Comforting

Colin Fassnidge's colcannon

Name: Colin Fassnidge's colcannon recipe
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Ingredients: 2 2/3 cups (500g) rock salt; 2kg desiree potatoes; 25g unsalted butter; 100ml pure (thin) cream; 1/2 small bunch cavolo nero (Tuscan black cabbage) or kale, very thinly sliced; 2 spring onions, thinly sliced; 1/4 bunch flat-leaf parsley, finely chopped; Extra virgin olive oil, to drizzle

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Oct 29, 2015

"Growing up, colcannon was a staple on our dinner table. This is my pimped-up version, with much more cream than my mum’s!" – Colin Fassnidge

2 2/3 cups (500g) rock salt
2kg desiree potatoes
25g unsalted butter
100ml pure (thin) cream
1/2 small bunch cavolo nero (Tuscan black cabbage) or kale, very thinly sliced
2 spring onions, thinly sliced
1/4 bunch flat-leaf parsley, finely chopped
Extra virgin olive oil, to drizzle

Method

1.

Preheat oven to 160°C/140°C fan-forced. Scatter salt over a baking tray and place potatoes on top. Bake for 2 hours, or until tender when pierced with a sharp knife. Remove from oven and set aside to cool for 20 minutes.
2.

Heat butter and cream in a small pan over medium heat. Remove potato skins, then mash using a ricer or potato masher. Beat in the butter and cream. Season well.
3.

Stir in the cavolo nero, spring onion and parsley. Drizzle with olive oil, to serve.