|
Simple, hearty fare
For many years, Ireland was a poor country. As
a result, potato and cabbage are still the 'national
vegetables'. 'Colcannon' is also a mixture of
potatoes and cabbage. It is eaten with hearty
meat dishes, and also with the traditional meat-free
Halloween fare. Fish, too, used to be a poor man's
food. Today, the Emerald Isle is famous for its
game, lobster, oysters, lamb and cheese.
Colcannon
Ingredients (Serves 4):
500 g mealy boiling potatoes
500 g white or pointed cabbage
2-3 spring onions or 1 leek
50 g butter
150 g diced bacon
125 ml milk
salt
black pepper
nutmeg
1 tbsp chopped parsley
Method:
- Peel, wash and roughly dice the potatoes.
Cook in salted water for about 15 minutes.
- Remove the outer leaves of the cabbage. Wash
and quarter the cabbage and cut into moderately
thin strips. Steam the strips in a little water
for about 10 minutes and drain well.
- Wash and prepare the spring onions or leek
and cut into roughly 1 cm strips.
- Heat the butter in a frying pan, add the cabbage
strips and lightly brown, adding the spring
onions or leek.
- In another frying pan, render the bacon down
until crisp over a medium heat.
- Heat up the milk in a small saucepan. Add
to the potatoes and mash together.
- Add the browned cabbage and mix with the mashed
potatoes. Season with salt, black pepper and
nutmeg, and top with the fried diced bacon and
the chopped parsley.
|
