Colcannon (Rumbledethumps or Kailkenny)
Recently, supermarkets in Scotland
have started to stock a mass-produced version of this traditional potato
and cabbage dish.
In the Borders, it is known as Rumbledethumps and
in Aberdeenshire it is known as Kailkenny (but using cream in place
of butter).
Other variations include adding a couple of boiled and mashed
carrots and turnips as well as the basic ingredients.
The dish originated
in Ireland.
Ingredients:
1 pound boiled and mashed potatoes
1 pound boiled cabbage, drained
1 ounce butter (or margarine)
Salt and black pepper
Method:
Mash the potatoes and finely chop the cabbage and mix in a large saucepan, in which the butter has been melted.
Keep the saucepan over a low heat to keep it hot. Season to taste and serve piping hot.
The mixture can also be put into a greased oven-proof dish
Then baked at 400°F/200°C/gas mark 6 until the top is browned.
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