When I was rummaging through my fridge wondering what to make for dinner, I hadn’t intended to produce anything worth sharing on here. However, Mr C said this baked haddock with paprika new potatoes was delicious, and since it is slimming world friendly, I thought some of my readers might like it.
I’m sure everyone has had one of those days where you open the fridge and think ‘What am I supposed to make with that?’ Well, that was my initial reaction when I looked in to find some leftover gammon joint, 1/2 a cabbage and some onions. Gammon, cabbage and mash might be quite traditional in Northern Ireland, but I wanted something a bit more exciting from a gammon and cabbage recipe!
This got me thinking about the Christmas hit that is Brussel sprouts with bacon, and figuring this was nearly the same thing I decided to experiment.
To make this you will need:
White Cabbage – about 1/3 shredded
Cooked gammon – as much as you choose – diced
1 onion – peeled and cut into rings
1 tsp lazy garlic
pinch ground peppercorns
pinch chilli flakes (optional)
This was so easy to make with such basic ingredients I couldn’t believe how yummy it was. Just spray a frying pan with some oil and throw in all the ingredients over a medium heat. It takes about 10 minutes for the cabbage to soften and the gammon to heat thoroughly.
The sweetness of the onion and salty flavour of the gammon really complimented the cabbage. I know white cabbage is probably one of the least attractive looking vegetables, but this dish more than makes up for it in flavour.
I served mine with some home-made chips, and I’m definitely adding this gammon and cabbage recipe to my recipe book.
No-one could deny that the stereotype that Irish people love potatoes holds more than a little truth. This particular champ recipe is more common to Northern Ireland and a great cheap tasty way to fill hungry bellies on a cold winters day.
In this recipe I have used a potato ricer which is great for lump free fluffy potatoes, but a potato masher can also be used.
To get started you will need:
4 medium floury potatoes (eg maris piper or navan though you could use any sort)
6 tablespoons of milk
2 tablespoons of butter
2 scallions (also known as spring onions)
salt and pepper if desired
To cook your potatoes either steam them or boil them in their skins. This will stop them from falling apart and absorbing too much water. This will take around 30 minutes or until they hold no resistance when pierced.
While the potatoes are cooking wash and slice your scallions and add your butter and milk to a clean saucepan.
When your potatoes are ready, peel the skins off them, while gently heating your saucepan containing the milk and butter. Using your potato ricer, add the potatoes to the milk and butter.
Add a little salt and pepper to season, if desired, and fold in your scallions. The heat from the potatoes will slightly soften your scallions.
This dish is great served with meat and vegetables, with a cold meat salad, or simply on its own.
To make more adjust the quantities accordingly. I hope you enjoy this champ recipe!