Chicken and Egg Issue 12 - page 44-45

44
Chicken & Egg. Welfare and Food Together.
Colcannon
cake, free range
poached eggs
& hollandaise
sauce
Method
• Bring a large pan of salted water to the boil.
Add the potatoes, cover with a lid and simmer
for ten minutes or until the potatoes are tender.
• While the potatoes are cooking, blanche the
cabbage in a pan of boiling water for 1-2
minutes, drain thoroughly and pat dry.
• When the potatoes are cooked, drain them
and set aside for two minutes to allow the
excess steam to escape. Put the potatoes
through a potato ricer into a bowl.
• Melt half the butter in a small pan over a
medium heat then pour in the cream and
remove from the heat. Add the melted butter
and cream to the mashed potato, followed
by the cabbage, salt and freshly ground black
pepper. Mix thoroughly until all the ingredients
are well combined.
• Dust a work surface with the flour and divide
the mixture into ten. Shape each portion into a
cake, using greased metal rings as guides if
you have them.
• Heat the olive oil and remaining butter in a
large frying pan over a medium heat and fry
Ingredients – Serves 10
Colcannon
• 10 large floury potatoes, such as King
Edwards, peeled and cut into sixths
• 500g green cabbage, finely shredded
• 200g butter
• 100ml single cream
• 100g plain flour
The hollandaise sauce
• 6 tbsp white wine vinegar
• 6 peppercorns
• 1 dried bay leaf
• 4 Free Range eggs, yolks only
• 250g butter
• lemon juice, salt and pepper to taste
To finish
2 soft poached eggs
the colcannon cakes, in the metal rings if using,
for 5-6 minutes on each side, or until crisp and
golden-brown.
For the hollandaise
• Put the vinegar in a small pan with the
peppercorns and bay leaf. Reduce the vinegar
over a high heat until there is only 1 tbsp left.
Strain the peppercorns and the bay leaf from
this reduction.
• Put the egg yolks in a food processor with the
vinegar reduction.
• Gently melt the butter so that the butter solids
fall to the bottom of the saucepan.
• Turn the food processor on and slowly pour
the butter on to the egg yolks with the motor
still running. The sauce will start to thicken.
When only the butter solids are left, stop.
• If the sauce is too thick, add a little hot water.
• Season to taste with salt and pepper and a
little lemon juice.
• Lay the colcannon cake into a bowl and top
with two soft poached and glaze with the
hollandaise sauce
Recipe courtesy of
At The Co-operative
we only sell British
free range eggs and
only use free range
egg in all our own
brand products
Serving suggestion
1...,24-25,26-27,28-29,30-31,32-33,34-35,36-37,38-39,40-41,42-43 46-47,48-49,50-51,52-53,54-55,56-57,58-59,60-61,62-63,64-65,...68
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