Traditional recipes

Traditional Irish food: Colcannon

Traditional Irish food: Colcannon

A few years ago I was a fan of importing "holidays" from abroad. As time went on, I calmed down, but I kept one that I celebrate every year ... March 17 ... the green day of Ireland! Why this? ... for red, green, Guinness, elves, Shamrock (three-leaf clover), quality humor, milk, potatoes, cabbage ... because I like it!

The Irish cook simply and economically, not elaborately and technically. Irish food is healthy and filling. The daily menu of the Irish does not lack milk, cheese, butter, and among the vegetables the potato, cabbage and root vegetables.

Having already had a "vast experience" in cooking ... today ... I prepared ... colcannon.

Complexity: low
Preparation time: 40 minutes
Number of servings: 6
Calories: 600
Approximate price: 3 ron (potatoes) + 2 ron (cabbage) + 2 ron (green onion) + 4 ron (smoked bacon) + 1 ron (butter) = 12 ron

  • 800 gr - potatoes;
  • 300 gr - cabbage;
  • 100 gr - smoked bacon;
  • 1 link - green onions;
  • 50-70 gr - butter;
  • 2 tablespoons - milk;
  • salt, pepper - to taste.

Servings: 6

Preparation time: less than 60 minutes

RECIPE PREPARATION Traditional Irish food: Colcannon:

.... the potatoes are cleaned and cut into cubes, covered with water, put a little salt (in water) and put on the fire ... let it boil for about 20 minutes (from time to time stir to do not catch and check if they are cooked).

... meanwhile, in another pot we put 2 l of water to boil. When it boils, add the cabbage ... let it cook for 3-4 minutes. We sit the cabbage and put it aside.

... cut green onions into rounds: separate the leaves from the core ...

... cabbage and green onions (leaves) are put in a blender ...

... then take the potatoes off the heat and sift. Add the butter and mix. We start to crush them firmly and add a little milk to homogenize the composition and to give it a fluffy consistency. Add the green cabbage / onion from the blender and the remaining onion core. Mix and check salt and pepper.

... at the end add the smoked bacon and you're done!

Traditional Irish food: Colcannon - Recipes

Irish toucan

The traditional Irish recipe uses hard, fatty lamb and only potatoes, onions and greens. This modern version prepared from lamb pulp is not only weaker and more colorful, due to the addition of carrots, but also retains the pleasant homemade aroma. An unusual but delicious garnish consists of grilled lettuce hearts.


    500 g boneless lamb leg, about 4 pieces cleaned of fat and cut each into four other pieces 1 kg of flour potatoes peeled and cut into thicker slices 1 large onion cut into slices 500 g carrots cut into slices 2 tablespoons chopped parsley 1 teaspoon fresh thyme leaves 1 teaspoon chives (young green onion leaves) broken pieces 450 ml hot broth of lamb or vegetable salt and pepper fresh chopped thyme or parsley leaves, for garnish

Preheat the oven to 160 ° C. In a large saucepan place layers of lamb, potatoes, onions and carrots, sprinkling each layer with parsley, thyme, chives, salt and pepper, the latter to taste. Finish with a layer of potatoes over which the meat broth is poured.

Cover the casserole with a tight lid and place in the oven for about 2 hours, or until both the meat and vegetables are tender when tried with a fork.

Increase the oven temperature to 200 ° C. Remove the lid from the pan and cook for another 20 minutes, until the potatoes on top are browned and crispy. Serve hot stew, sprinkled with thyme and parsley.

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These follow special recipes and prepare tasty and unique dishes. When you need culinary inspiration, here you will find special recipes for holidays or other important events, which will get you out of the impasse.

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Around the world in search of culinary experiences - Colcannon, Ireland

Today we travel to Ireland, to find out the story of an extremely appreciated and popular dish, which is found on the menu all year round and is not missing from Halloween tables: colcannon.

Colcannon is a type of puree that in addition to potatoes also contains kale (a type of cabbage with green and purple leaves, which is very close to wild cabbage) or white cabbage, green onions, butter and milk or sour cream.

The first reference to a dish based on mashed boiled potatoes and cabbage is made in the diary of William Bulkely of Bryndda, following his trip to Dublin in 1735. It seems that the French and Irish were among the first European peoples to understand the importance of the potato in the diet and the fact that it can save the population from hunger.

Keeping an old tradition, the Irish hide various objects in the colcannon for Halloween, thus offering small gifts to those who taste food. According to some, the one who found the ring got married the following year, whoever discovered the coins got rich and the button and the finger meant another year of bachelorhood.

There is also a legend according to which unmarried girls put the first and last spoonful of colcannon in a sock, which they then hang over the door. It is said that the first man to cross the threshold of the house is the chosen one (an example here).

The Irish also have a traditional song dedicated to the famous dish, recorded in countless variants by Irish artists.

If you want to mix the consistency of potatoes with the freshness of greens, colcannon is the ideal option, especially since you have the opportunity to reinvent the classic (and sometimes monotonous) puree in an Irish way.

Ingredients (for 4 servings):

  • 4 red potatoes
  • Salt
  • 5-6 tablespoons butter
  • 3 green onions
  • 3 cups chopped cabbage (you can also use salad)
  • 1 cup milk or sour cream

Peel the potatoes, cut into larger pieces and bring to the boil. Leave it on the fire until it softens. Drain and set aside.

Melt the butter in a pan over medium heat and add the cabbage, leave it on the fire for 3-4 minutes, then add the onion and leave for another minute. Pour the milk or cream, mix well, then add the potatoes and leave on the fire for another 1-2 minutes. Crush the potatoes together with the other ingredients with a fork or a potato masher.

Add salt, put the hot Colcannon on the plate and make a hole in the middle and add a piece of butter. Serve by spreading the puree in melted butter.

You can add pieces of fried ham.

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Traditional Irish food: Colcannon - Recipes

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