Ingredients
4 medium peeled potatoes
60 g butter
170 ml warm milk
40 g chopped spring onions
300 g shredded cabbage
1 ground pepper
GARNISH
1 tbsp parsley (chopped).
1 melted butter.
Directions
Quarter potatoes & boil for 15 mins until tender. Place potatoes in a
bowl and mash. Boil cabage for 10 minutes, drain well. Melt butter in
a large pan. Add cabbage and spring onion and cook for 60 seconds.
Add cabbage mixture to bowl of mash and add milk gradually until a
creamy consistency has been achieved. Season with the ground black
pepper and serve. May be garnished with chopped parsley and/or extra
melted butter. Darragh J. Delany
Servings: 4 servings
Colcannon (Irish) Recipe brought to you by Recipe Ideas
Categories: Irish
The History of Recipes
Food historians have found proof that recipes existed far back into history, in truth as far back into recorded history as the Egyptians, and possibly even further than that. However, in the main part, these old recipes were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe in existence, according to experts is a series of ancient tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. Later on, in Roman times 25BC a roman called Apicius wrote a number of scripts which described recipes enjoyed by wealthy Romans. In his works, he describes how the meals were split into hors d`oeuvres, main meal and dessert, something we still use today. Aspicius describes how the Roman chefs made use of many different spices, including a few that are still present in modern kitchens such as thyme, rue and dill. During the succeeding few hundred years, the powerful and rich houses tried to serve the best banquets, and as a consequence, cooks and their recipe collections became highly prized. Nevertheless, it wasn`t until the 19th century that fine cookery and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, testing, and recording the recipes that were being prepared for the better households. By the arrival of the 1900s, cook books were increasing in popularity due to more people being able to read, people having more spare time and disposable income. |
We hope you enjoy this Colcannon (Irish) recipe.
