Later this week I’ll be doing a batch of colcannon with boiled silverside. Here’s a thread so people can share colcannon variations.

The Guardian’s Felicity Cloake suggests:

How to cook the perfect colcannon

https://www.theguardian.com/food/2019/mar/20/perfect-colcannon-recipe-potatoes-cabbage-felicity-cloake

Colcannon – Irish mashed potato with cabbage.
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There are heaps of recipes out there, all essentially the same.
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INGREDIENTS:
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Potato, (cooked and mashed, with:)
butter,
milk (and cream)
cabbage.

Optional:
leek,
bacon,
garlic,
onion,
white pepper,
salt

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METHOD:
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(Many recipes have half the cabbage and onion/leek cooked and softened. The other half of the veges are mixed into the mash, uncooked and crunchy. I cooked the whole lot in the microwave. If using bacon, it must be chopped and pan-fried first.)

Microwave cook the potato until soft (~8 mins).

Mash potato with butter, milk, garlic, pepper and salt to taste, until it has the consistency of very stiff whipped-cream.

Add half the cabbage and onion and reheat in microwave until hot but not boiling (6-8 minutes)

Add the other half of the veges and serve.

Garnish with sliced shallots (or whatever else – parsely cocmes to mind).

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Ta MV, I think I’ll try this.

Divine Angel said:

Ta MV, I think I’ll try this.

No worries. It’s a pretty simple meal, and filling and tasty, too.

Michael V said:

Divine Angel said:

Ta MV, I think I’ll try this.

No worries. It’s a pretty simple meal, and filling and tasty, too.

Yes well… mini me doesn’t like mashed potatoes, but will happily eat boiled taters. She’s taken quite an interest in cooking so I’m always looking for recipes she can make, or mostly make by herself. Draining the potatoes is still a bit advanced for her, I think. Last night she made veg in puff pastry with just a little help from mummy 😃

Divine Angel said:

Michael V said:

Divine Angel said:

Ta MV, I think I’ll try this.

No worries. It’s a pretty simple meal, and filling and tasty, too.

Yes well… mini me doesn’t like mashed potatoes, but will happily eat boiled taters. She’s taken quite an interest in cooking so I’m always looking for recipes she can make, or mostly make by herself. Draining the potatoes is still a bit advanced for her, I think. Last night she made veg in puff pastry with just a little help from mummy 😃

If you cook potatoes in the microwave with a big splash of water (in a bowl, covered), you don’t need to drain them. The water is pretty much absorbed. I haven’t boiled potatoes for probably 30 years.

Divine Angel said:

Michael V said:

Divine Angel said:

Ta MV, I think I’ll try this.

No worries. It’s a pretty simple meal, and filling and tasty, too.

Yes well… mini me doesn’t like mashed potatoes, but will happily eat boiled taters. She’s taken quite an interest in cooking so I’m always looking for recipes she can make, or mostly make by herself. Draining the potatoes is still a bit advanced for her, I think. Last night she made veg in puff pastry with just a little help from mummy 😃

Well done her!

Tell her I’ve never made anything in pastry. It all sounds too scary and difficult for me to try.

Michael V said:

Divine Angel said:

Michael V said:

No worries. It’s a pretty simple meal, and filling and tasty, too.

Yes well… mini me doesn’t like mashed potatoes, but will happily eat boiled taters. She’s taken quite an interest in cooking so I’m always looking for recipes she can make, or mostly make by herself. Draining the potatoes is still a bit advanced for her, I think. Last night she made veg in puff pastry with just a little help from mummy 😃

Well done her!

Tell her I’ve never made anything in pastry. It all sounds too scary and difficult for me to try.

Very easy with frozen puff pastry from the supermarket :)

I prefer plain mashed potato (butter and milk only with the potato) with green peas mixed through.

Bubblecar said:

Michael V said:

Divine Angel said:

Yes well… mini me doesn’t like mashed potatoes, but will happily eat boiled taters. She’s taken quite an interest in cooking so I’m always looking for recipes she can make, or mostly make by herself. Draining the potatoes is still a bit advanced for her, I think. Last night she made veg in puff pastry with just a little help from mummy 😃

Well done her!

Tell her I’ve never made anything in pastry. It all sounds too scary and difficult for me to try.

Very easy with frozen puff pastry from the supermarket :)

Must be Pampas brand though. I tried an alternative a couple of years ago and it was yuck.

buffy said:

Bubblecar said:

Michael V said:

Well done her!

Tell her I’ve never made anything in pastry. It all sounds too scary and difficult for me to try.

Very easy with frozen puff pastry from the supermarket :)

Must be Pampas brand though. I tried an alternative a couple of years ago and it was yuck.

Yes I use Pampas puff.

But their shortcrust pastry isn’t very good so it’s worthwhile making your own shortcrust. Doesn’t take long in a food processor.

Bubblecar said:

buffy said:

Bubblecar said:

Very easy with frozen puff pastry from the supermarket :)

Must be Pampas brand though. I tried an alternative a couple of years ago and it was yuck.

Yes I use Pampas puff.

But their shortcrust pastry isn’t very good so it’s worthwhile making your own shortcrust. Doesn’t take long in a food processor.

I’d agree with this. I think I tried their shortcrust once. You are right – even by hand shortcrust doesn’t take long to make. I also make rough puff sometimes. Very easy with the Kenwood. “Rub” in the butter to the flour but not finely. Add the liquid. Mix until just combined. Quickly knead into shape. And ready to go.

Which reminds me. I was thinking of having a go at making croissant. I’m sure they should be more buttery than the ones I can buy readymade.

Michael V said:

Divine Angel said:

Michael V said:

No worries. It’s a pretty simple meal, and filling and tasty, too.

Yes well… mini me doesn’t like mashed potatoes, but will happily eat boiled taters. She’s taken quite an interest in cooking so I’m always looking for recipes she can make, or mostly make by herself. Draining the potatoes is still a bit advanced for her, I think. Last night she made veg in puff pastry with just a little help from mummy 😃

Well done her!

Tell her I’ve never made anything in pastry. It all sounds too scary and difficult for me to try.

Frozen pastry lol. There’s no way I’d bother making my own.

buffy said:

Bubblecar said:

buffy said:

Must be Pampas brand though. I tried an alternative a couple of years ago and it was yuck.

Yes I use Pampas puff.

But their shortcrust pastry isn’t very good so it’s worthwhile making your own shortcrust. Doesn’t take long in a food processor.

I’d agree with this. I think I tried their shortcrust once. You are right – even by hand shortcrust doesn’t take long to make. I also make rough puff sometimes. Very easy with the Kenwood. “Rub” in the butter to the flour but not finely. Add the liquid. Mix until just combined. Quickly knead into shape. And ready to go.

Which reminds me. I was thinking of having a go at making croissant. I’m sure they should be more buttery than the ones I can buy readymade.

I prefer microwave cooked jacket potatoes. Quick & simple.

Sounds like something out of a chook’s bum.

>I prefer microwave cooked jacket potatoes. Quick & simple.

Better still.. microwaved and then foil wrapped in oven for a short while :)

I’m a traditionalist and cook the spuds and mash them, then set aside and cook the cabbage in butter, a little salt and heaps of pepper. When the cabbage is just about done I add the mash back in and get it up to temperature.

sibeen said:

I’m a traditionalist and cook the spuds and mash them, then set aside and cook the cabbage in butter, a little salt and heaps of pepper. When the cabbage is just about done I add the mash back in and get it up to temperature.

I don’t add gabbage to my mash.

Doing this for dinner tomorrow.

Bubblecar said:

Doing this for dinner tomorrow.

You should soak the silverside in a large vessel of water overnight.

Bubblecar said:

Bubblecar said:

Doing this for dinner tomorrow.

You should soak the silverside in a large vessel of water overnight.

Sound advice, I’ll attend to it after downing this pint of cold Dutch lager.

Rather warm and humid night tonight. No sign of any rain yet, let alone a catastrophic deluge.

Bubblecar said:

Bubblecar said:

Doing this for dinner tomorrow.

You should soak the silverside in a large vessel of water overnight.

Even though silverside isn’t as salty as it was when we were young it still benefits from an overnight soak.

sarahs mum said:

Bubblecar said:

Bubblecar said:

Doing this for dinner tomorrow.

You should soak the silverside in a large vessel of water overnight.

Even though silverside isn’t as salty as it was when we were young it still benefits from an overnight soak.

silverside goes right in there with the tofu and rhubarb basket

Arts said:

sarahs mum said:

Bubblecar said:

You should soak the silverside in a large vessel of water overnight.

Even though silverside isn’t as salty as it was when we were young it still benefits from an overnight soak.

silverside goes right in there with the tofu and rhubarb basket

Silverside with a nice creamy onion sauce. Lovely.

sibeen said:

Arts said:

sarahs mum said:

Even though silverside isn’t as salty as it was when we were young it still benefits from an overnight soak.

silverside goes right in there with the tofu and rhubarb basket

Silverside with a nice creamy onion sauce. Lovely.

It’s fine hearty tucker.

Arts said:

sarahs mum said:

Bubblecar said:

You should soak the silverside in a large vessel of water overnight.

Even though silverside isn’t as salty as it was when we were young it still benefits from an overnight soak.

silverside goes right in there with the tofu and rhubarb basket

No. It is only bad when it is served cold with cold mash and cold boiled carrots and cold white sauce.

Bubblecar said:

Bubblecar said:

Doing this for dinner tomorrow.

You should soak the silverside in a large vessel of water overnight.

Got to watch my carbs, me

Our IGA doesn’t stock dark green cabbages so I’ll be using a mixture of light green and purple.

Bubblecar said:

Our IGA doesn’t stock dark green cabbages so I’ll be using a mixture of light green and purple.

I WOULDN’T USE THE PURPLE.

sibeen said:

Bubblecar said:

Our IGA doesn’t stock dark green cabbages so I’ll be using a mixture of light green and purple.

I WOULDN’T USE THE PURPLE.

Why not?

I imagine it would stain the mash giving it an unseemly colour.

Bubblecar said:

Our IGA doesn’t stock dark green cabbages so I’ll be using a mixture of light green and purple.

Not the purple. That’s just wrong.

About twenty years ago, mum worked in a fruit shop and used to bring home scraps for my pet rabbit, who was white with a grey face. Anyhoo, Mum brought home a lot of purple cabbage, and the white bunny turned a subtle shade of violet.

sibeen said:

I imagine it would stain the mash giving it an unseemly colour.

depending on the PH.

OK no purple cabbage

I forgot to get spring onions or leeks so I’ll just use normal onion and garlic.

Bubblecar said:

OK no purple cabbage

I forgot to get spring onions or leeks so I’ll just use normal onion and garlic.

Add some parsley for a bit of darker green.

Divine Angel said:

About twenty years ago, mum worked in a fruit shop and used to bring home scraps for my pet rabbit, who was white with a grey face. Anyhoo, Mum brought home a lot of purple cabbage, and the white bunny turned a subtle shade of violet.

If Bubblecar hasn’t go the message already he has now.

Bubblecar said:

Bubblecar said:

OK no purple cabbage

I forgot to get spring onions or leeks so I’ll just use normal onion and garlic.

Add some parsley for a bit of darker green.

Sure can.

Here we go, simple but tasty tucker.

Bubblecar said:

Here we go, simple but tasty tucker.

Yum. And great leftovers.

sarahs mum said:

Bubblecar said:

Here we go, simple but tasty tucker.

Yum. And great leftovers.

Lots :)

Bubblecar said:

Here we go, simple but tasty tucker.

Yummo.

:)

Bubblecar said:

Here we go, simple but tasty tucker.

It needs a spoon of mango chutney

Tonght’s Colcannon was superlative. I think the big difference is that I used King Edward spuds, was generous with the cream and some of the cabbage still had a bit of bite.

sarahs mum said:

Tonght’s Colcannon was superlative. I think the big difference is that I used King Edward spuds, was generous with the cream and some of the cabbage still had a bit of bite.

I have only recently discovered* that adding an egg into mashed potato at the beginning of the mashing improves it a lot.

*I didn’t really discover it – I read it somewhere.

Rule 303 said:

sarahs mum said:

Tonght’s Colcannon was superlative. I think the big difference is that I used King Edward spuds, was generous with the cream and some of the cabbage still had a bit of bite.

I have only recently discovered* that adding an egg into mashed potato at the beginning of the mashing improves it a lot.

*I didn’t really discover it – I read it somewhere.

I have done that in the long time past…