A traditional Irish recipe from County Mayo. This makes a good warming dish for a Halloween or Bonfire Night party, but it's nice to eat anytime!
A large saucepan
A potato masher
Ingredients (Makes 4 to 6 servings)
1/2 kg cabbage
1/2 kg potatoes
1 cup milk
salt and pepper to taste
1 pinch ground mace
1/4 pound butter
- In a large saucepan, boil the cabbage/kale until tender; remove and chop or blend well. Set aside and keep warm.
- Boil the potatoes until tender. Remove from heat and drain.
- Chop the leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.
- Season and mash the potatoes well.
- Stir in the cooked leeks and milk.
- Blend in the kale or cabbage and heat until the whole is a pale green fluff.
- Make a well in the center and pour in the melted butter. Mix well and serve.
To blend: To process food in an electric blender or mixer.
To boil: To cook a liquid at a temperature of at least 100°C.
To chop: To cut food into small even-sized pieces using a knife or food processor.
To drain: To remove water from ingredients cooked in liquid or from raw ingredients that have been washed in water by placing them in a sieve or colander.
To mash: To break down a cooked ingredient such as potatoes into a smooth mixture using a potato masher or fork.
To mix: To beat or stir food ingredients together until they are combined.
To pour: To transfer a liquid from one container to another.
To season: To add salt, pepper and/or herbs to a food or dish to enhance its flavour.
To simmer: To keep a liquid just below boiling point, usually in a pan on the hob, e.g. simmer the sauce until it starts to thicken.
To stir: To agitate an ingredient or a number of ingredients using a hand held tool such as a spoon.