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| Cál Ceannann - more than the sum of its parts |
Due to the developing situation, Paddy's Day celebrations have been cancelled but you can still celebrate at home with one of my favourite Paddy's Day foods. If you haven't already been introduced to Colcannon, then let me tell you about someone who has.
At my sister’s wedding two summers ago, the
Casey Clan had the absolutely pleasure of meeting the family and friends of her
beloved. They had travelled all the way from Canada to celebrate the occasion,
and to enjoy a relatively well-behaved Ireland, weather-wise.
At the feast, I noticed one of the
guests tentatively poke the cnoc (hill) of carbs on his plate. It was flecked with
green and spilling pools of golden butter. He aimed a
forkful at his mouth and tasted it suspiciously ... and then his eyes rolled, and
his face melted alarmingly into a range of emotions that shifted too quickly
for me to read.
What! Is! This! Stuff!, he gasped.
You don’t like it? I enquired,
somewhat anxiously.
Oh! My! God! It’s! Ah! Mazing!
It was Cál Ceannann - Colcannon - one of those simple little dishes that is so much more than the sum of its
parts.
Here it is, with its jacket on,
because March winds can be a little chilly!
Lá fhéile Pádraig sona dhuit !
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| Not so green as I'm cabbage-looking! |
For 2 Colcannon Jacket Potatoes (which will serve 4 as a side, or 2 as a snack or lunch), you
will need…
2 large baking potatoes
a little fine salt for coating
100g kale, or other frilly cabbage
25g Irish butter
1 large spring onion, finely chopped
2 tablespoons finely chopped fresh
parsley
Salt and white pepper to taste
50g Irish cheddar, finely grated
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| Irish Cheddar - grate! |
Preheat your oven to 200°C
First scrub the potatoes to remove any
earth, and remove any blemishes with the tip of a sharp knife. Stab about 8
times with a fork. Shake some fine salt into the palm of your hand and massage
over the damp skin of the potatoes. Place in the preheated oven directly on the oven rack (or suspended on a rack over a baking tray) and bake for about
45 mins or until cooked and soft all the way through.
Meanwhile, cook the kale (or cabbage)
in boiling salted water for 5 minutes or until tender. Remove from the
heat, drain into a colander. Once cool enough to handle, squeeze out any
excess water with your hands, then chop very finely.
Check the potatoes after 45 minutes by piercing them with a skewer. It should easily pierce the potatoes all the way through. If not, then give them another few minutes and check again. Once cooked, remove from the oven and cut in two length-ways.
Using a teaspoon, scoop the flesh of
the potatoes into a heatproof bowl, leaving behind the potato shell and about
1cm of potato flesh so that it forms a little bowl.
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| The food of the gods... |
Mash the hot potato with the rest of
the ingredients, except for the cheddar. When well mixed, taste and adjust the
seasoning if necessary. Pile into the potato shells. Sprinkle with the cheddar (you may have to pack it into place) and return to the oven for about 10 minutes or until the cheddar has melted and
the potatoes are hot through.
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| ... just got better! |
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Other Paddy’s Day dishes you might
like:
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