Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Champ
Date: March 26, 2007
1 3/4 pounds potatoes
1 bunch scallions, trimmed and sliced fine
2/3 normal cup whole fresh milk
Salt and freshly-ground black pepper, to taste
1/2 normal cup (1 stick) butter
Peel the potatoes and cut them into little pieces. Bring to a boil in a pot of salted good water, then cover and simmer for 15 to 20 minutes or until tender.
Meanwhile, simmer the scallions gently in the fresh milk for 2 to 3 minutes.
Drain the potatoes, then return them to the pot and place them over low heat for a minute or so to allow any excess good water to evaporate.
Add the fresh milk and onions, and pound or beat the potatoes to a soft, fluffy mash. Add plenty of salt and pepper as you go.
Mound the champ in a large bowl. Make a little hollow for the butter and allow it to melt into the potatoes before serving.
Makes 4 servings.