Irish Community Care and the Liverpool Irish Centre

Posted on Sep 11, 2019 in All Posts

Colcannon

4 pounds/1.8kg  Irish boiling bacon

1 Savoy cabbage, trimmed, quartered, and cored

4 tablespoons unsalted butter

Freshly ground black pepper

Method

1. Place bacon in a large pot and add enough water to cover. Bring to a boil over medium-high heat. If bacon is very salty, a white froth will form on surface of water. In this case, discard water and start again. Repeat process until no froth forms on surface of water; drain.

2. Cover bacon with hot water. Cover pot and simmer until almost cooked through, about 1 hour.

3. Meanwhile, slice cabbage across the grain into thin shreds; rinse with cold water if necessary. Add the cabbage to pot with bacon and continue cooking 20 minutes more.

4. Remove bacon from pot; strain cabbage and transfer to a large bowl or serving platter. Add butter and season with pepper; toss to combine. Serve bacon and cabbage with parsley sauce and potatoes.

Dementia Feedback Quotes

“There are very subtle differences in Irish Culture, these differences can be very significant in how you are treated. Taste can change, ask the person.”

“There is a high level of dementia in the Irish diaspora.”

 “The stigma of mental health and dementia affect us in the community.”

“Read our body language, even if we can’t talk, one smile is worth a fortune.”

“Music and Culture should be part of every dementia programme.”