Colcannon - traditional Irish dish
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I want to share with you a recipe for a simple and very tasty Irish dish called “Colcannon”. I have always been fascinated by recipes that allow you to create a memorable and tasty dish from the simplest ingredients, Irish Colcannon is one of such dishes.
The name of the dish - "Colcannon" - translated means "white cabbage" and at first can be misleading, because in fact the dish mainly consists of potatoes, although cooked with the addition of cabbage.
The traditional composition of the dish is extremely simple - potatoes, cabbage, some herbs, seasonings and milk. Familiar, one might say, basic ingredients that can be found in any home. The concept of the dish is also quite simple; in fact, colcannon is a combination of mashed potatoes and stewed or boiled cabbage.
It would seem that everything is very simple and there are dozens of similar recipes, but how delicious it is! After all, the Irish know how to combine and prepare these simple products in such a way that once you try it, you understand - this is love! Try it! Perhaps the tender and fragrant Irish colcannon will touch your heart too!
Ингредиенты
Cabbage - 500-600 g
Potatoes - 1 kg
Salt - to taste
Ground black pepper - to taste
Green onions - 1 bunch
Parsley - 0.5 bunch
Milk - 250 ml
Butter - 20-50 g (optional)
Bacon - 100-150 g (to taste)
Рецепт
1. Peel the potatoes and cut into small pieces. Place in a saucepan, cover with cold water and bring to a boil. When the water boils, add a few pinches of salt, cover the pan with a lid and cook the potatoes over medium heat for 15-20 minutes until tender.
2. Thinly slice the smoked bacon/cooked brisket into large pieces (or use ready-made striped bacon) and fry until golden brown in a hot frying pan. Bacon in this case acts both as a seasoning and as an element of decoration of the dish, so it is desirable that the pieces of bacon turn out to be miniature and neatly shaped. If you immediately chop the bacon finely, the pieces will fry, partially fall apart, and the appearance will no longer be the same. Therefore, first fry large pieces of bacon, and then beautifully cut them into neat small squares.
3. Cut the cabbage into small pieces. Traditionally, curly kale or white cabbage is used to prepare the dish, and less commonly, Savoy and other varieties of cabbage. Place the bacon on a plate, and to the pan in which it was fried, add the prepared cabbage and, if desired, 1 tbsp. butter. If a lot of bacon fat has been rendered, some can be drained off first, leaving a little as a seasoning that will add flavor to the cabbage. I pour out a little so that I can fry the eggs later to serve the dish.
4. Cover the pan with a lid and simmer the cabbage, stirring occasionally, for 8-10 minutes, until soft. Then add salt, ground black pepper and chopped parsley to taste.
5. Combine milk with finely chopped green onions and bring to a boil over low heat. As soon as the milk boils, turn off the heat and let the mixture brew for 2-3 minutes.
6. Drain the water from the boiled potatoes and mash them with a potato masher. While mashing the potatoes, gradually pour in the hot milk and green onions. Adjust the consistency of the puree to your taste. Quite often, the mash for colcannon is left uneven, interspersed with small pieces of potato.
7. Add stewed cabbage to the mashed potatoes, more salt and ground black pepper to taste and mix everything thoroughly. Divide the fried bacon, cut into pieces, approximately in half - add half to the potato mixture, and use the remaining pieces to decorate the dish.
8. Irish colcannon is ready! The dish can be served in portions, complemented with a fried or poached egg.
9. Or as a side dish, sprinkle with finely chopped fried bacon, parsley and place pieces of butter in the center of the dish. In any case, it turns out very aromatic and tasty! Try it!