It wouldn’t be St Patrick’s Day without traditional Irish fare! Expand your culinary horizons as we share our easy (and delicious!) recipe for traditional Irish Colcannon here.
It doesn’t get more Irish than delicious, steamy potatoes. Featuring spuds mashed with cabbage, spring onions, milk and butter; Colcannon is comfort food, pure and simple.
600g floury potatoes
400g savoy cabbage (you can also use kale)
4 spring onions
6 tbsp warm milk
Salt and freshly ground pepper
All available at Romeo’s IGA.
Cut the potatoes into quarters and boil for about 30 minutes.
Drain, mash with a fork and leave to steam dry.
Wash, trim and shred the cabbage. Cook for about 10 minutes in boiling, salted water and lift out with a slotted spoon. Drain well. Melt half the butter in a large pan, add the cabbage and spring onions and sweat, stirring, until translucent.
Mix the cabbage and onions with the mashed potato and add enough warm milk to produce a creamy consistency.
Season with salt and pepper and serve in bowls, adding a knob of butter to each portion.
Visit Romeo’s IGA at MLC Centre Food Court to buy your fresh ingredients.
Recipe sourced from sbs.com.au