Post by Sylvia on May 25, 2008 4:46:13 GMT -6
This is a recipe for an accompaniment to your favourite pork sausages and apple sauce. There has been lots of discussions whether it is Irish or Scottish. I personally don't care, I just enjoy it.
Colcannon
A green cabbage (about 1 lb) centre and outside leaves removed and leaves chopped finely across the grain
3 lb floury potatoes boiled until just cooked
4 ozs butter
tops of spring onions chopped (1 tblsp) (optional)
2 tblsp parsley
8 ozs of hot milk
1 tsp grain mustard
Mash the potato with half the butter
Meanwhile melt the remaining butter with 2tbsp water and add the cabbage. Keep on the move on a medium heat for about 7 minutes or until just cooked. Add this to the potatoes along with the 6 ozs hot milk and the parsley. Season and beat until smooth and creamy. Serve nice and hot.
I add a teasp of grain mustard and the finely chopped top of a spring onion. Some people swear they don't like mustard, my H is one of them! But they never seem to spot it in my colcannon
Colcannon
A green cabbage (about 1 lb) centre and outside leaves removed and leaves chopped finely across the grain
3 lb floury potatoes boiled until just cooked
4 ozs butter
tops of spring onions chopped (1 tblsp) (optional)
2 tblsp parsley
8 ozs of hot milk
1 tsp grain mustard
Mash the potato with half the butter
Meanwhile melt the remaining butter with 2tbsp water and add the cabbage. Keep on the move on a medium heat for about 7 minutes or until just cooked. Add this to the potatoes along with the 6 ozs hot milk and the parsley. Season and beat until smooth and creamy. Serve nice and hot.
I add a teasp of grain mustard and the finely chopped top of a spring onion. Some people swear they don't like mustard, my H is one of them! But they never seem to spot it in my colcannon