Lately I’ve been attempting to do more of my shopping locally as I think its important to support local producers where possible. I (personally) find that the produce I’ve picked up from local farmers is better quality, and tastes more natural than some of the stuff at the store. I took my first steps by starting going to the local Farmer’s Market on the weekends to pick up some produce. This weekend I wanted to pick up a few things that I normally wouldn’t buy, and use it creatively (well, for me anyway) to make a great dinner. I picked up a few things, including: potatoes, leeks, beets, parsnips, and carrots. With that, I thought I would make colcannon, roasted root vegetables, and spicy honey mustard chicken.
Colcannon is a traditional Irish dish that is basically a more savoury/buttery version of mashed potatoes. To make this dish just wash, peel, and cut your desired amount of potatoes and place into lightly salted water. Bring to a boil and when the potatoes are soft, drain and mash. Then add in a splash of milk and a generous amount of butter (I used about a half a stick). Mix the milk and butter into the potatoes and add in some chopped leeks to taste (I used one whole leek). When the dish is being plated, make a small well at the top of the potato mixtures at add a pat of butter and let it melt!
To make the roasted root vegetables I cut up the parsnips, carrots, and beets into coin sized bits, tossed them in olive oil, and then sprinkled salt, pepper, thyme, and parsley on top. I put the veggies into a greased oven proof dish and stuck it into the oven pre-heated to 425° F for about 45 minutes, stirring the veggies every 15 minutes.
For the spicy honey mustard chicken I greased an oven safe pan and then mixed together two tablespoons each of Kühne whole grain mustard, Kühne hot mustard, and honey. If you can’t find that same brand of mustard I would try to find some hot or spicy mustard and mix with dijon or regular mustard and some honey. Then, spread the mixture on the chicken pieces (I used two medium sized chicken breasts) and pop in the oven for about 30-45 minutes.
I really enjoyed this dinner and it was a big hit with my husband as well! The roasted root vegetables add a ton of colour to your dinner plate, and the colcannon is a great way to add a bit of soul-food to your meal. The mustard coating on the chicken gives some additional flavour to the meat, and also keeps the moisture in during baking. All in all, I really enjoyed the results of this little experiment, and would completely encourage you to try some new dishes with whats available in your own back yard.
Thanks for stopping in. Hope you gave a great week! 🙂