August 12, 2015

Ireland: Colcannon Recipe

It is to Ireland that we are headed today for a dish that alone represents Halloween. Like many traditional and ancestral dishes, colcannon is a poor man’s dish.
Colcannon, from Gaelic cal ceannann meaning “white-headed cabbage” is a traditional Irish dish made ​​from potatoes, cabbage or kale, leek or scallion and cream. Depending on the region, it may also include ham or Irish bacon.
Although cabbage in all its forms has been used in European as well as Irish cuisine for centuries, potato was only introduced to Europe in the sixteenth century. This dish was therefore created around the eighteenth century.
One of the first Irish references of this dish lies in the Journal of William Bulkely of Bryndda near Amlwch in Anglesey, who had made ​​two trips to Dublin in 1735. The dish was introduced to England later in the eighteenth century, where it became a favorite among the upper classes.

Recipe of Colcannon

Preparation time: 15 minutes
Cooking time: 30 minutes


    1 lb kale
    1 lb potatoes
    2 leeks, thinly sliced
    1 cup heavy cream
    4 tablespoons melted butter
    Pinch of mace (optional)


Dice the potatoes and boil in a saucepan until tender, about 20-25 minutes.
Coarsely chop the kale and boil in lightly salted water for about 10 minutes.
Bring the heavy cream to a boil in a saucepan. Add leeks and cook over low heat until tender, about 10 minutes.
Drain the potatoes and place in a large bowl. Add salt and pepper. Add mace (optional).
Beat with a hand mixer until fluffy.
Put the potatoes back to the saucepan over low heat.
Add cream and leeks.
Stir in kale and beat with the hand mixer.
Remove from heat and serve in individual bowls.
Make a well in the center of each bowl.
Fill each well with melted butter.