irish recipe – bFeedme

Colcannon is a traditional Irish dish made with mashed potatoes and cabbage or kale. Add some ham or bacon to make it tastier. For this recipe, I decided to use garlic to make it more aromatic. You may eat this yummy comfort food as is or serve it as a side along with grilled meats, pies or casseroles.

Ingredients:

1kg potatoes, peeled and coarsely chopped

1/3 cup milk

1/4 cup cream or half and half

40g butter

3 cups cabbage, finely shredded

4 cloves garlic, minced

2 tablespoons fresh chives, chopped

Salt and white pepper to taste

Place the potatoes in a large saucepan with salted cold water over high heat. Bring it to a boil. Reduce the heat and let it simmer for another 15 minutes or until the potatoes are soft. Drain and discard the liquid. Return the cooked potatoes in the pan and then add the milk, cream and half of the butter. Mash it with a potato masher or fork until it is smooth.

Next, melt the remaining butter in a medium sized saucepan over medium heat. Sauté the garlic for 1-2 minutes until it is light brown and fragrant. Add the cabbage. Cook it for 5-8 minutes or until it is tender. Stir occasionally. Do not overcook. We still want it to be a bit crunchy.

Combine the potato and cabbage mixture in the large saucepan. Mix well. Season it with salt and pepper to taste. Stir in the chives. Spoon some colcannon on a plate and serve warm.

Photo Courtesy Of: VegaTeam

St. Patrick’s Day is often associated with food like sheperd’s pie, boxty and the likes. Here is another delicious recipe that I enjoy. Whenever I feel lazy, I use canned corned beef. I sauté it in garlic and onions and I add some cabbage. It is delicious.

Ingredients:

1 medium onion, cut into wedges

4 medium potatoes, peeled and quartered

1 pound baby carrots

3 cups water

3 garlic cloves, minced

1 bay leaf

2 tablespoons cider vinegar or stout beer

1/2 teaspoon pepper

1 (3 pound) corned beef brisket with spice packet, cut in half

1 small head cabbage, cut into wedges

Place the corned beef including the spice packet that came with it in a Dutch oven or heavy pot. Pour in the water. Add the garlic, bay leaf, vinegar and pepper. Bring it to a boil. After, reduce the heat and let it simmer for 1hour or until it is tender. Add the carrots and potatoes. Put more water if desired. Cook until the vegetables are tender. Once they are, you can put the cabbage in the pot. Cook for another 10-15 minutes or until he cabbages are soft. Remove the meat and let it stand for 5 minutes before slicing. Put the meat back into the pot and ladle the corned beef and vegetables into individual bowls.

Photo Courtesy Of: bobjudge