kind of Colcannon
A traditional Irish side dish - I've tweaked bits owing to lockdown cupboard situation - but I had it as a main dish - it's so damned tasty!
Colcannon is traditionally made with double cream - as I had none, I used what I did have, and mixed ricotta and milk. I also added some grated cheddar at the end. It's a really tasty dish, and of interest with this one is that I used potatoes that were starting to sprout, and cabbage that was going yellow - it's ok to do that if you're cooking them! The cabbage was 10 days past the BBE date. Kept in the fridge - it survived. Try not throwing out veg unless it's REALLY past it's best.
double cream (I'm using ricotta & milk)
Watch the video
Cook the potatoes. Put them whole into cold water - you can halve them if they're really big, but the bigger the bits, the more they'll keep their flavour - bring the water to a boil, then simmer for about 20 minutes
Slice the bacon and cabbage really small - you're basically shredding the cabbage
Fry them in butter for about 5 minutes
Mix 2 tablespoons of ricotta with 150ml milk
Mash the potatoes. This is down to taste: I like to leave the skins, and mash them a lot,, but not thoroughly - the result is you get some creamy areas and some texture too
Mix the potatoes into the pan with the cabbage and bacon
Add the cream mix and stir it through thoroughly
Add a handful of grated cheddar and stir through