Eunice Power - Outside Catering Company, Waterford, Ireland.

Tuesday, October 25, 2011

Smoked Loin of Bacon with Colcannon and Parsley Sauce

It is more to have Green bacon, however we are lucky to have a specialist pork butcher in Dungarvan who smokes his own bacon, so smoked bacon is a family favourite. 

1.8 - 2.2 kg loin of smoked bacon
1 tablespoon mustard
1 tablespoon of brown sugar
  1. Cover the bacon in cold water and bring slowly to the boil. If the bacon is very salty there will be a white froth on top of the water so discard this water and start again. Cover and continue to simmer allowing 45 mins per kg. 
  2. When the bacon is cooked remove from the water. Allow to cool slightly.
  3. Meanwhile preheat the over to 250°C. Peel off the rind of the bacon, cut the fat into diamond pattern. Spread mustard over the fat and sprinkle brown sugar over. 
  4. Bake in the over for 20 mins until the top is caramelised.
1kg potatoes (such as Golden Wonders)
Head of cabbage or curly kale
300mls milk
75g butter
Salt & Pepper
  1. Peel potatoes and steam for 40 mins until cooked.
  2. Bring a large pot of salted water to the boil, meanwhile wash and very finely shred the cabbage or kale leaves, add the shredded cabbage to the boiling water simmering for 2 mins and strain immediately.
  3. Bring the milk to the boil in a large saucepan and add the butter. Add the potatoes and mash to achieve a fluffy puree, season to taste then stir in the cabbage. 
Parsley sauce
25g flour
25g butter
500mls milk
3 tablespoons finely chopped parsley
  1. Melt the butter, add the flour, combine and cook for 2 mins on a low heat stirring continuously.
  2. Slowly add the milk and continue to cook for 5 mins.
  3. Add finely chopped parsley.