I don’t know how common this is but when I am out walking I will always stop and look at menus in restaurant windows even if I have no intention of eating there. I also do the online version of this and will click on links to a restaurant menus and get ideas for dishes I might want to make.
I based this recipe on a dish I found on the website of Treyvaud’s in Killarney, Ireland . I have never eaten there but it is run by the family of the first chef I worked for back in the 1980’s in Ireland. I learned an incredible amount from Michel and I will have to make a trip down to Kerry on my next trip to Ireland.
Their menu item had meatballs with a sweet and spicy red wine sauce and colcannon. But since Thursday September 22nd is Arthur’s Day celebrating all things Guinness I thought a Guinness gravy might be appropriate.
Colcannon is a wonderful combination of Mashed Potato and Kale with Scallions and plenty of butter (Kerrygold of course). Being an Irish dish I did not think garnishing with more potatoes would be overkill so I made some potato chips or crisps as they are called in Ireland.
Colcannon
- 3lbs Peeled potatoes
- 1/4 lb butter
- 1 1/2 cups of milk
- 1 bunch of Chopped Curly Kale (can use cabbage)
- salt and pepper
- 4 chopped scallions
Boil or steam potatoes till tender. Put milk and half butter to boil. Sauté kale in remaining butter. Mash potatoes and add kale and hot milk season to taste and stir in scallions.
Guinness Gravy
- 1/2 Cup Butter
- 2 onion, sliced
- 1 tablespoon tomato paste
- 1/2 Cup Flour
- 1/2 Cup of Guinness
- 2 Cup of Beef Broth or Stock (Boiling)
- Salt and Pepper to taste
I would recommend you use your favorite meatball recipe.
Check out some of my photos from Ireland and here is post about the church Arthur Guinness was married in converted to a pub.
Now Here Is a a song about Colcannon
