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#Post#: 1357--------------------------------------------------
Halloween/Autumn Recipes
DIR By: Maggie Flannery
Date: November 2, 2012, 6:41 pm
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Sorry it took me forever and a day to get these recipes to you.
Now, I know these aren't the healthiest recipes but they can be
tweeked to make more healthful versions. I do hope you enjoy
this :) When my Gran used to make her version of Colcannon she
used to do a two to two ratio of potato and turnip, to each
their own but I prefer the potato version. For some ungodly
reason as I was making these the other night all I could of was
Jackie wanting to put his own little spin on these, haha.
Colcannon
INGREDIENTS
4 large potatoes (2 to 2 1/2 pounds), peeled and cut into large
chunks
Salt (to taste)
5-6 Tbsp unsalted butter (with more butter for serving)
3 lightly packed cups of chopped kale, cabbage, chard, or other
leafy green
3 green onions (including the green onion greens), minced (about
1/2 cup)
1 cup milk or cream
METHOD
1 Put the potatoes in a medium pot and cover with cold water by
at least an inch. Add 2 tablespoons of salt, and bring to a
boil. Boil until the potatoes are fork tender (15 to 20
minutes). Drain in a colander.
2 Return the pot to the stove and set over medium-high heat.
Melt the butter in the pot and once it's hot, add the greens.
Cook the greens for 3-4 minutes, or until they are wilted and
have given off some of their water. Add the green onions and
cook 1 minute more.
3 Pour in the milk or cream, mix well, and add the potatoes.
Reduce the heat to medium. Use a fork or potato masher and mash
the potatoes, mixing them up with the greens. Add salt to taste
and serve hot, with a knob of butter in the center.
Yield: Serves 4 as a side dish.
Barm Brack
1 3/4 cups brewed black tea, cold
1 cup packed light brown sugar
1 1/4 cups golden raisins
1/4 cup chopped candied citron (lemon peel may be used instead)
1 1/4 cups self-rising flour
1 egg, beaten
Directions
Put the tea, sugar, raisins and peel into a bowl, cover and
leave to soak overnight.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour
an 8 inch round pan.
Sift the flour into the fruit mixture, add the egg and beat
well.
Pour into the cake pan and bake at 350 degrees F (175 degrees C)
for 1 hour and 45 minutes, or until toothpick inserted into
center of cake comes out clean. Leave in the pan for 5 minutes,
then turn out onto a wire rack.
Boxty (Irish Potato Pancakes)
2 pounds (3 to 4 large) potatoes, peeled
3/4 cup whole milk
1 1/4 teaspoons fine salt, plus more for seasoning the potatoes
before cooking
1 large egg
1/3 cup all-purpose flour
1/4 teaspoon freshly ground black pepper
1 to 2 tablespoons unsalted butter, cut into small pieces
INSTRUCTIONS
Heat the oven to 200°F.
Chop half of the potatoes into large dice, place in a medium
saucepan, salt generously, and cover with cold water by 1 inch.
Bring to a boil over high heat, reduce the heat to low, and
simmer the potatoes uncovered until fork tender, about 8
minutes.
Meanwhile, grate the remaining potatoes on the large holes of a
box grater. Toss with 1/4 teaspoon of the salt and place in a
fine mesh strainer set over a medium bowl; set aside.
When the boiled potatoes are ready, drain them, return them to
the pot, add 1/4 cup of the milk, and mash until the potatoes
are smooth.
With a plastic spatula, press the grated potatoes against the
sides and bottom of the strainer to remove any liquid. Add the
grated potatoes to the mashed potatoes (no need to stir though).
Place the egg, remaining 1/2 cup milk, flour, pepper, and
remaining 1 teaspoon salt in a large bowl and whisk until
smooth, about 10 seconds. Add the potatoes and stir until evenly
incorporated.
Heat a large nonstick frying pan or griddle over medium heat.
Test to see if the pan is hot enough by sprinkling a couple of
drops of cold water in it: If the water bounces and sputters,
the pan is ready to use; if it evaporates instantly, the pan is
too hot.
Once the pan is ready, add enough butter to lightly coat the
bottom when melted. Drop 3 dollops (about 1/4 cup each) of the
batter into the pan and spread each to about 1/4 inch thick.
Cook until the pancake bottoms are golden brown, about 4 to 5
minutes. Flip and cook the other side until golden brown, about
4 to 5 minutes more. Place on a baking sheet and set in the oven
to keep warm. Repeat with the remaining butter and batter. Serve
warm.
#Post#: 1359--------------------------------------------------
Re: Halloween/Autumn Recipes
DIR By: Wolfy
Date: November 2, 2012, 7:11 pm
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Thank you very much for sharing these yummy looking recipes!
they all seem rather simple to make so I believe I'll give one
or two a go and see how they turn out. As I have probably
mentioned before, I'm not much of a cook, so it could turn out
horribly wrong, but it's worth a try either way. They do sound
delicious, so if I do attempt one, I'll let you know how I got
along! :)
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