Cheese - Colcannon
It is a very hearty and warming dish and you can twiddle with it to your hearts content – but this is a version I particularly like – I had it the other night with a honey and mustard glazed hock of ham and it brought out the Irish in me! (My great grandparents were form Derry). I am sure you must have tried this or something like it but if not, give it a whirl. It is a delicious way to eat potatoes and greens.
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Ingredients
- 1 tbsp vegetable oil
- 1 onion, finely sliced
- 250g mashed potato (I used about 6 to 8 potatoes so play it by ear)
- 50g unsalted butter
- 30ml double cream
- 250g Savoy cabbage blanched and sliced (or you can used greens or kale)
- 1 tbsp wholegrain mustard
- Salt and ground black pepper
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Heat the oil in a frying pan over a medium heat. Add the onion and fry for 8-10 minutes, or until softened and golden-brown.
Step 2
In a large bowl, mix together the mashed potato, butter, cream, blanched cabbage and mustard until well combined and season, to taste, with salt and black pepper.
Step 3
Transfer the potato mixture to the frying pan with the onions in and press down to form a large potato ‘cake’. Fry for 4-5 minutes, or until crisp and golden-brown on one side. Turn over, using a plate if necessary to help you, and fry on the other side for a further 4-5 minutes, or until crisp and golden-brown on both sides. (This last bit is tricky – in the end if it does break up, it will taste just as good even if it doesn’t look as pretty!)
I used this to accompany a hock of ham- and i also made a taleggio cheese sauce. I just popped 450 ml of double cream and a clove of garlic into a small pan with a bay leaf. I brought it to a simmer then added a 100 gm slice of taleggio and let it melt. A stunning sauce to go with a stunning and simple potato dish!
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