Executive Head Chef, Jonathan Keane at The Lodge at Ashford Castle, shares his delicious recipe for bacon and cabbage. A great dish to impress your friends and family with.

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The below recipe serves 4.
Preparation time is 30 minutes and cooking time is 45 minutes.

For the bacon

1 x 800g eye of the loin bacon

  1. Cover in cold water, bring to the boil, discard water and wash bacon in cold water.
  2. This will reduce the salt content in the bacon.
  3. Cover the bacon in cold water a second time and bring to a boil.
  4. Simmer for 32 minutes.

For the cabbage

1 head savoy cabbage finely shredded and 50g butter

  1. Once the bacon is cooked, add the cabbage to this water and reboil for 3 minutes.
  2. Remove the bacon and keep warm.
  3. Remove cabbage and cool under running cold water.
  4. Melt the butter in a sauté pan and toss the cabbage in this butter to heat.

For the mash

  • 500g potatoes cooked and mashed, 5 scallions, 75g diced chorizo, 50g butter, 50ml cream and 25ml olive oil
  1. Bring butter, cream, oil, scallions and chorizo to the boil
  2. Reduce a little and fold in cooked mashed potatoes.
  3. Season with a little salt and pepper to serve.

The parsley sauce

1-litre milk warmed, 50g butter, 50g plain flour, 50g flat parsley and a pinch white pepper

  1. Melt the butter over low heat in a heavy-based saucepan.
  2. Add the flour and cook for 2 minutes stirring all the time.
  3. Whisk in the milk a little at a time until a sauce consistency is reached.
  4. Add a little of the bacon water to flavour.
  5. Add finely chopped parsley just before serving.

To serve

  1. Spoon some of the mash into the centre of a large plate.
  2. Slice the bacon into 1.5 cm thick slices. Place 2 slices on the mash.
  3. Pour over the sauce.
  4. Top with cabbage.
  5. Garnish with confit cherry tomato and chorizo.