Bacon With Colcannon, Parsley And Basil Pesto

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Indulge in the delicious combination of crispy bacon, creamy colcannon and zesty pesto with this mouth-watering dish – created in 30 minutes.

Prep time: 10 mins

Cook time: 30 mins

Serves: 4

Cooking Skill: Not Too Tricky

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

Step 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.

Step 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.

Step 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.

Step 4

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

Method

Step 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.

Step 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.

Step 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.

Step 4

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

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