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Mustard Glazed Loin of Bacon


On a bed of Cabbage and Apple with Grain Mustard Sauce
(will serve 4 to 6)

1 kg (3lb.) Loin of Bacon
2 tbs. Grain Mustard
2 tbs. Honey
30g (1 oz.) Butter
30g (1 oz.) Flour
150ml (5oz.) Crinnachtaun Apple Juice
2 tbs Cream


Cabbage:
1 head Green Cabbage (3 if Spring Greens)
2 Scallions
2 Eating Apples
60g (2 oz.) Butter

Cover the Bacon with cold water in a pot and bring to a simmer.
Simmer slowly for 45 mts until just cooked through.
Remove from the water and let it cool a little (reserve about 5oz. cooking liquid for the sauce) and then take off the rind from the fat (leaving on as much fat as possible)
Mix the mustard with the honey and use half of it spread liberally over the fat of the bacon.
Put the oven on to 175C,350F,Gas 4.
Roast the joint at this temperature for 20 mts approx until the fat crispens.


Cabbage.
Chop the cabbage as finely as you can by hand (don't use a food processor for this as it squeezes too much of the moisture out)
Melt the butter in a pot on a gentle heat.
Slice the scallion thinly and add it to the butter.
Put in the |Cabbage and stir well.
Coarsely grate the apples (skin and all but not the cores) and add them to the pot. Keep stiring and gently cooking the cabbage like this until it softens and reduces but still retains some bite (10 mts. approx)


Sauce:

Melt the ounces of butter and flour together.
Add the apple juice and the retained 5 oz. of cooking liquour.
Bring this to a gentle boil stirring well to avoid lumps.
Add the remaining mustard and honey and the cream to make a thin coating sauce.


To serve.

Put a bed of the cabbage on each plate.
Slice the bacon and put 3 or 4 slices over the cabbage.
Pour over the sauce.

Serve with plain boiled potatoes to soak up the sauce.



March 11, 2009 01:33 PM | 0 Comments
  Martin Dwyer
Consultant Chef