Alright, movie buffs and culinary adventurers, buckle up! Today, we’re diving deep into the heart of cinematic romance and… well, possibly mediocre Irish cuisine. I present to you, inspired by the movie “Once,” a dish so emotionally raw, so musically inclined, that it might just make you spontaneously burst into song. Or, you know, just feel slightly less hungry. Let’s face it, anything’s possible.
Once (2006) | Kaleidescape Movie Store
Let’s face it, “Once” is a beautiful movie about two musicians finding each other and making sweet music. While the film is full of passion and longing, it’s also full of… well, poverty. So, we’re taking inspiration from the film’s setting and creating a dish that’s both hearty and budget-friendly.
Since the movie involves busking and living in Dublin, we’re going with a Dublin Coddle, but we’re going to elevate it… slightly. Think “street performer chic” meets “I haven’t been evicted yet.” Don’t expect Michelin stars; expect the culinary equivalent of a well-worn guitar and a soulful voice.
Dublin Coddle (Elevated… Sort Of)
Ingredients:
- 1 lb Irish sausages (the ones that look like they’ve seen things)
- 1 lb streaky bacon (because everything’s better with bacon)
- 2 large onions, roughly chopped (don’t be precious; we’re going for rustic)
- 4 large potatoes, peeled and roughly chopped (again, rustic is the keyword)
- 1 carrot, chopped (for a touch of health… to balance the bacon)
- 4 cloves garlic, minced (because vampires)
- 1 tbsp dried thyme (for that authentic Irish flavor)
- 1 tsp dried sage (because why not?)
- 4 cups chicken broth (or vegetable if you’re feeling virtuous)
- Salt and pepper to taste (because bland food is a crime against humanity)
- Splash of Worcestershire sauce (secret ingredient, don’t tell anyone)
- Optional: 1/2 cup of Guinness (for added authenticity and questionable decision-making)
- Fresh parsley, chopped (for garnish, to make it look like you care)
Instructions:
- First, brown the sausages and bacon in a large pot or Dutch oven. Don’t overcrowd the pan; give them space to contemplate their bacon-y existence. Remove and set aside, but leave the rendered fat in the pot. That’s liquid gold, my friend.
- Add the onions and carrots to the pot and cook until softened, about 5-7 minutes. Add the minced garlic in the last minute, stirring until fragrant.
- Now, add the potatoes, thyme, and sage. Stir to coat everything in the glorious bacon fat and onion mixture.
- Pour in the chicken broth (or vegetable broth, if you’re trying to be good) and the Worcestershire sauce. If you’re feeling particularly Irish, add the Guinness.
- Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the potatoes are almost tender.
- Slice the sausages and bacon and return them to the pot. Stir well and continue to simmer for another 15-20 minutes, or until the potatoes are tender and the flavors have melded together like Guy and Girl in the movie.
- Season with salt and pepper to taste. Remember, taste as you go! You’re the conductor of this culinary orchestra.
- Serve hot, garnished with fresh parsley. Now, grab a spoon, close your eyes, and imagine you’re in a dimly lit Dublin pub, listening to heartfelt music. Enjoy!
So there you have it. A Dublin Coddle inspired by “Once.” It’s not glamorous, it’s not fancy, but it’s honest, hearty, and will probably fill you up. And who knows, maybe while you’re eating it, you’ll be inspired to write your own hit song. Or, at the very least, finish the leftovers.
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