Leek Colcannon

Hello, how are you? It’s wet and dreary outside, so I have the perfect, cold weather side dish for you today, Leek Colcannon.

Leek Colcannon a delicious side dish www.feastingisfun.com
Leek Colcannon a delicious side dish www.feastingisfun.com

Dreamy, ultra creamy, mashed potatoes, mixed with gorgeously green, savoy cabbage and sauteed leeks.

Mashed potato vamped up to the max!

This Leek Colcannon is the perfect side dish for all your Autumn/Winter favorites – sausages, homemade pie, chops, roast chicken. Really there are endless possibilities to what you could pair this dish with.

Leek Colcannon the perfect twist for bangers and mash www.feastingisfun.com
Leek Colcannon the perfect twist for bangers and mash www.feastingisfun.com

Did you know that the beginning of November heralds the start of the British leek growing season? Nope neither did I!!

I absolutely love leeks, with their delicate onion flavour and that is exactly what makes them perfect in this dish.

Colcannon is a traditional Irish dish made using mashed potatoes and cabbage or kale. When I challenged myself to come up with some recipes to celebrate the British leek, I knew it’s delicate flavour would perfectly compliment the traditional Colcannon dish.

Using seasonal fruit and vegetables in my cooking is important to me and savoy cabbage is in season now, so my choice of brassica was decided.

Nutmeg also pairs beautifully with leeks and so I knew I had to incorporate that into the dish – thus the Leek Colcannon idea was born. Whoops there I go, having ideas again – fortunately this one turned out to be absolutely delicious.

Recipe : Serves 6 generous portions of Leek Colcannon

1.75kg/4lb Pre-peeled weight Desiree Red or other Mashing Potatoes

50g/2oz Butter plus 1Tbsp extra

300ml/10fl Double Cream or whole milk

1/4tsp Freshly Grated Nutmeg

Salt and Pepper to taste

1 Savoy Cabbage – mine was medium sized

1 Leek – usual sized (use 2 if they are very small)

Method : Important please read through the whole method before starting.

Peel and dice the potatoes into 1″/2.5cm chunks and place in a large pan, cover with water. If you wish to add salt to the water that’s fine, I left the seasoning to the end.

Bring the potatoes to the boil and the simmer until a fork easily pierces the potato chunks – it’s worth checking a couple.

Drain the potatoes and place back into the saucepan. Allow to steam dry for a couple of minutes.

Add the butter, 250mls of the cream, salt, pepper and nutmeg.

Nutmeg is the secret to delicious tasting mashed potatoes www.feastingisfun.com
Nutmeg is the secret to delicious tasting mashed potatoes www.feastingisfun.com
Mash the potatoes, cream and butter until completely smooth.
Mash the potatoes, cream and butter until completely smooth.

Add the rest of the cream if needed – the potatoes should be creamy, not dry. Check for seasoning and adjust as necessary.

Whilst the potatoes are cooking you can prepare the cabbage and leeks.

Look how gorgeously green this beautiful Savoy cabbage is.
Look how gorgeously green this beautiful Savoy cabbage is.
Remove 5 leaves from the cabbage and stack them.
Remove 5 leaves from the cabbage and stack them.
Slice the leaves in half and then finely shred each half.
Slice the leaves in half and then finely shred each half.

Continue peeling off the leaves, stacking and shredding. I used almost all of the savoy cabbage. I left the very few inner, yellow leaves. If you have a large cabbage cut in half and use one half.

Place the shredded cabbage into a large saucepan, pour over an inch of boiling water from the kettle, clamp on the lid and cook on a high heat for no longer than 5 minutes.

Drain the cooked cabbage.
Drain the cooked cabbage.

Place the cabbage back into its pan and allow to steam dry for a couple of minutes.

Next, the leek. Trim the tough dark green top from the leek and also the root end. Make a slit cutting almost through from the top of the leek to two thirds down.

Wash the leek under running cold water ensuring any dirt, trapped between the leaves is washed away.

Shake the leek over the sink to remove any excess water.

Tip : I wash my leeks, shake them and leave them upside down on the draining board to drain, before prepping other vegetables.

Cut the washed leek in half.
Cut the washed leek in half.
Finely shred the leek.
Finely shred the leek.

Place a tablespoon of butter into a shallow pan and gently saute the leeks until tender, over a medium heat.

Sauté the shredded leek for 5 minutes until tender and cooked.
Sauté the shredded leek for 5 minutes until tender and cooked.
Add the cabbage and leek to the mashed potato.
Add the cabbage and leek to the mashed potato.
Stir all the ingredients together until well combined.
Stir all the ingredients together until well combined.
Leek Colcannon decant into a heatproof dish, dot a little extra butter on top and finish with a light sprinkle of nutmeg. www.feastingisfun.com
Leek Colcannon decant into a heatproof dish, dot a little extra butter on top and finish with a light sprinkle of nutmeg. www.feastingisfun.com

Ooh this Leek Colcannon was absolutely scrumptious. It was served with steak, leek and ale pie alongside steamed carrots. Fortunately there was enough left over to make bubble and squeak patties for lunch the next day!

I do hope that I’ve inspired you to try this delightful dish. Although I used double cream – well we were celebrating the start of the British leek growing season – milk is a perfectly fine substitute. Switching up the greens to Kale or Spring Greens through the growing season will be fine, just make sure they are cooked until just tender – I haven’t found a fan of overcooked, soggy cabbage yet!

If you too love leeks, you may also enjoy these recipes:

Turkey and Leek Pie

Leek and Potato Soup

Please let me know if you try this recipe? I really enjoy reading your comments.

Sammie x

The British leek Association provided me with some of the ingredients for this recipe. All content and opinions are my own. I did not receive payment for creating this recipe.

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Tangy Lemon Potato Salad

When the sun is shining and the temperature gauge keeps going up, cool, refreshing food is what we need. My Tangy Lemon Potato Salad is cool, refreshing with a hint of crunch. The perfect side dish to, well, just about anything! We’re having this with fish tonight.

Tangy Lemon Potato Salad - a delish side dish!
Tangy Lemon Potato Salad – a delish side dish!

 

This Tangy Lemon Potato Salad does have mayonnaise in the sauce. If you prefer to use a light/lower fat mayo feel free. The mayonnaise is thinned down with the juice of a whole lemon. It’s this juice that permeates the warm potatoes, that once chilled, take on a tongue tingling tang, whilst at the same time stopping the mayonnaise from becoming gloopy.

Tongue tingling Tangy Lemon Potato Salad.
Tongue tingling Tangy Lemon Potato Salad.

 

If you’re organised (quite often I’m not!!) cooking the potatoes and getting this salad made first thing in the morning, or even the night before, not only allows all the flavours to merge together, but you are also guaranteed a cold salad. A wonderful contrast to hot fish/quiche etc and also perfect as part of a cold meal/picnic/buffet.

Wafer thin slices of lemon add extra texture to this Tangy Lemon Potato Salad.
Wafer thin slices of lemon add extra texture to this Tangy Lemon Potato Salad.

 

Recipe : Serves 5-6 as a side dish.

1kg/2.2lb Baby New Potatoes

Juice of 1 Whole Lemon

1 Lemon – for slicing

4 Heaped Tablespoons Mayonnaise

1/2tsp Sea Salt

1/2tsp Ground Black Pepper

2 Celery Sticks

3 Spring Onions

Approx 2tbsp Chives

Method :

Scrub the potatoes to remove any dirt. Cut any larger potatoes in half so that all the potatoes are roughly the same size.

Place the potatoes in a saucepan, cover with water and bring to the boil.
Place the potatoes in a saucepan, cover with water and bring to the boil.

Simmer the potatoes until just tender, drain, return to the pan and leave with the lid on, to finish steaming for 20-30mins.

In a bowl add the juice of one lemon, mayonnaise, salt and pepper.

Stir until thoroughly combined.
Stir until thoroughly combined.

 

Drain the potatoes again.

Add the potatoes to the bowl.
Add the potatoes to the bowl.

 

Chop the spring onions and celery into small dice.

Add the chopped celery and spring onions to the bowl.
Add the chopped celery and spring onions to the bowl.
Give everything a gentle mix.
Give everything a gentle mix.
Snip the fresh chives over the top of your Tangy Potato Salad.
Snip the fresh chives over the top of your Tangy Lemon Potato Salad.

 

If you like you can serve the Tangy Lemon Potato Salad as it is. I prefer to jazz it up with a few, very finely sliced Lemon halves. They are perfectly edible (although if you just want to use them for garnish that’s fine) and taste delicious. The sliced lemon also let’s people know that there is lemon juice in the potato salad.

Tongue tingling Tangy Lemon Potato Salad.
Plus the finely sliced lemons make this Tangy Lemon Potato Salad look so pretty!

 

I would love to know if you make this and what you would serve it with?

Tangy Lemon Potato Salad. Perfect sunshine food!

Sammie x

 

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