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Blackthorn · 02-26-2006, 06:16 PM

Colcannon is a good Irish traditional dish that leaves you wanting more but stuffed so full you'll wish you stopped at your second helping. I usually serve it with ham steaks, pork chops, or pork tenderloin (each done on the grill) which are not Irish I know but still darn good. Enjoy....

Colcannon

Ingredients

3 pounds potatoes, scrubbed
2 sticks butter
1 1/4 cups hot half & half or for decadence heavy cream
10 – 12 Cloves roasted garlic (see notes)
Freshly ground black pepper
1 head cabbage, cored and finely shredded
1 (1-pound) piece ham or bacon (I use both, 1 lb. diced pre-cooked ham and ¼ to ½ lb. thick sliced bacon – crispy!)
6 scallions, finely chopped
Chopped parsley leaves, for garnish

Preparation

Steam the potatoes in their skins for 30 minutes or until soft. Peel them using a knife and fork (I leave the skins on about half of them for color and taste). Chop with a knife before mashing. Mash potatoes thoroughly to remove all the lumps.

Add up to 1 stick of butter in pieces. Gradually add hot milk or cream, stirring all the time. Season mix 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 (unless you are using pre-cooked then warm to lightly brown in a skillet before using) until tender. Drain. Remove any fat and chop into small pieces.

Add cabbage, scallions, roast garlic, and ham (and bacon) to mashed potatoes, folding them in gently.

Serve individual portions. Make an indentation on the top by swirling a wooden spoon. Put a dab of (real) butter into each indentation. Sprinkle with parsley.

Notes:

1) Roast garlic: wrap cloves in foil pouch and roast in 350 degree oven for 25 minutes, clip one end and squeeze roasted garlic paste out into small dish

2) Steeping the milk or cream prevents lumps from forming in your mash!

02-26-2006, 06:16 PM	#4 (permalink)
Blackthorn Beware the Mad Irish Location: Wish I was on the N17...	Colcannon is a good Irish traditional dish that leaves you wanting more but stuffed so full you'll wish you stopped at your second helping. I usually serve it with ham steaks, pork chops, or pork tenderloin (each done on the grill) which are not Irish I know but still darn good. Enjoy.... Colcannon Ingredients 3 pounds potatoes, scrubbed 2 sticks butter 1 1/4 cups hot half & half or for decadence heavy cream 10 – 12 Cloves roasted garlic (see notes) Freshly ground black pepper 1 head cabbage, cored and finely shredded 1 (1-pound) piece ham or bacon (I use both, 1 lb. diced pre-cooked ham and ¼ to ½ lb. thick sliced bacon – crispy!) 6 scallions, finely chopped Chopped parsley leaves, for garnish Preparation Steam the potatoes in their skins for 30 minutes or until soft. Peel them using a knife and fork (I leave the skins on about half of them for color and taste). Chop with a knife before mashing. Mash potatoes thoroughly to remove all the lumps. Add up to 1 stick of butter in pieces. Gradually add hot milk or cream, stirring all the time. Season mix 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 (unless you are using pre-cooked then warm to lightly brown in a skillet before using) until tender. Drain. Remove any fat and chop into small pieces. Add cabbage, scallions, roast garlic, and ham (and bacon) to mashed potatoes, folding them in gently. Serve individual portions. Make an indentation on the top by swirling a wooden spoon. Put a dab of (real) butter into each indentation. Sprinkle with parsley. Notes: 1) Roast garlic: wrap cloves in foil pouch and roast in 350 degree oven for 25 minutes, clip one end and squeeze roasted garlic paste out into small dish 2) Steeping the milk or cream prevents lumps from forming in your mash! __________________ What are you willing to give up in order to get what you want?