I would love to say I am ultra foodie forward by creating dishes where no cooks have gone before. The truth is often there is no plan, I just make stuff up as I go along.
This is mainly the case around midweek dinners, racing from work, to create something spectacular with whatever is left in the fridge.
Our adventure begins while some Kipfler potatoes were merrily roasting.
I had some spring onions and wombok (Chinese cabbage) and cheddar, if only the potatoes weren't already roasting I could have made a colcannon. (I know you can mash roasted potatoes but not Kipfler, too fiddly)
So long story short and borrowing some wisdom from Kate Perry things can be Hot'N'Cold, so Cold-cannon was born.
It has all the flavours of colcannon but with a freshness and crunch.
The original was meatless but I have never been one to say no to some crispy lardons, or even some speck as pictured below in another version.
- 1kg potatoes (the variety is up to you)
- 1/2 a large wombok
- 4 spring onions finely sliced
- 150g speck sliced (or 250g crispy lardons we all know not all of them will end up in the dish)
- 150g grated cheddar or parmesan
- Salt and pepper
- Olive oil
- Roughly chopped the potato into even pieces, just a bit bigger than bite size.
- Add to a baking dish with a good amount of olive oil, not drowning but enough to paddle.
- Season the potato with salt and pepper
- Bake in the oven till crisp and golden on 180°C, about 45mins.
- Finely shred the wombok and add to a large bowl
- Add the hot potatoes and combine
- Mix through the spring onions, speck/lardon and cheese
- Season to taste but it shouldn't need much with the salt from the meat, cheese and potatoes.
- I find because the potatoes go in hot out of the oil it doesn't need a dressing as such as the combination of oil, fats from the meat and cheese do this job. If you prefer it creamier stir through a couple of tablespoons of sour cream.
- I love it with a steak or on it's own as a work lunch!