Kevin Ahearn makes a dish of glazed bacon knuckle with cider & honey, green cabbage & apple dressing on Today with Maura and Dáithí.
There is a lot more to Irish food than bacon and cabbage. But there’s no denying it its one of my favourite comfort dishes to eat. I've added a few tweaks to this old classic to give it a modern feel full of flavour and perfect for St Patrick's day #thisisirishfood
Ingredients for 4 people
- 2 bacon knuckles
- 1 carrot ( diced )
- 1 onion ( diced )
- 1 stick celery (diced)
- 1 bay leaf
- Bunch thyme
- I bottle of dry cider
- 500ml water
For the glaze
- 2 tbsp local honey
- 1 tbsp brown sugar
- 1 tsp Irish mustard
- 1 tsp salt
For the cabbage
- 1 head of green cabbage
- 1 tbsp butter
For the apple dressing
- 1 apple ( peeled & diced )
- 200g celeriac (peeled & diced )
- 1 tsp honey
- 1tsp cider vinegar
- 1 tbsp rapeseed oil
- 3 g chopped fennel ( optional)
- Put the knuckles in a pot of cold water & bring to the boil to remove excess salt
- Remove from the pot & Place the knuckles in a roasting tray & add the vegetables, cider, water & thyme (the liquid should be halfway up the meat)
- Place in the oven at 175, gas mark 4 - Braise for 2 ½ hrs turning halfway through4.Remove from the oven set the knuckles aside and strain the juices from the tray
- Once the knuckle has cooled slightly mix the ingredients together for the glaze and cover the knuckle. Return to the oven on a baking tray @175 gas mark 5 for 35-30 minutes
- For the dressing simply mix the ingredients in a bowl & set aside.
- For the cabbage bring the cooking liquid to the boil and cook the cabbage for 3 minutes. Then toss in a little butter.
- For serving, this really is a tear and share type of dish so I would serve the dish on a large tray in the centre of the table.
- Cabbage on the bottom the glazed knuckles on top with a generous spoon of the dressing over both. Let everyone help themselves, family style. Enjoy!