From gladysdinletir@superonline.com Thu Dec 9 10:25:06 2004 Date: Wed, 8 Dec 2004 13:58:54 +0000 (UTC) From: ".Gladys Dinletir." Newsgroups: rec.food.recipes Subject: Colcannon Followup-To: rec.food.cooking, rec.food.recipes Colcannon Hugh Fearnley-Whittingstall Vegetarian Serves 2 "This lovely Irish dish can be made with leftover potatoes and cabbage, providing the cabbage has just been lightly steamed and is not over-cooked. But it is very delicious, and it's certainly worth starting from scratch. Serve with ham (hot or cold), sausages, bacon and black pudding. " Hugh Fearnley-Whittingstall 500g/1lb2oz mealy potatoes, cooked 250g/9oz cabbage, shredded and lightly steamed 30ml/2Tbsp cream salt and black pepper 1 large or 2 small onions, thinly sliced a little bacon fat, beef dripping or other frying oil Sieve or mash the potatoes and mix with the cabbage and cream. Season well with salt and pepper. Fry the onion in the fat over a moderate heat, until it is soft and beginning to brown. Using a spatula, press half the potato and cabbage mixture in an even layer on to the onion, and fry for 4-5 minutes until it is well browned and crispy underneath. Cut the mixture into 4 quarters with the spatula or palette knife, and turn them over carefully so that the crispy bit is uppermost. Press the remaining potato and cabbage mixture on to the first layer, and after a few more minutes, cut and turn again. When the bottom is again browned, you will have a crispy top too, a crispy bottom, and a crispy layer in the middle. -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ From old_magic1@grandecom.net Thu Feb 17 13:59:23 2005 Date: Thu, 17 Feb 2005 01:27:04 +0000 (UTC) From: Old Magic1 Newsgroups: rec.food.recipes Subject: Colcannon Followup-To: rec.food.cooking, rec.food.recipes > From: jyoti.hundal@gmail.com > I bought rye bread ...as a fitness fad or what...can any one offer me > some good combinations to go with rye bread... I cant eat it, by > itself...pls guide me as to some good recipies.. Colcannon 3-4 med. potatoes, peeled and cut in quarters 2 Tbls. milk or light cream 1/4 tsp. salt 1/8 tsp. pepper 2 cups chopped cabbage 2 Tbls. butter or margarine 1/4 cup chopped onions 2 Tbls. butter (for frying) Crumbled Bacon Cook potatoes in boiling water till tender; drain, reserving water. Place in a large bowl. Mash with hand masher till well-mashed. Add milk, salt and pepper and beat till fluffy. In the same saucepan as potatoes were cooked in, cook cabbage in reserved potato water for 6 to 8 minutes, until tenderand drain. Meanwhile, melt 2 Tbsp. butter in frying pan and saute onion until tender. Add mashed potato and cooked cabbage to the onion. Heat throughly, stirring constantly. Place in a heated serving dish. Serve hot, topped with butter. Note: Bacon added just before serving is nice, also. -- Old Magic 1 -- Rec.food.recipes is moderated by Patricia D. Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/