Even if living on the green island for 10 year – I never had a need for doing it myself and it never came cross my mind that it could be something we could put on the menu’s – sure it would have gone down as a treat, because you can eat with every kind of meat there is. Mark & Spencer’s do a really good one. This morning I got a request from one of my faithful followers of my blog – if I had a authentic Irish recipe for Colcannon.
It’s like with all recipes – there will be changes made more or less for every time somebody makes it and putting their twist to it. Got a fantastic Irish cookery book as a farewell present when I moved back to Sweden, so this is taken from it.
Calcannon, what I understand is a dish that was mostly eaten for Halloween. Did you know that Halloween is Scottish and Irish tradition going back to the 15th-century – it was to chase out the evil spirits from the homes before Christmas. Some un-useful information again and with St Patrick coming up – here it’s and no spring onions.
Calcannon, 6-8 portions
• 1kg potatoes, peeled, roosters work well
• 250g curly kale, well washed and finely sliced, discard any thick stalks
• 100mls milk
• 100g butter
• Salt and freshly ground black pepper
1. Cook the potatoes in a covered pan of boiling salted water for 15-20 minutes until tender.
2. Meanwhile, cook the kale. Heat a knob of butter and two tablespoons of water in a heavy-based pan with a lid. When the butter has melted and formed an emulsion, add the kale with a pinch of salt. Cover, shake well and cook over a high heat for 1 minute. Shake the pan again and cook for another minute. Drain off any liquid and then season the kale with pepper.
3. Drain the potatoes, add in the milk and mash until smooth, then beat in the kale and the remaining butter. Season to taste with salt and pepper.
Me, personal would add 15ml (1tbsp) sugar to it – but that’s only me !!!
Photos provided by; simplyrecipes.com / layoutsparks.com