RECIPES: St. Patrick's Day Favorites
Chef Seamus Mullen of Boqueria prepares perfect farl, colcannon and creamy oats.
March 16, 2010 — -- To read the "Nightline: Platelist" profile of Seamus Mullen, click HERE.
All recipes courtesy Seamus Mullen
Colcannon:
Preparation:
Combine pork belly, potatoes, garlic and cabbage in a medium sized pot and cover with enough cold water to cover. Season with salt, cover, and bring to a simmer and gently cook for about 45 minutes, until the potatoes are cooked through and the cabbage is thoroughly braised. Strain and reserve the water.
Heat 1 tsp of butter over medium high heat in a large saute pan and saute the apples for about 1 minute, the add the cabbage/porkbelly/apple mixture and mash together with a fork, increasing the heat to get a little color on the potatoes. If it's too dry, add a little of the cooking liquid. Cook together for about 5 minutes or until the mixture all comes together. Add in the remaining butter and olive oil and adjust the seasoning with salt and pepper.
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