Champ is an Irish dish that I have loved since childhood. The most important things to remember when making champ are cooking the scallions (green onion) in milk and adding LOADS and LOADS of butter when the potatoes are mashed and then adding MORE butter to the champ when it's on your plate. The recipe below does not have measurements because this is something you must taste as you go. It should be salted, buttery and infused with a subtle scallion flavour.
1 or 2 bunches of scallions
Gobs of Butter
Salt and Pepper to taste
Chop scallions and place in a pot, cover with milk and simmer but don't boil.
Meanwhile boil potatoes, drain and mash. Add a lot of butter to the mash and add the scallions with slotted spoon, adding some milk if necessary, but don't make the mash too wet. Salt and pepper to taste, adjust butter and salt until it tastes buttery and nicely salted. :)
To serve, fill a large dinner plate with a huge pile of champ, make a small depression or well in the centre of the potatoes, add butter to the well, melt and mix the butter into the champ. Wow! It's delish!!!!
Note: Leftover champ is great for making amazing potato farls (pancakes).
PS. It's really hard for me to look at this photo. I want some NOW! Confessions of a champ addict.
Champ (brúitín in Irish) is an Irish dish, made by combining mashed potatoes and chopped spring onions with butter andmilk, and optionally, salt and pepper. It is simple and inexpensive to produce. In some areas the dish is also called "poundies".
The word champ has also been adopted into the popular Hiberno-English phrases, to be "as thick as champ", meaning to be stupid, and to be "as ignorant as champ at a wedding", meaning to be uncultured or boorish (champ being a common everyday dish, not one befitting a banquet celebration).
Most people either love it or hate it. We LOVE eggplant, especially fresh from the garden in ratatouille or fried, topped with fresh basil leaves, fresh cherry tomatoes and parmesan cheese. The plants, once established, can be prolific and we inevitably end up with hoards of eggplant by the end of the summer. Our solution is to cut them into 1/2 in rounds, roast them until most of the moisture is removed, cool and pack in freezer bags, layered between waxed paper. Before freezing we always keep some of the roasted pieces in the fridge to microwave with slices of parmesan for a quick, warm sandwich filling or with a salad. Love it!
We are pastaholics. We would eat pasta every day if we could. The following recipe is our favourite pasta dish. This meal is a lot of fun at a dinner party because your guests can make their own pasta according to their tastes.
Shredded Parmesan cheese
Shredded Cheddar cheese (optional)
Toasted pine nuts
Jill's Jalapeño Peppers or hot pepper flakes (OR BOTH!)
Roasted Tomatoes* (recipe below)
Cook pasta. Put bowls of all of the other ingredients on the table. Pile the pasta with generous helpings of each ingredient, including some of the oil from the peppers and tomatoes. Toss and enjoy! *If you use cheddar you can microwave to melt the cheese if desired.
Cut Cherry tomatoes in half and place on oiled foil on cookie sheet. Roast at 325ºF until they are firm and chewy. Pack in canola oil and store in the fridge or freezer.
These peppers pack some punch! Jill uses them on almost everything she eats, except for breakfast. Our favourite pasta includes these peppers. We will share that recipe with you in the coming weeks.
Jalapeño Peppers, Coarse Salt and Canola Oil