Loin of Bacon with Colcannon Butter Sauce

Name: Loin of Bacon with Colcannon Butter Sauce
Cook time: 2 h
Total time: 2 h
Yield: Serves 4
Cuisine: irish
Ingredients: 900g whole piece of rindless, unsmoked back bacon; 3 tbsp clear honey; 8 cherry tomatoes; chopped parsley to serve; 2 leeks trimmed, green and white parts separted and both finely sliced; small knob of butter; 3 potatoes boiled and mashed; 1 heaped tbsp plain flour; 3 tbsp double cream; 1 medium egg yolk; 50g butter; 5 Savoy cabbages leaves, finely shredded; 1 small potato finely diced; 4 tbsp white wine; 200ml double cream

⏱ 120 mins 🍽 Serves 4 🌶 irish ✅ More effort 🏷 Main course

This dish brings together classic Irish components for a hearty meal. A whole piece of unsmoked back bacon is first steamed, then sliced and roasted with a honey glaze. It is accompanied by fried potato cakes made with leek and mashed potato, and a rich, buttery sauce of shredded cabbage, diced potato, white wine and cream. The finished plate is garnished with sweated leeks, cherry tomatoes and fresh parsley.

Ingredients

900g whole piece of rindless, unsmoked back bacon
3 tbsp clear honey
8 cherry tomatoes
chopped parsley to serve
2 leeks trimmed, green and white parts separted and both finely sliced
small knob of butter
3 potatoes boiled and mashed
1 heaped tbsp plain flour
3 tbsp double cream
1 medium egg yolk
50g butter
5 Savoy cabbages leaves, finely shredded
1 small potato finely diced
4 tbsp white wine
200ml double cream

Method

Steam the piece of bacon for 45 mins, then let it cool completely. Slice the cooled bacon into four thick chops and set them aside.
For the potato cakes, cook the dark green leek slices in butter. Combine this with the mashed potato, plain flour, double cream and egg yolk, then shape the mixture into four round discs. Set the cakes aside.
Prepare the sauce by melting 25g of butter in a pan. Add the shredded cabbage and diced potato, cooking them for 5 mins. Pour in the white wine and let it reduce by half. Stir in 200ml of double cream and again reduce the liquid by half. Season the sauce, take it off the heat, and whisk in the remaining 25g of butter. Keep it warm.
To finish, preheat your oven to 220C/fan 200C/gas 7. Place the bacon chops on a tray and brush them with honey. Roast for 10-15 mins until caramelised, basting halfway. In a separate pan, cook the white leek slices and cherry tomatoes in butter for 3 mins and season. Fry the potato cakes in the remaining butter for 2 mins on each side. Serve each plate with a potato cake, a spoonful of leeks and tomatoes, a bacon chop on top, a drizzle of the warm sauce and a scattering of chopped parsley.

Nutrition (per serving)

Calories905 kcal

Fat63 g

Saturates35 g

Carbs34 g

Sugars9 g

Fibre4 g

Protein50 g

Sodium3400 mg

Salt8 g

Recipe details

Skill levelMore effort

CategoryMain course

Cuisineirish