Served with a Ragout Of Broad Beans and Mustard Cabbage
- 1 [bacon] chop per person
- 1 [cabbage] (shredded)
- 1 jar dijon mustard
- 1 glass dry white wine
- small bunch fresh rosemary
- salt, [black pepper]
- [fennel seeds]
- 1 clove of [garlic]
- 1 lemon
- 150 g unsalted butter
- 10 baby onions
- 1 tin [broad beans]
- a little olive oil
- Begin by marinating the chop in a little olive oil with pepper, crushed garlic and chopped rosemary.
- Gently braise the cabbage in a little white wine over a low heat. Toast some fennel seeds and add these to the cabbage.
- Melt a little butter in a pan, add the peeled young onions and cook until lightly coloured. Moisten with a glass of water and simmer for ten minutes until soft.
- Add the broad beans to this, season, then over a low heat, stir in some more butter and allow thickening.
- Remove the bacon chop and cook on a grill pan for 4/5 minutes each side or depending on thickness.
- Stir a little mustard into the cabbage and check seasoning.
- In a deep plate, spoon in the ragout of beans and then place some of the cabbage on top.
- Place the grilled bacon chop on top of the cabbage and serve immediately.
More by Eamon Ó Cathain:
- Steamed Baby Leeks With Mustard Sauce And Hard Boiled Eggs
- Chorizo with Haricot Beans and Red Wine
- Roast Lamb with Rosemary and Sage Pesto with Rosemary and Lemon Roast Potatoes