Anna Sultana’s Colcannon and Irish Cream for St. Patrick’s Day

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.

As are a serving of boxties or a slice or two of Irish Soda Bread.

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.

Just like the drinks Margarita and Piña Colada there’s a song for Colcannon:

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.

Hints:

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.

                        Colcannon

Mince

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. 

Beat 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.

Serve hot.

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.

                        Irish Cream

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.

Add

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!