Colcannon with Bacon and Parsley Sauce
The ultimate Irish dinner that never goes out of style. Slow-cooked ham packed with flavour, creamy colcannon and a delicious homemade parsley sauce. I like to get the ham on early, peel and soak the potatoes, and prep the cabbage so dinner comes together
SERVES
6
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
3
MINUTES
Ingredients
1600g unsmoked ham fillet
2 onions halved
3 garlic cloves
1 bay leaf
3 tbsp brown sugar
4 whole cloves
4-6 whole peppercorns
For the colcannon
8 large rooster potatoes
150ml warm milk
Salt and pepper
1 head of cabbage, leaves cut finely
2 spring onions, diced
80g butter
150ml water
For the parsley sauce
40g butter
2 tbsp flour
400ml full-fat milk
200ml cream
50g parsley, chopped
1 tsp nutmeg
Salt and pepper
Method
Soak the ham in water for 2 hours, if possible, to remove excess salt.
Place the ham in a fresh pot of water and add the onions, garlic, sugar, bay leaf, cloves and peppercorns.
Bring to a simmer, then place in a low heat oven 150°C/130°C fan/gas 1 or place in a slow cooker on low with 1 pint of water and all the additional ingredients.
Cook for 3.5 hours, or until a knife can be inserted and easily removed.
Cut away excess fat and wrap in foil until ready to serve.
To make the parsley sauce, melt the butter in a saucepan, add the flour and cook on medium heat until it resembles sand to make a roux.
Combine the milk and cream and whisk into the roux gradually; it will thicken as it cooks. Keep it on medium-to-low heat until it reaches a sauce consistency; if it is too thick, add more milk.
Finish with the nutmeg and chopped parsley, and taste to season well; this is very important as it will need plenty of seasoning.
To make the colcannon, cook the potatoes – I like to steam them.
Melt 30g butter in a pan and add the cabbage, spring onion and water – simmer until the water has evaporated and the cabbage is slightly softened. Season well with salt and pepper.
Once the potatoes are cooked, mash them with the remaining butter and warm milk until smooth, add more if necessary.
Add the cooked cabbage and spring onion and combine; add more butter if you wish.
Season with salt and pepper.
To serve, make a bed of the colcannon, slice two thick slices of the ham and top with the creamy parsley sauce.
