Loin Of Bacon With Colcannon Butter Sauce Recipes

IRISH STOUT LAMB LOIN WITH COLCANNON

Steps:

• Shave the cabbage into chiffonade by slicing thinly across the leaves.
• Place the bacon lardons in a large pan over medium heat. Cook until starting to crisp and brown a little. Pour off all but 2 tbs of fat. Add the cabbage and cook stirring occasionally until the cabbage is soft about 5 - 7 minutes. Set aside. Cut the potatoes into large equal sized chunks and place in a pot of salted water. Bring to a boil and let cook until soft. Drain, add the 4 tbs butter and mash together. Stir in the milk and when combined add the cabbage mixture. Adjust the seasoning. Keep warm.
• Season the Lamb with salt and pepper. Add oil to hot pan over medium high heat. Place loins in the pan and cook undisturbed for 5 minutes. Turn over and cook on the other side for 5 more minutes for medium rare. Remove the Lamb and set aside to rest. Add the onions and carrots and sauté for a minute and then deglaze with the Guinness and demi-glace. Bring to a boil and cook down until reduced by half. Slice loins into medallions. Spoon Colcannon into the middle of each plate. Arrange the meat around the potatoes and then drizzle the pan sauce around the plate.

COLCANNON FILLED CABBAGE PURSES WITH IRISH PARSLEY SAUCE RECIPE

Steps:

• Carefully remove leaves from a large head of cabbage. Remove stems and thick veins gently with an extremely sharp pairing knife to avoid tearing.
• Trim the greens from one bunch of scallions. Reserve the white ends for later use.
• Blanch cabbage leaves and scallion greens in boiling salted water for approximately 5 minutes or until leaves are pliable and greens are wilted. Transfer gently to a large bowl filled with water and ice. This will shock the greens and allow them to retain their color.
• If desired, place 1/2 cup of the blanching water in a saucepan and bring to a boil over high heat, reduce heat to low and simmer until reduced by 1/2 to make a knock-off cabbage stock for the parsley sauce.
• place a tablespoon of colcannon in the center of the leaf and fold edges up to form a purse. Tie with blanched scallion greens and place gently in a steamer basket.
• When all leaves have been formed, place steamer over simmering water and steam pursed for 10-12 minutes or until filling is heated through.
• (Alternate cooking method: Place purses in a shallow oven proof dish with 1/4 inch of vegetable or cabbage stock and bake, loosely covered with foil at 350°F for approximately 8 minutes.)
• Melt butter in a saucepan over medium heat. Add flour and stir together to form a loose roux. Stir continuously for 1 to 2 minutes, until flour smells just slightly nutty but has not browned. (A white roux) Add stock gradually, stirring constantly. Once fully incorporated, add milk. Bring to a low boil and stir constantly for approximately 3 minutes or until sauce coats the back of a spoon.
• Stir in parsley and add salt and pepper to taste.
• Serve immediately.
• Spoon a good bit of parsley sauce onto the center of a serving dish or bowl. Arrange purses in sauce. Drizzle a tiny bit of sauce over purses.
• Serve immediately.
• When eating this dish, take a piece of the purse and cover in a good nit of the sauce. Each component of this dish is a bit bland on its own, but when the flavors are combined, it's phenomenal.

BROWN BUTTER COLCANNON

Steps:

• Place oil in a large skillet and place over medium-high heat. Add oil and onions and sauté for 3 to4 minutes.
• Add kale and garlic and continue to sauté for 5 to 6 minutes. Deglaze pan with water or stock and season with salt and pepper. Continue to cook kale and onions until all the liquid has evaporated, about 2 minutes. Remove mixture from heat and set aside.
• Place butter into a small pot and place over medium heat. Cook butter for about 5 minutes or until melted, browned with a nutty flavor. Remove from heat and set aside.
• Place potatoes in a large pot and fill with enough water to cover potatoes. Stir in a handful of salt. Place pot over medium-high heat and bring to a boil. Boil potatoes until fork tender, 12 to 15 minutes, remove from heat and drain water from pot.
• Using a potato masher, begin to mash the hot potatoes. Pour butter (reserving 2 tablespoons) and cream into the potatoes and continue to mash. Season with salt and pepper.
• Mash until desired consistency has been achieved. Gently stir in onion and kale mixture until just combined. Drizzle reserved brown butter over potatoes. Serve.

LOIN OF BACON WITH COLCANNON BUTTER SAUCE

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.

BACON AND LEEK IRISH COLCANNON (GLUTEN-FREE)

Steps:

• Make the Compound Butter: Place the butter in a bowl and add the chives and parsley. Mix together with a fork until everything is evenly blended and the herbs distributed throughout with no pockets of plain butter. Transfer the butter to a sheet of plastic wrap, form into a thick log, wrap with the plastic, and roll to tighten the wrap around the butter.
• Place in the refrigerator to firm up. You will unwrap and cut the cylinder into slices when ready to use.
• Infuse the Milk: In a small saucepan, heat the milk and garlic over medium heat until just below a simmer. Steam will begin to come off the surface and small bubbles will form around the edges. Remove from the heat and set aside to infuse the garlic flavor into the milk. Strain out the garlic before using.
• Cook the Bacon: In a large skillet, cook the bacon until just barely crispy. Transfer to a paper towel-lined plate to drain. When cool, crumble. Reserve 2 tbsp of the bacon grease.
• Sauté the Onions, Cabbage, and Leeks: In the same skillet you used for the bacon, heat either the oil or bacon drippings over medium-high heat. When it is shimmering, add the onions, reduce the heat to medium, and cook about 4 minutes, stirring often. Add the cabbage and leeks. Toss everything together; add a little oil if needed. Sauté over medium heat, stirring often, until softened, about 5 minutes. Remove from the heat and sprinkle lightly with freshly ground pepper if desired. Add salt to taste if using the olive oil instead of bacon fat. Transfer to a plate lined with paper towels. Set aside.
• Cook and Mash the Potatoes: Peel the potatoes and cut into equal-sized cubes. Rinse and place the potatoes in a large saucepan and cover with water by at least an inch. Add a large pinch of salt and bring to a boil over medium-high heat. Lower the heat to medium and cook until fork tender, about 15 to 20 minutes.
• Pour the potatoes into a colander, drain and transfer to the bowl of your standing mixer fitted with the paddle attachment. Beat until there are no more lumps and the potatoes are smooth.
• Add the plain butter a few pieces at a time, beating as they melt into the potatoes. With the mixer on low, add the strained milk. Beat on medium until creamy. Taste and add pepper as needed.
• Assemble the Colcannon: Stir the sautéed cabbage, leeks, onions, half the bacon, and the parsley into the potatoes, mixing just until evenly distributed. Scoop into serving bowls and make an indentation in the center of each serving. Drop a slice of the compound butter in the divots. Sprinkle the tops with a little of the remaining bacon and a pinch or two of chives. Serve immediately.