GET THIS VER­SA­TILE AND EASY IR­ISH DISH DOWN PAT COLCANNON

Life & Style Weekend - - FOOD & WINE - WEEK­END COOK WORDS: MAG­GIE COOPER mag­gies.col­[email protected]­pond.com

I was raised in a home with Ir­ish roots and I still have a fond­ness for the cui­sine of the Emer­ald Isle, de­spite em­brac­ing rather more ex­otic foods with great en­thu­si­asm as I grew up.

So I don’t re­ally need St Pa­trick’s Day for an ex­cuse to trot out some tra­di­tional fare.

One favourite is colcannon, a sim­ple up­grade of mashed potatoes. It’s made more in­ter­est­ing by the ad­di­tion of kale or cab­bage; I’m not a fan of the for­mer, so I pre­fer to finely shred white cab­bage, like savoy, and sweat that in a lit­tle olive oil be­fore toss­ing through the spuds.

Serve with corned beef and you’ll have a mem­o­rable meal.

Leftover colcannon is also the ba­sis for a fab­u­lous bub­ble and squeak; I’m al­ways puz­zled by the sight of bags of this treat in su­per­mar­ket freez­ers. Buy­ing some­thing made from left­overs rather de­feats the pur­pose. Just add what­ever cooked veg­eta­bles you have in the fridge from the night be­fore to the colcannon and cook in a lit­tle but­ter or oil un­til heated through for a ter­rific brunch dish.

Serves 4 IN­GRE­DI­ENTS

800g floury potatoes, peeled and cut into chunks

1⁄2 cup milk

60g salted but­ter 1 tbsp olive oil

1 1⁄2 cups finely shred­ded kale or cab­bage 4 green onions, finely sliced

Salt and pep­per, to taste

METHOD

Place potatoes in a large pot and cover with cold wa­ter. Cover and bring to the boil, lower heat and sim­mer for 10 min­utes, or un­til ten­der. Drain, re­turn the pan to the stove and turn off heat. Add milk and but­ter and cover.

Heat oil in a small fry­ing pan and sweat the kale or cab­bage un­til wilted.

Mash potatoes (there should still be solid pieces) and add kale or cab­bage; mix through un­til com­bined.

Sprin­kle with green onion and sea­son to taste with salt and pep­per.

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