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Loin of bacon with colcannon butter sauce

Ingredients

  1. Step 1 900g whole piece of rindless, unsmoked back bacon
  2. Step 2 3 tbsp clear honey
  3. Step 3 8 cherry tomatoes
  4. Step 4 chopped parsley , to serve
  5. Step 5 2 leeks , trimmed, green and white parts separted and both finely sliced
  6. Step 6 small knob of butter
  7. Step 7 3 potatoes , boiled and mashed
  8. Step 8 1 heaped tbsp plain flour
  9. Step 9 3 tbsp double cream
  10. Step 10 1 medium egg yolk
  11. Step 11 50g butter
  12. Step 12 5 Savoy cabbages leaves, finely shredded
  13. Step 13 1 small potato , finely diced
  14. Step 14 4 tbsp white wine
  15. Step 15 200ml double cream
Loin of bacon with colcannon butter sauce
Calories: 905 Carbohydrate: 34 g Protein: 50 g Fat: 63 g
Cook time: 120 minutes Prep time: minutes Total time: 120 minutes Servings: 4

TAGS

Dinner Lunch Main course Irish Josh Eagleton 4 serving Back bacon Bacon BBC Good Food cabbage cabbage Clear honey Colcannon Double cream Good Food Ham Irish food Kevin dundon Leek Leek Loin of bacon Main Meat Over 800 kcal Over an hour Parsley Pork Potato Potato Tomato Tomato white wine Winter

Directions

  1. Step 1 Place the bacon in one tier of a steamer, cover and steam for 45 mins, then allow to cool. Once cooled, slice into 4 thick chops and set aside.
  2. Step 2 To make the potato cakes, fry the dark green part of the leek in a little butter, and mix well with the potato, flour, cream and egg yolk, then mould into four small round discs. Set aside until ready to serve.
  3. Step 3 To make the sauce, melt half the butter in a pan and add the cabbage and potato. Cook slowly for 5 mins, then pour in the white wine and reduce by half. Add the cream and reduce by half. Season and remove from the heat. Stir the rest of the butter into the sauce and keep warm until ready to serve.
  4. Step 4 When ready to serve, heat oven to 220C/fan 200C/gas 7. Lay the bacon on a roasting tray and brush with the honey. Roast for 10-15 mins, until the honey caramelises, brushing the chops with the sticky juices halfway through. Sweat the remaining white part of the leeks and tomatoes in some butter for 3 mins, then season. Fry the potato cakes in the remaining butter for 2 mins on each side. To serve, place a potato cake on each plate with a spoonful of leek and cherry tomatoes. Lay a bacon chop over the top, drizzle the sauce on the plate, scatter over a little chopped parsley and serve.