Yes, we know bacon is traditionally served with cabbage. And sometimes we do serve it with cabbage, but to be totally honest I prefer kale with bacon…. and prefer, cabbage with beef!
It is so seldom you see Irish Bacon on a menu anywhere in the country. However, we’ve cooked it a few times in recent months when we’ve had B&B guests and they have loved it.
Here’s how we do it.
- 1.2 piece free-range Irish Back Bacon
- Water to cover
- Kale and carrots to serve
- For the sauce – butter, flour, milk and parsley.
Place the bacon skin side down in a saucepan and cover with water. We use minimal salt so there is no need to go through the steeping process.
Bring the pan to the boil. Reduce to a simmer and cook for about 1 hour.
Meanwhile make the white sauce…. melt about 1 ounce of butter, add 1 tablespoon of flour and stir well for one minute. Take pot off the heat and add the milk (c. 125 ml) to the flour and butter (roux) mixing it in slowly. When all milk is added, return pot to heat. Bring to boil stirring constantly. When sauce has thickened, turn off heat, season and add chopped parsley.
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