kevin dundon

Side dishes don’t come more Irish than creamy colcannon - try Kevin Dundon's version

Colcannon

1kg potato,well scrubbed (cut any large ones in half)

butter

sliced back bacon,finely chopped

Savoy cabbage,finely shredded

milliliters double cream

Tip the potatoes into a large saucepan of water. Bring to the boil, then simmer for 15-20 mins, or until the flesh is tender when pierced.

Meanwhile, heat quarter of the butter in a saucepan, then fry the bacon and half the cabbage for 5 mins (see Kevin’s tip, below, for how to use remaining cabbage). Turn off the heat and set aside. Drain potatoes in a colander and peel while still hot.

Mash potato until smooth. Heat cream with remaining butter and, when almost boiling, beat into the potato. Add bacon and cabbage to potato and mix. Season if you want.

Serve this classic chutney with roast crackling pork for a change from apple sauce

Classic apple chutney

½kg cooking apples,

light muscovado sugar

raisins

onions,

mustard seeds

ginger

salt

cider vinegar

Combine all the ingredients in a large, heavy saucepan. Bring the mixture to a boil over a medium heat, then simmer uncovered, stirring frequently, for 30-40 mins, or until thick and pulpy. Remove from the heat, leave to cool and transfer to sterilised, clean, dry jars and seal.

Cheesy Smoked Haddock Smokies

olive Oil

300 g naturally smoked haddock (skin removed and diced.)

onion (chopped)

(diced)

Potatoes (diced in small cubes.)

Cream

ml white wine

g goat cheese

cheddar cheese (grated)

Salt and pepper

Pre-heat the oven to 180°C.

Over medium heat, Heat a sauce pan with 1 tbsp oil and fry the haddock pieces for 1- 2 minutes.  Add the vegetables and stir once or twice. Pour in the cream and white wine.

Bring to the boil and simmer for 4-5 minutes to infuse the cream and cook the vegetables and fish.

Remove from the heat, season lightly with salt, and add goat cheese to melt in the infused cream.

Pour the mixture in an oven safe dish.

Sprinkle the top of each dish with the cheddar cheese.

Place in the oven for 10 minutes until the cheese is bubbling and browned.

Remove from the oven and serve immediately with some nice crusty bread or salad.

A good tomato chutney take some beating, and this version is great because it's not too sweet

Autumn tomato chutney

tomato

cooking apple peeled, cored and chopped

onion

green pepper

tsp salt

½ tsp ground ginger

Put all the ingredients into a large pan and bring to the boil over a medium heat. Stir occasionally until the sugar has dissolved. Boil the mixture, uncovered, for about 45-50 mins until the fruit is tender and thickened. Cool, then transfer the mixture to a sterilised jar and seal.

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Top Tags

Colcannon

Classic apple chutney

Cheesy Smoked Haddock Smokies

Autumn tomato chutney

Top 4 kevin dundon recipes from across the web

The most viewed kevin dundon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Colcannon

Classic apple chutney

Cheesy Smoked Haddock Smokies

Autumn tomato chutney

The most viewed kevin dundon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine