Colcannon
Ingredients:
900g/2lb potatoes, cut into chunks
50g/2oz/4 tbsp butter
1 small Savoy cabbage, shredded
75g/3oz lean bacon, chopped
100ml/3½fl oz/⅓ cup double (heavy) cream
salt and ground black pepper
Method:
1 Put the potatoes in a pan of cold salted water and bring to the boil. Reduce the heat and simmer for 15–20 minutes until tender. Drain well and keep warm.
2 Meanwhile, melt the butter in a large frying pan. Add the cabbage and bacon and cook briskly over a medium heat for 3–4 minutes.
3 Mash the potatoes with the cream until smooth. Add the cabbage and bacon and mix together. Season with salt and pepper and serve.
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