Let's Eat

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If you have never heard of colcannon and champ, you’d be hard pressed to figure out what these are.

Colcannon is a much beloved Irish mashed potato dish. It is a heavenly concoction, traditionally served on All Hallows’ Eve, with either charms or coins hidden inside it, but equally as welcome on St. Patrick’s Day.

Colcannon (along with champ), is one of the 1,000 foods to eat listed in the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton. If you’ve never tried colcannon, I beg you to make this and indulge in a huge bowl of it soon!

I can describe it as creamy and buttery mashed potatoes mixed with softened and boiled cabbage. Green onions (champ) are added last, along with a generous amount of pepper. A significant amount of butter should then be placed in the middle of a mound of the colcannon, to melt into it.

You should go about eating the colcannon by spooning up a heap of the potatoes, along with some of the melted butter.

This is heaven. INGREDIENTS • 2 large Russet potatoes • ¼ cabbage cored and chopped • 6 green onions sliced • 6 tablespoon butter split • ½ cup milk • salt to taste • pepper to taste

INSTRUCTIONS Peel and cut your potatoes into small pieces and place in a pot. Add water to just cover the potatoes. Add a pinch of salt, and then bring the potatoes to the boil. Once boiling, lower the heat to medium and then simmer for approximately 10 minutes until the potatoes are fork tender.

Meanwhile bring another pot of water (filled about ¾ full) to the boil. Add your chopped cabbage along with a pinch of salt, and boil for about 2 minutes. Lower your heat to medium and simmer for another 8 minutes or so.

Once your potatoes and cabbage are tender drain. Add the potatoes back to the pot, along with 5 tablespoons of butter, and your milk. Mash the potatoes until creamy and smooth. Then add your drained cabbage, and salt and pepper to taste.

Last but not least, add your sliced green onions and stir.

LET'S EAT > PAGE 33