Sophie's Irish Recipes

INGREDIENTS:

2 lbs Potatoes
1 large 'Curly Kaye' or Cabbage
1 large Onion
4 oz of butter or margarine
Pinch of Pepper & Salt
Half pint Milk

PREPARATION

Peel and divide the potatoes, chop the onions
and cabbage. Layer a saucepan with the potatoes
and add the pinch of salt and pepper. Layer the
onion and cabbage on top of the potatoes and add
enough water to cover the mixture. Boil and then
simmer for 15 to 20 minutes untl the potatoes
are cooked. Mash the mixture thorougly adding
the buter and milkt to ensure a good consistency.
Serve with meat, steak, sausages, etc.

Posted in: boil, colcannon, potato on Friday, November 23, 2007 at at 9:43 PM 0 comments  

INGREDIENTS:

Peel and quarter the pars
2 1/2 pounds of bacon ( a large 'collar' or 'hock piece')
- about 4 or 5 inches cubed
1 good-sized cabbage

PREPARATION

Place the meat in a pot, cover with cold water and bring to
the boil. Add salt if required. Remove the surface sediment
and simmer for 30 minutes per pound of meat.

Quarter the cabbage and add to the pot. Cook gently for
about 1/2 hour, or until cabbage is cooked to your liking -
do not overcook! Drain and serve with new boiled potatoes
and mustard or brown (HP) sauce.

Posted in: bacon, boil, cabbage on at at 12:25 AM 0 comments