Irish Chowder

INGREDIENTS

Oil

3 slices bacon, cut into 1/2" pieces

1/3 cup diced onion

1/3 cup celery, diced

4 cups milk

3 medium potato, peeled and cubed

1-1/2 teaspoons salt

PROCEDURE

In a pan with little oil, fry bacon until crisp. Remove bacon, pour part of fat off; add onion and celery; cook until straw-colored. Add 2 cups milk, bring to a boil; add potato. Simmer until vegetables are tender. Mash potato, add salt and remaining milk; bring to boiling point.

Colcannon

INGREDIENTS

1 small cabbage, quartered, cored and boiled

1 medium leek, washed and sliced

1/2 cup milk

500 grams potato, scrubbed, sliced with skin on and boiled

1/4 teaspoon mace

Salt and freshly ground pepper

1 garlic clove, finely minced

4 tablespoons butter

PROCEDURE

Chop cabbage. Set aside.

Put leek in saucepan, cover with milk, parboil and then turn down to a simmer until tender. Set aside.

Add potato, mace, salt, pepper and garlic to separate pot; mash well. Add leek-milk mixture to potato and mix well, taking care not to break down the leeks too much. Add a little more milk if necessary to make it smooth. Mash in cabbage and butter. Transfer mixture into oven-proof dish and place under broiler to brown.