Irish Cuisine: Colcannon and Champ Recipes
Using Main Season Potatoes for Traditional Irish Side Dishes
Sep 22, 2008
Chefs in Dublin and in other parts of Ireland will have their own recipe variations for the two traditional Irish side dishes Colcannon and Champ. Irish family ‘receipt’ books will also be a rich source of individual tastes, preferences and variations on the classic Irish accompaniments of Colcannon and Champ.
With the butter wells taking centre stage each spoonful, Colcannon and Champ are frequently made in large enough quantities to provide a main course sized dish.
A Recipe for Colcannon
Serves two
Ingredients:
- 1 lb potatoes
- ½ Savoy Cabbage head
- ¼ pint milk
- 4 tablespoons of butter
- Freshly ground pepper
Directions:
- Peel and boil potatoes in water until done.
- Drain the potatoes and mash them.
- Cook the cabbage for 2 to 3 minutes until just cooked.
- Pour the milk into a saucepan and heat vigorously.
- Before boiling, add potatoes until creamy.
- Add the cabbage and season with freshly ground pepper (and salt if desired)
- Serve the Colcannon in a warmed side dish, with a central well filled with melted butter.
- Suggested way of eating to dip each spoonful into the butter well and replenish butter well as required.
A Recipe for Champ
Serves two
Ingredients:
- 1 lb potatoes
- 2 oz scallions, spring onions or green onions
- ¼ pint milk
- 4 tablespoons of butter
- Freshly ground pepper
Directions:
- Peel and boil potatoes in water until done.
- Drain the potatoes and mash them.
- Pour the milk into a saucepan, add the chopped scallions and cook vigorously.
- When cooked, sieve the scallions and set the milk aside.
- Add the scallions to the potatoes and mix well.
- Add as much of the scallion or green onion infused milk as possible to make a ‘wet’ soft mixture.
- Season with freshly ground pepper (and salt if desired)
- Serve the Champ with a central well filled with melted butter.
Traditional Irish Recipes for Colcannon and Champ
Champ in Traditional Irish Recipes by George L Thomson (The O’Brien Press Dublin, 1982) is made with boiled potatoes, scallions (also known as spring onions), butter, and seasoning and “adding just enough milk to make it creamy smooth… In olden days, chopped fresh young nettle tops would be used in place of the scallions”.
In Traditional Irish Recipes by George L Thomson (The O’Brien Press Dublin, 1982), the recipe for Colcannon uses the same ingredients to Champ with the additions of a small cabbage and parsley and adds “Kale can be substituted for cabbage in season, and leeks for scallions. Leftovers may be fried in bacon fat until crisp and browned on both sides.” The process of finding the ingredients and cooking Colcannon is associated with some Hallowe'en traditions.
Variations in Colcannon and Champ Recipes from Ireland
Anyone embarking on a culinary tour of Ireland will quickly appreciate the quality of main season potatoes in Ireland. Colcannon and champ are two traditional dishes that use potatoes as a key ingredient.
If eating out in Dublin, ‘Gallagher’s Boxty House’ (20-21 Temple Bar, Dublin 2, Ireland. Tel: +353 1 677 2762) boasts authentic traditional food and offers 14 side dishes including Champ and Colcannon plus Murphy’s Mushy Peas.
Every visitor to Ireland should have the confidence to ask an Irish host to share their recipes for colcannon and champ. It’s worth receiving another variation in the classic recipes for Colcannon and Champ to share the Irish food culture.
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