Just back from seeing the parade and prepping a batch of Vegetarian Dublin Coddle. This recipe's adapted from http://fatfreevegan.com/ to be quick, easy yet vegetarian. I made it last year for the first time and it went down a storm with everyone, including carnivores
We found attending the local Waterford parade a much more enjoyable experience than the Dublin parade before. The Dublin parade was so packed it made getting around the streets very difficult and unpleasant. The officialdom was suffocating, designated 'crossing' points far from each other to get from one side of the street to the other, barriers everywhere, people pushing everywhere, you had to be very far away from the action unless you were a child. Or a tall adult with a child on your shoulders who felt they had the right to push forward with the children. Ugh. Very unpleasant. I felt angry and cheated afterwards, though the quality of the parade and floats is the best in the country. Possibly some better research would have found us a less crowded spot on the route, but we were too drained from the experience to bother trying.
Waterford, on the other hand, was mercifully free from belligerent officiousness, people were free to wander about, just the floats had people at the sides keeping the crowds back. There was the usual country thing of gangs of kids and community groups as filler, but there were some very good floats too - particularly from Spraoi - Waterford being their home parade. So it was an good spectacle, pleasant to attend, and also very free of public drunkeness and general disgustingness - which the Dublin parade experience also has galore.
Vegetarian Dublin Coddle (Serves 6, or 4 if you're very hungry!)
Ingredients
10-12 quorn sausages
1/2 pk quorn bacon
1 kgs potatoes, cut into 1/2-inch slices
2 large onions, sliced
2 tablespoons parsley, minced
salt and pepper, to taste
3 pts. vegetable broth or prepared bouillon
3/4 cup dark beer (optional)
Instructions
1. Brown the “sausages” and "bacon" in a non-stick pan. Chop into large chunks. In a large Dutch oven with a heavy lid, layer the ingredients in this order: half of the potatoes, salt and pepper, half of the onions, half of the parsley, all of the Bacon and sausages, remaining potatoes, salt and pepper, remaining onions, remaining parsley
2. Bring to a boil and then reduce heat to the lowest setting and cover tightly. Cook for about an hour, or until potatoes are very tender. Add the beer if you’re using it, and simmer for about 15 minutes more. Ladle into bowls and serve with buttered green cabbage.
