Bacon and cabbage is the traditional Irish dinner recipe that represents Ireland and Irish family life so is it any wonder that it's the favorite Irish St Patrick's Day dinner.
Bacon and cabbage is certainly a dinner the Irish crave when they’re away from home.
Ireland’s food board, Bord Bia, published research which shows that the bacon and cabbage dish remains as Ireland’s most popular dinner.
The wholesome, hearty and old-fashioned meal is most certainly close to the Irish people’s heart.
Bacon & Cabbage for dinner
Praise to the bacon & cabbage Read more about the great dish here: https://irsh.us/2pJ8cbMPubliée par IrishCentral.com sur Lundi 22 octobre 2018
The food board’s research found:
- 64% of Irish adults consider bacon and cabbage the meal most synonymous with Ireland
- 3 in 10 crave bacon and cabbage when traveling abroad
Of course, Irish Americans could be in no doubt to the fact that this meal is special to the Irish. In the US it’s still very much a tradition to eat corned beef and cabbage, which evolved from the traditional bacon as it was difficult for Irish immigrants to get their hands on the meat at the time.
But in the name of tradition here it is..
A traditional Irish bacon and cabbage recipe, with a mustard sauce:
1½kg loin of bacon
2 celery sticks
1 tsp peppercorns
1kg cabbage, finely sliced
1 tbsp butter
1 tbsp mustard
1 tbsp oven-dried breadcrumbs
½ tbsp brown sugar
Knob of butter
1 tbsp Mustard
250ml mixture cooking liquid and cream
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 saucepan.
Remove the rind and score the fat.
Place the joint on a roasting dish.
Spread with mustard and bread crumbs, 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.
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 minutes.
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.
For more cooking inspiration visit www.recipes.bordbia.ie.
What will you be eating this St Patrick's Day? Let us know in the comments section, below.