Sure what else would you be eating on St Patrick's Day? This is comfort food at its best, ideal for pre- or post parade dinner.
Ingredients
- 1.5 kg loin of bacon
- 1 carrot
- 2 celery sticks
- 2 leeks
- 1 tsp peppercorns
- topping
- 1 tblsp mustard
- 1 tblsp oven-dried breadcrumbs
- 0.5 tblsp brown sugar
- knob of butter
- mustard sauce
- 50 g butter
- 25 g flour
- 1 tblsp mustard
- 250 ml mixture cooking liquid and cream (½ & ½)
- 1 kg cabbage (finely sliced)
Method
- Place the joint in a large saucepan. Add chopped vegetables and peppercorns. Cover with cold water. Bring to the boil, then simmer gently for approx. 20 minutes per ½ kg.
- Set oven to 200ºC (400ºF/Gas 6). Remove the joint from the saucepan. Reserve liquid. Remove the rind and score the fat.
- Place the joint on a roasting dish. Spread with mustard and breadcrumbs, sugar and a knob of butter. Place in the oven for 15-20 minutes.
- To Make the Sauce: Melt the butter, add the flour and mustard. Cook for a minute or two. Whisk in the cooking liquid and cream.
- Bring to the boil. Reduce the heat and simmer for 3-4 minutes. Taste for seasoning. The sauce should have the consistency of thin cream. Keep warm.
- To Cook the Cabbage: In another saucepan cook the cabbage lightly with some of the cooking liquid. Drain well and toss in butter. Season to taste.
- Slice the bacon and serve on the bed of cabbage, a little of the mustard sauce and of course floury potatoes.
This recipe is courtesy of Bord Bia.
