Colcannon Bake Recipes

COLCANNON

Steps:

• Sieve or mash the potatoes and mix with the cabbage and cream. Season well with salt and pepper.
• Fry the onion in the fat over a moderate heat until it is soft and beginning to brown.
• Using a spatula, press half the potato and cabbage mixture in an even layer on to the onion and fry for 4-5 minutes until it is well browned and crispy underneath.
• Cut the mixture into 4 quarters with the spatula or palette knife and turn them over carefully so that the crispy bit is uppermost. Press the remaining potato and cabbage mixture on to the first layer and after a few more minutes, cut and turn again.
• When the bottom is again browned, you will have a crispy top too, a crispy bottom, and a crispy layer in the middle.

COLCANNON

Steps:

• In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain.
• Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.
• Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the kale or cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well.

COLCANNON

Steps:

• Tip the potatoes into a large saucepan of water. Bring to the boil, then simmer for 15-20 mins, or until the flesh is tender when pierced.
• Meanwhile, heat quarter of the butter in a saucepan, then fry the bacon and half the cabbage for 5 mins (see Kevin's tip, below, for how to use remaining cabbage). Turn off the heat and set aside. Drain potatoes in a colander and peel while still hot.
• Mash potato until smooth. Heat cream with remaining butter and, when almost boiling, beat into the potato. Add bacon and cabbage to potato and mix. Season if you want.

DIANE'S COLCANNON

Steps:

• Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.
• Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.

IRISH COLCANNON (WINTER VEGETABLE CASSEROLE)

Steps:

• Cook the potatoes and parsnips in water until tender.
• While these are cooking, chop leeks (greens as well as whites) and simmer in the milk until soft.
• Next, cook the kale or cabbage and have warm and well chopped.
• Drain the potatoes, season with mace, garlic, salt and pepper, and beat well.
• Add the cooked leeks and milk (be careful not to break down the leeks too much).
• Finally, blend in the kale or cabbage and butter.
• The texture should be that of a smooth-buttery potato with well distributed pieces of leek and kale.
• Garnish with parsley.
• Colcannon is also made by cooking layered vegetables, starting with potatoes, in a slow-cooker during the day.
• Drain vegetables, blend with milk and margarine as above and garnish with parsley.

COLCANNON POTATOES

Steps:

• Place cabbage and 2 cups water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 10 minutes. Drain, reserving cooking liquid; keep cabbage warm in separate dish., In same pan, combine potatoes and reserved cooking liquid. Add additional water to cover potatoes; bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 15-20 minutes. Meanwhile, place milk, green onions, salt and pepper in a small saucepan; bring just to a boil and remove from heat., Drain potatoes; place in a large bowl and mash. Add milk mixture; beat just until blended. Stir in cabbage. To serve, drizzle with butter; top with parsley and bacon.

COLCANNON

Steps:

• Boil potatoes in lightly salted water until tender.
• Drain,reserving the liquid,and set them aside to cool Using the reserved potato water,boil the cabbage and onion for about 5 minutes- Drain and set aside.
• When potatoes are cool enough to handle,peel and mash with milk,butter,and salt and pepper,to taste.
• Add the reserved onion and cabbage mixture.
• Mix 2/3 of the cheese with the potatoes and transfer to a greased casserole or shallow baking dish.
• Sprinkle with remaining cheese on top.
• Heat in a moderately hot oven and let cheese on top brown slightly.

COLCANNON

Steps:

• Place the potatoes (skins on) in a kettle and cover them with cold, salted water. Bring to a boil, lower the heat and simmer for 20 minutes. Remove from the heat and pour out all but 1 inch of the water. Lower the heat, cover the pot and steam the potatoes until very tender, about 20 to 30 more minutes
• Meanwhile, bring another kettle 2/3 full of salted water to a boil. Add the kale and cook for 5 minutes. Drain the kale and immediately plunge it into cold water to stop the cooking. Drain again and use your hands to wring out as much water as possible. Chop the kale and set it aside.
• When the potatoes are tender, drain. When cool enough to handle, peel away and discard the skins and transfer the potatoes to a large bowl. Place the milk and scallions in a saucepan and bring just to a boil. Using a potato masher, mash the potatoes while they are still warm. Stir in the hot milk. Add more milk if they are too stiff. Stir in the kale. Season to taste with salt and pepper.
• Preheat the broiler. Transfer the potatoes to a shallow, ovenproof casserole. Make an indentation in the center of the potatoes (to hold the butter later) and place under the broiler until brown on top. Remove from the oven, pour the butter into the indentation and serve.