Not the colcannon your granny used to make
November 29, 2012
It’s freezing. It’s been raining. The time for mashed potato is upon us. Am I right? I am. Yeah, my kids and husband will gladly hoover up epic amounts of cous cous and quinoa during the rest of the year but when we get to this kind of deep winter it’s mash that really gets them excited. My mother, who has no truck with my weird grains (“but cous cous isn’t really food is it?……….and what’s quinoa?????????!”) likes to give me knowing glances as they lorry into a third portion of shepherd’s pie.
Last week’s cabbage and spuds said colcannon to me from the start ( jeans can stretch!) and as it was a week night I wanted to keep things really simple and just make one dish. Adding some smoked Gubbeen chorizo (you can get it in Sheridan’s and it’s well worth tracking down if you’re round town) not only takes an Irish classic to a whole new level it makes a meal out of this humble dish. If you want to go further, this version will make a simple piece of grilled fish sing. A side of broccoli or romanesco lightly steamed then tossed in garlic and chilli and you’ll be practically taking things to dinner party level…..
Colcannon with smoked Gubbeen chorizo
250 gr cabbage washed and finely shredded
1 large onion finely sliced
150gr chorizo (smoked Gubbeen if you can get it), sliced finely and cut into half moons.
Peel the spuds and cook in boiling salted water until tender. While the potatoes are cooking heat a large knob of butter on the pan with a drizzle of olive oil. Sauté the onion gently until soft and caramelized. Throw in the cabbage and fry until wilted.
When the spuds are cooked, drain then mash til super creamy with a generous knob of butter and a dash of milk. Season well with salt and lots of freshly ground black pepper. Heat a little oil in a pan, throw in the chorizo and fry until crispy. To finish off, stir the onions, cabbage and half the chorizo into mash. Top with the remaining chorizo and serve.