Cookbook:Colcannon

Cookbook | Recipes | Ingredients | Vegetable | Cuisine of Ireland | Cuisine of Scotland

Colcannon is a rich mashed potato dish, with cabbage, butter and other ingredients.

This has always been a favorite in my house. It's very easy to make and is a nice change from ordinary mashed potatoes.

Irish OriginalEdit

Colcannon is originally an Irish dish, a very rich and occasional treat. Its sloppiness is balanced by the crunch of the cabbage, and it should taste a little peppery.

IngredientsEdit

  • 450 g potatoes - floury Maris Piper or Golden Wonders are best; leave skin on if you want
  • 150 ml single cream
  • Mace/ Paprika
  • 450 g shredded cabbage - white or savoy
  • 2 small leeks, or a bunch of spring onion tops, chopped
  • 125 g unsalted butter
  • 200 g mature Gouda cheese grated
  • Salt and pepper

ProcedureEdit

  1. Boil or steam the potatoes, until soft, then shake the drained spuds in a deep pot with the lid on, until they crumble. Mash the crumbled potatoes up with a fork and season with the salt, pepper and mace/paprika, before stirring in the cream. Add 100g of the butter in pieces and put the lid back on, leaving the butter to melt, then stir. Transfer the mix to a clean bowl.
  2. Blanch the cabbage in boiling water for 2 minutes and drain. Fry the leeks/onion tops in the remaining butter for a few minutes, then add the cabbage and toss around for a few more minutes. Spoon the cabbage into the bowl and mix with the mashed potatoes.
  3. Stir the gouda into the mix, leaving a little to coat the top, and put the bowl in an oven on 2/3 heat for 20 minutes or until the cheese is melted.

The Gouda is an innovation - leave it out, if you don't want the dish too rich. The oven heating is ideally done along with the final stage of your roast meat. Seasoning is very important: bear in mind that the cheese has plenty of salt. The perfect colcannon has a butter sogginess at the bottom of the bowl when removed from the oven.

VariationEdit

Scottish Colcannon

This is from an old Scottish recipe still used frequently to this day.

  • Equal amounts of cooked Potato and Cabbage.
  • Butter.
  • Salt and Pepper.
  1. Melt a piece of butter or dripping in a saucepan, allowing approximately one ounce to one pound vegetables.
  2. Mix all the ingredients together, heat throughly and serve.

NotesEdit

  • The mixture may be turned into a greased pie-dish, sprinkled with grated cheese, dotted with butter or margarine, and browned in a hot oven.
  • Is especially good with dark greens such as savoy cabbage or kale.
Last modified on 3 March 2010, at 15:30