Bacon Chops With Colcannon, Parsley And Basil Pesto

Cooking time:

Serves:4 people

Rating: 4 votes, average: 3.00 out of 54 votes, average: 3.00 out of 54 votes, average: 3.00 out of 54 votes, average: 3.00 out of 54 votes, average: 3.00 out of 5


Ingredients

  • ¼ Savoy cabbage, roughly chopped
  • Butter
  • Milk
  • Seasoning

  • 30ml (2tbsp) Olive oil
  • 25g (1oz) Pine nuts
  • Handful fresh parsley
  • Handful fresh basil

Method

Cook potatoes in a large pan of boiling water until almost tender. Add cabbage to the pan and cook for about 5 minutes until just tender.

Place bacon chops under a preheated grill and cook for about 5 minutes each side until fat is crispy and bacon cooked through.

Make Pesto: Place olive oil, pine nuts and herbs into a jug, whizz with a hand held blender or place in a food processor until smooth and spoon-able.

 

Serving Suggestion

Serve the bacon chops with a pile of mash and spoonful of pesto.

Serve with extra steamed seasonal vegetables if you wish.

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