Traditional Irish Colcannon, Bacon & Cabbage

Ingredients

• 1kg of fluffy potatoes, Kerrs pinks are good. Washed and peeled.
• 150g curly Kale, washed and the stalks cut away.
• 100g butter
• 100ml milk
• 4lb boneless ham joint
• 50g marmalade
• 10g mustard
• 1 head of cabbage

Method

Ham

1. soak the ham in water for 2 hours before changing the water to fresh water and bringing it to the boil, skim the skum of he top as it rises.. Boil the ham for 1 hour.
2. Preheat the oven to 180’C.
3. Remove the joint from the water and cut off the rind
4. Score the fat and wrap it in tin foil. Place it in a roasting tin and bake for 40 minutes.
5. Meanwhile mix the marmalade and mustard in a saucepan until the marmalade melts.
6. Remove the joint from the oven and brush he marmalade and mustard glaze over the scored side of the joint.
7. In increase the oven temperature to 200’C an put the joint back in the oven for 30 minute uncovered.

Colcannon

1. Boil the peeled potatoes in salted water for 15-20 minutes, or until soft.
2. While the potatoes are boiling melt a knob of butter in to frying pan and add the kale (make sure to wash the kale and remove the stalks). Cook for 1 minute then stirring and cook for another minute.
3. Mix the 100ml of milk and remaining butter in the microwave. When making mashed potatoes you should heat the butter and milk to the same temperature as the potatoes to get creamy, lump free mash!
4. Slowly pour in the butter/milk mixture and mash. Add salt & pepper.
5. Fold in the kale to the potatoes.

Cabbage

1. Boil the cabbage for 5 minutes.
2. Add some butter to a frying pan and after draining the cabbage add it to the saucepan.
3. Mix it so the butter covers the cabbage and fry for 5 minutes.