Honey Roasted Loin of Bacon, Buttered Cabbage with Parsley Sauce & Colcannon.
Ingredients
Bacon & Colcannon
- Loin of bacon
- 1kg potatoes, peeled and diced
- 250g kale, finely sliced
- 2 tablespoons of butter
- 50ml of cream
- A good pinch of sea salt and white pepper
Parsley Sauce
- 100g Butter
- 25 g Plain Flour
- 200ml of Milk
Method
Bacon & Colcannon
- Place bacon in a large pot and add enough water to cover. Bring to the boil over medium-high heat. Cover bacon with hot water.
- Meanwhile, slice cabbage across the grain into thin shreds; rinse with cold water if necessary.
- Remove bacon from pot; strain cabbage and transfer to a large bowl or serving platter, score and cover with honey and thyme, roast in oven until golden brown.
- Save all the liquid to cook your cabbage
- Bring liquid to the boil and add cabbage and cook until soft.
Parsley Sauce:
- Melt the 100g of butter and add flour. Mix together and add 2 teaspoons of salt (it's a lot but goes excellent with the bacon & cabbage).
- Add milk until a creamy consistency is achieved.
- Add Parsley (if using for anything else leave out salt)
