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Smoked Glazed Bacon Chop - Clement Pavie BACK

Glazed Smoked Bacon Chop, Buttery Cabbage, Wholegrain Mustard & Parsley Sauce

Main Course Recipes | 14th February 2020

What You’ll Need (Serves 10)

  • 1 rack of smoked back bacon
  • 2 carrots
  • 1 medium onion
  • 10 black peppercorns
  • 1 large savoy cabbage
  • 20 + 60g of butter
  • 100g diced onions
  • 20ml extra virgin olive oil
  • 500ml bacon stock

Wholegrain Mustard & Parsley Sauce

  • 50g roux (25g butter + 25g flour)
  • 500ml milk
  • 25g whole grain mustard
  • 50g freshly chopped curly parsley
  • Salt and pepper

Creating the Dish

Cover the bacon in cold water in a large pot and bring slowly to the boil. Leave to simmer for a few minutes. Remove from the pot and discard the water.

Place the bacon back in the pot, cover with hot water, add the carrot, onion, garlic, and peppercorn. Cover with a lid and simmer for about 1 hour and 45 minutes.

Leave to cool down in the stock, keeping the stock for the cabbage.

For the Cabbage

Trim the outer leaves of the cabbage and cut it into quarters, removing the core. Discard the core and outer leaves. Slice the cabbage across the grain into thin shreds.

In a large pot, melt a little butter with the olive oil. Sweat the onions gently on slow heat, until soft.

Add in the shredded cabbage and cook slowly, like you would cook a risotto adding the bacon stock gradually for 30 to 45 minutes, until soft. Finish by adding in the rest of the butter.

For the Sauce

Put the cold milk into a saucepan, bring to a simmer and whisk in the roux until the sauce is a light coating consistency.

Add in the wholegrain mustard and the chopped parsley.

Check the seasoning.

To order, cut the bacon loin chop and pan fry the chop in a nonstick pan with olive oil and butter. Baste regularly until light golden brown and crispy.

If you’d rather stick to the classics, here’s Chef Clément Pavie’s Bacon & Cabbage Recipe.

What You’ll Need (Serves 10)

  • 2.5 kg of bacon loin
  • 1 large savoy cabbage
  • 2 carrots
  • 1 medium onion
  • 10 black peppercorns

Parsley Sauce

  • 500ml of milk
  • 50g roux
  • 50g freshly chopped curly parsley
  • Salt and pepper

Creating the Dish

Cover the bacon in cold water in a large pot and bring slowly to the boil.

Leave to simmer for a few minutes. Remove from the pot and discard the water.

Place the bacon back in the pot, cover with hot water, add the carrot, onion, garlic, and peppercorn. Cover with a lid and simmer for about 1 hour and 45 minutes.

Trim the outer leaves of the cabbage and cut it into quarters, removing the core. Discard the core and outer leaves.

Add the cabbage in to the bacon pot and cook for 1 hour and 15 minutes. Cover and leave to simmer until both the cabbage and bacon are cooked.

For the Parsley Sauce

Put the cold milk into a saucepan, bring to a simmer and whisk in the roux until the sauce is a light coating consistency.

Season again with salt and freshly ground pepper.

Add the chopped parsley and check the seasoning before serving.

Have you seen our latest guest recipe from Ciaran Sweeney? This delicious Salt Baked Beetroot recipe was featured in his ‘Veg-centric’ Masterclass at Musgrave MarketPlace as part of our Chef Network partnership.