Colcannon with Ham Fillet and Parsley Sauce
The ultimate comfort food, wow them with this delicious family dinner this St Patrick’s Day!
Sarah Butler
Sarah Butler
Recipe - Greystones - Daly's
Colcannon with Ham Fillet and Parsley Sauce
Prep Time30 Minutes
Servings4
Cook Time3 Minutes
Ingredients
1400g Ham Fillet
2 onions halved
3 garlic cloves
1 bay leaf
3 tbsp brown sugar
4 whole cloves
4-6 whole peppercorns
8 large rooster potatoes
150ml warm milk & 400ml full-fat milk for parsely sauce
1 head cabbage leaves cut finely
2 spring onions diced
80g butter & 40g butter for Parsley sauce
2 tbsp flour
200ml cream
50g parsley chopped
1 tsp nutmeg
Directions
Ingredients
Ham
- 1400g Ham Fillet
- 2 onions halved
- 3 garlic cloves
- 1 bay leaf
- 3 tbsp brown sugar
- 4 whole cloves
- 4-6 whole peppercorns
Colcannon
- 8 large rooster potatoes
- 150ml warm milk
- Salt and pepper
- 1 head cabbage leaves cut finely
- 2 spring onions diced
- 80g butter
- 150ml water
Parsley Sauce
- 40g butter
- 2 tbsp flour
- 400ml full-fat milk
- 200ml cream
- 50g parsley chopped
- 1 tsp nutmeg
- Salt and pepper
Method
- Soak the ham in water for 2 hours if possible to remove excess salt.
- Place in a fresh pot of water and add the onions, garlic, sugar, bay leaf, cloves and peppercorns.
- Bring to a simmer, then place in a low heat oven 150C, 130C fan, gas ½.
- Cook for 3.5 hours, or until a knife inserted is easily removed.
- Cut away excess fat and wrap in foil until ready to serve.
- To make the parsley sauce, melt the butter in a saucepan, add the flour and cook on medium heat until it resembles sand to make a roux.
- Combine the milk and cream and whisk into the roux gradually; it will thicken as it cooks – keep it on medium to low heat until it reaches a sauce consistency; if it is too thick – add more milk.
- Finish with the nutmeg and chopped parsley and taste to season well; this is very important as it will need plenty of seasoning.
- To make the colcannon, cook the potatoes – I like to steam them.
- Melt 30g butter in a pan and add the cabbage, spring onion and water – simmer until the water has evaporated and the cabbage is slightly softened. Season well with salt and pepper.
- Once the potatoes are cooked, mash them with the remaining butter and warm milk until smooth – add more if necessary.
- Add the cooked cabbage and spring onion and combine; add more butter if you wish.
- Season with salt and pepper.
- To serve, make a bed of the colcannon, slice two thick slices of the ham and top with the creamy parsley sauce.
30 minutes
Prep Time
3 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
SuperValu Signature Tastes Hampshire Ham Fillet (1.4 kg)
Only €10
€10.00€7.14/kg
Loose Brown Onion (1 kg)
€2.89/kg€2.89/kg
SuperValu Loose Garlic (1 Piece)
€0.49
Schwartz Bay Leaves (3 g)
2 for €4.50
€2.50€833.33/kg
SuperValu Light Golden Brown Sugar (500 g)
€1.05€2.10/kg
Schwartz Spices Cloves Whole (22 g)
€4.50€204.55/kg
Schwartz Black Peppercorns (100 g)
€3.75€37.50/kg
SuperValu Irish Rooster Potatoes (2 kg)
€3.79€1.90/kg
SuperValu Fresh Irish Milk (1 L)
€1.25€1.25/l
SuperValu Round Cabbage (1 Piece)
€1.19
SuperValu Scallions Bunch (1 Piece)
€0.89
SuperValu Irish Creamery Butter (227 g)
€2.29€10.09/kg
SuperValu Plain Flour (2 kg)
€2.55€1.28/kg
SuperValu Fresh Cream (250 ml)
€1.49€5.96/l
SuperValu Fresh Flat Leaf Parsley (25 g)
€1.19€47.60/kg
Funky Soul Ground Nutmeg (40 g)
€2.99€74.75/kg
Recipe
Ingredients
Ham
- 1400g Ham Fillet
- 2 onions halved
- 3 garlic cloves
- 1 bay leaf
- 3 tbsp brown sugar
- 4 whole cloves
- 4-6 whole peppercorns
Colcannon
- 8 large rooster potatoes
- 150ml warm milk
- Salt and pepper
- 1 head cabbage leaves cut finely
- 2 spring onions diced
- 80g butter
- 150ml water
Parsley Sauce
- 40g butter
- 2 tbsp flour
- 400ml full-fat milk
- 200ml cream
- 50g parsley chopped
- 1 tsp nutmeg
- Salt and pepper
Method
- Soak the ham in water for 2 hours if possible to remove excess salt.
- Place in a fresh pot of water and add the onions, garlic, sugar, bay leaf, cloves and peppercorns.
- Bring to a simmer, then place in a low heat oven 150C, 130C fan, gas ½.
- Cook for 3.5 hours, or until a knife inserted is easily removed.
- Cut away excess fat and wrap in foil until ready to serve.
- To make the parsley sauce, melt the butter in a saucepan, add the flour and cook on medium heat until it resembles sand to make a roux.
- Combine the milk and cream and whisk into the roux gradually; it will thicken as it cooks – keep it on medium to low heat until it reaches a sauce consistency; if it is too thick – add more milk.
- Finish with the nutmeg and chopped parsley and taste to season well; this is very important as it will need plenty of seasoning.
- To make the colcannon, cook the potatoes – I like to steam them.
- Melt 30g butter in a pan and add the cabbage, spring onion and water – simmer until the water has evaporated and the cabbage is slightly softened. Season well with salt and pepper.
- Once the potatoes are cooked, mash them with the remaining butter and warm milk until smooth – add more if necessary.
- Add the cooked cabbage and spring onion and combine; add more butter if you wish.
- Season with salt and pepper.
- To serve, make a bed of the colcannon, slice two thick slices of the ham and top with the creamy parsley sauce.