- Bridgette
Colcannon
Songs have been sung and poems have been written about Colcannon. It is one of Irelands most famout traditional potato dishes. It is comfort food at its very best and can be made with cabbage or Kale. It can be served on its own or with cold meat or a fried egg!
- 450g Kale or Savoy or spring cabbage
- 1.35kg 'old potatoes'
- 250 ml milk
- 25g spring onion, chopped
- 50g butter
- salt and pepper
Peel and cook the potatoes. Meanwhile chop the cabbage and leave on one side until the potatoes are almost cooked. Cook the cabbage in a little boiling water until tender. Put the spring onions into the milk and bring to the boil. Mash the potatoes, add the hot milk and spring onions and mash. Then strain the cabbage and add to the potato. For perfection, serve immediately in a hot dish with a knob of butter melting in the centre. Colcannon may be prepared ahead up to this point and reheated in a moderate over 180/350 Gas 4 for 25 mins. Cover whilst reheating in order to avoid a crusty top!
