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Colcannon |
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Posted: 04 March 2011 at 02:53 |
With St. Patty's Day rapidly approaching, I thought it might be a good time to post up this recipe that I got from the food network. You can use leftover corned beef if you wish, rather than ham or bacon.
This is a terrific dish for the holiday, or any day. Colcannon Ingredients DirectionsSteam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper. Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces. Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces. Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently. Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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that looks like something i would love to try, dave - a great use of "peasant" ingredients and a wonderful picture.
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kiwi
Chef's Apprentice Joined: 16 February 2010 Status: Offline Points: 402 |
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OK, surely a "stick" isn't an actual unit, right?
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kai time!
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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I didn't even notice that "stick " reference Richard...my apologies. one stick of butter (4 oz) would equal 113 grams. |
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Go ahead...play with your food!
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kiwi
Chef's Apprentice Joined: 16 February 2010 Status: Offline Points: 402 |
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Oh wow! Never even heard of that one. Did butter used to be sold in 4 oz sticks in the States or something?
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kai time!
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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It still is Richard. A one pound container is almost always separated into four individually wrapped 4 ounce sticks. You can find it either salted or unsalted, and sometimes in 8 two ounce sticks, but it is very difficult to find in 1 pound blocks that have not been cut into different sizes. |
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Go ahead...play with your food!
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Guests
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How is butter sold in NZ? In one-pound tubs? That's a fascinating little detail we do not normally think about. Didn't it used to be sold like that here back in our parents' time? All my life i've only seen 4 oz sticks unless one made the butter themselves. Food service, you get single, one pound blocks though.
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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I haven't seen tub butter in years! My parents used to buy Ayershire tub butter. (My Grandpa was an Ayershire farmer.) Best. Butter. Ever.
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kiwi
Chef's Apprentice Joined: 16 February 2010 Status: Offline Points: 402 |
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Haha, think about that one, rivet. We don't use pounds But yeah, you're pretty close, 500g blocks. Softened butter comes in tubs. We're pretty lucky with the quality of our dairy here. The whole country is more or less a great big dairy farm, all free range. There was a massive uproar a while back when some farmer applied for resource consent to do a feed lot type thing. It was denied.
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kai time!
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Boilermaker
Chef Joined: 23 July 2010 Location: Marietta, GA Status: Offline Points: 685 |
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This dish looks so good. I have heard of it but never tried it but I am putting it on the to-try list. Thanks for posting it Dave.
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gracoman
Chef Joined: 09 August 2013 Status: Offline Points: 885 |
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Q: What could possibly be better than Colcannon?
A: Nothing under the sun I came to post Colcannon and I was both surprised and pleased that it was already here! Hoser, I've been using that exact same recipe for years. Colcannon is a glorious wonder of simplicity I could not possibly wait an entire year for. Don't wait for St Paddy's day to assemble this remarkable peasant dish. I'm always on the lookout for an excuse. Real Irish butter from Irish grass fed cows is an ingredient worth seeking out. I've been singing praises of Colcannon for years but it's difficult to make people understand unless I make and serve it to them. After all, "cabbage, or even worse, kale mixed with potatoes?". You and I know though don't we. Colcannon with ham, green onions and cabbage The only thing I can add is I like to fry the leftovers if I'm lucky enough to have any. Plated Unbelievable.
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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I'd always thought, and made, colcannon strictly with cabbage. On two different occasions last year, while I was working at Fort Boonesborough, we had Irish ladies visiting. In both cases I asked them for their recipes, and both of them said they made it with kale.
I'd not heard that before. And it is, of course, delicious made that way. As it turns out, both of those visitors were from Dublin, and I began to wonder if cabbage/kale was a country/city thing. Or maybe just a Dublin thing. I'm still wondering. |
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gracoman
Chef Joined: 09 August 2013 Status: Offline Points: 885 |
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The longer I hang at this wonderful forum the more I learn about it's residents. Many of you will know this but I will bring it up for this who do not.
There are different kinds of kale and for those experimenting, Dinosaur , also known as Tuscan kale, Tuscan cabbage, Italian kale, cavolo nero, black kale, flat back cabbage, palm tree kale, orblack Tuscan palm is mildest in flavor. Start by playing with that one.
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gracoman
Chef Joined: 09 August 2013 Status: Offline Points: 885 |
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Historically, the wealthy have enjoyed the finer things in life. Kale has a nutritional profile far superior to cabbage. I would tend to believe the wealthier citizens of Ireland had their colcannon with kale. The peasantry with cabbage. Dublin gets my vote.
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Effigy
Chef Joined: 17 June 2013 Location: New Zealand Status: Offline Points: 633 |
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Ummm...
I never knew it had a 'name' In my house it's called 'boy-filler'. I always cook twice as much mash as needed at night so I can make this for the boy's breakfast and lunch boxes. I use cabbage, I never thought to use kale. I also use any other left over green vegetables I have in the fridge at the time, is that heresy? I sometimes use flaked tuna if I don't have ham or bacon at the time
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Resident Peasant
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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It truly is peasant food at it's best. I must try the kale variation as I have never heard of that one before. Kale is very prevalent in the local area as it is used in Portuguese soup.
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Go ahead...play with your food!
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gracoman
Chef Joined: 09 August 2013 Status: Offline Points: 885 |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Graccoman. Thank you posting .. surely, it could be an English versiĆ³n of a French Quiche without the pastry ... I am a big fan of cavollo when in Italian season. As Hoser, mentioned, Portugal and Italy are big growers, of Cavallo, black cabbage so certainly does have mainland Mediterranean roots. The Romans occupied The British Isles, France, Portugal, Spain and Italy and Greece for numerous years. ( 600 years ) Lovely pictorial too. Have lovely summer. Margaux Cintrano. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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This one is absolutely on deck when the colder weather hits - with cabbage, for me!
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