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Colcannon

1.4kg (3 lbs) Floury Potatoes
450g (1 lb.) Green Cabbage
1 bunch Scallions
110g (4 oz )Butter
110g (4 oz.) Milk
Salt and Pepper
Teaspoon Chopped Fresh Thyme

Steam the potatoes over boiling water until they are very soft and will mash easily.
Cut the cabbage into quarters, discard the core and any coarse outer leaves and cut into thin slices.Chop the scallions finely and cook these with the cabbage in 2oz. of the butter on a gentle heat until soft.
When the potatoes are cooked mash them well , heat the milk and beat this into the potatoes , season well , fold in the cabbage and scallion mixture and put into an oven proof dish. Make a hollow in the middle of the top and put in the remaining butter and the chopped thyme. Put the dish into a hot oven or under a grill until the top of the potato is gently browned and the butter melted.
Colcannon was traditionally served at Halloween.As well as the additions to the Brack a thimble was sometimes add to the colcannon ( spinsterhood ) and a button ( batchelorhood)



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef