Traditional colcannon

Chef Rudo Kandiero

Some dishes symbolise cultural heritage, ritual significance and shared experiences through community dining.

Culinary traditions include special dishes for special occasions and fusion foods resulting from cultural exchange.

Each dish often carries a story or history that reflects a culture’s values, struggles and triumphs.

Many foods are tied to myths or legends.

For example, the tradition of eating grapes at midnight on New Year’s Eve in Spain is linked to a legend that promises good luck for the coming year.

Cultural traditions honouring patron saints, such as St Patrick, are further examples. Celebrating food during these occasions allows people to connect with their heritage, share joy and create lasting memories with family and friends.

St Patrick’s Day, which is marked on March 17, showcases vibrant Irish culture through food and drink, such as corned beef and cabbage, Irish soda bread, shepherd’s pie, colcannon, Bailey’s Irish cream desserts and Irish beer and stout.

Whether enjoyed in Ireland or elsewhere around the world, the foods associated with St Patrick’s Day connect people and cultures, bringing everyone together in celebration. Prepare, cook, take a big bite and go green with some Irish dishes using our local, simple and healthy produce.

This week, we have a colcannon recipe that serves five and requires 40 minutes of preparation and cooking time.

Ingredients

Five potatoes;

Four tablespoons butter;

Half cup heavy cream or milk;

Half head green cabbage or one bundle rape, shredded;

One onion, chopped;

Half cup green onion and leeks, chopped;

Bacon, chopped;

Salt and pepper

Method

Peel and wash the potatoes. Place them in a large saucepan with enough lightly salted water. Bring to a boil over medium heat and cook until the potatoes are tender.
Drain the potatoes well, ensuring all excess water is removed. Return the potatoes to the saucepan. Add two tablespoons of butter and the cream.

Cover the pot and allow the butter to melt.

While the potatoes are cooking, melt the remaining two tablespoons of butter in a large skillet or pan over medium heat.

Add the onions and cook until tender. Add the cabbage or rape greens and cook until tender.

Mash the potatoes until smooth. Gently stir in the cooked cabbage mixture and half of the chopped bacon. Season with pepper to taste.
Transfer the colcannon to a serving bowl. Top with the remaining bacon and knobs of butter.

Power foods

Potatoes: Rich in fibre, contain minerals that help regulate blood pressure, aid in muscle recovery, support heart health, regulate blood pressure, promote a healthy gut, regulate blood sugar levels and contribute to healthy skin.

Cabbage: Packed with vitamins that protect cells from damage; high in fibre, promoting healthy digestion; supports blood sugar regulation; lowers cholesterol and blood pressure; contains compounds that may reduce the risk of colon, breast and prostate cancers, among others; supports healthy bones; and reduces inflammation in the gut.

Rudo Kandiero is a qualified chef with a diploma in food preparation and culinary arts, patisserie and food safety. She can be contacted on: 0772748509.