Posted by lorna-organic 7NM on Tue, Mar 17, 09 at 9:13
COLCANNON (Irish mashed potatoes with cabbage)
cabbage, fresh, 1 head, medium, or 1 head of kale
2 leeks or an onion
4 tbsp salted butter
5 large raw potatoes
1 tsp salt
1/8-1/4 tsp. ground black pepper
Chop cabbage or kale in thin ribbons. boil in salted water until soft.
Clean leaks well. Slice white part of leeks and saute in butter until soft, or chop onions and saute until soft. Stir butter and leeks/onions into cabbage/kale. Peel and steam potatoes until soft. Mash the potatoes, then blend with cabbage mixture. Serve.
IRISH SODA BREAD
2 cups white flour (+ a bit more in reserve for the kneading)
2 cups whole wheat flour
1 tsp. baking powder (Rumford's or other non-aluminum type)
1 tsp. baking soda
1/4 tsp. salt
1/2 cup currants or sultanas (yellow raisins)
1-1/2 tsps. caraway seeds
approx. 1-1/4 to 1-1/2 cups buttermilk (enough to make dough hold together)
Oven 375. In a large mixing bowl, place flours, baking powder, baking soda, salt and stir together, stir in fruit and caraway seeds. Add sufficient buttermilk to make a firm dough, which is not dry. When dough has formed into a nice firm ball, sprinkle with about one tablespoon of flour and knead lightly until dough is smooth, about two minutes.
Form dough into a circle by tucking edges in repeatedly. When you have a plump circle of dough, place it on a parchment covered baking sheet (or lightly oiled baking sheet). Score bread with a sharp knife, make an X across the top. Bake for 35-40 minutes. Bread is done when it sounds hollow, when rapped across the bottom with your knuckles. One loaf produces about fifteen slices of bread. Good for corned beef sandwiches, or just toasted spread with butter (and perhaps marmalade).
