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Receta Boiled Bacon With Colcannon And Parsley Sauce

Name: Boiled Bacon With Colcannon And Parsley Sauce
Ingredients: 3/4 lb Smoked bacon, soaked overnight and rolled; 2 x Carrots, minced in half; 3 x Onions; 1 x Clove; 2 x Bay leaves; 1 lrg Bunc flat-leaf parsley, minced - stalks removed Peppercorns Potatoes Boiled potatoes; 1/2 x Cabbage, cooked; 2 x Leeks, cooked Knob of butter; 1 Tbsp. Cream; 2 ounce Butter; 2 ounce Flour; 1/2 pt Lowfat milk; 1/2 pt Water; 2 Tbsp. Cream; 2 x Handfuls parsley, minced

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Ingredientes

3/4 lb Smoked bacon, soaked overnight and rolled
2 x Carrots, minced in half
3 x Onions
1 x Clove
2 x Bay leaves
1 lrg Bunc flat-leaf parsley, minced - stalks removed Peppercorns Potatoes Boiled potatoes
1/2 x Cabbage, cooked
2 x Leeks, cooked Knob of butter
1 Tbsp. Cream
2 ounce Butter
2 ounce Flour
1/2 pt Lowfat milk
1/2 pt Water
2 Tbsp. Cream
2 x Handfuls parsley, minced

Direcciones

Put the bacon in water with the carrots and onions. Add in the clove, bay leaves and parsley stalks. Bring to the boil and simmer for 1-1 1/2 hrs, checking frequently.
Put the bacon and vegetables into a dish, drain the cooking water over them and garnish with parsley. Carve the bacon and serve with the colcannon.
Colcannon: drain the boiled potatoes, put them in a colander over a pan and steam for 1-2 min, then mash them. Add in butter, leeks, cabbage and cream to the mashed potatoes and stir.
Sauce: heat the butter in a pan and add in the flour. Heat for 2 min. Add in 2 ladles of water (strained) from the bacon, then add in the lowfat milk, stirring vigorously to prevent lumps. Add in a touch of cream and stir, then season with pepper and add in the minced parsley. Cook for 5-10 min, stirring occasionally.