Loin Of Bacon With Colcannon Butter Sauce Recipes

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LOIN OF BACON WITH COLCANNON BUTTER SAUCE



Loin of bacon with colcannon butter sauce image

Great traditional Irish flavours shine through in this satisfying dish

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 2h

Number Of Ingredients 15

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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 905 calories, Fat 63 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 50 grams protein, Sodium 8.5 milligram of sodium

GLAZED LOIN OF BACON



Glazed Loin of Bacon image

Provided by Food Network

Categories     main-dish

Time 1h55m

Yield 12 to 15 servings

Number Of Ingredients 4

4 to 5 pounds (1.8 to 2.25 kilograms) loin of bacon, either smoked or unsmoked
14 ounces (400 grams) 1 small tin pineapple, use about 3 to 4 tablespoons of the juice
3/4 pound (340 grams/1 3/4 cups) brown demerara sugar
About 20 to 30 whole cloves

Steps:

  • Preheat the oven to 475 degrees F (250 degrees C).
  • Cover the bacon in cold water and bring slowly to a boil, if the bacon is very salty there will be a white froth on top of the water, in this case it is preferable to discard this water. It may be necessary to change the water several times depending on how salty the bacon is. Finally, cover with hot water and simmer until almost cooked, allow about 15 minutes for each pound.
  • Remove the rind, cut the fat into a diamond pattern, and stud with cloves. Blend the brown sugar to a thick paste with a little pineapple juice, about 3 to 4 tablespoons, be careful not to make it too liquid. Spread this over the bacon. Bake in a preheated hot oven for 20 to 30 minutes, or until the top has caramelized.

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