Colcannon
Ingredients (8 portions)
| Amount | Measure | Name |
|---|---|---|
| 500.00 | g | Potatoes , peeled and cubed |
| 150.00 | g | Onions , sliced |
| 80.00 | g | Back bacon |
| 3.00 | g | ROBERTSONS Garlic Salt 6 x 1kg |
| 100.00 | g | KNORR Mash Flakes 1 x 2kg |
| 50.00 | g | MARVELLO Full Fat Spread 30 x 500g |
| 50.00 | ml | MEADOWLAND Classique 10 x 1L |
| 500.00 | ml | Water (hot) |
| 100.00 | ml | Milk |
| 5.00 | g | ROBERTSONS Black Peppercorns 6 x 800g |
| 5.00 | g | Knorr Green Pepper Seasoning |
| 200.00 | g | Cabbage, white , chiffonade |
Preparation
1. place onions, bacon and cubed potato in an oven proof dish . sprinkle with robertsons garlic salt and some marvello full fat spread. place in the oven to roast until soft.
2.prepare the mash flakes: heat the milk and cream, add 500ml boiling water and the 50g marvello, allow melting .season the liquid well. add to the flake, stir briefly and cover with lid
3. fry the cabbage in some marvello until soft, add the cooked potato cubes and fry until it just to catch at the bottom of the pot.
4. stir in the prepared mash .taste and add green pepper seasoning. serve immeadiately with pork belly and Imam Bayildi
Recipe review
(0 Ratings, 0 Reviews)
