Drat it, I keep forgetting to take photos of what I cook until all there is left is an empty plate....
The American-Irish may eat corned beef and cabbage on St Patrick's Day, but the Irish at home traditionally ate bacon - this turned out to be either unobtainable or desperately expensive when they arrived in New York, so they turned to beef as a good second-best, and now have forgotten they ever ate anything else!
But here it is bacon, and this is my take on the tradition. As I said to the Swan Whisperer, I could have just served grilled rashers alongside steamed potato and cabbage, but I thought this would be tastier - and it was! Enough for 2.
1 packet lardons
1 onion
5 small potatoes
¼ green Savoy-type cabbage
Cook the lardons gently until the juice and fat run, then add the rest of the vegetables which you have peeled, chopped and shredded, as appropriate (leave the potatoes in dice, chop the onions and shred the cabbage). Season with pepper - it does not need extra salt - and stir several times while you leave it to cook on a gentle heat for about 15-20 minutes, until the potatoes are cooked.
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