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We recently had a wonderful evening helping Shona celebrate her sister’s and brother in law’s 50th wedding anniversary. The mood, spirits, and food were wonderful, with many guests who traveled from Scotland (with one hand carrying the traditional fruit cake, which was yummy). One of the featured dishes was Colcannon, and was popular, even though it is an Irish dish, made by a Limey, for a Scottish group using (Welsh) leeks!!
Ingredients
- 6 large Idaho potatoes.
- 4 Tbsp butter.
- ½ green cabbage.
- ¼ cup cream.
- 1 small leek.
- Salt and pepper.
- 1 bunch spring onions.
- ½ tsp nutmeg.
Instructions
- Peel potatoes, cut into cubes, put in pan with cold water and boil until cooked.
- Cut up cabbage into small slices, clean, peel and slice the leek into small slices, chop the green onions.
- Melt 2 Tbsp of the butter and sauté cabbage about 5 minutes; add the leeks and onions and sauté a further 3-4 minutes.
- When the potatoes are cooked, drain, and mash with masher.
- Add the remaining butter, plus salt and pepper to taste, cream and nutmeg; whip until fluffy.
- Combine with the cabbage and onion mixture in a large pan and gently reheat (can microwave).
- Before serving, add a dollop of butter to melt into the hot colcannon.
Recipe from Sandra Cherry, Union Jack Food Columnist. Queries, comments and recipes are welcome, and I can be reached at Yourcuppatea1@yahoo.com.
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