Back in January I posted two recipes for Shepherd’s Pie.
One recipe was a handy way to use leftovers.
There was also a hint for a vegetarian version.
But there’s nothing like an actual vegetable recipe to round out a meal.
Colcannon is a great Irish vegetable dish.
Perfect for St. Patrick’s Day.
And a glass of Irish Cream would hit the spot!
Colcannon is a traditional Irish dish made from mashed potatoes with kale or cabbage.
It means white-headed cabbage and is usually served with boiled ham or Irish bacon.
Did you ever eat Colcannon, made from lovely pickled cream?
With the greens and scallions mingled like a picture in a dream.
Did you ever make a hole on top to hold the melting flake
Of the creamy, flavoured butter that your mother used to make?
Yes you did, so you did, so did he and so did I.
And the more I think about it sure the nearer I'm to cry.
Oh, wasn't it the happy days when troubles we had not,
And our mothers made Colcannon in the little skillet pot.
No, I don't know the tune.
About the Colcannon…
An old Irish Halloween tradition is to serve it with a ring and a thimble, or small coins, hidden in the fluffy green-flecked dish.
I don’t suppose the cops would come if you wanted to do this for St. Patrick’s Day.
But it might be a good idea to warn your guests before they tuck into their veggies.
If you have leftover shredded cabbage:
heat a knob of butter and cook the cabbage for 5 minutes.
It should still be just a little crunchy.
About the Irish Cream…
Some people use coconut extract instead of the almond extract.
3 green onions
Peel and quarter
2 pounds russet potatoes
Boil potatoes in salted water until tender, about 15 to 20 minutes.
While the potatoes are boiling, shred
kale or cabbage
Shred enough to make 3 - 4 Cups.
Blanch in boiling salted water for 2 - 3 minutes.
Drain and set aside.
In a small pot melt
1/4 Cup butter or margarine
Drain the potatoes and mash them in the same pot they were boiled in.
2/3 - 3/4 Cup light cream or milk
Add enough to make them smooth.
Don’t forget you’ll also be adding butter, so don’t make the potatoes too thin.
Place the pan over low heat.
Stir in the blanched kale or cabbage, the melted butter and the minced onion.
Beat together until well blended.
Taste for seasoning and add salt and / or pepper if desired.
Spoon out a portion and make a small indentation on top.
Add a pat of butter or margarine in the well.
Don’t mash it in, but dip a forkful of the potatoes into the melted butter.
Place in a blender
1 cup heavy cream
1 (14 ounce) can sweetened condensed milk
1 2/3 Cups Irish whiskey
2 teaspoons instant coffee granules
2 Tablespoons chocolate syrup
1 teaspoon vanilla
1 teaspoon almond extract
Blend for 20 to 30 seconds.
Pour into a jar that has a tight lid.
Store in the refrigerator for 8 hours.
Shake well before serving.
Serve over cracked ice.
a dollop of whipped cream (optional)
Serve with a nice Irish toast:
May you always have
Walls for the winds,
A roof for the rain,
Tea beside the fire,
Laughter to cheer you,
Those you love near you,
And all your heart might desire!