Archive for the ‘: IRISH’ Category
Colcannon
This is a traditional Irish dish of mashed potatoes and boiled cabbage. This is a delicious side dish, my wife and I loved this, the spring onion really adds to this.
Ingredients
- 4 large potatoes, peeled and cubed
- 4 cups green cabbage, shredded
- 4 tablespoons butter
- ½ cup spring onion, sliced, white and green parts
- ⅔ cup milk, warmed
- black pepper, as desired, to taste
- fresh parsley, chopped, for garnish
Instructions
- I just used 1 head of cabbage, cut into quarters, cut out each core section, slice each quarter, done.
- Add the potatoes to a pot and cover with 1-2 inches of water, bring to a boil and cook until fork tender, about 15-20 minutes. In another pot, add the shredded cabbage, cover with water and bring to a boil, cook for 10 minutes or until tender. What I did was turn on heat to the potatoes, then after 10 minutes, turn on the heat on the cabbage, when the potatoes are fork tender, the cabbage will be done as well. Or you can pressure cook the potatoes, and there is a link to those instructions in the Recipe Notes.
- Drain the potatoes and mash, drain the cabbage. Warm the milk in a small saucepan.
- Heat a large non stick pan and melt the butter. When the butter is hot, add the cabbage and spring onion.
- Stir to mix and cook for 1 minute. You are warming this through, not really intending to cook the spring onion.
- Add the potatoes and mix, add just enough of the warmed milk to make a creamy texture. Season with black pepper as desired. I used half the milk first and mixed, then added the rest of the, perfect consistency.
- Garnish with the chopped parsley. Add a knob of butter (1-2 tablespoons) on top of the mash, ready to serve family style right from the pan.
- Enjoy!
Notes
Shortcut: Mashed Potatoes (Pressure Cooker).
This recipe was awarded a Blue Ribbon on the Just A Pinch Recipe Club.
Irish Sausage
Sounds good, I have never had Irish sausage so I look forward to making this. On my to make and taste list. Regular ground pork works well for this, and if you are going to grind yourself, use pork butt and the regular plate (3/16"). Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 1 kilo ground pork, or ground pork butt, (2 lbs)
- 1 egg
- 1 cup bread crumbs, (Shortcut)
- ¾ cup cold water
- 1¼ teaspoons salt
- 1½ teaspoons dried thyme
- 1 teaspoon dried marjoram
- 1 teaspoon black pepper
- ½ teaspoon dried rosemary
- 4 cloves garlic, smashed and finely minced
- sausage casings, natural hog or collagen, your choice
Instructions
- Add all ingredients to a large mixing bowl, except the casings.
- Use your hands and mix together well.
- Stuff into casings of your choice.
- Tie into links, place in the fridge overnight, then they are ready for the grill or frying or even place in the freezer for enjoyment later.
Notes
The pork will cost 114 to 142 Baht per kilo ($3.45 to $4.30 for 2 lbs) , depending ground pork or pork butt. When I make this I will determine the number of links and average weight of each. For now, certainly Low cost per serving.
Shortcut: Bread Crumbs.
