Colcannon reprise.

[agoodwinsmith]

See, this is one of the weaknesses (for me) of the livejournal bloggy format: if I answer all the clever responses to my previous post in the proper place, nobody but each person will see them.  Well, hah, I say (I really do).  I'm pretty sure that everyone who had something to say originally will have something to say further along, and how can we foster that if we attach everything in the "that was then" post/entrythingie?  eh?

So, for starters: I used to enjoy grocery shopping when there was a car involved.  Now that I lug everything home in a knapsack, frivolous what-if purchases are viewed with a much more jaundiced eye.  You'll be happy (or horrified) to know that I am still hating the dishes that I was hating before, & I will probably continue to hate them until the weekend.

I think this looks like bubble and squeak too (which is equally exotic to me), but you don't have to wait for leftovers, which I say is an advantage.  Also, it doesn't seem to be common to fry it, but to just blop it in a bowl with butter.  The frying is only strictly necessary to warm things up, I suppose.  I am pleased to say that colcannon is excellent warmed in the microwave and liberally festooned with grated parmesan.  And more butter.

I'm perfectly happy to pronounce it kol-kah-non, what with the 100 years of colonization and so on.  The famous speaking dictionary (http://www.thefreedictionary.com/) seems to place the emphasis on the second syllable - kol-KAH-non, whereas I seem to want to pronounce it KOL-kah-non.  Any debate on this issue?

I am in Vancouver BC.  The Wolf and Hound offers Bangers and Mash, but I am not likely to order that again.  Potatoes fine, sausage somewhat insipid, and veggies way too west coast - steamed red pepper (sweet) slivers - pretty, but no.  Finding cabbage served as anything but cabbage rolls (yum) or coleslaw (this depends - the last one I tasted was made with red cabbage, red onions and red wine vinegar - just say no) is very unlikely anywhere, but location assistance is always welcome.

So, all in all, I'd say that aside from the yuck factor regarding dishes, a weekend dish of colcannon made with a whole cabbage and an equal amount (by weight, roughly) of potatoes, makes an excellent meal and wonderful leftovers for the week.  I did steam green onions with the cabbage, did I mention?  Very nice.

Comments

[cat63.livejournal.com]

I tried colcannon on Wednesday (from a recipe by Hugh Fearnley-Eatitall) but I think I must have done something wrong because although it was perfectly edible it was rather bland and watery.

I suspect I should have used better quality potatoes - the ones I used were aging somewhat and not a spectacular variety to start with. The cabbage was one I'd grown myself though. I think I may try a different variety this year. Greyhound grows well but tastes mediocre. Although it was so wet here last summer I suppose most things have had their taste diluted a bit.

[agoodwinsmith.livejournal.com]

Yes, the recipes that I read made a point of saying to drain the potatoes utterly, and even return them to the dry pot on a low burner to drive off more steam. The same with the cabbage if boiled. I steamed the cabbage, so there wasn't too much excess moisture. I cut up green onions (white and green part), & steamed them with the cabbage, and I think this is an essential boost for flavour (although I am very fond of cabbage alone).

Some of the recipes seemed to want a more soupy end product because they added a lot of hot milk, but I'm not really fond of potato gruel. Some cream, some butter, and mash mash mash. :)

[cat63.livejournal.com]

the recipes that I read made a point of saying to drain the potatoes utterly

Thanks, I'll remember that for the next attempt :-)

The recipe I used had an ordinary onion (are green onions what we call spring onions in the UK?)and two tablespoons of cream and specifically said to steam the cabbage....and why am I describing it when I can just tell you the URL? Because I'm daft. That'll be it.

http://www.bbc.co.uk/food/recipes/database/colcannon_13802.shtml

was what I used. I think a spot of butter would have improved it. And Rob thought it could do with some sort of seasoning - nutmeg or cinnamon possibly.

[ruthi.livejournal.com]

Green onions are spring onions, yes.

[agoodwinsmith.livejournal.com]

Yes, green onion = spring onion = scallion = young onion with small white bulb barely bulging and long green edible (more or less) tops. Milder than a full onion, but still harsh to aging (hiya) tummies. Slices sprinkled liberally on top of nachos (probably doesn't help).

Here are a selection of recipes I reviewed and then ignored to do my own thing:
http://www.dochara.com/eat/traditional/colcannon.php
http://goireland.about.com/od/wheretoeatanddrink/r/colcannon.htm
http://www.recipezaar.com/44013
http://www.recipezaar.com/123663
http://www.epicurious.com/recipes/food/views/11710
http://www.cooks.com/rec/doc/0,1850,158188-247202,00.html
http://www.cooks.com/rec/doc/0,1650,157179-244195,00.html

I mean - suggestions that I boil the potatoes and then peel them while they are hot are met with the scorn they deserve. I normally leave the skin on in my mashed potatoes, for the nutrients and fiber, but I made it peeled this time to see what the "authentic" thing was like. With the slightly crunchy cabbage bits I don't think the skin would be that noticeable. I will scrub the tatties thoroughly if I do that.

I had a head of cabbage (green, non-frilly) that weighed about 2.5 lbs, so I bought about 3 lbs of potatoes since I expected to peel off a fair bit. The potatoes were "floury" not "waxy". I chopped the cabbage into nearly coleslaw sized bits (small), and I placed the bits in a steamer. I layered the green onion inside the cabbage pile and then mixed the cabbage pile with a noodle lifter as time passed. I boiled the potatoes until tender and drained away the water (saved for soup). I put the tatties back in the hot pot and drove off the excess water. I mashed the potatoes as per normal (big honking piles of butter and dollops of cream). Then I turned everything into a big bowl and mixed them up thoroughly. I would have added nutmeg at this point, but I forgot. I served blobs in flat soup bowls with more-more butter (which is much better than just plain old butter). Well received as made(but we both like cabbage by itself - it tastes sweet to us). When renuked, add butter and grated parmesan cheese and try not to grunt while gobbling.

Here is a weird recipe that actually sounds interesting, but I sure wouldn't call it colcannon:
http://www.allvegetarianrecipes.com/vegetarian-recipes/main-meals/brussels-sprouts-chestnut-colcannon.php

[cat63.livejournal.com]

Ooh, thanks - I'll have a peer at those.

suggestions that I boil the potatoes and then peel them while they are hot are met with the scorn they deserve.

I should think so - sounds like a good way to lose much of the skin off your fingers...ow!

The potatoes were "floury" not "waxy"

This is the bit that puzzles me - how do you know which they're going to be, before you cut them? Is it a question of variety?

I shall definitely have another go at it though, with added butter!

I made these parsnip croquettes :- http://www.bbc.co.uk/food/recipes/database/spicedparsnipcroquet_73497.shtml

last night with considerably more success. I put in a fair bit more curry powder than the pathetic pinch the recipe calls for though and it was still a touch bland - we think maybe some garam masala next time to complement the sweetness of the parsnips. Also I rolled mine in sesame seeds before frying which gave them a nice crunchy coating.

[agoodwinsmith.livejournal.com]

The parsnip patties sound good. I like the idea of sesame seed coating, but my SOGP doesn't like sesame seeds, so I might just try coating them in more breadcrumbs or something. Did you make the fried onions? I think that sounds good, but maybe a small dice of softly fried onions incorporated in the patties would be good too.

"Floury VS Waxy"

Strangely enough, the floury seems to apply to the texture of the cooked white, whereas the waxy seems to apply to the peel. A waxy potato here would be a Yukon Gold. It is more compactly round (whether big or small), and the peel is smooth and almost shiny. The foury potato I bought I didn't notice the name of. It is oval oblong (whether big or small) and seems to have a grubby exterior even when freshly scrubbed and dried. The floury potatoes seem to be much bigger than waxy potatoes, but that could just be a function of grocery store selection[1].

Definitely: MORE BUTTER!

[1] - Lorne [SOGP] works for Quest Outreach (http://www.questoutreach.org/) collecting food that would otherwise be garbaged. He often gets boxes and boxes of potatoes that are "too big" to sell in the standard grocery store.

[cat63.livejournal.com]

I like the idea of sesame seed coating, but my SOGP doesn't like sesame seeds,

What about poppy seeds? Bit of a different flavour but should still make it nice and crunchy. Unless he dislikes those too, in which case breadcrumbs should be fine.

I hadn't made breadcrumbs for ages but my memeory just about managed to dregde up the method. Brought back memories of my Mum bashing the oven-toasted bread with her rolling pin :-)

Did you make the fried onions?

No, I didn't - there's onion in the patties already and too much allium at once disagrees with my insides. Which is a shame because I like them, but I have to be careful. Still better than a friend of ours who spends hours in the bathroom if he so muc as eats from a plate that's had onion on it,poor chap. He tends not to eat out much...

Thanks for the potato info. I'll have a peer at the ones in the greengrocer next time I go.

Lorne [SOGP] works for Quest Outreach

That sounds like a splendid idea. This idea that fruit and veg should be some sort of standard size is so silly, especially when it creates waste like that - it's good to know someone's trying to do something about it.

[ruthi.livejournal.com]

Also, have I gloated about causing you to make colcannon? I am just so proud and amused. I mean, it's just the power of suggestion - and jelmer caused me to make schnitzels just by mentioning that he had made them - but still. Magical Mind Control Powers!

[agoodwinsmith.livejournal.com]

Yeth, marthter.

[ruthi.livejournal.com]

I get over large heaps of dishes by going into the kitchen and doing a little at a time. When my hands are cold I go and wash dishes in hot water to warm my hands. It helps. Friend supermouse uses making a cup of tea as an opportunity to wash dishes, while the kettle boils. Many cups of tea cause an empty sink.
Do Canadians have the tea-dependency that many ukians display?

[agoodwinsmith.livejournal.com]

Ah. I am amazingly lazy in the domestic department. I have turned a coffee maker into a tea maker. Loose leaves in the basket and gurgle gurgle gurgle while I go back to the net. Yes, it is not as good as tea made properly in a pot. But it is much better than tea made properly in a pot and forgotten until stone cold. One fun thing is that one can continue to add water and get more tea.

Besides which - I am home about 3 hours in the evening each day (morning doesn't count 'cause I'm showering and dressing and trying to mollify cats who object to be left *again*). If I were to do a few dishes on the go, it would be like that fairy tale where for every chip the third brother chopped the tree grew three in its place. On the bright side - eventually we use them all and it can't get any worse.

Mahony & Sons Public House!

[ruthi.livejournal.com]

Mahony & Sons Public House
Address:
5990 University Blvd (UBC)
Vancouver, BC
V6T 1Z3

Things from the Charbroiler and some things from the hearth say they are served with colcannon, on their menu.

Re: Mahony & Sons Public House!

[agoodwinsmith.livejournal.com]

Promising. A little upscale, but definitely promising.

[ruthi.livejournal.com]

The Irish Heather
210-212 Carrall Street,
604) 688-9779.

The Entree menu says the mash is 'blended with cabbage' . I think that might count as colcannon.
Also, they have chicken schnitzel on their menu, which made me smile.
They're participating in Dine Out Vancouver, where they have three courses for $15. So the web says. call and ask, the web can lie.

going through the Irish Heather and the courtyard behind it, you can find the Shebeen, which seems to have the same menu. Which is odd.

[ruthi.livejournal.com]

Dine out Vancouver is until February 3rd.

[agoodwinsmith.livejournal.com]

Oh by the way - here's the link for the Irish Heather:
http://www.irishheather.com/

Zuluhouse. Intriguing.

[agoodwinsmith.livejournal.com]

Now this has potential. It is about four blocks from my house. Actually, one of the women at work is both retiring and having a 65th birthday this month, and there was some discussion of going here for her dinner. I'll let you know the results.

Huh. I find it interesting that the google maps have renamed Blood Alley as Trounce Alley.

Thanks for the options!