So you know we had the competition recently for a ‘bacon’ recipe to celebrate St. Patrick’s Day. Well we had a winner – Paul Hurst who it turns out lives just 10 miles away from us!
We had a number of entries all of which sound so delicious and we will be trying them all out and sharing them with you…. I am especially looking forward to trying the Bourbon Old Fashioned with a bacon infusion!!!!
Poor Barry, our chef judge, from Harte’s Bar & Grill in Kildare had a challenge to choose a winner! Thank you Barry for taking on the job.
And of course thank you to all who sent in their recipes.
So here is Paul’s recipe for Bacon & Cabbage Soup which he has adapted from Clodagh McKenna’s recipe. I made a batch for our lunch today…. you should consider making a batch to have before, or after, any parade you might be attending…. it is delicious and warming! 🙂
Paul did say he adjusts the recipe to taste and by eye! I had to do the same! This recipe is a slight variation on Paul’s.
Ingredients:
- 5 streaky bacon slices, diced
- 2 potatoes, diced
- 1 tablespoon of Oregano
- 1 onion diced
- 2 gloves of garlic crushed
- 1 tablespoon of butter
- 1 lt of homemade chicken stock
- 1 tin of chopped tomatoes
- Salt & Black Pepper.
- 2 cups (about half a head) of Savoy cabbage, diced
Method:
Melt the butter in a heavy based saucepan, add the bacon, onion, potato and garlic. Cook over a medium heat for 10 minutes.
Add your stock, tomatoes and oregano and bring to the boil.
Simmer for about 10 – 15 minutes until potatoes have cooked.
Then add your cabbage and simmer for a further 5 – 10 minutes depending on how tender you like your cabbage.
Season to taste.
Enjoy your St. Patrick’s Day
Certainly unusual! Hope you had a good Paddy’s Day.
Bridget.
Thank you Bridget, we had a lovely weekend spending time with some friends! Hope all is good with you.
M