Colcannon
Ингредиенты
- 450 g potatoes (floury Maris Piper or Golden Wonders are best; leave skin on if you want)
- 150 ml single cream
- Mace
- Ground paprika
- 450 g white or savoy shredded cabbage
- 2 small leeks or 1 bunch of spring onion tops, chopped
- 125 g unsalted butter
- 200 g mature Gouda cheese, grated
- Salt
- Pepper
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Инструкции
1. Boil or steam the potatoes until soft, then shake the drained spuds in a deep pot with the lid on, until they crumble.
2. Mash the crumbled potatoes up with a fork and season with the salt, pepper, and mace/paprika, before stirring in the cream.
3. Add 100 g of the butter in pieces and put the lid back on, leaving the butter to melt, then stir. Transfer the mix to a clean bowl.
4. Blanch the cabbage in boiling water for 2 minutes and drain.
5. Fry the leeks in the remaining butter for a few minutes, then add the cabbage and toss around for a few more minutes.
6. Spoon the cabbage into the bowl and mix with the mashed potatoes.
7. Stir the gouda into the mix, leaving a little to coat the top. Put the bowl in an oven on 2/3 heat for 20 minutes or until the cheese is melted.
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