Champ recipe
I love Ireland although the only part I seem to get to these days is Dublin a place that I have visited many times and I still have some very good Irish pals. I will be inviting my pals over on St. Patricks day and the chances are we will be enjoying a few pints of Guinness and I will be cooking Coddle and Champ.
Ingredients
- 2 kg Potatoes
- 200 ml Double cream
- 150 g Spring onions chopped
- 150 g Spring cabbage finely diced
- 150 g Salted butter melted
- 1 Pinch of salt
- 1 Pinch of white pepper
- 0 freshly grated nutmeg
- 4.4 lbs Potatoes
- 7 fl oz Double cream
- 5.3 oz Spring onions chopped
- 5.3 oz Spring cabbage finely diced
- 5.3 oz Salted butter melted
- 1 Pinch of salt
- 1 Pinch of white pepper
- 0 freshly grated nutmeg
- 4.4 lbs Potatoes
- 0.8 cup Double cream
- 5.3 oz Spring onions chopped
- 5.3 oz Spring cabbage finely diced
- 5.3 oz Salted butter melted
- 1 Pinch of salt
- 1 Pinch of white pepper
- 0 freshly grated nutmeg
Details
- Cuisine: Irish
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Boil the potatoes and dry them, then bash, add the salt, pepper, nutmeg and double cream, separately sweat the cabbage and spring onions with a little of the butter to soften then add to the mash and mix well.
- When ready to serve, pile on a plate and make a well in the centre and pour in the remaining melted butter.
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Recipe: Mark Baumann's Coddle
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