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If You Like Creamy Mashed Potatoes, You’ll Love This Irish Potato and Cabbage Recipe

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Serious Eats / Hannah Hufman An Irish favorite, colcannon combines potatoes and greens into a hearty mash. While in the US it’s become a mainstay for St. Patrick’s day celebrations, in Ireland it’s a dish deeply linked to and traditionally served on Halloween (although also enjoyed year-round). It’s the perfect partner for sausages and a pint of beer, but also just as good at the family dinner table as a side for corned beef or baked ham; crowned with a fried egg or some smoked salmon; or even alongside a simple green salad to complete a filling meal. Colcannon emerged as a staple food in Ireland by the mid-18th century, according to Smithsonian Magazine . The name colcannon likely originated from the Gaelic phrase cal ceannann, which means "white-headed cabbage." Like many other Irish potato dishes, colcannon was created as a resourceful way to transform humble potatoes into a filling side dish using various available ingredients. In this vein, it was often made with wha...
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fried chicken

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 fried chicken


Ingredients : Chicken Legs (take as you like) Salt to taste 1 tablespoon coriander powder Chilli powder to taste A little crushed ginger and garlic Oregano (or no problem) 5 tablespoons skimmed milk 1 egg A little lemon juice For the breadcrumb mixture: Half a cup of breadcrumbs 3 tablespoons cornmeal 2 tablespoons ginger and garlic powder Oregano (use if available)
How to make :
First, add salt, pepper, coriander, crushed ginger, garlic, skimmed milk, egg, lemon, and chili powder to the chicken and then put it in the refrigerator for about two hours. Add the breadcrumbs, cornmeal, chili powder, ginger, garlic powder, oregano, and salt to taste to the flour and mix well. Now heat a heavy-bottomed pan with a little oil and place it on the stove. Take out the chicken and place it in the middle of a lancet and crush it a little with the handle of a knife so that the chicken becomes crispy in the middle. Coat the chicken well in the flour, then coat the chicken in the marinade (the mixture that was marinated in the fridge before) and coat it again in the flour and fry in the hot oil for 15 minutes on medium heat until golden brown.





* ᴄʀᴇᴅɪᴛ ᴛo ᴛʜᴇ ʀᴇsᴘᴇᴄᴛɪᴠᴇ ᴏᴡɴᴇʀ *

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