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Colcannon
COSORI ORIGINAL
20 Min
Prep Time
18 Min
Cook Time
6
Servings
Ingredients
Salmon Salad:
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2 slices bacon, cut into ¼-inch pieces
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1½ tablespoons cornstarch
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½ tablespoon sesame oil
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1 teaspoon kosher salt
Hummus
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½ tablespoon olive oil
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½ leek, white part only, finely chopped
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4 green onions, green and white parts, finely chopped
Items Needed:
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5 garlic cloves, chopped
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¼ Savoy cabbage, very thinly sliced
Items Needed
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½ bunch curly kale, ribs removed and finely chopped
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6 to 8 large Yukon gold potatoes, peeled and large diced
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1½ cups chicken stock
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¾ cup heavy cream
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3 tablespoons unsalted butter
For Serving:
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⅛ teaspoon ground nutmeg
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Kosher salt, to taste
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1 cup mustard greens, thinly sliced
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1 cup Swiss cheese, freshly shredded
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2 cups corned beef, medium diced or shredded
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Kosher salt, to taste
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2 sheets frozen puff pastry, thawed
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1 egg, beaten
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½ tablespoon flaky salt, for garnish
Items Needed
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4 ramekins (8–10 ounces each)
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Rolling pin
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Pastry brush
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1 tablespoon flat leaf parsley, chopped
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6 to 8 large Yukon gold potatoes, peeled and large diced
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1½ cups chicken stock
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1/4 cup feta cheese, crumbled
Items Needed:
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¾ cup heavy cream
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3 tablespoons unsalted butter
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⅛ teaspoon ground nutmeg
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¼ cup olive oil
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Kosher salt & black pepper, to taste
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½ cup olive oil
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Kosher salt, to taste
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Freshly ground black pepper, to taste
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4 ounces goat cheese
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2 tablespoons heavy cream
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1 lemon, juiced
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Salt, to taste
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Kosher salt, to taste
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Kosher salt, to taste
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2 sheets frozen puff pastry, thawed
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1 egg, beaten
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½ tablespoon flaky salt, for garnish
Items Needed:
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4 ramekins (8–10 ounces each)
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Rolling pin
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Pastry brush
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1 tablespoon flat leaf parsley, chopped
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1 lemon, zested and juiced
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½ teaspoon baking soda
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½ cup heavy whipping cream
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¼ cup chicken stock
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1/3 cup Parmesan cheese, grated
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1 tablespoon flat leaf parsley, chopped
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2 cups mozzarella, shredded
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1 teaspoon Italian seasoning
equipment used
Directions
STEP 1
Select the Sauté function on the COSORI Pressure Cooker and adjust the time to 12 minutes and the temperature setting to 336°F, then press Start.
STEP 2
Place the bacon into the inner pot and sauté for 6 minutes, then remove to a plate. Drain all but one teaspoon of the rendered bacon fat out of the inner pot.
STEP 3
Add the olive oil into the inner pot, followed by the leek, green onions, and garlic. Sauté for 3 minutes, until fragrant and softened, then stir in the cabbage and curly kale and sauté for an additional 3 minutes, until softened.
STEP 4
Stir in the potatoes, then pour in the chicken stock.
STEP 5
Place the lid onto the pressure cooker and slide the steam release switch to Seal.
STEP 6
Select the Pressure Cook function, adjust pressure to high and time to 6 minutes, then press Start.
STEP 7
Release pressure quickly by sliding the steam release switch to Vent.
STEP 8
Open the lid carefully and mash the potatoes with a spoon, then stir in the heavy cream, butter, nutmeg, and bacon. Season the colcannon to taste with kosher salt, then serve.
STEP 9
Place the crisper plate into the COSORI Smart Air Fryer basket.
STEP 10
Select the Preheat function, adjust temperature to 375°F, then press Start/Pause.
STEP 11
Place 2 of the ramekins onto the crisper plate. You will need to work in batches.
STEP 12
Set temperature to 375°F and time to 9 minutes, then press Start/Pause.
STEP 13
Remove the mini pot pies when done, then serve.
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