Colcannon

Ingredients

• 1 kg potato, well-scrubbed, cut any large ones in half
• 100 g butter
• 140 g back bacon, sliced, then finely chopped
• 1/2 small savoy cabbage, finely shredded
• 150 ml double cream

Directions

1. 1

   Tip the potatoes into a large saucepan of water, bring to the boil and simmer for 15-20 minutes, or until they are tender when pierced.

2. 2

   Meanwhile, heat quarter of the butter in a pan, then fry the bacon and half the cabbage for 5 minutes. Turn off the heat and set aside.

3. 3

   Drain the potatoes in a colander and peel while still hot.

4. 4

   Mash the potato until smooth, heat the cream with the remaining butter and, when almost boiling, beat into the potato.

5. 5

   Add the bacon and cabbage to the potato and mix.

6. 6

   Season, to taste and serve.

7. 7

   MY NOTES: If you can't find sliced back bacon, I'd suggest using middle rasher bacon, with the rinds and fat removed. The rest of Kevin Dundon's St Patrick's Day menu includes 'Smoked wild Irish salmon with chive pancake and 'Guiness & honey glazed pork loin'. I'll post the other two recipes soon. Both sound scrumptious, and also far too good to hold off making until March 2006. And I'm confident that local salmon will serve the recipe admirably! When in Rome -- When in Ireland -- When -- wherever -- .