Bacon  With Colcannon, Parsley And Basil Pesto Bacon  With Colcannon, Parsley And Basil Pesto

Bacon With Colcannon, Parsley And Basil Pesto

Cooking Time

cooking time
30 minutes

Not Too Ticky Cooking Skill

cooking skill
Not too tricky

Serves

serves
4 people

Ingredients

  • 4 thick cut bacon rashers
  • 450g waxy potatoes, peeled and cut into cubes
  • ¼ savoy cabbage, roughly chopped
  • Large knob butter
  • 50ml milk
  • For the seasoning:

  • 2 tablespoons olive oil
  • 25g pinenuts
  • 2 tablespoons freshly chopped parsley
  • Handful fresh basil leaves

Method

1

Cook potatoes in a large pan of boiling water for 15-20 minutes until almost tender. Add cabbage to the pan and cook for about 5 minutes until tender.  Drain and mash together with a knob of butter and a splash of milk.

2

Place bacon rashers under a preheated moderate grill and cook for about 6-8 minutes turning occasionally until fat is crispy and bacon cooked through.

3

To make the pesto; place the olive oil, pine nuts and herbs into a jug, whizz with a hand held blender or place in a food processor until smooth.

4

Serve the bacon rashers with a pile of mash, a spoonful of pesto and extra steamed seasonal vegetables.

Serving Suggestions