Cottage, Doolin, Co. Clare, Ireland
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La Belle Cuisine - More Side Dish Recipes

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Colcannon and Champ

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Old Woman Peeling Potatoes
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Langley, Walter
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Thatched Cottage Window and Windowbox Detail, Mooncoin, Ireland
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La Belle Cuisine

Colcannon
The Frugal Gourmet on Our Immigrant Ancestors:
Recipes You Should Have Gotten from Your Grandmother
By Jeff Smith, 1990, William Morrow and Co., Inc.

Serves 6

“You may think Irish cuisine is rather boring, since it is so filled
with potatoes… I think the variations on a common theme that
they constructed are ingenious. Witness this one!”

1 1/4 pounds kale, tough stems removed,
washed (or use green cabbage)
2 cups water
1 tablespoon olive oil
1 1/4 pounds potatoes, peeled and quartered
1 cup cleaned and chopped leeks (white part only)
1 cup milk
Pinch of ground mace
Salt and freshly ground black pepper to taste
1/2 cup melted butter
Garnish (optional): 1 tablespoon chopped parsley

In a large pot, simmer the kale, covered, in 2 cups of water and the oil
for 10 minutes. Drain and chop fine; set aside and keep warm.
In a small pot, bring the potatoes and water to cover to a boil and
simmer until tender.
In another small pot simmer the leeks, covered, in the milk for 10
minutes, and keep warm.
Drain the potatoes and purée them, using a potato ricer or masher, into
a large pot. Add the leeks with their milk, and the cooked kale. Beat
with a wooden spoon until fluffy. Season with mace, salt, and pepper.
Mound on a plate and top with melted butter. Garnish with parsley if
you are using cabbage.

Champ
A Little Irish Cookbook
By John Murphy, 1986, Chronicle Books

“Champ is a simple, warming dish that is cheap, easy to produce, and very
filling. When I was a child we used to have it at Halloween for dinner.
A silver sixpenny piece wrapped in greaseproof paper would be buried in
it. To find it in your portion was to bring good luck for a year – quite
apart from the temporary wealth.”

(serves 4)

8 medium potatoes, peeled
Small bunch of scallions (green onions)
1/2 cup milk
Salt and pepper
Knob of butter per person

The best way to prepare the potatoes is to cook them in a steamer and then pass them through a food processor [we use a potato ricer]. Alternatively,
boil until soft but not mushy, drain, and return them to the heat to dry somewhat before mashing. In any case, keep hot. Chop the scallions finely, both green and white parts, can cook for 5 minutes in the milk. Beat this mixture into the mashed potatoes until smooth and fluffy, season to taste,
and serve a large mound on each plate with a knob of butter melting into
the top. Each forkful is dipped into the melted butter as it is eaten. Very
good with a glass of cold milk.

La Belle Cuisine
 

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