Did you ever eat Colcannon, made from lovely pickled cream?
With the greens and scallions mingled like a picture in a dream.
Did you ever make a hole on top to hold the melting flake
Of the creamy, flavoured butter that your mother used to make?
Well, it’s the Queen’s Diamond Jubilee, and I am a hardcore Anglophile, but I just couldn’t help whipping up some delicious Irish comfort food this week, so that’s what you’re getting! Hopefully, as heralded by Her Majesty’s recent trip to the Emerald Isle (the first by a reigning British monarch since her grandfather King George V visited in 1911), relations between the two countries will continue to improve. Meanwhile, we can all enjoy the best, butteriest foods from both windy isles.
3 lbs. potatoes (about seven medium-sized potatoes), peeled and chopped
1/2 head of green cabbage, roughly chopped
2 cups spinach, roughly chopped
2 sticks of butter
6 additional pats of butter, pre-sliced and softened
1 cup of cream
10 slices of bacon
salt and black pepper
3 spring onions, finely chopped (optional)
1. In a large stock pot, cover potatoes with water, lightly salt, and bring to a boil. Cook for about fifteen minutes, or until fully softened.
2. Meanwhile, heat bacon in a large skillet over medium low heat. Allow to sizzle for about ten minutes, turning occasionally, until nicely browned. Drain on paper towels, crumble, and set aside.
3. In a medium stock pot, cover cabbage and spinach with water and bring to a boil. Allow to cook for about five minutes, until cabbage begins to darken, and add a pat of butter. Stir and cover. Boil for a further ten minutes, then drain and set aside.
4. Once potatoes are cooked through, drain and return pot to stove. Lower heat to simmer and add about half the remaining butter, plus salt and pepper to taste. Mash until potatoes are as smooth as possible, slowly drizzling in cream. Taste, and add more salt and pepper as desired. Add the cabbage and spinach, along with the rest of the butter, reserving four pats. Stir thoroughly so that all ingredients are evenly mixed.
5. Serve immediately by ladling the colcannon out into bowls and smoothing the top with the back of a spoon. Add reserved pats of butter, one per bowl, and allow to melt into the grooves created by the spoon. Top with crumbled bacon, chopped spring onions, and additional black pepper, if desired.
Serves 6. Also makes great leftovers. Just throw a pat of butter on there and reheat!
*I used Kerrygold! Mmmmmmmm.
That sounds perfect–but pickled cream?? PICKLED? Let’s hope they mean clotted cream. 🙂
I love colcannon-it is def comfort food-I have never tried it with spinach so I look forward to trying this recipe. Thanks
I’m with the first person who commented. What in the world is PICKLED cream?