really will have a trophy.”

The coddle cook-off is part of a series of food events being held in Temple Bar as part of the traditional music festival, which got under way on Wednesday. Next weekend, 10 restaurants, cafes and hotels will take part in a taste trail. Festival-goers can buy books of taste tickets and sample small dishes in participating outlets.