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Colcannon
Colcannon ( ) is a traditional Irish dish of mashed potatoes with cabbage. It is a popular dish on Saint Patrick's Day and on the feast day of St. Brigid. Description Colcannon is most commonly made with only four ingredients: potatoes, butter, milk and cabbage. Irish historian Patrick Weston Joyce defined it as "potatoes mashed with butter and milk, with chopped up cabbage and pot herbs". It can contain other ingredients such as scallions (spring onions), leeks, laverbread, onions and chives. Some recipes substitute cabbage with kale. There are many regional variations of this staple dish. It was a cheap, year-round food. It is often eaten with boiled ham, salt pork or Irish bacon. As a side dish it can be paired with corned beef and cabbage. Colcannon is similar to champ, a dish made with scallions, butter and milk that is traditionally offered to fairies in a spoon placed at the foot of a hawthorn tree. Etymology The origin of the word is unclear. The first syllable ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Colcannon Recipe On Bag Of Potatoes (cropped)
Colcannon ( ) is a traditional Irish dish of mashed potatoes with cabbage. It is a popular dish on Saint Patrick's Day and on the feast day of St. Brigid. Description Colcannon is most commonly made with only four ingredients: potatoes, butter, milk and cabbage. Irish historian Patrick Weston Joyce defined it as "potatoes mashed with butter and milk, with chopped up cabbage and pot herbs". It can contain other ingredients such as scallions (spring onions), leeks, laverbread, onions and chives. Some recipes substitute cabbage with kale. There are many regional variations of this staple dish. It was a cheap, year-round food. It is often eaten with boiled ham, salt pork or Irish bacon. As a side dish it can be paired with corned beef and cabbage. Colcannon is similar to champ, a dish made with scallions, butter and milk that is traditionally offered to fairies in a spoon placed at the foot of a hawthorn tree. Etymology The origin of the word is unclear. The first syllable "col ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Champ (food)
Champ ( ) is an Irish dish of mashed potatoes with scallions, butter and milk. Description Champ is made by combining mashed potatoes with chopped spring onions, butter, milk, and, optionally, salt and pepper. It was sometimes made with stinging nettle rather than scallions. In some areas the dish is also called "poundies". Champ is similar to another Irish dish, colcannon, which uses kale or cabbage in place of scallions. Champ is popular in Ulster, whilst colcannon is more so in the other three provinces of Ireland. It was customary to make champ with the first new potatoes harvested. The word champ has also been adopted into the popular Hiberno-English phrase to be "as thick as champ", meaning to be stupid, ill-tempered or sullen. Samhain The dish is associated with Samhain, and would be served on that night. In many parts of Ireland, it was tradition to offer a portion of champ to the fairies by placing a dish of champ with a spoon at the foot of a hawthorn. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Irish Cuisine
Irish cuisine encompasses the cooking styles, traditions and recipes associated with the island of Ireland. It has developed from antiquity through centuries of social and political change and the mixing of different cultures, predominantly with those from nearby Great Britain, Britain and other European regions. The cuisine is founded upon the crops and animals farmed in its temperate climate and the abundance of fresh fish and seafood from the surrounding waters of the Atlantic Ocean. Chowder, for example, is popular around the coasts. Herbs and spices traditionally used in Irish cuisine include Bay leaf, bay leaves, black pepper, caraway seeds, chives, dill, horseradish, Mustard seed, mustard seeds, parsley, Allium ursinum, ramsons (wild garlic), rosemary, Salvia officinalis, sage and thyme. The development of Irish cuisine was altered greatly by the Tudor conquest of Ireland in the late 16th and early 17th centuries, which introduced a new agro-alimentary system of inten ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kale
Kale (), also called leaf cabbage, belongs to a group of cabbage (''Brassica oleracea'') cultivars primarily grown for their Leaf vegetable, edible leaves; it has also been used as an ornamental plant. Its multiple different cultivars vary quite a bit in appearance; the leaves can be bumpy, curly, or flat, and the color ranges from purple to green. Description Kale plants have green or purple leaves, and the central leaves do not form a head, as with headed cabbage. The stems can be white or red, and can be tough even when cooked. Etymology The name ''kale'' originates from Northern Middle English ''cale'' (compare Scots language, Scots ''kail'' and German ''Kohl'') for various cabbages. The ultimate origin is Latin ''caulis'' 'cabbage'. Cultivation Derived from wild mustard, kale is considered to be closer to wild cabbage than most domesticated forms of ''B. oleracea''. Kale is usually a biennial plant grown from seed with a wide range of germination temperatures. It is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bubble And Squeak
Bubble and squeak is an English dish made from cooked potatoes and cabbage, mixed together and fried. The food writer Howard Hillman classes it as one of the "great peasant dishes of the world".Hillman, pp. 62–63 The dish has been known since at least the 18th century, and in its early versions it contained cooked beef; by the mid-20th century the two vegetables had become the principal ingredients. History The name of the dish, according to the ''Oxford English Dictionary'' (OED), alludes to the sounds made by the ingredients when being fried. The first recorded use of the name listed in the OED dates from 1762; ''The St James's Chronicle'', recording the dishes served at a banquet, included "Bubble and Squeak, garnish'd with Eddowes Cow Bumbo, and Tongue". A correspondent in ''The Public Advertiser'' two years later reported making "a very hearty Meal on fryed Beef and Cabbage; though I could not have touched it had my Wife recommended it to me under the fashionable Appella ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rumbledethumps
Rumbledethumps is a traditional dish from the Scottish Borders. The main ingredients are potato, cabbage and onion. Similar to Irish colcannon and English bubble and squeak, it is either served as an accompaniment to a main dish or as a main dish itself. Cooked leftovers from a roast meal can be used. An alternative from Aberdeenshire is called ''kailkenny''. In popular culture In January 2009, Gordon Brown submitted a recipe for rumbledethumps to a cookbook for Donaldson's School for the Deaf, describing it as his favourite food. See also * Scottish cuisine * List of cabbage dishes * List of onion dishes * List of potato dishes The potato is a starchy, tuberous crop. It is the world's fourth-largest food crop, following rice, wheat and corn. The annual diet of an average global citizen in the first decade of the 21st century included about of potato. The potato was fir ... References {{Potato dishes Scottish cuisine Potato dishes Cabbage dishes Baked foods [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mashed Potato
Mashed potato or mashed potatoes ( American, Canadian, and Australian English), colloquially known as mash (British English), is a dish made by mashing boiled or steamed potatoes, usually with added milk, butter, salt, and pepper. It is generally served as a side dish to meat or vegetables. Roughly mashed potatoes are sometimes called smashed potatoes. Dehydrated instant mashed potatoes and frozen mashed potatoes are available. Mashed potatoes are an ingredient in other dishes, such as dumplings and gnocchi. History An early recipe is found in Hannah Glasse's '' The Art of Cookery'', published in 1747. Her recipe mashed them in a saucepan with milk, salt, and butter. Ingredients Most authors recommend the use of "floury" potatoes with a high ratio of amylose in their starch to achieve a fluffy, creamy consistency and appearance. The best-known floury varieties are King Edward, Golden Wonder, and Red Rascal in Britain and the Russet in North America. However, some recipes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ireland
Ireland (, ; ; Ulster Scots dialect, Ulster-Scots: ) is an island in the North Atlantic Ocean, in Northwestern Europe. Geopolitically, the island is divided between the Republic of Ireland (officially Names of the Irish state, named Irelanda sovereign state covering five-sixths of the island) and Northern Ireland (part of the United Kingdomcovering the remaining sixth). It is separated from Great Britain to its east by the North Channel (Great Britain and Ireland), North Channel, the Irish Sea, and St George's Channel. Ireland is the List of islands of the British Isles, second-largest island of the British Isles, the List of European islands by area, third-largest in Europe, and the List of islands by area, twentieth-largest in the world. As of 2022, the Irish population analysis, population of the entire island is just over 7 million, with 5.1 million in the Republic of Ireland and 1.9 million in Northern Ireland, ranking it the List of European islands by population, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Patrick Weston Joyce
Patrick Weston "P. W." Joyce (1827 – 7 January 1914) was an Irish historian, writer and music collector, known particularly for his research in Irish etymology and local place names of Ireland. Biography He was born in Ballyorgan in the Ballyhoura Mountains, on the borders of counties Limerick and Cork in Ireland, and grew up in nearby Glenosheen. The family claimed descent from one Seán Mór Seoighe (fl. 1680), a stonemason from Connemara, County Galway. Robert Dwyer Joyce was a younger brother. Joyce was a native Irish speaker who started his education at a hedge school. He then attended school in Mitchelstown, County Cork. Joyce started work in 1845 with the Commission of National Education. He became a teacher and principal of the Model School, Clonmel. In 1856 he was one of fifteen teachers selected to re-organize the national school system in Ireland. Meanwhile he earned his B.A. in 1861 and M.A. in 1863 from Trinity College, Dublin. He was principal of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cawl
Cawl () is a Welsh dish. In modern Welsh, the word is used for any soup or broth; in English, it refers to a traditional Welsh soup, usually called ''cawl Cymreig'' (literally 'Welsh soup') in Welsh. Historically, ingredients tended to vary, but the most common recipes are lamb or beef with leeks, potatoes, swedes, carrots and other seasonal vegetables. Cawl is recognised as a national dish of Wales. History With recipes dating back to the fourteenth century and prehistoric culinary roots, cawl is widely considered to be the '' de facto'' national dish of Wales. Cawl was traditionally eaten during the winter months in the south-west of Wales.Davies, (2008) p.130 Today, the word is often used to refer to a dish containing lamb and leeks, due to their association with Welsh culture, but historically, it was made with either salted bacon or beef, along with swedes, carrots, and other seasonal vegetables. With the introduction of the potato into Welsh cuisine in the later half of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trinxat
Trinxat is a food from the Pyrenees, principally Andorra and the Catalan comarques of Cerdanya and Alt Urgell. It is made with potatoes, cabbage and pork meat, and resembles bubble and squeak. The name, meaning “mashed” or “chopped”, is the past participle of the Catalan word trinxar, which means "to slice". It is sometimes served with salt herring or eaten on its own with bread. See also * List of potato dishes * List of pork dishes * List of meat and potato dishes This is a list of notable dishes whose primary ingredients include meat and potatoes. Dishes Idiom In US English, the idiomatic term "meat and potatoes" describes something that is fundamental or unpretentious. See also * List of meat d ... References External links Trinxat at anglophone.direct.com Trinxat at globaladventure.com Catalan cuisine Meat and potatoes dishes Pork dishes Andorran cuisine Cabbage dishes Bacon dishes {{catalonia-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
