Bacon Chops with Cabbage and Potato Gratin
Bacon Chops with Cabbage and Potato Gratin
Cabbage and Potato Gratin
300g finely shredded savoy or sweetheart cabbage
1 onion, finely sliced
25g butter
½ leek, split, washed and chopped
2 tablespoons oil
750g peeled potatoes
150ml double cream
1 teaspoon Dijon mustard
¼ teaspoon ground nutmeg
Salt and freshly ground pepper to taste
50g breadcrumbs
75g grated sharp cheddar
2 tablespoons chopped parsley
Method
Slice the potatoes into 1cm slices each and cook until just cooked – you want them to retain their shape. Drain and dry on kitchen paper.
Heat the butter and oil in a large frying pan and add the onion and leek. Cook until soft over a gently heat and then add the cabbage. Season with salt and cook until wilted – about 3 minutes.
Add the cream and bring to the boil. Add the mustard, parsley and nutmeg and check seasoning – black pepper good at this stage.
Butter a baking dish and arrange half the potatoes on the bottom. Cover with half the cabbage mixture. Add the remaining potatoes and top with cabbage. Mix the crumbs with the cheese and sprinkle over the top. Bake in a 200oc for about 20 minutes or until bubbling and golden.
Bacon Chops
4 x 175g bacon chops
1 teaspoon English mustard powder
1 tablespoon oil
100ml local dry cider
25g butter
1 teaspoon fresh thyme leaves
Method
Mix the mustard and oil and spread all over the chops. Heat a pan until hot and add the chops. Seal on both sides and then lower the heat. Cook for about 4 minutes each side until cooked and set aside to rest. Add the cider and thyme to the pan and boil to reduce by half. Whisk in the butter.
Place chops on plate and spoon over the cider juices. Serve with the gratin.
