Saturday, March 17, 2012

Colcannon with Bok Choy and Bangers in Beer

For the Colcannon:

Serves 6

3 tablespoon olive oil
2 pounds russet potatoes, washed and peeled
½ stick unsalted butter, or more or less to taste
¾ to 1 cup half and half
3 cloves garlic, minced
1 nice bunch of Bok Choy cabbage, well washed and finely shredded  (Green parts only!)
2 leeks, (all parts to be used after trimming and thoroughly washing), cut into coins
Kosher salt and freshly ground black pepper to taste


Place potatoes in a 5 quart stock pot and add enough water to cover them by 2 inches. Bring to a boil over high heat; then reduce to medium heat. Cook until fork tender, about 20 minutes. When done, drain potatoes in a colander. Add back to stock pot and mash with butter until mostly creamy, yet still somewhat chunky. Stir in cream and combine well.

In a skillet, add olive oil and cook garlic until fragrant. Add shredded Boc Choy cabbage and leaks. Stir fry until contents is well wilted and cooked, but not browned. When done, stir into mashed potatoes. Season with salt and pepper.

For the Beer Bangers:


1 bottle of  Irish stout beer
8 pork sausage links, uncooked kind in a casing


In a skillet on medium high heat, add a teaspoon of olive oil and fry sausages until browned.  Add a small amount of beer just to cover the links.  Allow to cook until sausages are done, about 8 to10 minutes.  Add more beer if necessary to finish cooking.


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