Mustardy Tomatoes and Colcannon Mash

The other night I had no idea what to cook - so looking at what I had that needed to be used up, I decided on colcannon mash.
I also had some tomatoes that were in need of having 'something' done to them!

For the Mustardy Tomatoes:

½ a teaspoon of cayenne pepper

1 tsp English mustard
½ teaspoon Worcestershire sauce
a small knob of softened butter
3 or 4 vine-ripened tomatoes - sliced in half
a little oil for brushing
Mix together the above ingredients. Brush your tomatoes with a little oil and season with some pepper. Grill for about 4 minutes until they begin to soften. Now, spread the mustardy mixture over the top of them and return to the grill for another few minutes until nicely cooked. Baste with the pan juices and serve immediately.

For the Colcannon
I used 5 medium sized potatoes - peeled and cut into chunks
120g of cabbage, thinly sliced
1 leek - sliced and chopped
A good amount of butter and some full-cream milk
White pepper to taste

How to do it:
You will first need to cook your cabbage and leeks. Put a small amount of water into a frying pan and bring to the boil. Add half a teaspoon of salt and the thinly sliced cabbage. Cook over a high heat for 4-5 minutes, until just tender, but not mushy. Adjust the salt adding a teeny bit more if needed. Drain the cabbage and set to one side.
Using the same frying pan as you did for the cabbage. Season the leeks with salt and pepper and fry them gently in a small amount of butter for about 10 minutes. You don't want them to brown, just to be cooked through and very soft.
Once the leeks are cooked, turn off the heat and add the cabbage to the pan - ready to heat up again a bit later on.
Put the potatoes in a large saucepan of boiling, salted water. Partly cover with a lid and simmer for about 12-15 minutes (the time will depend on the variety of potato used and the size you cut them). Once you can insert a sharp knife into them and the potato falls off the knife easily - they are done.
Drain the potatoes and add two large knobs of butter and a little milk. Mash with a potato masher adding more milk and butter if you need to. Season well with pepper.
Put a lid on to keep warm whilst you turn the heat back on under the pan with the leeks and cabbage in. Once they are heated through, stir them into your mashed potato. Serve immediately.


  1. All I can see on that plate is the colcannon...mmmmmmmm! I can make a meal with just that. I'm sure that the grilled tomatoes go perfectly with the cocannon.

  2. A very interesting combination....looks delicious :)

  3. Finely a colcannon lass! What a dish! Your picture, makes me want to make it right now!!!

  4. I have never enjoyed either of these dishes and I real curious to try both.

    The cabbage-potato combo sounds very tempting.

  5. Thanks for the introduction to colcannon.

  6. The tomatoes look great and I've always wanted to try colcannon. Thanks for the recipe. Your food always looks so yummy!

  7. This is my kind of meal! I love tomatoes and potatoes. I've never made colcannon but I will be trying it soon.

  8. I love colcannon. It's one of my favourite types of mash. Your tomatoes look really good as well, but that chop, that chop has my heart going pitty pat!

  9. It's surprising just how many people have never heard of or eaten, colcannon mash.
    They are missing a real treat!

  10. LOL- I've never heard of colcannon mash but what's funny is that I do this all the time when I have mashed potatoes and some type of leafy veggie - lol. I guess great minds think alike - lol.


  11. Jan, I adore colcannon and I am sure I would love those tomatoes. Thanks for sharing! Much love, Raquel XO


Thanks for taking the time to comment - much appreciated.

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