3 Comments

  1. Pauline
    November 12, 2018 @ 4:01 pm


    Such a great yet easy recipe to follow. Thank you for sharing this, I look forward to more like this.

    Reply

  2. Aidan McGlone
    November 13, 2018 @ 7:42 am


    As a cook in Ireland for over 50 years can I suggest that there is a common flaw in your Colcannon recipe. Milk should never be added as it will make the dish gloopy and sticky. A little of he cooking water from the potatoes works much better.

    In less affluent times Butter was often beyond the reach of ordinary people and Beef Dripping would be used instead. In my opinion Beef Dripping gives a much better, deeper, richer flavour but commercial beef dripping should not be used. The dripping from your own roast beef fresh from your own oven is the real deal.

    Finally, Curley Kale is more traditionally used more than Cabbage.

    Reply

    • J.J. Sheridan
      November 13, 2018 @ 4:50 pm


      Thanks for your advice chef. I will certainly be giving this a try next time I make this up.

      Reply

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