Thursday, 30 October 2014

Chicken and Black Pudding Colcannon

An old Irish tradition is to serve colcannon on Halloween. I'm using quite a lot of poetic licence here as my colcannon came about on an 'eat-up' night where we simply bunged into a wok a bit of cabbage plus other ingredients that needed using up. I wasn't going to put it on the website but Mrs Larry enjoyed it so much we quickly took a photo before she polished the lot off!

 
Ingredients:

Cabbage, shredded
Chicken, already cooked and chopped up
Black pudding, skinned and chopped into cubes
Pancetta or smoked bacon rashers
Leek, sliced
2x Garlic cloves, peeled and diced or crushed
Carrots, diced or sliced
Mushrooms, chopped into quarters
Cheese, we used boursan but any will do
Cream


Method:

1. Heat some oil in a wok and fry the black pudding and bacon until crisp. Place on a sheet of kitchen paper. Leave the oil in the wok.
2. Add the carrots to the wok and stir fry for a couple of minutes.
3. Add the cabbage and leek and continue stir frying for another couple of minutes.
4. Add the mushrooms and garlic, continue frying.
5. When the mushrooms look done add the chicken, cheese and a dollop of cream and stir through until warm.
6. We served ours on a bit of leftover rice but you could use mash, chips, new spuds, pasta, whatever takes your fancy or you have leftover.
7. Top with the black pudding and bacon, a little drizzle of nice oil and some herbage if you have it.

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