Thursday, October 12, 2006

On with all things Irish for The Pineapple Party

While I try and sort out the large hole I have dug myself with the first three chapters of Fascination I thought I'd keep doing some Irish themed Blogs... We did Sean O'Reilly's name and family motto last time out... and we'll do Maggie Sullivan's next week... and over the weekend we'll do a workshop again...

But as it starts to get chillier here and the leaves change colour on the trees I thought I'd introduce you to one of my favourite local dishes. AND it's one Trish-the-hardly-ever-cooks can make without burning holes in things...

It's what we call a 'stick-to-your-ribs' dish... meaning on cold evenings it fills you up and warms you up... Oh, and it's YUMMY!!!

A recipe for Champ:

8 medium potatos, peeled
small bunch of scallions (spring onions)
1/4 pt/125ml/1/2 cup milk
salt and pepper
knob of butter per person
(serves four)

The best way to prepare the potatoes is to cook them in a steamer and then pass them through a food mill. 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, and cook for 5 minutes in the milk. Beat this mixture into the mashed potatoes until smoooth and fluffy, season to taste and serve a large mound on each plate with a good 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.
Colcannon is made in much the same way as champ, but with the addition of cabbage. In parts of the country white cabbage is always used. In any case, shred and chop a small cabbage (discard the stump) and cook until tender. Beat into the potato mixture and serve as above.
From the Appletree Press title: A Little Irish Cookbook.

If you have a go at it do let me know how you got on!!! It's one of my abolsute favs from my childhood days. Big plates of buttery champ, big glass of milk... rain pelting down outside...

Remember you have til Saturday to comment in order to go into the draw for a copy of O'Reilly's Bride!!!!


Carol Hutchens said...

Sounds good. In the south we often mix fine chopped onions in with mashed potatoes...but your blob of butter is different!


JENNA said...

I can't comment on PHS. Ally must be tinkering. Off to check out the Idea Boutique.