Celebrate St Patrick’s Day with traditional Bacon & Cabbage with Mustard Sauce
Ingredients: •
2 leeks 1½kg loin of bacon
• 1 carrot • 2 celery sticks • • • • • • •
Mustard Sauce • • • •
1 teasp. peppercorns
1kg cabbage, finely sliced 1 tablesp. butter Topping
1 tablesp. mustard
• ½ tablesp. brown sugar •
50g butter 25g flour
1 tablesp. mustard
250ml mixture cooking liquid and cream
To Cook: Place the joint in a large saucepan. Add chopped vegetables and peppercorns. Cover with cold water. Bring to the boil, then simmer gently for approximately 20 minutes per ½ kg. Set oven to Gas Mark 6, 200ºC (400ºF). Remove the joint from the sauce- pan. Reserve liquid. Remove the rind and score the fat. Place the joint on a roasting dish. Spread with mustard and breadcrumbs, sugar and a knob of butter. Place in the oven for 15-20 minutes.
To Make the Sauce: Melt the butter, add the flour and mustard. Cook for a minute or two. Whisk in the cooking liquid and cream. Bring to the boil. Reduce the heat and simmer for 3-4 minutes. Taste for seasoning. The sauce should have the consistency of thin cream. Keep warm.
To Cook the Cabbage: Place the cabbage in a saucepan and barely cover with some of the reserved cooking liquid. Bring to the boil. Reduce to a simmer and cook for 2-3 min- utes. Drain well and toss in butter. Season to taste. Slice the bacon and serve on the bed of cabbage, a little of the mustard sauce and of course floury potatoes.
1 tablesp. oven-dried breadcrumbs Knob of butter
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