Remake of the Dublin coddle

Preparation method: chicken bouillon with caramelised onion and star anise

• Heat the chicken stock to boiling point and add the remaining ingredients.
• Reduce to low heat and simmer for two hours.
• Pour the stock through a sieve lined with a damp passing cloth.
• Allow to reduce to the desired intensity.

Preparation method: braised bay leaf potatoes

• Cut the potatoes in slices approx. 1.5cm thick and cut them into neat circles with a cutter.
• Braise the potatoes in the butter, water, bay leaf, and salt and pepper to taste at medium heat. The potatoes should be covered with the liquid by three-quarters.
• Once the liquid has evaporated the potatoes will be fried on one side. Fry the potatoes until golden brown.

Preparation method: pork belly and allspice sausage

• Weigh all the ingredients.
• Rinse the pork intestines in cold water for at least half an hour.
• Chop the pork belly into small pieces and clean the garlic.
• Mix the pieces of pork belly with the allspice, salt, and garlic.
• Mince the mixture in a mincer using the 8mm coarse plate and then mix in the bread crumbs.
• Place the mixture in a sausage maker (sausage stuffer) and slide the pork intestine over the sausage tube.
• Fill the intestines tightly with the mince and make sure that there are no air bubbles.
• Tie off the sausage with string at the desired size. You can also squeeze the stuffed intestines and twist the sausage into smaller sausages.
• Poach the sausage in salted water at 90°C for two minutes.
• Set aside to cool and then gently fry the sausages in butter.

Preparation method: parsley purée

• Pick the parsley leaves and rinse. Blanch the leaves briefly in boiling water with a little baking soda. Cool immediately in iced water and squeeze the liquid from the parsley.
• Place in a thermo blender with the chicken stock and beurre noisette and blend until smooth. Season to taste with salt, pepper, nutmeg, and lemon juice.
• Pour into Pacojet cups and freeze. Blend until a velvet-smooth consistency.
• Heat up in a pan just before serving and season.

Preparation method: black garlic & onion purée

• Slice the white onions into fine rings and boil in water with a little salt until just about done.
• Strain and fry in olive oil with a small amount of freshly grated nutmeg until it browns slightly, add the celeriac and garlic at the last minute, and then finely blend.

Preparation method: sous vide onion

• Preheat the sous vide system to exactly 73°C.
• Pull vacuum the onion and cook for 2.5 hours.
• Cool the onion immediately in iced water.

Finishing and presentation

• Fry the sausages until golden brown.
• Slice the sausages into turret shapes and arrange on the plate.
• Slice the onion into fine ribbons and sear lightly with a kitchen blowtorch.
• Arrange the different purées and the potatoes on the plate. Garnish as you like.
• Pour over the bouillon at the table.