Glazed Loin of Bacon with Pea and Potato Mash

Ingredients:

750g Donnelly’s loin of bacon or ham joint
1 tablesp. demerara sugar
2 teasp. Lakeshore Mustard
Good pinch of ground cloves
675g floury potatoes, cut into chunks
175g frozen peas
50g Irish butter
100ml milk
Salt and freshly ground black pepper

Method:

1. Place the loin of bacon in a saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer gently for 20 minutes per 450g.

2.Transfer the bacon to a roasting tin. Remove all but a thin layer of fat then score the remaining fat in a diamond pattern.

3. Mix together the sugar, mustard and cloves in a small bowl and then spread it over the scored fat in an even layer. Preheat the oven to Gas mark 4, 180oC (350oF) and roast the bacon for 20 minutes until the top is nicely glazed. Leave to rest in a warm place for 10 minutes

4. As soon as you have popped the bacon into the oven, steam the potatoes for 15-20 minutes until cooked. Cook the frozen peas in a separate small pan for 3-4 minutes.

4. Drain the peas well and then return to the pan. Season and then add the butter and milk. Blitz with a hand blender until you have a smooth puree. Mash the potatoes until very smooth, then fold in the pea puree until well combined. Season to taste.

5. Carve the loin of bacon into slices and arrange on warmed plates with the pea and potato mash. Serve with a dish of the buttered baby leeks.

Serving Suggestions
Serve with a dish of baby leeks.