Ingredients
7 large potatoes (or more)
1 each large bunch kale greens
1/4 cup butter
1 milk or cream as needed
4 each strips of bacon, cut up
1 tbsp onion, minced
1 salt & pepper to taste
Directions
Peel and boil 7 or 8 med. to lge. potatoes until done. Remove
stalks from leaves of kale greens and tear or chop into very small
pcs. Bring to a boil with a bit of bacon and simmer while potatoes
cook. Mash the potatoes with 1/4 c. of butter and milk or cream as
needed. Add salt and pepper. Drain the chopped, cooked kale. (You
should have about twice as many potatoes as kale. Mix the two
together with 1 tb. minced onion. Correct seasoning and serve with
butter.
NOTE: Colcannon is a mixture of buttered greens and potatoes.
Traditionally concannon was eaten at Halloween. A heaping portion is
dished onto each plate. A well is made in the center of the mount to
hold a generous portion of butter. The colcannon is eaten from
around the outside in. You take a scoop, dip it in the well of
butter in the center and eat. With a glass of buttermilk, the WAS a
meal in itself. In the Midlands, colcannon is called "thump". In the
north and western parts of Ireland it is called "champ". To tell
fortunes on Halloween, a ring and a silver coin were mixed into the
colcannon...whoever got the ring was soon to marry and whoever got
the coin would be wealthy.
Servings: 1 servings
Colcannon (Traditional Irish Dish) Recipe brought to you by Recipe Ideas
Categories: Irish
The History of Recipes
Transcribed cooking instructions as an idea can be found back into history, at least as far back into recorded history as the Egyptians, and possibly even further. Interesting though that is, generally, these old recipes were just basic hieroglyphic or cunieform recipes for preparing food.
Continuing our culinary historical journey, there are a couple of interesting books from the 1300s ; a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these two books are unconnected to the indian food that appears on menues today, but instead accounts of the types of food on the menues of the nobility of the period. Later on, in the 15th century, knights returning from the crusades brought us many foods, spices and herbs from Arab countries, including spices such as basil and coriander. The introduction of these new culinary ideas created an eruption in recipe publications, some of which are now in private cookery archives. The TV revolution brought us TV cookery programs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everybody to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Colcannon (Traditional Irish Dish) recipe.
