Colcannon, in simple form, is mashed potato that is finished by stirring in leeks or spring oinions with perhaps kale (or savoy cabbage), softened in butter then simmered gently in milk or cream. This method came from a lovely lady in Northern Ireland - she knows.
The dish is pictured here with festive lingonberry sauce. You might also have noticed that I do like some colour on my sausage. Guilty! They're cooked over a low heat for as long as I dare.
For a tasty twist, we add some blue cheese to the milky greens in our colcannon.
This colcannon is cozy for a winter evening, pairs very well with sausages or ham and would also work with a beef stew.
Sweet and tart Lingonberry was a triumph of both taste and colour.
Ingredients for 2/3:
500g Maris Piper potatoes, peeled and chopped
15-20g of butter
2-3 leaves savoy cabbage, shredded (or kale or sprouts)
2 spring onions, finely sliced or some leek (trust your judgement)
30g blue cheese (stilton or similar), cubed
75 ml milk or cream
Method:
Simmer the potatoes in salted water until tender, drain and mash with half the butter. Season to taste with salt and pepper and keep warm (in the pan, lid on works for me).
Wilt the cabbage/leek in the remaining butter (low heat in a pan for 3-4 minutes)
Add milk/cream and spring onion, simmer for a couple of minutes.
Add blue cheese and stir.
Finally, stir into warm mash.
The Lingonberry?
I bought frozen berries from a local Finnish church. The tart little blighters originate in Scandanavia and Germany.
Like cranberries, add sugar, red wine or port and a little grated orange zest.
Cook for a few minutes until you have something resembling this!
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