STUCK for ideas for an traditional Irish meal?
Celebrity chef Lilly Higgins exclusively shares her recipe for the traditional Irish dish Kalecannon with smoked ham.
Kalecannon with smoked ham
Serves 4
Ingredients:
2lb potatoes
1 large leek
150g kale
130g Smoked torn ham
3 tbsp milk
Butter, salt & pepper
Instructions:
Scrub or peel the potatoes, depending on your preference. Cut roughly into large chunks and simmer in a covered pan of boiling water until just tender, 15-20 mins.
Meanwhile halve the leeks and run them under the tap till any grit is removed. Slice finely. Place the leeks and 1 tbsp butter or olive oil in a large heavy based pan over a medium heat.
Add a splash of water, stir and place the lid on. This will steam the leeks till soft. Leave to cook for 5 minutes, stirring every now and again.
Remove the tough stalk from the kale, tear the leaves into small bite size pieces and add to the pan with the leeks. Stir to combine and add another splash of water if necessary.
Place the lid on and leave to steam for a minute or two till the kale is cooked.
Drain the potatoes, add a splash of milk and some butter. Mash till smooth. Fold the mash into the kale and leek mixture.
Add the smoked ham and mix till evenly combined. Season to taste.
Lilly Higgins is a food writer, columnist, cookbook author and photographer. She has frequently appeared on Ireland’s TV screens as a chef and she recently judged The Great Irish Bake Off.
