Happy St. Paddy's Day! After two years, I'm definitely missing Aunty Bridget's bacon, cabbage and potato supper, which is the best meal for a cold and windy day. Here's how I tried to make it. It's the best approximation I can get, as I'm trying to make it from memory and with ingredients found here in Malaysia. Enjoy!
*This video was not sponsored by Morton or Bailey's ;)
Honey-Mustard Roast Bacon:
Brine pork shoulder (picnic cut) with 1 tbsp of Morton's Tenderquick curing salt for every pound of 454 grams of meat. After curing for 3-5 days, I rinsed the meat well and boiled it, 20 minutes for every pound. You can add cider to the boiling water, but I used crushed garlic and rosemary. Then, glaze with honey and mustard, roast at 200C or 400F until golden brown.
Cabbage and Potatoes:
Peel, wash and cut cabbage. Blanch in the bacon-infused boiling water for 3-5 or until tender, then drain.
Wash potatoes, remove blemishes and pierce all over with a fork. Boil or steam with the boiling water from the bacon, then remove. Serve whole or mashed with Celtic sea salt and Irish butter.
Granny Mary's Brown Bread:
1/2 lb whole wheat flour (227g)
1/2 lb plain flour
1 tsp salt
1 1/2 tsp baking soda
2 cups buttermilk
Preheat oven to 220 degrees Celcius
Stir together flour, salt and baking soda in a mixing bowl. Add buttermilk until just incorporated to make a wet dough that just holds its shape (gauge yourself how much buttermilk you'll need). Scoop into a loaf pan (or 7-inch cake pan lined with greaseproof paper) and bake until done.
#stpaddysday #ireland #irishcooking