Monday, 1 May 2017

Colcannon with a Grilled Cheese topping

Colcannon is a traditional Irish recipe made from mashed potatoes mixed with boiled cabbage or kale. Over the years it's been added and adjust but the basic dish has remained the same. The potato mash is made rich with the addition of butter and cream, scallions (spring onions) leeks or fried onion have found they way into the recipe and the addition of a mature cheddar cheese on the top just make this the perfect side dish for a roast or casserole type dish.

I love it, it's a very comforting dish on a cold wet evening and it's also a great way of using up leftovers.

recipe - enough for 6

1kg potatoes - peeled and quartered
1 small cabbage - you can use savoy, spring greens, white or kale.
a bunch spring onions
100g butter
2 tablespoons double cream
150g grated mature cheddar cheese
Salt and pepper
grating of nutmeg - optional

Set the potatoes on to boil in a large saucepan of water. bring to the boil and simmer until they become tender and easily pierced with a fork - approx 20-25 minutes. Whilst they are cooking cut the cabbage into slices or a rough chop as I prefer. Set the cabbage to cook in boiling water until just al dente.

When the potatoes are cooked drain and return to the hot pan. Mash the potatoes until smooth. Warm the cream and add to the potatoes along with the cabbage, butter, sliced spring onions and season. Add a little grated nutmeg if you wish - I love the spicy, earthy flavour it gives the dish, but you only need a little.

Roughly mix together and then place into a serving dish.

Cover the top with the grated cheese and set under the grill to melt and brown.

As soon as the cheese has taken on a lovely golden colour remove from the heat and serve straight away.

Have a lovely start to your week and enjoy the bank holiday
Love Lizx