Serves 4
Difficulty Rating**
Time Rating **
Ingredients
4 Moyallon smoked sweet cure bacon chops
Broighter Gold rapeseed oil
25g butter
milk
Savoy cabbage
400g mashed potato, seasoned
6 spring onions
50ml butter
Method
- Heat your oven to 180°c
- Blanche you cabbage until soft to the bite. Now mix your warmed mash with the spring onion and butter (loosen with milk if necessary)and form into 8 balls of champ. Wrap each ball with the cabbage, you can secure these with pigs caul or simply pin with cocktail sticks.
- Heat an oven proof pan and and seal the chops on each side for about 1-2 minutes. Now transfer to the oven and cook for a further 10 minutes, set aside and rest for 5 minutes.
- Place the cabbage parcels into the oven five minutes before you remove the chops.
- Serve with a simple gravy and maybe a nice glass of wine.
