Eunice Power's Loin of Bacon with kale and creamy mash, parsley sauce: Today with Maura and Dáithí

Ingredients

  • 1.5kg Loin of bacon

For the Glaze:

  • 2tbsp Dijon Mustard
  • 100g brown sugar
  • Kale and mashed potatoes
  • 1kg potatoes, peeled, roosters work well
  • 250g curly kale, well washed and finely sliced, discard any thick stalks
  • 100mls milk
  • 100g butters salt and freshly ground black pepper

For the Parsley Sauce:

  • 500ml milk
  • 50g butter
  • 50g plain flour
  • 4 tbsp parsley
  • Season with salt and pepper

Method

  1. Place the bacon in a saucepan with a tight-fitting lid, cover with water and simmer for 1 hour, Remove from the water then using a sharp remove the skin and then score the fat.
  2. Place the bacon fat side up on a baking tray, slather the mustard on top and sprinkle with the brown sugar, then bake in a pre-heated oven at 170C for 15 minutes until glazed.

For the Kale and Mashed Potato:

  1. Cook the potatoes in a covered pan of boiling salted water for 15-20 minutes until tender.
  2. Meanwhile, cook the kale. Heat a knob of butter and two tablespoons of water in a heavy-based pan with a lid. When the butter has melted and formed an emulsion, add the kale with a pinch of salt.
  3. Cover, shake well and cook over a high heat for 1 minute. Shake the pan again and cook for another minute. Drain off any liquid and then season the kale with pepper.
  4. Drain the potatoes, add in the milk and mash until smooth, then beat in the kale and the remaining butter. Season to taste with salt and pepper.

For the Parsley Sauce:

  1. Melt the butter in a saucepan. Stir in the flour and cook for 1-2 minutes. Take the pan off the heat and gradually stir in the milk to get a smooth sauce.
  2. Return to the heat and, stirring all the time, bring to the boil. Simmer gently for 8-10 minutes and season with salt and white pepper. Stir in the parsley and serve.

To Serve:

  1. Slice the bacon and serve with the creamy Kale and Potato mash with parsley sauce