I do not pretend that this is an authentic Irish recipe. It is more of a California Fusion revamp of the original. I doubt that chicken broth or garlic were readily available in a traditional humble Irish cottage. That being said, there is no reason not to make it as traditional as possible.
Karl’s Colcannon II
Filed under Side Dishes, Starches, Vegetables, Vegetarian
I am making barbequed Jamaican chicken this weekend and, with fewer restrictions to my cooking than normal, I can pack my dishes with fruit. Parboiling is a way to speed up the cooking process. Warm half-cooked potatoes absorb more of the marinade and roast in less time. Potatoes burnt on the outside and raw on the inside is not the dining experience that you are looking for.
Note: Unless that is how your mother made them. I had a friend in college and his mother cooked just that way. Of course, he also thought that a frozen submarine sandwich was haute cuisine.
Karl’s Jamaican Lime Potatoes with Green Mango
Filed under Side Dishes, Starches
karllueck
Miriam