 | | Recipe of the month for St Patrick's Day ! - Traditional Irish Bacon and Cabbage served with Parsley Sauce | | | | Got a favourite recipe that you would like to share with us. We'd love to hear from you. Either just drop us an e-mail at info@icagormanston.ie or give Mary a call on 087 7973161 087 7973161
| | | | Serves 12 | | | Ingredients
|  | About 2.25kg (5lb) loin, collar or streaky bacon, either smoked or unsmoked with the rind on and a nice covering of fat
1 Savoy or 2 spring cabbages
50g (2oz) butter
Freshly ground pepper
Parsley Sauce o serve |
| | | Cooking Time
| | Allow 20 minutes for every 2.2kg (1 lb)
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| | | Method
| | Soak bacon overnight in cold water. Next morning strain old water away. |
| | Then cover the bacon with cold fresh water in a large pot and bring slowly to the boil. If the bacon is very salty there will be a white froth on top of the water, in which case its preferable to discard the water and start again. It may be necessary to change the water several times, depending on how salty the bacon is. Finally, cover with hot water and the lid of the pot and simmer until almost cooked. |
| | Meanwhile, trim the outer leaves of the cabbage and cut it into quarters, removing the core. Discard the core and outer leaves. Slice the cabbage across the grain into thin shreds. If necessary, wash it quickly in cold water. About 20 minutes before the end of cooking the bacon, add the shredded cabbage to the water in which the baco is boiling. Stir, cover and continue to boil gently until both the cabbage and bacon are cooked - about 1 1/2 hours. |
| | | | Take the bacon out and remove the rind if you like. Strain the cabbage and discard the water (or, if it's not too salty, save it for soup). Add a lump of butter to the cabbage. Season with lots of ground pepper; it's unlikely to need more salt but add some if necessary. |
| | | | | | Parsley Sauce
Ingredients
600 ml (1 pint) of full cream milk
A few parsley stalks
Spring of thyme
A few slices of carrott (optional)
A few slices of onion (optional)
Salt and freshly ground pepper
50g (2oz) Roux
About 50g (2oz) curly parsley, freshly chopped
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| | Method
Pour the cold milk into a saucepan and add the herbs and vegetables (if using). Bring the mixture to simmering point, season and simmer for 4-5 minutes.
Strain the milk, bring it back to the boil and whisk in the roux until the sauce is a light coating consistency.
Season again with salt and freshly ground pepper. Add the chopped parsley and simmer on a very low heat for 4-5 minutes. Taste and correct the seasoning. Then serve.
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| | | | Roux
Ingredients
110g (4oz) butter
110g (4oz) plain flour
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| | Method
Melt the butter in a pan and cook the flour in it for 2 minutes on a low heat, stirring occassionally. It will keep for a fortnight in a refrigerator.
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| | | | | | To Serve | | Serve with freshly boiled potatoes in their jackets with a dollop of old fashioned butter accompanied with Parsley Sauce. Delicious! |
| | | | Happy St Patrick's Day ! |
| | | Recipe Source: Forgotten Skills of Cooking by Darina Allen (2010)
Image Source for Bacon and Cabbage: Forgotten Skills of Cooking by Darina Allen (2010) | | | | |
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