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Thank you so much for this recipe! I found myself with excess cabbage and potatoes, and I've never really made Irish food before, so I'm excited to try it!!
Just made this right now,and the taste is perfect👌👌👌this will definitely be my go to homemade vinaigrette dressing,it surely is better than store bought..thank you for sharing your recipe🫰😃🙌🙌
There are several types of aioli -- check out this video -- It seems it's possible for both of us to be correct - mine is a French aioli. There are different recipes based on where they are from (btw - different names as well) ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-fqHqEGGz1tE.html
@@GarlicandZest That's just people calling garlic mayo an aioli. Aioli literally means ai (garlic) and oli (oil). Both mayonnaise and aioli are emulsions. If you make an emulsion of eggs and oil, that's called mayonnaise. If you make an emulsion of finely chopped garlic and oil, that's aioli. They are two separate emulsions. What you're making is an emulsion of egg and oil, which is flavored with garlic, but not an emulsion of garlic and oil, therefore by definition cannot be aioli.
@@theselector4733 There are several types of aioli -- check out this video -- It seems it's possible for both of us to be correct - mine is a French aioli. There are different recipes based on where they are from (btw - different names as well) ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-fqHqEGGz1tE.html
I made twice but I substituted the butter milk with yoghurt as I didn't have butter milk at home. I followed the same recipe amount. Is it correct ? The result was not too bad. Also the temperature u wrote was too high I think for my oven (fan-force). I reduced by 1 degree on my second bake. I hope its not wrong. Please advise, thanks.
yogurt is a bit thicker than buttermilk, so I imagine the batter was really thick. It also sounds like you were using a convection oven to bake which would cook hotter and faster than a standard. I typically don't use convection for baking because of that and it requires more monitoring.
Carrots aren't traditional, however, it's your kitchen and I'm not the food police! If you add carrots, I would slice them into coins and par-cook them until they're tender. Fold them carefully into the colcannon!
It shouldn’t take longer than an hour or two for the peas to soften. I did mine on the stovetop but a crockpot, even on low shouldn’t be more than 5-6 hours. Only thing I can think is that the peas were old. It happened to me once when I was making baked beans and they never softened. Sometimes you just get a batch that’s past prime or could have been in the pantry for too long. That stinks!!!
Thank you. There are many types of aioli -- the French version, which this is, IS made with egg yolks. Other types, which you may be thinking of include alioli is made of garlic and olive oil and sometimes lemon, mustard or other seasonings. It is a Spanish or Catalan recipe. Toum - a Lebanese condiment which is made of garlic, oil and lemon juice. Note the different spellings -- they are all slightly different. I am of French descent and this is a French Aioli -- it's also, pretty tasty, though the others would be good too, I'm sure.
I hope you enjoy them -- note you can make it mild or spicy, depending on the type of curry you use. I used sweet, but you can also try a medium or hot variety.
check out this video -- It seems it's possible for both of us to be correct - mine is a French aioli. There are different recipes based on where they are from (btw - different names as well) ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-fqHqEGGz1tE.html
Correct, purists would say that aioli is garlic, oil and salt. Technically, you could consider this a mayonnaise, but these days the word "aioli" is also used to mean this garlicky sauce. But let's not get in the weeds with nomenclature -- try it. It's amazing with seafood from poached fish and shrimp to bouillabaisse, or spread on a sandwich, even used as a dip with raw veggies.
@@GarlicandZest I have a recipe for garlic mayo sauce that is pretty similar. I prefer real aioli but a good garlic mayo is great for a grilled cheese.
@@GarlicandZest you’re gonna keep getting comments like these and mine so you might as well change the title to what it is a garlic mayonnaise and the names mean "garlic and oil" in Catalan and Provençal not “garlicky sauce” it’s not about technicality or nomenclature the title of your video and the ingredients are wrong and you’re not making an aïoli why do my fellow Americans love butchering people’s culture? It would’ve taken you a lot less time to change the title versus type out the paragraphs you’ve been responding with.😂
@@rickshawredemption seems like we can both be correct. My aioli (note spelling)is the French version and it's a thing. What you are talking about is aïoli - which is Catalan -- and. you're right, no eggs. Additionally, there is a Lebanese version called Toum - which is much thicker than your Catalan version. Ultimately, it's your kitchen. Make what. you like!
You can, however, this sauce is better with the anchovies. They add a salty component to the dish and because they're so finely chopped, you can't taste them independently in the dish.
This is a garlic mayonnaise change the title of your video as it’s incorrect and misleading. An authentic aioli has only olive oil, garlic, salt, and lemon juice. This is not a aioli recipe
@@TheeRebels it’s not though it’s a garlic mayonnaise recipe goofball you obviously don’t know how to make aïoli if you think the recipe in the video is correct
@@TheeRebels no such thing as garlic aioli as without garlic aioli wouldn't exist. It's a garlic lemon paste wit oil. It contains NO egg. Very pungent and strong. Mayo is an EGG BASED SAUCE which CAN contain garlic and lemon making it a Garlic mayo. Not as strong and tastes more like mayo. They are 2 completely different things.
check out this video -- It seems it's possible for both of us to be correct - mine is a French aioli. There are different recipes based on where they are from (btw - different names as well) ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-fqHqEGGz1tE.html
Tried this one last night and was scurmptiouly extraordinary - added it to my chosen recipes- THANK YOU just review your ingredients list as it is incomplete
where are the ingredients? the quantities? this is so incomplete!!!! why? MOST PEOPLE WHO VISIT YOUR RECIPE HERE DO NOT WANT TO GO TO ANY OTHER WEBSITE FOR INFORMATION!
INGREDIENTS: 1 ½ pounds red skinned potatoes ½ small cabbage cored and chopped ⅓ cup butter ⅓ cup water ¾ cup half and half warmed in the microwave. 2 teaspoons kosher salt divided ½ teaspoon freshly ground black pepper DIRECTIONS: BOIL THE POTATOES: Bring a pot of water to a boil and add a teaspoon of kosher salt. Add the whole potatoes to the boiling water and cook for 15 minutes or until the potatoes are tender. (Check this by sticking the largest potato to the center with a sharp knife. If it comes out smoothly on its own, the potatoes are done). COOK THE CABBAGE: Place a large skillet over medium heat and add 2 tablespoons of butter and half a teaspoon of kosher salt. When the butter melts, add the cabbage and stir to coat. Place the lid on the pan and cook for a minute. Stir the cabbage. Cook the cabbage for 3-4 minutes, stirring after each minute so the cabbage doesn’t burn. When the cabbage begins to wilt, stir in the water and place the lid on the pan to steam the vegetable. Steam for 3-4 minutes or until the water has mostly evaporated. Set aside. MASH THE POTATOES: Drain the potatoes and transfer them to a large mixing bowl. Use a potato masher to roughly mash the cooked potatoes (skins and all). Add the butter and half and half a little at a time and continue to mash and blend the potatoes. They should be fairly smooth, but rustic. (Note: if your potatoes seem too stiff, you can add addtional half and half 2 tablespoons at a time). Add the remaining half teaspoon of kosher salt and black pepper. Mix well. Stir in the cooked cabbage until well combined. Taste for seasoning and adjust as necessary.
Doing the traditional corn beef,cabbage,dark Irish beer recipe this month. But,I’ve never made Colcannon.This year,adding it (and hope it turns out good with my cooking…). Some orange sauced pork chops on the side.
