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pecuniumOne of of my friends thette asked for recipes in her journal. I offered to provide same, and decided I'd post them here as well.
So, here is a recipe for Colcannon (she's a vegetarian, so these will be sans meat).
Ingredients:
1 head of cabbage (white is preferred, but if you want to use red, go to town... bok choi will not work)
A quantity of scallions
Potatoes
Sour cream
Butter
Black Pepper
Method:
Chop the potatoes into pieces/slices, do not peel. Place in a large pot of boiling water, w/salt
Slice the cabbage... this is a rough thing... for three-five lbs of potatoes, half a large cabbage is usually enough.
Chop the onion off the scallions and slice into rings. Save the tops.
When the potatoes are done, drain, and smash... adding a liberal amount of sour cream (for the 3-5 lbs, use a pint to a quart... the idea is to make a smooth paste.
When this has been done, mix the cabbage, and scallions, into the (still hot) potatoes.
Serve with butter, pepper and soda bread. Guinness goes well (with damn near everything, save chocolate, pastis and pineapple... trust me on these).
You will probably have leftovers. It reheats nicely in a skillet. A bit of oil, and a patty browns wonderfully, very good with strong tea or coffee as a breakfast.
If you tire of eating it, you can make bricks, or use it in lieu of plaster of paris (the scallions and cabbage acting in place of straw), just be aware, it will shrink as it dries.
TK
thette asked for recipes in her journal. I offered to provide same, and decided I'd post them here as well.So, here is a recipe for Colcannon (she's a vegetarian, so these will be sans meat).
Ingredients:
1 head of cabbage (white is preferred, but if you want to use red, go to town... bok choi will not work)
A quantity of scallions
Potatoes
Sour cream
Butter
Black Pepper
Method:
Chop the potatoes into pieces/slices, do not peel. Place in a large pot of boiling water, w/salt
Slice the cabbage... this is a rough thing... for three-five lbs of potatoes, half a large cabbage is usually enough.
Chop the onion off the scallions and slice into rings. Save the tops.
When the potatoes are done, drain, and smash... adding a liberal amount of sour cream (for the 3-5 lbs, use a pint to a quart... the idea is to make a smooth paste.
When this has been done, mix the cabbage, and scallions, into the (still hot) potatoes.
Serve with butter, pepper and soda bread. Guinness goes well (with damn near everything, save chocolate, pastis and pineapple... trust me on these).
You will probably have leftovers. It reheats nicely in a skillet. A bit of oil, and a patty browns wonderfully, very good with strong tea or coffee as a breakfast.
If you tire of eating it, you can make bricks, or use it in lieu of plaster of paris (the scallions and cabbage acting in place of straw), just be aware, it will shrink as it dries.
TK
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no subject
Date: 2004-10-13 05:10 am (UTC)no subject
Date: 2004-10-13 06:03 am (UTC)Which is why they became the staple (the other crops, and things like milk and cheese were sent to England to pay the rent, Ireland, during the famine, was feeding England... it is no small reason for the various risings in the mid-century).
TK