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French
Classic French Omelette
Quelle: Küchenchef
10 Min.1300 kcal
VegetarischGlutenfreiLow Carb+1
Champ
Mashed potato beaten with scallions steeped in hot milk, and a lake of butter on top — Ulster's everyday supper, and colcannon's plainer, better-tempered cousin.
Quelle
Rezept von Irish home kitchens · 🏺 Traditionell · Potatoes four ways, a pot on the range all afternoon, and buttermilk in the bread — cooking built for a cold, wet island and a long working day.
Irish · Ulster supper — An ownerless traditional dish, so no cook is credited. The cited article confirms the four components — mashed potato, scallions, butter and milk — and the Irish origin. Quantities, the steeping method and the beating instruction are this book's own.
Zubereitung im Video · 3 Videos
⏱ 35 Min.🍽 4 Portionen🔥 400 kcal🇮🇪 Irland
HalalVegetarischGlutenfreiNussfrei
Zubereitung
Boil the potatoes in salted water for 20 minutes until completely soft.
Put the sliced scallions and the milk in a small pan, bring almost to a boil, then take it off and leave it to steep 10 minutes.
💡 Steeping, not boiling. Boiled scallions go dull and khaki; steeped, the milk turns faintly green and tastes of onion.
Drain the potatoes, return them to the dry pot and steam them off for 2 minutes.
Mash them, then beat in the hot scallion milk a little at a time with half the butter, the salt and the pepper.
Beat it hard for a full minute — champ is smoother and looser than colcannon and it should almost pour.
Serve in bowls with a hollow in each and the rest of the butter melted into it.
💡 Tipps
- Champ is Ulster, colcannon is more southern — but both are eaten across the whole island and nobody polices it.
- It is a meal on its own, not just a side. A bowl of champ and a glass of buttermilk was supper for generations.
- Use white pepper, not black. Black specks in white mash look like something went wrong.
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