*FAMILY RECIPE: COLCANNON by Cathy & Annabelle.
Who taught you how to cook? My mother but I honestly am not a good cook at all. Just basic, trial and error stuff!!!
What is your favourite homemade food? Potato pancakes.
*LOCATION (Google maps): Galway, Connacht – Ireland
- INGREDIENTS *vegan option
4 large potatoes
4 cups green cabbage, chopped
1/2 cup scallions (green onions), chopped
Note by Grandma Cathy: I think the secret with colcannon is the quality of home-grown potatoes, cabbage straight from the garden and finely chopped scallions.
1/3 cup milk /*rice milk or water from boiled cabbage
60g butter /*vegan butter
Salt and pepper, to taste
A bunch of fresh parsley and/or chives, chopped (optional)
Note by Grandma Cathy: You can alter the amount of ingredients depending on how many people are coming to lunch.
- RECIPE STEP BY STEP
1. Peel and cut the potatoes in half. Put the halves into a pot. Cover with salted water bring to the boil and simmer the potatoes for approx. 15 minutes.
2. While the potatoes are cooking, wash and thinly slice the leaves of green cabbage. Put the slices into a pot. Cover with salted water bring to the boil and simmer the potatoes for approx. 5-10 minutes or until the cabbage has turned a darker green. Remove the pot from the heat and strain the slices of cabbage.
Note by Grandma Cathy: Test it and don’t let it overcook, if anything it should be slightly undercooked.
3. When the potatoes are done, drain the water and put the steaming hot potatoes into a big bowl. Add a generous dash of milk and a spoon of butter. Mash everything with a potato masher or fork until obtain the desired mashed potato texture.
4. Melt the butter in a big saucepan. Sauté and stir the chopped scallions for couple of minutes. Add the slices of cabbage and stir well for several minutes.
5. Mix the cabbage thoroughly through the mashed potato. Add warm milk gradually until you obtain a creamy texture.
Note by Grandma Cathy: Well colcannon is potato and cabbage mixed together, but I guess you can serve them separate too if kids prefer it.
6.Before serving, add salt and pepper to taste. Sprinkle with chopped fresh parsley and/or chives.
Note by Grandma Cathy: Add sliced corned beef or sliced tofu, ladled some beef / veggie broth over colcannon to make it more tasty.
YOU LEARN SOMETHING NEW EVERYDAY…
Colcannon (Wikipedia, the free encyclopedia) Irish: cál ceannann, meaning “white-headed cabbage”. It is a traditional Irish dish mainly consisting of mashed potatoes with kale or cabbage.
- It is also the name of a song about the dish. The song “Colcannon”, also called “The Skillet Pot”. This song is dedicated to all of those who have warm memories of the special treats our mothers, grandmothers, or aunts would make for us. They just knew what we loved and as a surprise we would get our favorite treat. It begins:
“Did you ever eat Colcannon, made from lovely pickled cream?
With the greens and scallions mingled like a picture in a dream.
Did you ever make a hole on top to hold the melting flake
Of the creamy, flavoured butter that your mother used to make?
Yes you did, so you did, so did he and so did I.
And the more I think about it sure the nearer I’m to cry.
Oh, wasn’t it the happy days when troubles we had not,
And our mothers made Colcannon in the little skillet pot”.
- “Colcannon”, traditional Irish song that has been recorded by many artists, including Mary Black (The Black Family).
VIDEO: This is the second track of the “Twenty-five Years – Twenty-five Songs” DVD by Mary Black called “Song for Ireland”. The source of this clip is the Late Late Show (1986). This videoclip has been uploaded with permission of Mary Black’s record company 3ú Records. For information, please visit www.mary-black.net