Ingredients
1 kg Piece of Honey Glazed Bacon
1 kg potatoes peeled and cut into pieces
100g butter
140g bacon Rashers finely chopped
1 small Savoy cabbage, finely shredded
150mls double cream
Directions
Cook the Bacon – Place Bacon in roasting tray and loosely cover with tin foil.
Roast in oven at 180c/350f/Gas mark 4 for 1 hour.
Remove tin foil and roast for a further 10 minutes until nicely golden.
While Bacon is cooking prepare the Colcannon. Tip the potatoes into a large saucepan of water.
Bring to the boil, then simmer for 15-20 minutes, or until the flesh is tender when pierced.
Meanwhile, heat quarter of the butter in a saucepan, then fry the bacon and half the cabbage for 5 minutes.
Turn off the heat and set aside. Drain the potatoes and let steam dry for 2 minutes.
Mash potato until smooth. Heat cream with remaining butter and when almost boiling, beat into the potato.
Add the bacon and cabbage to potato and mix. Season with salt and pepper.
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