Creamy Colcannon Food

CREAMY COLCANNON

Steps:

• Boil the potatoes in their skins until tender. Drain and leave until cool enough to handle.
• Put the cabbage in a large pot and pour about 4 cups of boiling water over it. Cover and bring back to a boil and let steam about 10 minutes. Using tongs, pull the cabbage from the bottom to the top every few minutes for even cooking. Remove from heat and leave to sit.
• Peel the potatoes and finely mash.
• *NOTE: Spring onions are also known as scallions. You may also use one or two small onions, minced if you prefer.
• Melt butter and add onion and cook until just tender. Add milk and heat through. Beat into potatoes. Season with salt and pepper.
• Drain the cabbage thoroughly. Add potatoes and mix together.
• Tip the mixture into a serving dish and sprinkle with a bit of nutmeg.
• Enjoy!

CREAM CHEESE COLCANNON

Steps:

• Place potatoes in a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low and simmer until tender, 15-20 minutes. Drain and reserve the cooking liquid. Allow potatoes to cool until they can be handled.
• Boil cabbage and onion with the reserved potato water in a pot until softened, about 5 minutes. Drain.
• Preheat oven to 350 degrees F. Grease a 2-qt. casserole dish. Peel and cut potatoes into chunks, place in a large bowl. Mash skim milk and butter into potatoes until mixture is smooth. Stir drained cabbage and onion into potato mixture. Fold cream cheese, salt and black pepper into potato mixture, stirring until the cream cheese melts.
• Pour potato mixture into prepared casserole dish. Bake in a preheated oven until browned, 30-35 minutes.

COLCANNON

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 -- .

IRISH COLCANNON (CREAMY POTATOES AND CABBAGE)

Steps:

• Strip outer leaves from cabbage.
• Shred cabbage (or kale), place in a saucepan with water to cover the bottom and bring to a boil.
• Reduce heat and simmer until crisp-tender, about 5-10 minutes.
• Drain well.
• (opt.) Liquefy in blender.
• Boil potatoes in a separate kettle, covered with water, until tender.
• In a small saucepan cook leeks or onions and cream(or milk) about 10 minutes.
• Mash potatoes then season with salt, pepper and mace.
• Mix in the onions and milk.
• Combine the potato mixture with cabbage or kale, beating it to a pale green fluff over low heat.
• Pour into a deep warmed dish.
• Dab with butter or margarine.
• NOTE: Leftovers can be fried in oil until crisp and brown on both sides.
• OPTION: Substitute ground nutmeg for mace.

EASY IRISH COLCANNON

Steps:

• Place the potatoes, cabbage, and green onions into a large sauce pan, fill with water, and bring to a boil. Reduce heat, cover, and simmer until the potatoes are tender, about 20 minutes.
• Drain the vegetables and place into a large bowl. Mash the potatoes and vegetables with the butter using a fork until the mixture is chunky, pouring in half-and-half gradually as you mash. Season with salt and pepper, and serve.

COLCANNON

Steps:

• Tip the potatoes into a large saucepan of water. Bring to the boil, then simmer for 15-20 mins, or until the flesh is tender when pierced.
• Meanwhile, heat quarter of the butter in a saucepan, then fry the bacon and half the cabbage for 5 mins (see Kevin's tip, below, for how to use remaining cabbage). Turn off the heat and set aside. Drain potatoes in a colander and peel while still hot.
• Mash potato until smooth. Heat cream with remaining butter and, when almost boiling, beat into the potato. Add bacon and cabbage to potato and mix. Season if you want.

ALISON'S COLCANNON

Steps:

• Place potatoes in a large pot, and add enough water to cover. Bring to a boil, and cook for about 10 minutes, until potatoes are soft enough to mash. Drain. Transfer to a large serving bowl, and mash potatoes with 1/4 cup of butter and all of the sour cream until well blended.
• Melt remaining butter in a large pot (you can use the same pot) over medium heat. Add garlic and green onion, and cook, stirring until softened. Add the cabbage, cover the pan, and let the cabbage steam for about 10 minutes, stirring occasionally. Stir the cabbage mixture into the mashed potatoes, and season liberally with salt and pepper. Serve hot.