Colcannon Rachael Ray Style Recipes

COLCANNON

Steps:

• Tip the potatoes into a large saucepan of water. Bring to the boil, then simmer for 15-20 mins, or until the flesh is tender when pierced.
• Meanwhile, heat quarter of the butter in a saucepan, then fry the bacon and half the cabbage for 5 mins (see Kevin's tip, below, for how to use remaining cabbage). Turn off the heat and set aside. Drain potatoes in a colander and peel while still hot.
• Mash potato until smooth. Heat cream with remaining butter and, when almost boiling, beat into the potato. Add bacon and cabbage to potato and mix. Season if you want.

BROILED LAMB CHOPS WITH BRAISED ROOT VEGETABLES AND COLCANNON - CREAMY KALE AND POTATOES

Steps:

• For braised vegetables: Heat a skillet with a cover over medium to medium high heat. Add butter, carrots, rutabaga and onion. Cook veggies 5 minutes, stirring frequently. Add broth or stock, bring to a simmer, and reduce heat and cover. Cook vegetables 15 minutes or until fork tender. Remove from heat and set aside.
• Preheat broiler to high for lamb.
• Boil potatoes for 15 minutes in salted water. Drain potatoes and return them to the hot pot and mash.
• Heat stock or broth to a simmer. Chop kale tops, discarding tough stems. Add kale to broth and cover. Simmer 10 to 12 minutes.
• Place chops about 6 to 8 inches from broiler and cook 5 minutes on each side. Remove from broiler and season chops with salt and pepper on both sides. Let chops rest 3 to 5 minutes.
• In a large skillet over moderate heat melt butter and add milk. Season with nutmeg and thyme and add scallions to the pan. Remove kale from cooking liquid to the milk and butter mixture using a slotted spoon. Stir in 1/2 cup of cooking liquid. Add mashed potatoes to milk and kale and stir until combined and creamy, 1 or 2 minutes. Stir in parsley and season with salt and pepper, to taste.
• Serve the chops along with vegetable colcannon. Warm up store-bought Irish soda bread or brown bread with soft, unsweetened butter. The bread makes a nice starter, side or ending to this meal.

COLCANNON RACHAEL RAY STYLE

Steps:

• Preheat oven to 400ºF.
• Place the pork tenderloins onto a baking sheet and coat them with 2 tablespoons of EVOO, grill seasoning and grainy mustard, rubbing to evenly coat.
• Transfer to the oven and roast until cooked to your desired doneness, about 25-30 minutes or until a thermometer inserted into the pork reaches 145ºF.
• Let the meat rest about 5 minutes once it comes out of the oven.
• While the pork is roasting, place the potatoes into a medium-size saucepan and cover them with cold water.
• Add some salt and place over medium-high heat to bring to a bubble.
• Reduce the heat to medium and simmer until tender, about 15 minutes.
• Drain the cooked potatoes and return them to the pot they were cooked inches
• Add the butter and milk and mash the potatoes.
• Place a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon.
• Add the Canadian bacon to the pan and cook, turning occasionally, until browned and heated through, about 5 minutes.
• Remove the meat from the pan and chop it up.
• Add the cabbage to the pan with the bacon drippings and cook over medium-high heat until wilted and tender, about 5 minutes.
• Season the cabbage with salt and pepper, and add it, along with the chopped bacon and herbs, to the pot of smashed potatoes.
• Give everything a good stir to combine.
• Thinly slice the pork tenderloins and serve with the colcannon alongside.