Newest Review: ... of your choice Set oven to 180 degrees C 1. Melt the knob of butter in the pan, then add the chopped bacon and shredded cabbage le... more
Champ, pork lardons & an egg - filling, comforting breakfast
Member Name: grey0220
Advantages: Delicious! Relatively quick and easy to make, and you'll probably have most of the ingredients
My husband was born in Cork, and as such, loves eating potatoes at any time of day! One Saturday morning, I found our fridge stocked with left-over champ from the night before, pork lardons, and eggs - from those ingredients, I rustled up a quick, delicious breakfast for the two of us and was duly rewarded with kisses and a trip to the farmer's market that afternoon.
To make the champ, you'll need:
* Potatoes (I go with about three normal-sized tatties a head for a generous portion)
* Spring onions or leeks (I think spring onions impart a much stronger flavour, so if you don't want it too onion-y, then go for leeks)
* Kale (I use either curly or black, either is very good)
* Cream (I typically use single, but I think most people use double - I just knew I was going to use a lot, and didn't want to add too many calories on!)
* Salt and pepper
To start, prepare your potatoes as you would your regular mashed potatoes. My method involves peeling the potatoes and then cutting them up into quarters. I put them in a pot filled with room temperature, salted water, bring it to a boil, and then simmer for 20 minute. If you have a different, tried and tested way, by all means, go for that (and let me know if it works better!).
Meanwhile, I dice the spring onions (including the green stems) and then add them to a pan with the cream (just enough cream to cover the onions). I bring that to a boil, simmer it for about 5 minutes, and then take it off the heat.
When the potatoes are done, I transfer them to a different bowl and let them steam off underneath a dish towel. I often try to use the same water used to boil the potatoes to then quickly boil the kale - just a way to save energy and time. To do this, you'll need a slotted spoon to take the potatoes out of the pot. I also don't tend to re-season this water, but I guess you could if you were so inclined.
The kale should be cut into a size similar to the onions - you don't want it to get in the way of the mashing, so make the pieces quite short. I found the Watirose ready-shredded curly kale was a perfect size. Only 2 minutes or so for the kale - I have over-boiled it before, and the kale disintegrated as soon as I started mashing the potatoes and turned them all green! Drain the kale and then return to the pot.
Once the potatoes are done steaming off (I usually poke them with a fork - if it comes apart easily, I'm happy to start mashing) I add them back to the pot, along with the spring onions and cream, plus a good helping of butter and some more salt (like I said, single cream made me feel a LITTLE better about this very indulgent side dish!). And then get to mashing! I don't have a masher and have experimented with several kitchen tools in the past - I now rely on a whisk to get the big mashing done, and then a wooden spoon to do the finer work. My arm is always sore afterwards, but it does make me feel a bit better about eating all these calories!
From there, you can plate up and enjoy along with your main course! Or, for a full meal:
* Pork lardons
* Free range egg
* Cooking oil
I started off with the pork lardons - they're quite fatty already, so I put in only a dash of cooking oil to get them started. Once I thought they were cooked quite thoroughly, I took them from the pan and then cooked the egg, sunny-side up, in the remaining fat and oil, to impart all the yummy flavours.
I then scattered the lardons on each serving of champ, and then laid the sunny-side up egg on top. To serve, we each mashed all the ingredients together! And then enjoyed with a spoon. It was so delicious - and we were full until dinner.
Summary: Something to look forward to in the morning