Name: Loin of bacon with colcannon butter sauce
Cook time: 2 h
Total time: 2 h
Yield: 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

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Loin of bacon with colcannon butter sauce

Loin of bacon with colcannon butter sauce

Good Food team

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Serves 4

More effort

Cook: 1 hr and 45 mins - 2 hrs

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Great traditional Irish flavours shine through in this satisfying dish

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A star rating of 4 out of 5.16 ratings

Ingredients

Nutrition

Units:

MetricUS

900g whole piece of rindless, unsmoked back bacon
3 tbsp clear honey
8 cherry tomatoes
chopped parsley

to serve

For the potato cakes

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

For the colcannon sauce

50g butter
5 Savoy cabbages

leaves, finely shredded
1 small potato

finely diced
4 tbsp white wine
200ml double cream

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Nutrition: per serving

kcal905
fat63g
saturates35g
carbs34g
sugars9g
fibre4g
protein50g
salt8.5g

Method

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.
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.
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.
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.

Recipe from Good Food magazine, January 2005

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