Discover the comforting taste of Newfoundland with this classic Colcannon recipe. It’s lovingly preserved from vintage fundraising cookbooks from the 60s, 70s, and 80s. Colcannon, a traditional Irish dish, has a special place in Newfoundland kitchens. It reflects the blend of cultures and culinary traditions in the region.
This hearty recipe mixes creamy mashed potatoes with vibrant greens and aromatic onions. The result is a flavorful side dish that is both filling and nutritious. Its simplicity makes Colcannon a versatile partner for various main courses, from robust stews to savory roasts. The rich, buttery texture of the potatoes, combined with the fresh, earthy taste of the greens, offers a delightful contrast in every bite.
Colcannon is deeply rooted in Newfoundland’s rich heritage. It embodies the island’s focus on hearty, comforting fare that unites families. Whether you are a longtime fan of Newfoundland cuisine or new to it, this recipe provides a taste of home and history.
Enjoy a dish that’s as satisfying as it is nostalgic. It connects you with the cherished flavors of Newfoundland’s past.
Colcannon Recipe:
- 8 oz green cabbage.
- 3 fl oz ff milk
- 8 oz floury (mealy potatoes) diced.
- 1 large leek chopped.
- pinch of grated nutmeg
- 1 tbsp of oil (my book says 1 tbsp butter) – it fine without any of them.
Cook the shredded cabbage in a saucepan of boiling salted water for 7-10 minutes. Drain thoroughly and set aside.
Meanwhile, in a separate saucepan, bring the milk to the boil and add the potatoes and leek. Reduce the heat and simmer for 15-20 minutes until they are cooked through.
Then stir in the grated nutmeg and mash the potatoes and leek together.
Add the drained cabbage to the potatoes and mix well. Spoon the potato and cabbage mixture into a serving dish, making a hollow in the center with the back of a spoon.
Then pour the oil into the hollow and serve the dish immediately.
Serves 4
