Wednesday, 21 December 2016

Bacon, cabbage and mash

It's quite chilly now, and we fancied something traditional and warming, but I also wanted to ring the changes a little - so a quick forage around Todmorden market, and this delicious concoction was invented.

From Bracewell's the butchers

Gammon steaks

From The Crumbly Cheese

Raclette, butter

From The Mediterranean Pantry
Olive oil, caraway seeds, bouillon powder

From Garry the veg

Onions, Potatoes, white cabbage

1.  Peel and boil potatoes for the mash.
2.  Chop onion, sautee in olive oil.
3.  When the onion is soft add shredded cabbage, a scant teaspoon of caraway seeds (not too many, it goes medicinal), a teaspoon of bouillon powder and a cup fo water, simmer gently.
4.  Mash the potato, with butter, and pop in the oven to brown.
5.  Top the onion and cabbage mix with raclette, and pop in the oven to melt.
6.  Fry the gammon for a couple of minutes on each side - you can pop it into the bottom of the oven to keep warm until the potato reaches the right colour for your taste.
7.  Serve, scoff

Lovely, and about £4 a head.

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