Well I live here too, and I've not seen a home made champ yet that involves garlic. Only in restaurants. As I previously stated.
Now, I've got my home family recipe, I have the recipe I was taught in school, I have various other friends/relatives recipes, I've eaten it in a few restaurants (both here and in Scotland), and I've purchased it ready made from several supermarket establishments. The only places that add garlic have been restaurants - and even then not enough to be numerous.
In the local lingo, scallions are the stalky bits of your onion. You don't use the bulb, and truth be told I usually take the top of the stalk off too. That leaves you a nice, fairly uniform length to work with. I am not concerned with the "true" use of the word, but certainly over here everyone refers to the stalk as the scallion.
I don't believe its added for flavour (otherwise you'd be using the bulb), but its likely more for colour and texture. Knowing irish cooking, I imagine the bulb is used for something else. Likely a form of onion sauce for any beef dish (works well with Guinness too, oddly) or a more basic alternative is to use it in potato and onion soup.
So, from all the celtic peoples, it's HERESY MAN!! WRONG WRONG WRONG!! HEREEESSSYYYYY!!!!! BURN HIM BURN HIM BURN HIM!!!
:lol:
Seriously tho, if you want to eat it with garlic, like those Sassenachs do, then go right ahead. I really think thought that such a recipe really misses out on the point of simple Irish food. Bear in mind that adding cabbage effectively turns champ into colcannon, so adding garlic would almost certainly mean a name change from champ to something....... else.
Anyhow, lets not argue the logistics of champ any further in public, PM me if you wish to elucidate further, right now lets keep the thread on track and agree to disagree. Even if you are a heretic. XD