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Paddy's Day bacon and cabbage

Tue, 12 March 2019

Paddy's Day bacon and cabbage

With St. Patrick's Day less than a week away, what better way to celebrate the holiday than with this classic meal.

Chilli Glazed Bacon
(Serves 6-8)

A delicious treat for St. Patricks FDay. I simply adore bacon either hot or cold and leftovers of this recipe are great to use for a delicious tasty sandwich.

Ingredients:

1 loin of bacon (approx 2kg)
2 sticks celery-cut into chunks
1 onion-cut into chunks
Parsley stalks
6 dessertspoons of sweet chilli sauce
12-15 cloves

Method:

1. Place the bacon in a large saucepan and cover with cold water. Add the celery, onion and parsley stalks Bring to the boil, then reduce the heat and simmer for 1 ½ hours until completely tender.

2. Preheat the oven to 180C/350F/Gas 4.

3. Remove the ham from the water and allow to cool for 15 or 20 minutes.

4. Transfer the meat to a baking dish or roasting tray.

5. With a sharp knife make some incisions in the fat of the bacon in a criss-cross pattern-This will give a nice professional finish to the dish later on.

6. Stud the cloves into the ham in a relatively uniform pattern.

7. Spread the ham with the sweet chilli sauce and transfer to the oven for 15-20 minutes or until the ham has achieved a nice crunch crust.

8. Allow to cool slightly before serving.

Duchess Potatoes

This is a great dish to have prepared in advance as you can the potatoes piped out the day before and then just cook them up when required. It’s also a great way of using up left over potatoes as well.

Ingredients:

4 large potatoes (I normally use roosters)
2 egg yolks
Salt & pepper
1 tablespoon chopped parsley

Method:

1. Peel, boil and mash the potatoes. Do not use any milk or butter when mashing the potatoes.

2. Allow the potatoes to cool slightly and then mix in the egg yolks and the chopped parsley.

3. Transfer the mixture to a piping bag (if the mixture is not soft enough to pipe successfully mix in a little heated milk to correct the consistency)

4. Preheat the oven to 200C/400F/Gas Mark 6

5. Pipe the potatoes into a beehive shape onto a greased or lined baking tray.

6. Place in the fridge for at least 30 minutes (but overnight if desired) to allow them to firm up, which will help perfect the shape when you bake them.

7. Brush with a little egg wash and bake for 12-15 minutes

 

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