Irish Mist Glazed Loin of Bacon as seen on Today with Maura and Dáithí.
- 900 g loin of Bacon
- 1 onion, halved
- 1 carrot, halved
- 1 bay leave
- 2 sprigs thyme
- 500g potatoes, peeled
- 60ml Irish Buttermilk
- 60g Irish Butter
- 100g cabbage, shredded
- 60ml Irish mist
- 5 tbsp. honey
- 100 ml Irish cider
- Salt & Pepper
- To serve parsley sauce
- Place the loin of bacon in a large pan and cover with cold water. Bring to the boil, then reduce the heat and simmer for 1 hour until completely tender.
- Meanwhile bring the potatoes to the boil, then simmer for 15-20 minutes or until completely tender. Drain in a colander and return to the saucepan. Add the butter and buttermilk and mash using a potato masher.
- In a second saucepan, melt the butter and sate the cabbage for 2-3 minutes until just softened. Add the sautéed cabbage to the mash potato and season well with salt and pepper.
- Preheat the oven to 180˚C.
- Place the Irish Mist in a pan with the honey and cider, then heat gently until dissolved. Remove the loin of bacon from the water and leave until cool enough to handle, then trim away the rind and excess fat.
- Place the loin of bacon in a small roasting tin and brush all over with the glaze, pouring any remainder around the loin. Roast for 10-15 minutes until completely heated through and well glazed, basting occasionally.
- Remove the bacon piece from the oven and leave to settle for a few minutes.
- Slice the bacon and serve with colcannon mash and parsley sauce. Serve immediately.