Classic Colcannon Recipes

Steps:

• Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.
• Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.
• Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.
• Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
• Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.

Steps:

• Cook potatoes in boiling water till tender; drain, reserving water.
• Place in a large bowl.
• Mash with hand masher till well-mashed.
• (I find the electric mixer makes it too gooey).
• Add milk, salt and pepper and beat till fluffy.
• In the same saucepan as potatoes were cooked in, cook cabbage in reserved potato water for 6 to 8 minutes, until tender.
• Drain.
• Meanwhile, melt 2 tablespoons butter in frying pan and saute onion until tender.
• Add mashed potato and cooked cabbage to the onion.
• Heat throughly, stirring constantly.
• Place in a heated serving dish.
• Serve hot, topped with butter.

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.

Steps:

• Begin by boiling the potatoes in salted water (1/4 tablespoon) until fork tender. Drain in a colander.
• Saute the sliced cabbage in the olive oil on medium heat with the thyme. Cover and cook until soft, stirring occasionally.
• In a small saucepan, warm the broth. Return the cooked potatoes to the pot they were boiled in and mash. When the cabbage is cooked, fold into the potatoes. Add the Organic Chicken Broth, 1/2 cup at a time, using only what's needed to make them creamy. Add salt and pepper to taste.
• Put all the ingredients into a large soup pot and fill the entire pot with cold water, covering the chicken and vegetables as much as possible. Stir. Bring to a boil, and then reduce to a simmer. Cook uncovered for a couple of hours to extract the vegetable flavors. Strain over another soup pot or large bowl, separating the scraps from the broth. Divide among containers and freeze.

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 -- .