Champ, native to the North of Ireland, is a traditional, albeit a simple-to-make, dish–very suitable as a comfort food on a cold day. For a happy, festive occasion, throw a little parsley on top–the dish serves well as an accompaniment and conversation maker.
Basic Irish Champ
8 medium potatoes, peeled, cut into 1-inch pieces
1/2 C milk
5 T butter
1/2 C green onions/scallions, chopped
Boil cubed potatoes in salted water until tender. Drain and mash slightly. In a small pan, heat milk and butter until butter is melted. Add chopped scallions and seasonings. Fold mixture into the potatoes until well blended.
For Colcannon, mix in a shredded, chopped, cooked cabbage without the stump. Chopped ham or bacon and a little garlic added to the dish will make it a meal on its own.
1 lb sausages
8 oz streaky (stripped) bacon
1 C stock or water
6 medium potatoes
2 medium onions
salt and pepper
Cut the bacon into 1-inch squares. Bring the stock to the boil in a medium saucepan which has a well-fitting lid. Add the sausages and the bacon and simmer for about 5 minutes. Remove the sausages and bacon and save the liquid.
Cut each sausage into four or five pieces. Peel the potatoes and cut into thick slices. Skin the onions and slice them.
Assemble a layer of potatoes in the saucepan, followed by a layer of onions and then half the sausages and bacon. Repeat the process once more and then finish off with a layer of potatoes.
Pour the reserved stock over and season lightly to taste. Cover and simmer gently for about an hour.
Adjust the seasoning and serve piping hot.
Dublin Coddle recipe used with permission of John Murphy, A Little Irish Cookbook, who sends his kind regards from Ireland.
Note: If you want to go dancing on Wednesday, March 17, check out Susie’s Bourbon Street Bistro and Bar, 1023 N. First Street in Yakima.
Don’t forget about McGuire’s Irish Restaurant and Pub in Yakima at 4807 Tieton Drive.
“Those who drink to forget, please pay in advance.” – Sign at the Hibernian Bar, Cork City.