Eunice Power's Loin of Bacon with Cabbage, Mash & Parsley Sauce: Today with Maura and Dáithí.
Ingredients
- 1.5kg Loin of bacon
For the glaze
- 2tbsp Dijon Mustard
- 100g brown sugar
- A head of spring cabbage
- mashed potatoes
- 1kg potatoes, peeled, roosters work well
- 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
For the bacon
- 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.
- 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 Mashed Potato
- Cook the potatoes in a covered pan of boiling salted water for 15-20 minutes until tender.
- Bring a large pot of water to the boil. Wash the cabbage leaves and shred with a sharp knife. Add to the boiling water and cook for 7to10 minutes. Strain off water and it is ready to serve
- Drain the potatoes, add in the milk and mash until smooth. Season to taste with salt and pepper.
For the parsley sauce
- 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.
- 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
- Slice the bacon and serve with the creamy kale and potato mash with parsley sauce.
