I’ve been eating a mainly vegetarian diet for years, but St. Patrick’s Day is huge in my family. We always make a big feast, so in recent years I’ve been doing a chicken stew. This year I decided to go completely veggie for the holiday and came up with this delicious Colcannon and Barley recipe in addition to my usual Whole Wheat Irish Soda Bread. Here they are…
Whole Wheat Irish Soda Bread
Ingredients:
2 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 tablespoon baking powder
1/3 cup white sugar
1 teaspoon salt
1 teaspoon baking soda
1 egg, beaten
2 cups buttermilk
1/4 cup butter, melted
Directions:
1. Preheat oven to 325 degrees F and grease a 9×5 inch loaf pan.
2. Combine all the dry ingredients in a large bowl and whisk together.
3. Mix the egg and buttermilk together in a small bowl and add to the dry ingredients.
4. Stir in the butter and add mixture to the loaf pan.
5. Cook for 60-65 minutes or until the loaf sounds hollow when thumped.
6. Cool for about 20 minutes and then wrap in foil for several hours to overnight to create the best flavor.
Colcannon and Barley
Ingredients:
Colcannon:
2 1/2 pounds Russet Potatoes (I like to leave the skin on, up to you though).
1 tablespoon salt
6 tablespoons butter
3 cups of cabbage, kale, or chard
1 onion, diced
1 cup cream
Barley:
1 1/2 cups quick-cooking barley
4 cups vegetable stock
10 ounce bag frozen peas
1 tablespoon poultry seasoning
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
Directions:
For Colcannon:
1. Coarsely cut potatoes and add to large pot of cold water, water should cover potatoes plus about 2 inches. Add 1 tablespoon salt and more to taste. Bring to a boil and then cook till tender, about 15 minutes. Drain and set aside.
2. Add butter to the empty pot and melt. Add onion and cook, stirring frequently, about 3 minutes. Add your green of choice and cook till it shrinks down, another 3 or 4 minutes.
3. Add the cream and heat through.
4. Add the potatoes and mash to the consistency you prefer.
For Barley:
1. Put barley and stock together in a large saucepan and bring to a boil. Reduce heat to a simmer and cook till done, about 15 minutes. Add the frozen peas about two minutes before the barley is done to heat through. Drain excess liquid.
2. Put barley back in pot and add the salt, poultry seasoning, garlic and onion powder. Mix well.
Place the barley on top of the colcannon and serve warm.
