Title: Colcannon -The Northern Bubble & Squeak
Categories: Side Vegetable British
Yield: 1 Recipe

1		Bowlful potatoes; *
1		Bowlful cabbage; *
1	lg	Onion; sliced or chopped
		Dripping, lard or butter
		Salt, pepper

NB * cooked, lightly in the case of the cabbage.

"It is best to make this from freshly cooked vegetables, best of all from cabbage and potatoes straight from the garden. J.G."

Push the potatoes through a mouli-legumes, sieve or ricer. Chop the cabbage. Mix the two together thoroughly. Cook the onion in the fat in a frying pan - a non-stick one if possible. When it is soft and lightly browned, press in the potato and cabbage to form an even layer. Sprinkle with salt and pepper. When it is nicely coloured underneath and crusted, cut into pieces - with a wooden spatula if you're using a non-stick pan - and turn them over to form a fresh layer. Repeat until you have a green and white marbled cake, specked with crisp brown bits. Turn it onto a heated dish to serve, with lightly fried slices of beef if you like. We sometimes have it with sausages. Or have it on its own with a bit of butter. Note. Brussels sprouts and other forms of cabbage can also be used. Recipe "Jane Grigson's Vegetable book" MMed IMH c/o Georges' Home BBS 2:323/4.4

From: Ian Hoare Date: 10 Mar 97 International Cooking Ä

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