The menus in Irish pubs list ‘bangers and mash.’ Bangers are large sausages served with the colcannon – a tasty, filling combination. I have also eaten a version of this dish in Ireland with cabbage chunks instead of the kale. The kale version is prettier on the table (IMO). Enjoy!
1/2 bunch kale (yields 3/4 cup chopped kale)
3-4 large red potatoes, peeled and cut into 1-2 inch chunks
8 Tablespoons butter
1 teaspoon garlic powder
1/2 cup finely chopped leeks
1/2-3/4 cup heavy cream
1/2 cup finely chopped onions
1 Tablespoon finely chopped parsley
1 teaspoon sea salt for potato water
1 additional teaspoon sea salt for seasoning the dish
Ground pepper to taste
Boil potatoes in salted water for 20 minutes (or until fork tender).
Meanwhile, wash and trim kale, discarding the spines of the leaves. Blanch, drain, gently squeeze out the water and chop finely. Set aside.
Heat 2 tablespoons butter and garlic powder in a large frying pan and cook leeks until tender over low heat, about 5-10 minutes. Add the chopped kale and 2 Tablespoons butter and cook an additional 10 minutes, stirring frequently. Season with pepper to taste.
Drain and mash the potatoes. Whip in the kale mixture and 1 teaspoon salt. Slowly beat in cream until mixture is smooth, but still firm. Season with additional salt & pepper if needed.
In a small frying pan, brown the onions in the remaining butter.
Create a mound of the potatoes in a dish. Make a depression in the center and pour the browned onions and butter in the well until they spill over the side. Sprinkle with chopped parsley. (the photo is of a version I make without the onion topping.)
Preheat oven to 325. In the bowl of an electric mixer fitted with a paddle, combine 4 cups flour, raisins, baking powder, salt and baking soda. Mix on low speed for 2 minutes.
In a stainless steel bowl, gently whisk the buttermilk and vegetable oil. Gradually add the buttermilk mixture to the dry ingredients while mixing on low speed until the dough forms a ball, 30-40 seconds. Scrape the dough away from the paddle and turn the dough ball over. Mix on low speed for another 30 seconds.
Transfer the dough to a floured surface and knead vigorously with the heels of your hands until smooth, about two minutes. Form the dough into a round loaf. Pinch a small handful of dough and gently twist, being careful not to tear the dough from the loaf. Place the dough, pinched side down, on a baking sheet lined with parchment paper.
Whisk the egg yolk with 1 tablespoon water, then lightly brush the mixture over the top of the loaf. Score the loaf by cutting a 1/4’’ deep ‘X’ into the top. Bake the loaf in the preheated oven for 50 to 55 minutes. The bread is done if a hollow sound is heard when the bottom is tapped with your finger. Allow the bread to cool to room temperature before slicing.
Serve with butter or honey. Makes a very nice toast. Enjoy!
St. Patrick’s Day will be here soon! Time to start gathering the ingredients for the St. Patrick’s Day party! We order the boneless lamb roast from the butcher now, so that he has plenty of time to get it from his distributor.
2 1/4 pounds boneless leg of lamb, cut into one inch cubes
2 Tablespoons Worcestershire sauce
1 Tablespoon A-1 sauce
1 Tablespoon all-purpose flour from flour shaker
4 cups organic chicken broth
1 cup celery, chopped
2 cups baby carrots, peeled
3-4 red bliss potatoes, peeled, cut into 2 inch chunks (about 2 cups)
1 cup fresh green beans, trimmed, cut into 1-2 inch pieces
Another Tablespoon flour if needed
Optional: ¼ cup barley (for an authentic Irish flavor)
Use 4-6 quart pot with lid.
Warm olive oil in pot over medium heat, add sea salt and onion powder, stir.
Place lamb cubes in the oil and sauté until brown on all sides, about 10 minutes. Add Worcestershire and A-1 sauces and stir, coating the meat. Sprinkle the flour over the mixture and stir, coating the meat.
Add organic chicken broth and celery and stir. Place lid on pot and cook until celery is translucent, about 20 minutes.
Add carrots and potatoes and stir. Add green beans and stir. (If adding barley, this is the time).
Lower heat to low. Replace lid and cook until tender, another 60-65 minutes, stirring occasionally, adding more flour for thickening if necessary or thicken with mashed potatoes.