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Cauliflower Colcannon w/ Amanda Byram | Gizzi Erskine | Wild Dish

Gizzi is in the kitchen, cooking with the gorgeous Amanda Byram. We’re so excited to have Amanda on Wild Dish. Today, they’re making Colcannon with a little bit of a twist.WORLD FAMOUS HUMMUS: http://bit.ly/2arcTAoSUBSCRIBE http://bit.ly/SubWildDishRECIPEINGREDIENTS:1 SMALL TO MEDIUM CAULIFLOWER25G BUTTER, PLUS ANOTHER TABLESPOON1 TBSP OLIVE OILSEA SALT AND BLACK PEPPER4 TBSP FRESH CHICKEN, VEGETABLE OR FISH STOCK.6 SPRING ONIONS, FINELY SLICED ON AN ANGLE3 CLOVES GARLIC FINELY CHOPPED250G KALE (I HAD A MIX OF CAVELO NERO AND KALE), STEAMED, BLANCHED, REFRESHED, DRIED AND SHREDDED400ML MILK1 BAY LEAF1 TSP PEPPERCORNS2 X 200G FILLETS OF SMOKED HADDOCK2 POACHED EGGSMETHODREMOVE THE LEAVES AND BASE OF THE CAULIFLOWER AND CUT INTO SMALL FLORETS, MAKING SURE THEY’RE ROUGHLY THE SAME SIZE. IN A LARGE PAN, MELT TOGETHER THE BUTTER AND THE OIL OVER A MEDIUM HEAT, AND THEN ADD THE CAULIFLOWER AND THE STOCK. COVER WITH A LID AND STEAM FOR 13 MINUTES, UNTIL THE CAULIFLOWER IS TENDER. IT’S WORTH CHECKING HALF WAY THROUGH TO MAKE SURE THERE IS ENOUGH LIQUID IN THE PAN, IF IT’S LOOKING DRY ADD A SPLASH MORE. ALLOW ANY EXCESS LIQUID TO EVAPORATE BY REMOVING THE LID AT THE END. NEXT BLITZ THE CAULIFLOWER IN A FOOD PROCESSOR OR WITH A HAND HELD BLENDER UNTIL SMOOTH AND CREAMY. IF YOU FIND IT’S TOO WET YOU CAN REHEAT IT AND EVAPORATE SOME MORE MOISTURE. SEASON WITH SALT AND PEPPER!HEAT THE EXTRA TABLESPOON OF BUTTER IN A FRYING PAN AND FRY THE SPRING ONIONS AND GARLIC FOR A COUPLE OF MINUTES OR UNTIL SOFTENED. ADD IN THE SHREDDED KALE AND FRY FOR 3 OR 4 MORE MINS. SEASON AND THEN ADD TO THE CAULI PUREE AND GIVE A GOOD STIR. HEAT EVERYTHING TOGETHER ‘ALMOST’ TO THE POINT WHERE IT’S FRYING, CHECK THE SEASONING AND IT’S READY TO GO.TO MAKE THE FISH. PLACE THE MILK IN A SMALL SAUCEPAN WITH THE BAY AND PEPPERCORNS. ADD IN THE FISH AND GENTLY BRING TO THE BOIL. TURN OFF THE HEAT AND WAIT 5 MINUTES THEN CAREFULLY REMOVE WITH A FISH SLICE. GENTLY ON KITCHEN PAPER AND SERVE WITH THE COLCANNON AND SOFT POACHED EGG.Wild Dish is a food and lifestyle destination that delivers non-stop inspiration to help you live a more positive life. We’re bringing you the best of all that is trending in the world of healthy food, fitness and travel. Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, vloggers, yogis and wellness experts make feeling great easy and accessible.Follow us:http://facebook.com/wilddishhttp://twitter.com/wilddishhttp://instagram.com/wilddishFollow Gizzi:https://twitter.com/GizziErskinehttps://instagram.com/gizzierskineFollow Amanda:https://twitter.com/BodybyByram?lang=en-gbhttps://www.facebook.com/amandabyramofficial/?fref=tshttps://www.instagram.com/amandabyram/Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.