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    Colcannon (Mashed Potatoes With Cabbage) Recipe: Prep Time: 10 Minutes Cook Time: 20 Minutes Ingredients

    Uploaded by

    Mike McGoldrick
    This document provides recipes for several classic Irish dishes including Colcannon (mashed potatoes and cabbage), Irish Champ (mashed potatoes with spring onions and butter), Dublin Coddle (sausage, bacon and vegetables simmered in cider), Easy Skillet Cabbage, Corned Beef Bake with orange and carrots, and Oven Corned Beef and Vegetables with cabbage, onions, potatoes and carrots. The recipes combine staple Irish ingredients like potatoes, cabbage, onions, carrots and corned beef in comforting one-pot meals.

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    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd

    Colcannon (Mashed Potatoes With Cabbage) Recipe: Prep Time: 10 Minutes Cook Time: 20 Minutes Ingredients

    Uploaded by

    Mike McGoldrick
    35 views4 pages
    This document provides recipes for several classic Irish dishes including Colcannon (mashed potatoes and cabbage), Irish Champ (mashed potatoes with spring onions and butter), Dublin Coddle (sausage, bacon and vegetables simmered in cider), Easy Skillet Cabbage, Corned Beef Bake with orange and carrots, and Oven Corned Beef and Vegetables with cabbage, onions, potatoes and carrots. The recipes combine staple Irish ingredients like potatoes, cabbage, onions, carrots and corned beef in comforting one-pot meals.

    Original Title

    Irish Recipes

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    © Attribution Non-Commercial (BY-NC)

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    This document provides recipes for several classic Irish dishes including Colcannon (mashed potatoes and cabbage), Irish Champ (mashed potatoes with spring onions and butter), Dublin Coddle (sausage, bacon and vegetables simmered in cider), Easy Skillet Cabbage, Corned Beef Bake with orange and carrots, and Oven Corned Beef and Vegetables with cabbage, onions, potatoes and carrots. The recipes combine staple Irish ingredients like potatoes, cabbage, onions, carrots and corned beef in comforting one-pot meals.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    35 views4 pages

    Colcannon (Mashed Potatoes With Cabbage) Recipe: Prep Time: 10 Minutes Cook Time: 20 Minutes Ingredients

    Uploaded by

    Mike McGoldrick
    This document provides recipes for several classic Irish dishes including Colcannon (mashed potatoes and cabbage), Irish Champ (mashed potatoes with spring onions and butter), Dublin Coddle (sausage, bacon and vegetables simmered in cider), Easy Skillet Cabbage, Corned Beef Bake with orange and carrots, and Oven Corned Beef and Vegetables with cabbage, onions, potatoes and carrots. The recipes combine staple Irish ingredients like potatoes, cabbage, onions, carrots and corned beef in comforting one-pot meals.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
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    Colcannon (Mashed Potatoes with Cabbage)

    Recipe
    Potatoes and Cabbage have been sustenance foods in Ireland for ages. This classic Irish dish combines the
    mashed potatoes and cabbage. Add some chopped boiled beef and you have a dish known as Bubble &
    Squeak.

    Prep Time: 10 minutes

    Cook Time: 20 minutes

    Ingredients:

     3 cups finely shredded green cabbage


     1 onion, finely chopped
     1/4 cup water
     6 cooked potatoes, mashed or 4 cups prepared instant mashed potatoes (prepared according to
    directions on package)
     1/4 cup milk
     1/4 cup butter or margarine
     Salt and freshly ground pepper to taste

    Preparation:
    Place cabbage, onion, and water in a saucepan or Dutch oven and quickly bring to a boil. Reduce heat,
    cover, and simmer about 8 minutes until tender. Do not overcook.

    Add mashed potatoes, milk, butter or margarine, salt, and pepper. Mix well, stirring often until heated
    through.

    Colcannon is served warm as a side dish.

    Yield: 4 to 6 servings
    Irish Champ Recipe - Poundies Recipe
    These are mashed potatoes, Irish-style, with butter and green onions. Instead of gravy, they are
    traditionally served with a well of butter in the center for dipping each bite. Use red potatoes and leave
    the skins on for added color and nutrition.

    Prep Time: 10 minutes

    Cook Time: 20 minutes

    Ingredients:

     4 pounds (1.8kg) potatoes


     1/2 pint (300ml) milk
     1 cup (225g) chopped spring onions (green onions)
     1/2 cup (110g) butter
     Salt and black pepper

    Preparation:
    Peel potatoes and cook in boiling water.

    Simmer milk and spring onions together for five minutes. Strain potatoes and mash thoroughly. Add hot
    milk, and the spring onions, salt and pepper, and half the butter.

    Champ is served piled high on the dish, with a well of melted butter in the center. It is eaten with a spoon
    from the outside, each spoonful being dipped in the well of melted butter.

    Yield: 8 servings
    Dublin Coddle
    Ingredients:

     1 pound bacon slices


     2 pounds pork sausage links, bacon fat or oil
     2 large onions, sliced
     2 cloves garlic
     4 large potatoes, thickly sliced
     2 carrots, thickly sliced
     1 large bunch of fresh herbs, tied with string or in a cheesecloth bag
     black pepper
     apple cider
     fresh parsley, chopped, for garnish

    Preparation:
    Lightly fry bacon in skillet until crisp; drain. Crumble the bacon and place in a large pot. Pour off most of
    the bacon grease. Brown sausage in the skillet. Remove and add to the pot with bacon. Soften sliced
    onions and whole garlic cloves in skillet over medium-low heat, then add to pot along with potatoes and
    carrots. Bury the bunch or bag of herbs in the middle of the mixture. Sprinkle with pepper. Cover with
    cider. Cook 1 1/2 hours over medium-low heat; do not boil. Garnish with chopped parsley.

    Serves 6.

    Easy Skillet Cabbage


    An easy cabbage recipe, with seasonings and a little vinegar, cooked in the skillet.

    Cook Time: 20 minutes

    Ingredients:

     1/4 cup butter


     1/2 teaspoon seasoned salt
     1 medium head cabbage, coarsely shredded
     1/4 cup chopped onion
     3 tablespoons vinegar
     1 tablespoon granulated sugar

    Preparation:
    Directions for Skillet Cabbage
    In a large skillet over medium heat, melt butter; add seasoned salt, cabbage, and onion. Cook, covered,
    over medium heat for 15 minutes. Stir frequently. Blend vinegar and sugar; add to cabbage mixture. Stir
    gently to blend; cook cabbage 5 minutes longer.
    Easy cabbage recipe serves 6.
    Corned Beef Bake
    Corned beef bake with orange and carrots.

    Ingredients:

     1 corned beef brisket, about 4 pounds


     2 cups baby carrots
     1 cup prunes
     1 orange, sliced
     1 medium onion, sliced
     1 bay leaf
     1/4 cup brown sugar, packed
     1 tablespoon orange juice

    Preparation:
    Trim excess fat and discard. Cover corned beef with water; soak for about 1 hour. Rinse and pat dry.
    Place corned beef on a large piece of heavy duty foil (large enough to wrap the brisket. Place in a 13x9x2-
    inch baking or roasting pan. Top corned beef with carrots, prunes, orange slices, onion slices, and bay
    leaf. Seal foil over the brisket. Bake at 350° for 3 1/2 hours. Combine brown sugar and orange juice.
    Open foil and brush with mixture. Bake for 30 minutes longer. Serves 8 to 10.

    Oven Corned Beef and Vegetables


    Recipe for corned beef with cabbage, onions, potatoes and carrots.

    Ingredients:

     1 cured corned beef, about 4 pounds


     1 cup water
     1 head cabbage, cut in 6 wedges
     3 to 4 medium carrots, peeled
     3 small onions, peeled
     4 to 6 potatoes, peeled and halved
     1/2 cup water

    Preparation:
    Place meat on a rack in a large Dutch oven; add 1 cup water. Cover and bake at 325° for 2 1/2 hours.
    Arrange vegetables around meat; add 1/2 cup of water. Bake another 30 minutes, or until vegetables are
    tender.
    Serves 6.

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