Colcannon
1 medium cabbage, quartered and core removed
2 pounds potatoes, scrubbed and sliced, skins left on
2 medium leeks, thoroughly washed, sliced
1 cup milk
1/2 teaspoon mace
Salt and freshly ground pepper to taste
2 garlic cloves, finely minced
8 tablespoons butter
Bring a pot of salted water to a boil and boil the cabbage until tender, about 12 to 15 minutes. Drain off the water and chop the cabbage. Set aside.
Bring another pot of water to a boil and boil the potatoes until tender. Drain off the water and set aside.
Put the leeks in a saucepan, cover with the milk, bring close to boiling and then turn down to a simmer until tender. Set aside.
Add the mace, salt and pepper, and garlic to the pot with the potatoes and mash well with a hand masher. Now add the leeks and their milk and mix in with the potatoes, taking care not to break down the leeks too much. Add a little more milk if necessary to make it smooth. Now mash in the cabbage the butter. The texture that you want to achieve is smooth, buttery potato with interesting pieces of leek and cabbage well distributed in it.
Transfer the whole mixture to an ovenproof dish, make a pattern on the surface and place under the broiler to brown.
Serves 6.
Irish Foods: Colcannon
From France: Roast Chicken Provencale
Roast Chicken Provencale
3 pound chicken
1 small onion
1 garlic clove
2 plum tomatoes
1/4 cup Kalamata olives
1/2 cup packed fresh basil leaves
1/2 cup dry white wine
3/4 cup veal stock
Preheat oven to 450*F (230*C).
Season chicken with salt and pepper. In an 8 to 10-inch ovenproof skillet roast chicken in middle of oven 20 minutes. Reduce temperature to 350*F (175*C). Roast chicken 40 minutes more, or until a thermometer inserted in fleshy part of an inner thigh registers 170*F (80*C), and juices run clear. Transfer chicken to a cutting board and keep warm, loosely covered.
While chicken is roasting, finely chop onion and garlic separately. Seed tomatoes and cut into 1/4-inch dice. Pit olives and finely slice. Chop enough basil to measure 2 tablespoons and cut remaining leaves into thin strips.
Pour off all but 2 teaspoons fat from skillet and sauté onion over medium-high heat, stirring, 30 seconds. Add garlic and sauté, stirring, 30 seconds. Add wine and deglaze skillet, scraping up brown bits. Simmer mixture until reduced by about half. Add stock and return mixture to a simmer. Add tomato and olives and simmer until sauce is slightly thickened, about 3 minutes. Stir in basil strips and remove pan from heat.
Cut chicken into 4 serving pieces. Pour sauce over chicken and sprinkle with chopped basil.
Serves 4.
Jamaican Jerk Chicken
Jamaican Jerk Chicken
1 whole fryer chicken, cut into 8 pieces
Salt
Spices:
1/2 of one whole nutmeg
1 (3-inch) cinnamon stick
1 tablespoon coriander seeds
1 teaspoon cloves, whole
6 allspice seeds
1 teaspoon black peppercorns
Marinade:
1 bunch green onions, chopped
1 large onion, coarsely chopped
2 to 3 Scotch Bonnet peppers, seeded and membrane removed (see Cook's Note)
10 sprigs thyme, leaves only
10 garlic cloves
1/2 cup fresh lime juice or white vinegar
1 cup light soy sauce
1/2 cup raw (turbinado) sugar
Toast the spices in a dry skillet over medium-low heat, stirring constantly until fragrant, about 1 to 2 minutes. Grind the spices using an electric spice/coffee grinder or mortar and pestle. Set aside.
In a blender or food processor puree the green onions, onion, peppers, thyme and garlic to a smooth paste. Place mixture in a bowl and add the toasted/ground spices, lime juice or vinegar, soy sauce and raw sugar; mix well.
With a sharp knife, score the chicken pieces in several places and season with salt. Spoon desired amount of jerk marinade over chicken and rub into scores. Marinate, covered, in the refrigerator for a minimum of 2 hour or overnight.
Preheat the oven to 350*F (175*C).
Bake chicken for 35 minutes in the oven. Remove from the oven and finish the chicken on a hot grill or under the broiler.
Makes 4 servings.
