Colcannon

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Results 21-25

• Chengisflan

  13 March 2013

  Chengisflan rated and commented on this recipe

  

  Followed all the comments and used maple syrup instead of honey and cut down the sugar content by half. Prepared the glaze in advance as it took forever to reduce and you must leave the glaze to cool completely before using to baste. Very easy but definitely a show stopper for any dinner.

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• Peter Blackm

  14 March 2013

  Peter Blackm commented on this recipe

  Nice recipe, but it's not Irish! Real colcannon, like my Granny used to make in Clonakilty, certainly does not have double cream and butter in it - they couldn't afford it!! It had bacon in it on very special occasions and sometimes had onion in it. This is a poor peasant dish, not a poncy restaurant job!

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• jackthelad

  14 March 2013

  jackthelad commented on this recipe

  Agree with PeterBlackm We had this at home but didn't use bacon just spring onoins cooked in milk and then added to mashed spuds. It was also called Poundies, perhaps the L/Derry way of saying Colcannon A knob of butter and Bob's your uncle.

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• shifenated

  14 March 2013

  shifenated commented on this recipe

  Actually, I am Irish and most people do not use cabbage here, but curly kale which is always available at certain times of the year. You get a huge bundle of same but it lessens considerably when cooked.At halloween it is also cooked but this time coins are put in same.

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• Maggie Bleksley

  18 March 2013

  Maggie Bleksley rated and commented on this recipe

  

  I'm not an enormous fan of mashed potato, but this was delicious. Will definitely use this recipe again, but will try to resist the temptation to do it too often, as it's probably not too healthy with all that cream and bacon in!

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Ingredients

• 1kg potatoes , well scrubbed (cut any large ones in half)
• 100g butter
• 140g sliced back bacon , finely chopped
• 1 small Savoy cabbage , finely shredded
• 150ml double cream

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 35 - 40 mins

Ingredients

• 1kg potatoes , well scrubbed (cut any large ones in half)
• 100g butter
• 140g sliced back bacon , finely chopped
• 1 small Savoy cabbage , finely shredded
• 150ml double cream

Per serving

364 kcalories, protein 9.0g, carbohydrate 29.0g, fat 25.0 g, saturated fat 13.0g, fibre 4.0g, sugar 0.2g, salt 1.0 g

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