Well, another busy week and in the run up to St. Patrick’s Day I am delighted once again to be on ‘board’ with Bord Bia promoting quality assured Irish Ham and Bacon. I got the chance to cook that gorgeous Irish classic Bacon & Cabbage for fantastic Irish rugby hero Sean O’ Brien,……… well he does need all his energy for those all important matches !!!
So, on to the most exciting part we are looking for Ireland’s most HAMbitious cook – someone who can dish up something really special using Bord Bia Quality Mark, Ham and Bacon…the grand prize is a €6,000 kitchen makeover – plus an iPad for all of the finalists
The competition is in association with Today FM and Bord Bia, we are advising that you don’t restrict yourself because it could be terrines, soufflés, pasta bakes, remoulades, tortillas – or anything else you can think of to do with Bord Bia Assured Quality Ham & Bacon…
All finalists will take part in a Grand Final Live Cook-Off, on the Today FM show on Friday 6th March. All four finalists will go home with an iPad BUT the overall winner gets the €6,000 kitchen makeover…I will be a judge along with Anton Savage, pig farmer Pat O’Flaherty, and Bord Bia’s Lochlainn O’Mearain. It is going to be great fun so visit TodayFm for details on how to enter.
Please see,try and enjoy delicious recipe below for Braised Bacon with Salsa Verde, a perfect winter warmer.
- 1 x small shoulder or eye fillet joint of bacon, approx. 650g, soaked for a few hours or overnight
- 1 tablesp. olive oil
- 1 onion, peeled and finely chopped
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 3 garlic cloves, peeled and crushed
- 3 springs fresh thyme
- 1 bay leaf
- 500ml cider/stock
- 500g potatoes, peeled and roughly chopped
- 50g kale, stalks removed, green leaves finely chopped
- 2 tablesp. each of parsley, mint and basil
- 2 garlic cloves, peeled
- 2 anchovy fillets
- Juice of half a lemon
- 1 tablesp. whole grain or Dijon style mustard
- 8 tablesp. olive oil
- Freshly ground black pepper
Heat the oil in a large saucepan. Add the onion, celery and carrots and cook over a medium heat for 8-10 minutes until they are just soft. Add in the garlic, thyme and bay leaf. Remove the bacon from the soaking water and place in the saucepan with the vegetables. Pour in the cider or stock and enough water to cover the bacon. Place the lid on the saucepan and bring to the boil. Reduce to a simmer and cook for 45 minutes. Then add the potatoes into the saucepan and cook until the potatoes are tender, approximately another 15-20 minutes. Remove the bacon to a chopping board. Trim off the skin and fat and discard. Roughly chop the meat. Add it back to the saucepan along with the kale.
While the bacon is cooking make the Salsa Verde. Place the herbs, garlic, anchovy fillets, lemon juice and mustard in a blender. Slowly add in the oil and blend until the mixture forms a thickish sauce. Taste and season. Pour into a bowl and set aside.
To serve: Spoon or ladle into serving bowls and drizzle over the Salsa Verde. Serve with wholemeal bread. Any leftover Salsa Verde will keep in the fridge for 3-4 days.