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SIDE DISHES (that I often eat as a main).
Tue 22-May-12
9:33 am
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Hattie
Bucks/Oxon Border

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I am a huge fan of Colcannon, that amazingly comforting Irish mixture of cabbage or kale or spring onion greens beaten into glorious mashed potatoes with puddles of good melted butter.....I just adore it & make it all the time ....it is my default potato dish & I have a waistline to prove it. big_laugh  I also make another version of it that I learnt years ago in Holland where you add chopped up raw curly endive to the mash plus tiny bits of fried smoked streaky bacon plus i'ts residual  hot fat& a slug of white vinegar (I use cider or white wine vinegar).  It is so good, especially with pork. I have also tried it with chorizo or salami as a main dish.  Today I think I will use nettle tops & young dandelion leaves sauteed quickly with some bits of cooking bacon (Sainsbury's sell big packs of offcuts cheaply) with a slug of chive-flavoured cider vinegar I made last year.

I noticed some of my pots of chives are coming into bud, when they flower nip the buds off & poke them into a bottle of cider vinegar & shake the bottle whenever you remember to.....delicious.

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Tue 22-May-12
10:15 am
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Toffeeapple
North Bucks

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Both of those sound good, anything involving mashed potato and bacon is lovely but always made better by the addition of cabbage.  I shall be doing mash with wild garlic leaves this week - they are just ready for plucking.

I'll try that again!

Thu 24-May-12
11:09 am
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Terrier
York

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whenever I get the chance I make a massive plate of bubble & squeak, especially if we have leftover sprouts, and I am very happy to eat a plateful as a main meal on it's own (well maybe with a touch of brown sauce) - rarely get the chance though.

Sat 26-May-12
8:12 pm
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Danny
Scarborough, England
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Fiona's favourite Indian take-away meal is just the tandoori chicken starter.

It makes for economical treat meals when we decide to have a treat like that. smug

Nadine, we also love the Irish potato dish called champ. Mashed with just spring onions added - green stalks and all - chopped finely. Lashings of butter, dash of cream and a light sprinkling of white pepper mixed in. i_am_hungry

Never knowingly underfed

Sat 26-May-12
10:15 pm
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Hattie
Bucks/Oxon Border

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Yes Danny, I make champ too....I sometimes make a version with garlic chives. The lashings of white pepper is very important. I always cook my potatoes in their skins,then peel & put them through the ricer.

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Sat 26-May-12
10:26 pm
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Toffeeapple
North Bucks

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Ricing a whole potato (actually, make that half a potato each squeeze) makes for the best mash you can eat, so smooth. 

I'll try that again!

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