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Thursday 17 March 2011

Sluttishly Savoury: Colcannon

If you really want to get into the spirit of St Patrick's Day then why not whip yourself up a batch of creamy colcannon.
This delicious blend of potatoes and greens is the perfect combination for lining your stomach before you set off for a night of celebrating!

It is a pretty calorific dish so if you are counting calories you might want to replace the double cream with semi-skimmed milk, cut down on the butter you add to your potatoes and blanch your cabbage rather than frying it.

If, on the other hand you want to ramp up the calorie count even more then throw in some crumbled bacon and drizzle your finished colcannon with melted butter before serving.

Colcannon (serves 4 - 6)

You will need:
1kg Potatoes
About half a medium sized Savoy cabbage (you can also use kale or other greens)
6 - 8 Spring Onions, sliced
150ml Double Cream
Salt and pepper to taste

Make It!

1. Peel your potatoes and cut them into even sized chunks. Place in a large pan filled with slightly salted water and bring to the boil. Simmer for 15 - 20 minutes until the potatoes are cooked.

2. Finely shred your cabbage. Melt a 25g butter in a pan and fry the cabbage for about five minutes.

3. Drain the cooked potatoes. Add the remaining butter and cream and mash until smooth.

4. Stir in the cabbage and spring onions. Season to taste.

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