Colcannon Recipe Irish Recipe Ideas Recipe For Stuffed

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.

EASY IRISH COLCANNON

Steps:

• Place the potatoes, cabbage, and green onions into a large sauce pan, fill with water, and bring to a boil. Reduce heat, cover, and simmer until the potatoes are tender, about 20 minutes.
• Drain the vegetables and place into a large bowl. Mash the potatoes and vegetables with the butter using a fork until the mixture is chunky, pouring in half-and-half gradually as you mash. Season with salt and pepper, and serve.

IRISH COLCANNON

Steps:

• Scrub and cut the potatoes into quarters, and place in a large pot of water. Bring to a boil, and cook until potatoes are tender.
• Place the cabbage, onion and water in a large pot and turn heat on to high. When the water starts to boil and sizzle (about a minute), cover the pot with a lid and reduce heat to low, and cook for about 8 minutes until they are tender, not mushy.
• Using a potato ricer, press the potato into the pot of cabbage and onion until all of the potato pieces have been pressed (remove the skins between pressings). Add the butter, cream, salt and pepper and gently mix until it is thoroughly combined. Taste to see if any more seasoning is necessary.
• Serve warm. If desired, wrap the "coin, ring, and button" in some paper to tuck under the colcannon (you don't want your guests to choke)!

BEER BRAISED IRISH STEW AND COLCANNON

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat the vegetable oil in a large Dutch oven over medium-high heat until very hot, and brown the meat in 2 batches, stirring to brown the cubes on all sides. Return all the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat the meat with flour. Stir in onion, carrots, dark beer, bay leaves, thyme, 1 teaspoon salt, 1/2 teaspoon pepper, garlic, and Worcestershire sauce. Bring the mixture to a boil, and cover.
• Place the Dutch oven into the preheated oven, and cook for 45 minutes; uncover, stir the stew, and cook until the beef is very tender and the liquid is reduced by half, about 45 more minutes.
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.
• About 30 minutes before the stew is ready, make the colcannon: Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
• Place the cabbage into a microwave-safe bowl, and add 1 or 2 tablespoons of water. Cover and microwave on High for about 2 1/2 minutes; uncover (watch out for steam) and stir the cabbage. Cover and microwave for about 2 1/2 more minutes, until the cabbage is slightly tender but not mushy. Drain excess liquid, and set the cabbage aside, covered.
• Place the potatoes into a large bowl, and add milk, butter, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Beat the potatoes with an electric mixer until smooth and creamy. Stir in the cabbage, crumbled bacon, and parsley until well combined.
• To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with braised beef stew.

IRISH STUFFED BAKED POTATO

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Scrub potatoes, pierce several times with a fork, and place on microwave-safe plate. Cook potatoes on High in microwave 5 minutes; turn over and cook until soft, about 5 minutes more. Scoop potato flesh into a bowl; reserve potato skins.
• Cook and stir cabbage, onion, and bacon in a skillet over medium heat until vegetables are soft, about 10 minutes. Stir milk, butter, pepper, and salt into cabbage mixture; stir in potato flesh and 1/2 cup of Cheddar cheese. Cook and stir cabbage mixture, breaking up potato and mashing lightly, until milk is absorbed, about 5 minutes.
• Remove pan from heat; pile potato mixture into potato skins and place stuffed potatoes in a baking dish. Sprinkle potatoes with remaining Cheddar cheese.
• Bake in the preheated oven until cheese is bubbly and potatoes are heated through, about 25 minutes.

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.