Colcannon with a Wild Garlic Butter

by Nessa Robins

In the past, potatoes were always an integral part of dinners in Ireland, and by the mid-18th century colcannon emerged as a staple meal. They mixed potatoes with garden greens, such as kale or cabbage, with the intention to produce a meal hearty enough to keep a working man full for the rest of the day. Colcannon is still a well-loved dish in Ireland, though it is now normally served as a side. 

I’m using Irish-grown potatoes and cabbage from my vegetable box in this recipe, and I’m topping the colcannon with a wild garlic butter, but finely chopped scallions can be used in the wild garlic’s place. As wild garlic is only available for a few weeks each year, I normally make a batch of this butter and store it in the freezer to enjoy over the coming months. It pairs perfectly with the creamy mashed potato but works equally well with roasted vegetables.

With a host of wholesome, nutritious ingredients, this colcannon has the makings of the most delicious Irish dish to enjoy this St. Patrick’s Day.

Enjoy!

Nessa x

Colcannon with a Wild Garlic Butter

Ingredients

  • 1kg potatoes, peeled and diced
  • 250g sweetheart cabbage, finely sliced
  • 100ml milk
  • 50g butter
  • Salt and freshly ground black pepper

For the butter

  • 100g butter, softened
  • 20g wild garlic leaves
  • ½ tsp sea salt

Method

Stir though the steamed cabbage and divide between 4 plates, making a well in the centre of each mound of colcannon. Add a slice of the wild garlic/scallion butter to the well and serve. Enjoy!

Place the peeled and diced potatoes into a metal steamer, with simmering water beneath, and simmer for 20-30 minutes until cooked through. 

While the potatoes are cooking, steam the cabbage for about five minutes until a little tender. 

To make the wild garlic butter, wash and fully dry the wild garlic leaves – a salad spinner is best for this. Then, finely chop the wild garlic. Add to a bowl with the softened butter and sea salt. Combine well using a wooden spoon. Transfer the butter to a square of greaseproof paper, before wrapping tightly and popping in the fridge until needed. 

When the potatoes and cabbage are ready, add the milk and butter to a large saucepan with a little salt and a few grinds of black pepper. Place over a medium heat and once it begins to simmer, turn off the heat below and add the potatoes. 

Using a potato masher, mash the potatoes until smooth and creamy. 

Bairín breac – Barmbrack

by Lou Robbie

Barmbrack is a traditional Irish bread eaten at Halloween. Celts would celebrate Samhain, the beginning of winter with this fortune telling tea brack. A ring, a coin, a piece of cloth and a small stick were baked in the bread and would tell the fortune of those who found them. The ring is the most common symbol still today, it means marriage for the lucky finder!

We are proud to farm in the fields of our ancestors and celebrate their Samhain traditions. We would encourage you to make your own barmbarck this Halloween and talk about all who baked this delicious bread over hot coals.

Oíche Shamhna shona duit.

Lou 🙂

Ingredients: serves 8

  • 225g plain flour
  • 2 tsp of baking powder
  • 375g packet of fruit mix (raisins/current/sultanas/candied peel)
  • 300ml hot tea (2 teabags)
  • 125g light brown sugar
  • 1 large egg
  • 1/2 tsp of mixed spice
  • A ring to go in the cake batter – wrap it in parchment paper
  • Sugar syrup: 1 tablespoon icing sugar with 1 tablespoon boiling water- optional

Method:

Step 1: Place the fruit mix in a bowl and pour over the hot tea, discard the teabags. Allow to soak up the liquid overnight. The next day strain the fruit, but keep the liquid.

Step 2: Preheat the oven to 170ºC, and grease and line 8inc round cake tin. Put the brown sugar in a mixing bowl with the egg, whisk well, add the liquid from the fruit and whisk again. Sift in the flour, baking powder and mixed spice. Gently fold in to make a smooth batter. Then stir through the fruit mix until everything is thoroughly combined.

Step 3: Spoon the wet dough into the lined tin, poke a hole and add in the ring, smooth the top and place in the oven on the middle shelf and bake for 50 minutes – 1 hour. Remove from the oven and allow to cool slightly before removing from the loaf tin and placing on a wire rack. Serve in slices spread as it is or with some butter.

Optional: To make the sugar syrup, mix 1 tablespoon icing sugar with 2 teaspoons boiling water until smooth, then brush over the cooled barmbrack to give a nice glaze.

Boxty – Potato pancakes

by Lou Robbie

We don’t eat enough boxty in Ireland. These potato pancakes are so easy to make and so tasty. Boxty is a thrifty and clever way to use up left over mash, stretched further by adding grated raw potato! The secret to really tasty boxty is adding a small knob of butter to finish frying them on the pan.

Eat them as they are or serve with eggs, mushrooms and beans for a delicious weekend brunch.

Lou

Ingredients: makes 16 approx

Method:

  1. Peel and grate the raw potato. Place in a clean tea towel, wrap it and squeeze out the starch.
  2. Finely slice the spring onions and keep some of the green tops for garnish.
  3. Add the mash potato to a mixing bowl along with the grated potato, sliced spring onion, bicarbonate of soda, buttermilk, flour and a good pinch of salt and pepper. Give the batter a good mix.
  4. Heat a frying pan on a medium heat.
  5. Lightly coat the pan with oil.
  6. Spoon on 3 – 4 generous mounds of the potato batter.
  7. Cook gently and just like pancakes, wait for little bubbles to form.
  8. Carefully flip and cook for a further few minutes.
  9. Cook all of the boxty and then return to the pan and drop in a couple knobs of butter, let the butter melt and coat the potato pancakes. Serve straight away.