Roast Loin of Rosscarbery Bacon

Cured bacon combined with beetroot puree and pesto potatoes.


  • loin of dry cured bacon
  • 3 large beetroots
  • 4 vine tomatoes
  • 40 g unsalted butter
  • 2 tblsp crème fraiche
  • for parsley pesto potatoes:
  • 4 potatoes
  • 1 oz parsley
  • 1 clove garlic
  • 11 oz grated parmesan cheese
  • 1 oz pine nuts
  • 3 floz extra virgin olive oil
  • salt and pepper


  1. Slow roast the tomatoes in a very low oven for 4/5 hrs with a sprinkling of salt and sugar. This gives a very intense flavour. They will store well in olive oil in a demi jar for up to seven days in your fridge or as is for two/three days.
  2. To make the beetroot puree. Wrap the beets in tin foil and roast until soft on a trivet for 1 hour.
  3. Heat the oven to 180C, 350F or Gas Mark 4. Wrap the loin of bacon in tin foil and place in a baking tray. Roast for 20 mins to the lb and 20 mins over. If you wish you can open the foil toward the end of cooking to brown the skin.
  4. Combine beets, tomatoes, butter and creme fraiche and puree, season with salt and white pepper to taste.
  5. For the parsley pesto potatoes slice the potatoes (approx ½ inch) with skins on and par boil until tender. Strain, refresh in cold water and pat dry.
  6. Combine all ingredients for pesto and blend in a food processor. Panfry the sliced seasoned potatoes in olive oil, add the parsley pesto and crisp up in a hot oven.
  7. Slice the loin of bacon and serve on a bed of puree with potatoes on the side.


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