But in practice, “old” generally means the very floury sort favoured in Ireland. In theory, that could refer to an all-purpose or floury variety, as opposed to the denser, waxy new potatoes such as jersey royals or charlottes, which are better in salads and for creamy French pomme puree. ![]() ![]() The potatoesĪllen calls for “old potatoes” in her collection Irish Traditional Cooking. Served with spiced beef or boiled ham, tofu sausages or just on its own with extra butter, I reckon there’s never a bad time for a bowl of buttery mash and greens. ![]() Though particularly associated, in many places, with Halloween – when, like barmbrack, it may be studded with coins, thimbles and other devices to tell your fortune for the year ahead – potatoes, greens and dairy are available all year round, as is colcannon.
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