COD WITH BUTTER BEAN COLCANNON
Whip up a budget-friendly fish dinner with creamy butter bean colcannon. It's the perfect midweek meal for two and ready in just 15 minutes
Provided by Esther Clark
Categories Dinner, Fish Course, Lunch, Main course, Supper
Time 15m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 8. Cut two squares of baking parchment slightly bigger than the cod and place a fillet in the centre of each one. Divide 20g of the butter between the two fillets and top with a few thyme leaves and lemon slices. Season generously. Fold and scrunch the paper together to create two paper parcels. Put on a baking sheet and cook for 8-10 mins.
- Meanwhile, heat a medium-sized frying pan over a high heat and fry the pancetta for a few mins until golden and crisp. Add the remaining butter and cabbage, then cook for 5 mins or until the cabbage has softened. In a small saucepan over a low heat, lightly mash the butter beans with a potato masher, then mix the beans through the buttery cabbage and pancetta mixture. Stir through the cream to loosen and season generously. Serve the fish with the creamy colcannon.
Nutrition Facts : Calories 646 calories, Fat 41 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 6 grams sugar, Fiber 11 grams fiber, Protein 43 grams protein, Sodium 1.9 milligram of sodium
COLCANNON
I found this wickedly delicious-sounding recipe for a really creamy colcannon in the March 2005 edition of the BBC Good Food magazine. It is a part of Irish cook Kevin Dundon's suggested St Patrick's Day dinner menu. As he says, 'Side dishes don't come more Irish than creamy colcannon'. I really like the sound of his colcannon, because of its decadent creaminess, because Savoy cabbage is so much tastier than other varieties and because this is certainly my favourite way to cook cabbage: with bacon rather than boiled in water. Sounds like an any-time-of-year dish to me! Well I shan't be waiting until 17 March 2006 before making it anyway!
Provided by bluemoon downunder
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Tip the potatoes into a large saucepan of water, bring to the boil and simmer for 15-20 minutes, or until they are tender when pierced.
- Meanwhile, heat quarter of the butter in a pan, then fry the bacon and half the cabbage for 5 minutes. Turn off the heat and set aside.
- Drain the potatoes in a colander and peel while still hot.
- Mash the potato until smooth, heat the cream with the remaining butter and, when almost boiling, beat into the potato.
- Add the bacon and cabbage to the potato and mix.
- Season, to taste and serve.
- MY NOTES: If you can't find sliced back bacon, I'd suggest using middle rasher bacon, with the rinds and fat removed. The rest of Kevin Dundon's St Patrick's Day menu includes 'Smoked wild Irish salmon with chive pancake and 'Guiness & honey glazed pork loin'. I'll post the other two recipes soon. Both sound scrumptious, and also far too good to hold off making until March 2006. And I'm confident that local salmon will serve the recipe admirably! When in Rome -- When in Ireland -- When -- wherever -- .
Nutrition Facts : Calories 442, Fat 33.5, SaturatedFat 17.9, Cholesterol 86.4, Sodium 309.5, Carbohydrate 30, Fiber 3.7, Sugar 1.3, Protein 6.7
BUTTER BEAN COLCANNON.
I love colcannon (or bubble and squeak) but it wasn't allowed on my low GI diet so I came up with this. Very different to what you may have tried but very yummy. My mum likes to put a poached egg on top of her colcannon, I guess that would work here too.
Provided by PinkCherryBlossom
Categories Beans
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Drain and rinse the beans. Put them in a saucepan with the stock. Bring to the boil and simmer for 5-10 minutes.
- Mash the beans with fromage frais and mustard and set to one side.
- Heat one tbsp olive oil and soften the onion over a low heat.
- Add cabbage, garlic, water and soy sauce. Simmer, covered for 10 minutes until the cabbage is soft. Keep stirring to make sure the ingredients do not stick.
- Pour the cabbage/onion mix over the butterbean mash and mix well.
- Heat the remaining oil and add the mash. Flatten into a "cake" and place under the grill to brown the top.
Nutrition Facts : Calories 300.8, Fat 14.3, SaturatedFat 2, Sodium 655.1, Carbohydrate 35.5, Fiber 9.2, Sugar 4.1, Protein 9.8
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