Glazed Loin of Bacon with Pea & Potato Mash
Intermed..
Introduction
Courtesy of www.bordbia.ie
Ingredients
- 750g loin of bacon or ham joint
- 1tbsp demerara sugar
- 2tsp English mustard
- Pinch of ground cloves
- 675g floury potatoes, cut into chunks
- 175g frozen peas
- 50g butter
- 100ml milk
- salt & pepper
- Buttered baby leeks
TO SERVE:
Method
- 1. Place the loin of bacon in a saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer gently for 20 minutes per 450g.
- 2. Transfer the bacon to a roasting tin. Remove all but a thin layer of fat then score the remaining fat in a diamond pattern. Mix together the sugar, mustard and cloves in a small bowl and then spread it over the scored fat in an even layer. Preheat the oven to 180°C/350°F/gas mark 4 and roast the bacon for 20 minutes until the top is nicely glazed. Leave to rest in a warm place for 10 minutes.
- 3. As soon as you have popped the bacon into the oven, steam the potatoes for 15-20 minutes until cooked. Cook the frozen peas in a separate small pan for 3-4 minutes.
- 4. Drain the peas well and then return to the pan. Season and then add the butter and milk. Blitz with a hand blender until you have a smooth purée. Mash the potatoes until very smooth, then fold in the pea puree until well combined. Season to taste.
- 5. Carve the loin of bacon into slices and arrange on warmed plates with the pea and potato mash. Serve with a dish of buttered baby leeks.
