Colcannon is part of our Irish culinary heritage, as much as brown bread or Irish lamb stew.
Get set for St Patrick’s weekend with two fun and tasty recipes.
Colcannon is part of our Irish culinary heritage, as much as brown bread or Irish lamb stew. Every family in Ireland has their own recipe and favourite ways to serve and enjoy it.
Colcannon mash combines creamy and rich mashed potatoes with finely chopped kale or cabbage with the addition of buttermilk or some yogurt for a modern take. A knob or two of fresh butter left on the mash potato is an ideal serving presentation, in my opinion.
This comforting and hearty side dish is beloved for its simplicity and rich flavour and can be served with the simplest dish like sausages or a delicious roast such as bacon or chicken.
I like to prepare colcannon last minute for the fluffiest mash and keep it warm on the hob.
I prefer to shred the cabbage thinly and sauté in butter in a sauté pan just before stirring it into the mash. That keeps the cabbage slightly crunchy, with a perfect fresh texture and perfect flavours. Add a drop of cider or stock to help add extra flavours.
Next is the ideal Monday bank holiday brunch idea.
Imagine all the flavours of an Irish breakfast all baked in the oven. Brunch, or late breakfast, is a great way to enjoy a relaxed bank holiday and this recipe is perfect for the family.
Of course, adapting the ingredients to your family’s favourite is a must as not everyone enjoys black pudding, or tomatoes.
The idea for this recipe is to prepare most of the ingredients and instead of cooking the eggs separately, cracking them in a baking dish or individuals ramekin and finishing them in the oven.
Today, I used some sundried tomato pesto and some chorizo combined with the sausage to bring a little extra kick of flavour. Add some cream cheese to smooth the mixture or some chilli for an extra punch of flavour!
Have a go at this recipe — it is packed with flavours!
Happy Cooking
Kevin
CHEESY BREAKFAST BAKED EGGS
Ingredients (serves 4): 25g butter, melted 4 slices of bread, toasted 2 tbsp caramelised onion, sliced 150g cheddar cheese, grated 1 bunch spring onion, chopped 8 sausages 100g black pudding, diced 50g chorizo, diced 4 tsp sundried tomato red pesto 8 eggs Salt and pepper
Method: 1. Preheat oven to 200˚C .
2. Spread butter in individual or family size ceramic dishes. Season with salt and pepper.
3. Place the slices of breads on the base. Spoon in your caramelised onion, sprinkle half of the cheese and the spring onions. Keep aside.
4. In a sauté pan, over medium heat, colour the sausages, chorizo and black pudding if using, for 3-4 minutes until nearly cooked through. Remove from the heat and place over the bread in the dishes.
5. Then crack the eggs in the dish. Sprinkle with the red pepper pesto and leftover cheddar cheese. Season with salt and pepper.
6. Cover loosely with tin foil and transfer in the oven.
7. Drop the temperature to 160˚C.
8. Bake for 25 to 30 minutes, remove the tin foil and continue to bake in the oven for a further 5 minutes or until lightly coloured and cooked to your liking.
9. Remove from the oven and serve immediately
COLCANNON MASH
Ingredients (serves 4): 5 – 6 large potatoes, peeled 100g cabbage, shredded 80g butter 2-3 tbsp water, or vegetable stock 60ml buttermilk Salt and pepper
Method: 1. Bring the potatoes to the boil, then simmer for 15-20 minutes or until completely tender.
2. In the meantime, warm a sauté pan, over medium heat, add half of the butter and add the cabbage, add a dash of vegetable stock or water. Season well.
3. Sauté for 2-3 minutes until softened. Remove from the heat.
4. Once the potatoes are tender, remove from the heat and drain in a colander.
5. Return to the saucepan. Add the rest of the butter and buttermilk and mash using a potato masher.
6. Add the cooked cabbage and check the seasoning. Serve the colcannon piping hot.
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TOP OF THE MORNING! ROSCARBERRY’S BLACK PUDDING IS A BREAKFAST ICON
Irish black pudding is one of my favourites for a typical Irish breakfast and there are many artisan local producers around the country.
For the last 26 years in Dunbrody House, we have been using Roscarberry Recipe Black Pudding.
Irish black pudding is one of my favourites for a typical Irish breakfast and there are many artisan local producers around the country.
For the last 26 years in Dunbrody House, we have been using Roscarberry Recipe Black Pudding.
At the time, fewer small producers were in the market and Avril and Willie’s was the perfect product for us. Roscarberry Recipes are also selling in many local supermarkets with the same high quality products.
Now their sons, William and Maurice, are running the business with equal passion for quality produce.
Check out their Facebook.
