Bacon, Cabbage and Scallion Champ Pie
Who doesn’t love bacon and cabbage? This version is a traditional Irish meal, all in one pot.
SERVES
10
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
80
MINUTES
Ingredients
650g (1lb 6oz) bacon (collar or oyster cut, rind on) or cooked ham
Parsley Sauce (recipe available on ieFood)
1 teaspoon English mustard
2 tablespoons cream
450g (1lb) Savoy or Hispi cabbage, cored and sliced across the grain
450g (1lb) Scallion Champ (recipe available on ieFood)
1 x 3 pint terracotta dish (25cm (10 inch) width x 2.5cm (1 inch) depth)
Method
Cover the uncooked bacon in cold water, bring to the boil uncovered. Taste, if the liquid appears very salty discard and re-cover with hot water. Bring back to the boil, cover, and cook for 40-45 minutes approximately or until the rind will peel off easily. Remove to a plate, add the chopped cabbage to the bacon water and continue to cook until the cabbage is tender, about 10-15 minutes depending on the variety. Drain well.
Meanwhile, make the Parsley Sauce (see recipe on ieFood).
Add mustard and cream. Taste and correct seasoning.
Make the Scallion Champ (see recipe on ieFood).
Remove the bacon rind, if necessary, Cut the bacon into scant 2cm (3/4 inch) chunks. Add the cooked cabbage and mix gently.
Bring the Parsley sauce back to the boil. Fold in the bacon and cabbage, add a little bacon cooking water if necessary. Taste, correct the seasoning.
Fill into one or several pie dishes.
Pipe a generous layer of Scallion Champ on top.
Preheat the oven to 180°C/350°F/Gas Mark 4, cook for 10-15 minutes until bubbling and beginning to colour on top. Serve immediately with a little extra mustard on the side.
