Posts Tagged ‘Colcannon potatoes’

Pork with colcannon and mustard sauce

January 27, 2021

It would help if when ordering Mindful Chef specify any extra equipment required, pots and pans a given.

Mashed potatoes requires a means to mash the potatoes, which I lack. An extra purchase, adds to the cost of the meal and not even possible as lockdown and all but non-essential shops are closed.

Therefore what to do? Various possibilities:

– par boil the potatoes then roast potatoes alongside the pork
– pop into town visit M&S Food Hall chilled ready made mashed potatoes
– pop into town visit M&S Food Hall chilled ready made colcannon potatoes

Pros and cons of all these options.

Very little fat on the pork, roasting potatoes alongside a non-starter.

Let’s see what M&S Food Hall has to offer. The two potatoes I will save and use for baked potatoes.

One reason I do not buy meat from a supermarket, apart from the low quality, is packaged in plastic. Meat supplied by Mindful Chef ticks both boxes.

Portion size? I ordered for one. The meat not sufficient for two, the potatoes and vegetables more than sufficient.

I will pop to a local butcher and order a second pork loin chop.

Valentine steak. Pretentious name for a pork loin chop with a lot of waste. Equally pretentious to call it a steak. Strictly speaking a variant on a loin chop, a horizontal cut halfway into the chop. Why? What purpose does it serve?

The humble potato is an extremely versatile vegetable.

Staying in Cyprus I ate most evenings in a hotel. Not once were the potatoes served the same, not once did chips appear.

My first encounter with colcannon potatoes which until then I had never heard of was at Secret Garden, not its full name, with an excellent Irish chef. Sadly the restaurant is no more. A crying shame.

Peter O’Connor kindly shared with me his recipe for colcannon potatoes, which is different to the variants of mashed potato plus.

Colcannon potatoes can be thought of as mashed potatoes plus. Create mashed potatoes, then add shredded cabbage or kale, maybe a spring onion or two or a chopped onion.

From M&S no mash, but I did find a pot of colcannon mashed potatoes. I was going to add to it, but decided against.

Spring onions in the box, not very good condition, to the compost heap, the cabbage not much better, but neither needed.

Colcannon in the oven in an oven dish. Splosh of rapeseed oil in baking tray, salt and pepper to season the chops, to go in he oven later.

Carrots sliced lengthwise, shallot diced, added in saucepan wit ha little oil.

Mushrooms supplied were not chestnut mushrooms, Excuse chestnut mushrooms not available. I had no problem obtaining mushrooms, nor when I inquired was there a shortage. But more expensive. Difference in final result, I do not know. The mushrooms were not in good enough condition for salad, ok for cooking.

I only used half the the mushrooms supplied, ie two. A mistake, I should have used all four. Tow saved to fry with bacon.

Illustrated mushrooms in a box as would use for eggs. No, a simple card box. I would prefer carsdas an egg box, use for kitchen scraps, then onto the compost heap.

Adding to a pot in olive oil a big mistake, not unless wish to ruin the pan. Maybe get away with non-stick pan. Use a small frying pan, then add with the chicken stock to a saucepan and gently simmer.

Chops taken out of oven, water in the saucepan drained into tray and back into the oven, emptied onto plate, then the gravy added. Note gravy not mustard sauce.

A very tasty dish.

— to be continued —

Colcannon potatoes

July 12, 2010
Colcannon potatoes

Colcannon potatoes

ingredients

– part boiled potatoes
– fresh spring greens
– scallion (large spring onion)
– butter

preparation

Sliced boiled potatoes (these are more than par boiled but not fully cooked that they are soft), sliced fresh spring greens (must be green not white), sliced scallion, are added to a hot pan and cooked in butter.

Serve as the vegetable dish. Ideal to go with Bantry Bay Beef.

Thanks to Peter O’Connor of O’Connor’s Secret Garden Bistro for the dish which he demonstrated at the Alton Food Festival.


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