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Collar of bacon
main courses | serves 10–12
Ireland’s national dish, collar of bacon, is a delicious alternative to Easter lamb. You can forage for the nettles for the mash if you know what to look for, but do so away from any dog haunts. You’ll need to start this recipe a day ahead.
1. Soak the bacon overnight in a pot of cold water, then drain and rinse.
2. Preheat the oven to 120C/gas ½. Heat the oil in a large, heavy-based pan or casserole. Add the onion, carrot, leek, garlic and thyme and cook over a medium heat for 5 minutes, until soft. Add the wine and collar of bacon, cover, and cook in the oven for 2 hours, or till a knife comes out clean when it pierces the meat.
3. About 15 minutes before the bacon is done, start the nettle mash. Put the potatoes in a saucepan of cold salted water, bring to the boil and cook until soft, about 25 minutes.
4. Rest the bacon in its juices for 20 minutes, then remove the layer of skin and fat. Discard the vegetables.
5. Meanwhile, add the remaining mash ingredients to the cooked potatoes and mash to your preferred texture.
6. For the herb crumb, combine all the ingredients, using as much parsley as you like. Spread on top of the meat, then slice. Serve with the cabbage and nettle or spinach mash.
Note Nettles are at their best in spring. Buy them from farmers’ markets or online in the UK from natoora.co.uk
Per serving 566 cals, 33.3g protein, 33.2g carbs, 32.3g fat (14.8g saturated), 4g sugars
Recipe Richard Corrigan
Photo Jonathan Gregson
from Issue 27
ingredients• 2kg collar of bacon
• A splash of olive oil
• 2 onions, diced
• 2 carrots, diced
• 1 leek, diced
• 1 garlic bulb, cloves separated
• 2 thyme sprigs
• 750ml white wine
• Blanched cabbage, to serve
• 1.5kg maris piper potatoes, cubed
• 100g butter
• 150ml milk
• 150ml single cream
• 1kg nettles, washed, blanched and finely chopped (see note) or spinach
• 200g fresh white breadcrumbs
• 2 tsp English mustard
• Flat-leaf parsley, finely chopped