st patrick's day recipe:

colcannon

ingredients

potatoes - agria cream spring onions - chopped cabbage sour cream butter

1 ½ 1 1 ½ 50

kg cup cup cup cup gm

production

1. Warm the cream, add the cabbage and simmer until cooked
2. Add the chopped spring onions, remove from heat and allow to infuse
3. Wash potatoes that are evenly sized
4. Place in cold salted water and bring to the boil, simmer until cooked
5. Drain, allow to cool slightly and peel
6. Push through a potato ricer or hand mash
7. Add the cream, cabbage and the spring onion
8. Add sufficient butter and sour cream to taste
9. Season as required

chef notes:

The potatoes need to be dry, peeling them after cooking, helps
prevent them absorbing moisture during cooking.

A slightly waxy potato is best as these absorb less moisture.

The way the potato is pureed is also important to final texture, they are best pushed through a ricer or mashed by hand. Blitzing in a food processor breaks down the potato too much and will result in gluey texture.

email chef@tallyrand.info