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- Meat and poultry
- Cuts of chicken
- Chicken breast
Colcannon is a simple, warming Irish potato dish, combining mashed potatoes with shredded cooked cabbage and chopped spring onions. The pie is a well-balanced meal in itself, needing no accompaniments.
23 people made this
- 1 tbsp sunflower oil
- 1 large onion, sliced
- 450 g (1 lb) skinless boneless chicken breasts (fillets), cut into chunks
- 3 carrots, thickly sliced
- 240 ml (8 fl oz) chicken stock
- 240 ml (8 fl oz) dry cider
- 1 tsp wholegrain mustard
- 1 tbsp chopped fresh tarragon or 1 tsp dried tarragon
- 2 Cox's apples, thickly sliced
- 1 tbsp cornflour
- salt and pepper
- Colcannon topping
- 700 g (1 lb 9 oz) floury potatoes, peeled and cut into large chunks
- 200 g (7 oz) Savoy cabbage, shredded
- 4 tbsp semi-skimmed milk
- 25 g (scant 1 oz) butter
- 4 spring onions, finely chopped
MethodPrep:50min ›Cook:50min ›Ready in:1hr40min
- Heat the oil in a large, deep, non-stick frying pan. Add the onion and cook over a low heat for 5 minutes or until softened.
- Add the chicken to the pan and cook over a moderate heat, stirring occasionally, for 5 minutes or until it is no longer pink. Stir in the carrots.
- Combine the stock, cider, mustard and tarragon, and pour into the pan. Bring to the boil, then reduce the heat, cover and cook gently for 10 minutes. Stir in the apples and cook, covered, for a further 10 minutes or until the chicken and carrots are tender, and the apples have softened but are still holding their shape.
- Meanwhile, cook the potatoes in a saucepan of boiling water for about 15 minutes or until tender. Cook the cabbage in a separate pan of boiling water for 4–5 minutes or until just tender but not soft; drain well.
- Drain the potatoes and return them to the pan. Add the milk and butter, and mash until smooth. Stir in the cabbage and spring onions, and season with salt and pepper to taste. Cover to keep warm.
- Using a draining spoon, transfer the chicken, apples and vegetables to a 1.7 litre (3 pint) ovenproof dish. Set aside. Preheat the grill to high.
- Mix the cornflour with 1 tbsp cold water, stir into the cooking liquid in the frying pan and bring to the boil, stirring until thickened. Season with salt and pepper to taste, then pour over the chicken mixture.
- Pile the potato and cabbage topping over the chicken mixture, spreading it evenly to cover. Place under the grill and cook for 4–5 minutes or until golden brown. Serve immediately.
Some more ideas
Replace the cider with pressed apple juice. * Instead of cabbage and spring onions, use leeks in the potato topping. Cook 2 sliced leeks in the butter until tender. Mash the potatoes with the milk, then mix in the buttery leeks. * Make sherried liver topped with minted pea mash. Soften 1 sliced onion in 1 tbsp sunflower oil, then add 400 g (14 oz) lamb's liver, cut into strips and cook for 2–3 minutes. Add 2 sliced courgettes. Combine 250 ml (8½ fl oz) lamb or chicken stock, 2 tbsp medium-dry sherry, the grated zest and juice of 1 orange, and 1 tbsp tomato purée, and pour over the liver mixture. Bring to the boil, then reduce the heat and cook gently for 10 minutes. Transfer the liver and vegetables to the ovenproof dish. Thicken the liquid with 1 tbsp cornflour as in the main recipe, season and pour into the dish. For the topping, cook the potatoes for 10 minutes, then add 200 g (7 oz) mint-flavoured frozen peas. Bring back to the boil and cook for a further 5 minutes or until the potatoes are tender. Drain and crush roughly with a fork, mixing in the milk, butter and 2 tbsp snipped fresh chives. Spread over the top of the liver mixture and grill as in the main recipe.
Savoy cabbage contains flavonoids that are believed to help suppress cancer-causing cells. It also contains other nutrients with protective properties, such as vitamins C and E. * Adding a green vegetable such as cabbage to a mashed potato topping is a tasty and clever way of increasing the vegetable content of a meal. It will also be appealing to children who may not always be fond of vegetables like cabbage when they are served separately.
Each serving provides
A, B6, C, niacin * B1, E, folate, copper, potassium, selenium, zinc * B2, calcium, iron
Reviews & ratingsAverage global rating:(9)
Reviews in English (10)
Took shortcuts.Not shortcuts, really, but cooked the ingredients a little differently. Plus, I seasoned the chicken with the seasonings from the recipe while the chicken was initially cooking on the stove top. Also, did the suggestion of the sauteed leeks instead of cabbage to mix in with the mashed potatoes. If you can find Baby Leeks, I would recommend that. Also, instead of 'grilling' it, I baked it at 180C for about 25 minutes, until the sauce bubbled through.-07 Jan 2011
I made this as recipe said and it turned out lovely tho I think we would struggle to feed 4 people out of it with no accompanying vegtables,maybe we are just greedy lol.we had it with homemade soda bread and it went down very well.will defo make again-21 Sep 2015
We loved this recipe! Sweet and savory and fairly easy to make. It did make for a lot of cleanup afterward, so it won't be made as often as I'd like. I used the called-for amount of mustard, but agree that it needs more.-18 Mar 2012
9 Classic Irish Meals, Breads and Sides
Irish recipes using potatoes and other traditional favorites generally pop up around March each year. But you can enjoy paleo-friendly Irish recipes all year long! From soda bread to colcannon (mashed potatoes with cabbage), the recipes that follow are delicious, healthy, and inspired by classic Irish dishes. Get your fill and give some a try today!
This stew is made with onions, rutabaga, carrots, turnips, parsnips, leeks, and spring onions. No potatoes? That’s right—and you won’t miss ’em, either. The other vegetables, particularly rutabaga, give the illusion of potatoes in this Irish stew.
This dish is so easy to make you’ll have trouble believing it can taste so good. It’s the Irish version of cottage pie, with ground beef as the base and of course the mashed potatoes has been replaced with a suitable Paleo alternative.
If, like me, you’re used to enjoying a good old colcannon on holidays (good Irish folks are), you’ll love this recipe for colcannon made with cauliflower instead of white potatoes. You can also use kale to replace the cabbage for extra nutrition—both are crucifers, anyway.
This shepherd’s pie has all the right fillings, with ground beef, onion, garlic, stock, and some balsamic vinegar for an extra savory flavor. Instead of whipped white potatoes as the topping, these little beauties sport a rutabaga hairdo.
This recipe isn’t the same as the Irish soda bread you might be used to, but it should be able to satisfy your craving with its salty soda flavor, raisins, and apple cider vinegar. Cashew butter helps it retain its moisture in the absence of wheat, while butter keeps it flavorful.
While white potatoes aren’t advised to be eaten often, they’re acceptable on the paleo diet as an occasional indulgence. And what better occasional that a good colcannon with bacon included? I don’t think I can think of a better occasion, actually.
You can also make colcannon with white sweet potatoes, such as in this recipe. Collard greens replace the cabbage for a fun twist, while onion and garlic also add additional flavors and coconut milk keeps it creamy with plenty of ghee, salt, and pepper to taste.
Last but not least, here’s a recipe for good old corned beef and cabbage with a root vegetable puree to replace the potatoes. This corned beef is made completely from scratch, with a 4-day brined brisket (so leave yourself some time!), white wine, and seasonings like allspice, cloves, peppercorns, juniper berries, dried ginger, and dill.
This Irish-inspired sandwich is made on paleo Irish soda bread buns with almond flour and tapioca starch. The Swiss cheese is optional, and if you choose to leave it out, you’ll still enjoy the flavors of the sauerkraut, corned beef, and sauces.
Colcannon Baby Potato Bites
These little colcannon potato bites are one of my favorite ways to make this classic Irish colcannon into a fun St. Patrick’s Day recipe for parties. Recipes for colcannon are everywhere! There are lots of interesting and fun ways to make this traditional Irish recipe. I also love these colcannon nuggets too. It’s a toss-up really.
The best part of this recipe for colcannon bites is that it requires NO PEELING of potatoes. Don’t get me wrong, I’m an Irish girl, I peel my fair share of potatoes. Let’s get real though, who really “loves” peeling potatoes? I’ve lost many a fingernail to that darn potato peeler! Much of the time I like to just leave the skins on for the nutrients, but in the classic colcannon recipe, I typically prefer a smoothness you can only get without the peel (or just a tiny bit).
This little appetizer is made with boiled baby potatoes. Baby potatoes have a much softer skin that does not need to be peeled. This recipe also requires you to leave the skin intact in order to create your tiny potato “cups” to hold your colcannon mixture. Baby potatoes, when boiled correctly (long enough), are safe for the baby as long as they are cut properly. If your potatoes are on the bigger size, be sure to cut the colcannon bite one more time lengthwise.
To make your colcannon mixture, you’ll just need to scoop out the bulk of the boiled potato and toss it in a bowl. Once you add the remaining ingredients, you’ll mash the potato with a fork or a potato masher like this one. After the mixture is nice and mashed/mixed you can place it in the potatoes with a spoon. For a more “fancy” bite, you can spoon the mixture into a freezer bag and cut a small opening in the corner (large enough for the mixture to pass through) then pipe it into the little half potato-skins. Drizzle all the bites with a little oil then bake until the potato is golden (about 25min).
For decoration, I like to add a little shredded carrot or green onion.
I’d love to see how they go for you! PLEASE share your photos with me on Instagram and Facebook @babyledfeeding!
Happy St. Patrick’s Day from this Irish Country Girl to you!
This recipe is sponsored by Dunnes Stores and all of the ingredients can be purchased in your local store.
- 1 tablespoon olive oil
- 4 boneless pork chops
- ¼ cup beer
- 1 tablespoon soy sauce
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 clove garlic, crushed
- 1 large apple, peeled and sliced
- 4 potatoes, peeled
- ⅓ cup butter
- ⅓ cup milk
- 4 ounces chopped curly kale
- salt and ground black pepper to taste
Heat oil in a skillet over medium-high heat. Cook chops until browned, about 3 minutes per side. Reduce heat to low stir in beer, soy sauce, honey, Dijon mustard, and garlic. Add apple slices simmer until tender, about 10 minutes.
Place potatoes in a large pot and cover with salted water bring to a boil. Reduce heat to medium-low and simmer potatoes until tender, about 20 minutes. Drain and return potatoes to the pot.
Combine butter and milk in a saucepan over medium heat heat until butter is melted, 3 to 5 minutes. Add kale and simmer until softened, 5 to 10 minutes. Pour over warm boiled potatoes mash well. Season colcannon with salt and pepper.
Tyler Florence Recipes
3 pounds potatoes, scrubbed
2 sticks butter
1 1/4 cups hot milk
Freshly ground black pepper
1 head cabbage, cored and finely shredded
1 (1-pound) piece ham or bacon, cooked the day before
4 scallions, finely chopped
Chopped parsley leaves, for garnish
Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.
Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.
Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.
Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.
What Is Colcannon?
Colcannon is an Irish dish made from potatoes and greens. Kale or cabbage are most often used in partnership with green onions or leeks. The Irish often serve colcannon at Halloween, hiding a thimble, a ring, and small prizes inside. There’s also a song based on the dish. There really isn’t one way to make colcannon, so it comes as no surprise there’s a saying that there are as many versions of colcannon as there are Irishmen.
Keeping with tradition in the staple ingredients, we updated this classic for an extra boost of flavor and bit of streamlined cooking. By utilizing both the white and green parts of green onions, we add flavor and cut down on ingredient costs. Browning the butter traditionally served atop the finished colcannon also sets this version apart. The brown butter glazes the cabbage as it cooks and then dresses the whole dish like a sauce with very little extra effort from the cook.
Traditional Irish Colcannon
Danielle Centoni is a Portland-based, James Beard Journalism Award-winning food writer and cookbook author whose idea of a perfect day always includes butter, sugar, flour, and an oven.×
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 3g||11%|
|Total Sugars 2g|
|Vitamin C 19mg||94%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Colcannon is a favorite Irish recipe made of potatoes, dairy, and cabbage or kale. Although usually associated with Saint Patrick's Day, colcannon is actually most seen on Irish tables on Halloween nights when the cook hides little trinkets in the mash, each representing fortune, poverty, or perhaps the chance of a future marriage.
There are as many recipes for this mashed potato dish as there are cooks in Ireland. Each household and region has a favorite way of cooking the colcannon. What seems to be commonplace in all of them is the presence of generous amounts of butter, potatoes and dairy, and cabbage or kale as the vegetable of choice to add volume and flavor to this tasty preparation.
For the perfect colcannon, choose floury potatoes, as these have more starch and less water and produce a fluffier mash. Varieties like Rosamunda, Desiree, Melody, Blue Congo, King Edward, Maris Piper, or Early Puritan are excellent potatoes for this dish. Serve the colcannon with boiled ham, Irish bacon, corned beef, Irish stew, or lamb chops for a hearty and flavorful true Irish meal.
St. Patricks Day Recipe - Colcannon Nuggets
I’m a proper Irish country girl raised in Co. Westmeath with sheep, and cows… So when it comes to St. Patrick’s Day recipes I’m traditional with a fun twist! That kind of sums me up in one sentence.
I was raised in Multyfarnham, Co.Westmeath which is about a 90km or 1.5-hour drive from Dublin. Almost in the very centre of Ireland and surrounded by farms, green fields and lots and lots of lakes and rivers. Multyfarnam is one of the most picturesque villages in Ireland. One little village shop, the post office, two pubs and two churches!
When I was younger my parents made me go to church on a Sunday (like most Irish kids). I hated mass though and would sneak out and go to the Franciscan Friary Church because it was so so nice in there (a medieval church built in 1268!!). Stain glass windows and so peaceful.
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The Irish countryside was my playground and because of where our house was situated my summers meant swimming in the lakes, cycling everywhere and climbed every tree worth climbing. My Dad taught me how to play handball, Irish camogie (like hurling but for girls). My Mum, on the other hand, was (and still is) a superwoman! She cooked everything from scratch and rainy days were spent making Irish Stews, baking Irish brown bread and experimenting with whatever she had in the cupboards.
Both of my parents really rubbed off on me as you can probably guess.
While I love the country and kind of miss the sound of cows and sheep waking me up, I’m a half city girl now since I married a Dubliner. I’ve been in Swords in Dublin for over 18 years now and I couldn’t imagine living anywhere else in the world. Swords too is steeped in history and we have a castle that stands right on the main street of the town. If you ever come to Ireland it is only 7 minutes from Dublin airport and it’s so pretty and well worth a visit.
Some of our favourite places to visit in Dublin are:
- Swords of course – we have lots of good restaurants, nice parks and a castle to run around.
- Dublin’s fair city! – one of my favourite places. Dublin city is small and it doesn’t take long to walk around. Even though I live here at least once a year we play tourists for a day visiting museums and having picnics in St.Stephens Green.
- Phoenix Park – Situated in the city of Dublin. It is where our president lives. Where you’ll find Dublin Zoo and has so many wild deer just roaming around. It is twice the size of Central Park in New York and bigger than all the parks in London put together. Amazing for rollerblading, learning how to ride a bike with kids and of course having picnics.
The Most Amazing Irish Finger Food I’ve Ever Made:
On St. Patrick’s Day we like to take the kids to a local parade. It’s always a lot of fun! After the parade, we all come back home and I cook a few fun St. Patrick’s Day recipe. This year I’ve come up with something sooooooo fun and OMG delicious!
How cool are these Irish Colcannon Nuggets. We LOVE potatoes at our house, so these are the perfect blend of a traditional Irish recipe with a “city girl” twist. They make super St. Partick’s Day appetizers and are completely safe for baby-led weaning.
Irish Colcannon Nuggets are breaded in panko crumbs and then baked in the oven for about 20 minutes until they get lovely and crispy. The first time I formed them into little circles (great if you are making a double batch for a party). When I was making these the second time I was looking for a way to make them even more fun, that’s where the heart shape (you see) came in. If you take 3 hearts and put them together you get a shamrock- a classic for St. Partick’s Day recipe!
A few tips about this amazing St. Patrick’s Day recipe:
- Use panko bread crumbs- other crumbs won’t get as crispy.
- Add more or less cabbage depending on your personal taste (too much cabbage will make it too moist).
- If you find the mixture too soft when forming your nuggets, refrigerate for a few hours or overnight in a sealed container or bowl to firm up.
- FREEZER FRIENDLY!! These little nuggets are EXCELLENT when cooked from frozen. Just follow all the steps for making the nuggets, freeze until firm on a tray, then transfer to a freezer bag or container. Cook from frozen (you may need a few additional minutes).
- AIR FRYER AMAZING!! I don’t like to add too many kitchen gadgets to my recipe, but these colcannon nuggets are so perfect when you cook from frozen in the air fryer. So if you have one, give it a try!
Ok… I’ll stop yelling now, but truly, these are so crazy good!
What About Corned Beef and Cabbage?
Two days ago, I was at my local grocery store, and I bought a head of cabbage specifically in preparation for making this dish. The clerk at the checkout line asked if I was making corned beef and cabbage. (Almost everyone who meets me assumes correctly that I&aposm part Irish. If the reddish-blonde hair and green eyes were not enough of a hint, the leprechaun stature is usually a dead giveaway.)
I laughed and tried to explain that corned beef and cabbage is an American dish. Any true Irishman seeing such a large chunk of meat on his table would have thought that he had died and gone to Heaven.
© 2013 Linda Lum
For the colcannon, cook the potatoes in boiling water for 15 minutes or until very tender.
Meanwhile, heat 25g/1oz of the butter in a large heavy-based frying pan and gently fry the onion for five minutes, or until softened, stirring regularly. Add the kale and cook for 2-3 minutes.
Preheat the oven to 140C/275F/Gas 1. Preheat a heatproof dish.
Drain the potatoes in a large colander and return to the saucepan. Leave to stand for a couple of minutes. Warm the cream and remaining 25g/1oz butter in small saucepan. Mash the cooked potatoes with the cream and milk until smooth. Season to taste with salt and freshly ground black pepper.
Add the softened kale and stir together until lightly combined. Transfer to the warmed dish and cover with foil. Keep warm in the oven until ready to serve.
For the scallops, heat one tablespoon of the oil in a large non-stick frying pan. Fry the bacon rashers over a medium-high heat for 4-6 minutes until the fat crisps, turning once. (If lots of liquid comes out of the bacon, tip it away and return the pan to the heat.) Remove the bacon, place on a baking tray and keep warm in the oven.
Heat one more tablespoon of oil and a small knob of butter in the frying pan. Add the black pudding and cook for 2-3 minutes on each side until it darkens and becomes crisp around the edges. Transfer the black pudding to the tray in the oven, tip out most of the buttery liquid and return the pan to the hob.
Pat the scallops dry with kitchen paper and season on each side with salt and freshly ground black pepper.
Cook the scallops for 1-2 minutes on each side, depending on their size, until golden-brown on the outside but tender within. Remove the baking tray out of the oven and put the scallops on it alongside the bacon and black pudding.
Return the frying pan to the heat and add the chicken stock and Marsala. Stir well and bring to a simmer. Add the remaining butter, in small pieces, to the liquid, stirring constantly until the butter melts and the sauce thickens. Remove from the heat.
Spoon the colcannon onto four plates and top with the black pudding, scallops and bacon. Strain a little of the Marsala sauce over each one, garnish with fresh parsley and serve.