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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] |
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] |
Crataegus Monogyna
''Crataegus monogyna'', known as common hawthorn, whitethorn, one-seed hawthorn, or single-seeded hawthorn, is a species of flowering plant in the rose family, Rosaceae. It grows to about tall, producing plant sexuality, hermaphrodite flowers in late spring. The berry-like pomes (known as haws) contain a stone-encased seed. The plant is native to Europe, but has been introduced in many other parts of the world. The pome flesh is of little culinary interest due to its dryness, but is used to make jellies. The young leaves and petals are also edible. Description The common hawthorn is a shrub or small tree up to about tall, with a dense crown. The Bark (botany), bark is dull brown with vertical orange cracks. The younger stems bear sharp thorns, about long. The leaves are long, obovate, and deeply lobed, sometimes almost to the midrib, with the lobes spreading at a wide angle. The upper surface is dark green above and paler underneath. The hermaphrodite flowers are produced i ... [...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] |
Pyttipanna
Pytt i panna ( Swedish), pytt i panne ( Norwegian), pyttipannu ( Finnish) or biksemad ( Danish), is a culinary dish consisting of chopped meat, potatoes and onions fried in a pan, similar to a hash, and popular in Scandinavia. The term is Swedish for "small pieces in a pan". Traditionally consisting of potatoes, onions, and any kind of chopped or minced meat such as sausage, ham, or meatballs, diced and then pan-fried, it is often served with a fried egg, pickled beetroot slices, sour pickled gherkin slices, capers and sometimes ketchup or brown sauce. An alternative version of the dish includes cream stirred in after frying, creating something like a gravy, turning it into "cream-stewed pyttipanna" (). The dish was originally made from leftovers of past meals but now it is also common to prepare pytt i panna from prime ingredients. Frozen pyttipanna of many varieties can be bought in almost every Swedish, Danish, Norwegian and Finnish supermarket. Many variants of the dish exi ... [...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] |
English Cuisine
English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but is also very similar to wider British cuisine, partly historically and partly due to the import of ingredients and ideas from the Americas, China, and India during the time of the British Empire and as a result of World War II, post-war Immigration to the United Kingdom since 1922, immigration. Some traditional meals, such as bread and cheese, roasted and stewed meats, meat pie, meat and game pies, boiled vegetables and broths, and freshwater fish, freshwater and saltwater fish have ancient origins. The 14th-century English cookbook, the ''Forme of Cury'', contains recipes for these, and dates from the royal court of Richard II of England, Richard II. English cooking has been influenced by foreign ingredients and cooking styles since the Middle Ages. Curry was introduced from the Indian subcontinent and adapted to English tastes from th ... [...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] |
Scottish Cuisine
Scottish cuisine (; ) encompasses the cooking styles, traditions and recipes associated with Scotland. It has distinctive attributes and recipes of its own, but also shares much with other British and wider European cuisine as a result of local, regional, and continental influences — both ancient and modern. Scotland's natural larder of vegetables, fruit, oats, fish and other seafood, dairy products and game is the chief factor in traditional Scottish cooking, with a high reliance on simplicity, generally without the use of rare (and historically expensive) spices found abroad. History Scotland, with its temperate climate and abundance of indigenous game species, has provided food for its inhabitants for millennia. The wealth of seafood available on and off the coasts provided the earliest settlers with sustenance. Agriculture was introduced, and primitive oats quickly became the staple. Medieval From the journeyman down to the lowest cottar, meat was an expensiv ... [...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] |
Stovies
Stovies (also stovy tatties, stoved potatoes, stovers or stovocks) is a Scottish dish based on potatoes. Recipes and ingredients vary widely but the dish contains potatoes, fat, usually onionsMcNeill, F. Marian (1929). ''The Scots Kitchen''. and often pieces of meat.''The Concise Scots Dictionary'', p675, Mairi Robinson (editor) (1985) In some versions, other vegetables may be added.Maw Broon (2007). ''Maw Broon's Cookbook''. Waverley Books; (18 Oct 2007) , p18, 19 The potatoes are cooked by slow stewing in a closed pot with fat (lard, beef dripping or butter)S.W.R.I. (1977). ''S.W.R.I. Jubilee Cookery Book''. Edinburgh: Scottish Women's Rural Institutes; Reprint of 8th Edition (1968), p60 and often a small amount of water or other liquids, such as milk, stock or meat jelly. Stovies may be served accompanied by cold meat or oatcakes and, sometimes, pickled beetroot. "To stove" means "to stew" in Scots. The term is from the French adjective which translates as braised. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clapshot
Clapshot is a traditional Scottish dish that originated in Orkney and may be served with haggis, oatcakes, mince, sausages or cold meat. It is created by the combined mashing In brewing and distilling, mashing is the process of combining ground grain – malted barley and sometimes supplementary grains such as corn, sorghum, rye, or wheat (known as the " grain bill") – with water and then heating the mixture. Ma ... of swede turnips and potatoes (" neeps and tatties") with the addition of chives, butter or dripping, salt and pepper; some versions include onions.McNeill, F. Marian (1929). ''The Scots Kitchen''. Paperback: 259 pages, Edinburgh: Mercat Press; New Edition (25 Oct 2004) , p148Maw Broon (2007). ''Maw Broon's Cookbook''. Waverley Books; (18 Oct 2007) , p82S.W.R.I. (1977). ''S.W.R.I. Jubilee Cookery Book''. Edinburgh: Scottish Women's Rural Institutes; Reprint of 8th Edition (1968), p133 The name is Orcadian in origin. See also * List of potato dishes Refer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mary Black
Mary Black (born 23 May 1955) is an Irish folk singer. She is well known as an interpreter of both traditional folk and modern material which has made her a major recording artist in her native Ireland. Background Mary Black was born into a musical family on Charlemont Street in Dublin, Ireland, and had four siblings. She was educated at St Louis High School, Rathmines. Her father was a fiddler, who came from Rathlin Island off the coast of Northern Ireland, and her mother was a singer. Her brothers Shay and Michael Black have their own musical group called the Black Brothers and her younger sister Frances would go on to achieve great success as a singer in the 1990s. From this musical background, Mary began singing traditional Irish songs at the age of eight. As she grew older, she began to perform with her siblings (Shay, Michael and Martin Black) in small clubs around Dublin. Musical career 1980s Black joined a small folk band in 1975 called General Humbert, with wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
