Champ recipe

Champ recipe

I love Ireland although the only part I seem to get to these days is Dublin a place that I have visited many times and I still have some very good Irish pals. I will be inviting my pals over on St. Patricks day and the chances are we will be enjoying a few pints of Guinness and I will be cooking Coddle and Champ.

Ingredients

  • 2 kg Potatoes
  • 200 ml Double cream
  • 150 g Spring onions chopped
  • 150 g Spring cabbage finely diced
  • 150 g Salted butter melted
  • 1 Pinch of salt
  • 1 Pinch of white pepper
  • 0 freshly grated nutmeg
  • 4.4 lbs Potatoes
  • 7 fl oz Double cream
  • 5.3 oz Spring onions chopped
  • 5.3 oz Spring cabbage finely diced
  • 5.3 oz Salted butter melted
  • 1 Pinch of salt
  • 1 Pinch of white pepper
  • 0 freshly grated nutmeg
  • 4.4 lbs Potatoes
  • 0.8 cup Double cream
  • 5.3 oz Spring onions chopped
  • 5.3 oz Spring cabbage finely diced
  • 5.3 oz Salted butter melted
  • 1 Pinch of salt
  • 1 Pinch of white pepper
  • 0 freshly grated nutmeg

Details

  • Cuisine: Irish
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 20 mins
  • Serves: 4

Step-by-step

  1. Boil the potatoes and dry them, then bash, add the salt, pepper, nutmeg and double cream, separately sweat the cabbage and spring onions with a little of the butter to soften then add to the mash and mix well.
  2. When ready to serve, pile on a plate and make a well in the centre and pour in the remaining melted butter.

Also worth your attention:

Recipe: Mark Baumann's Coddle

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