So this post was meant to go up on St Patricks Day… however I went and had a baby on the 15th March (Did I mention that yet… BECAUSE I’VE HAD A BABY and it’s the best thing in the world).
So carrying on with my Around the World Series and this time I chose to make a dish from Ireland in celebration of St Patricks Day. There would have been a time that I would have been hitting a pub crawl in something short and green on St Patricks day with my friends and the next day waking up in that green clothing, regretting my poor choices. That part of my child-free life I do not miss and I’m glad I had a child this year so was too busy with Pippa to focus on celebrating the Irish.
So instead I made this dish to celebrate their public holiday instead. St Patricks Day is a national holiday in Ireland and is a celebration of their heritage and culture. Although I have never been to Ireland, which is truly sad as it is so close to England, I know they have many great foods including Irish stew, Boxty, coddle and colcannon. I decided to make Colcannon as I felt it was something I could accomplish for a meal.
– 2 baking potatoes
– 4 spring onions (diced)
– Frozen cabbage (around a handful)
– butter (a knob!!)
– Milk (around 50-100ml)
– Nutmeg (a sprinkle)
1. Peel the potatoes and cut them into smaller chunks, placing them in boiling water. Boil them for 20-25 minutes until soft.
2.Meanwhile place around 1/2 tbsp of butter into a frying pan and when hot add the spring onion and frozen cabbage. You can add more or less cabbage depending on your preferences. Fry these in the butter for 5-7 minutes until softened.
3. When potatoes are ready, drain them and mash them. If needed add a small amount of butter and some milk until at a smooth consistency.
4. Add the onion and cabbage mixture, add around a tsp of nutmeg, salt and pepper and mix together.
We served the colcannon with sausages, mixed vegetables and gravy.
Enjoy guys and I hope you had a good St.Patricks Day!
See you on the flip side!
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