We Love Cooking!:
bacon

Happy St. Patricks Day everyone! Yes today is the big day, Ireland's answer to Christmas, when the Guinness is flowing, the food is a plenty and it all generally ends messily! I was in Dublin city yesterday and the amount of tourists with cameras strapped around their necks, I presume to catch a glimpse of an elusive leprechaun or two, was nothing less than impressive. I think there is something about our fine land of green, which musters up a somewhat mystical notion in the hearts of foreigners, that we are simple folk who tend to the fields by day and drink ourselves to sleep at night. Sure if it makes for a good story, why argue with it, I say! Right I will leave you with this traditional Irish dish of Bacon and Cabbage which will be part of The Daily Spud's Paddy's Day food parade and I'm off out to pull some potatoes from the ground, have a pint of guinness and kiss the blarney stone... Slán abhaile agus go n-éirí on bóthar leat!

Good Auld Bacon and Cabbage
This dish would have been traditionally served quite regularly in homes all over Ireland, as the ingredients are quite readily available. It's real comfort food for me and I love the fresh flavours of the veg.

Serves 4
900g of Shoulder of bacon
1/2 head of savoy cabbage, sliced finely
2 Carrots, chopped
1 onion sliced
2 tablespoons of butter
A good pinch of sea salt and black pepper

Creamy Leek and Parsley Sauce:
2 tablespoons of butter (a generous knob)
2 tablespoons of flour
2 large leeks, sliced finely
100-150ml bacon stock
1 teaspoon of English mustard
A good handful of parsley, chopped
1 tablespoon of fresh cream

Remove the bacon from any packaging and place in a pot of cold water over heat. Bring to the boil and simmer for approximately 40 minutes or until cooked. Remove from the water, place on a plate and set aside. Save the bacon stock.

To make the creamy leek and parsley sauce, melt the butter in a sauce pot and sweat the leeks until soft but not coloured. Add the flour, mixing to combine, then add a little of the bacon stock stirring until the sauce thickens. Judge the consistency of the sauce by eye, and you may want to use a little more or less to your taste. Season with a little sea salt and black pepper and stir through the English mustard.
Keep warm until you have the consistency you require and then stir through the chopped parsley and tablespoon of cream.

To make the cabbage, melt the butter in a frying pan over a medium heat and add the onion and carrots, cooking until soft. Add the cabbage to the pan and allow to wilt down slowly, turning every now and then until it has wilted down and become tender.

Serve the bacon in slices topped with the creamy leek and parsley sauce alongside the cabbage. Enjoy!

I did promise some great winter warmer meals, and here is one! Coq Au Vin sounds fancy and complicated buts it's basically chicken cooked in a creamy wine sauce. It's a delicious meal which goes great with steamed vegetables, brown rice, or salad. The other thing to mention is that this is another dish which can be easily frozen and reheated at your leisure. Wait until the dish has cooled, place in a freezer bag and place in the freezer. It should last you up to 3 months.

Coq Au Vin

Coq au vin was a regular winter dish in my house when we were growing up. It's a wonderfully warming meal which is perfect for cold November evenings! Chicken joints like thighs and legs are often far cheaper to buy than chicken breasts and there is something special about meat cooked on the bone that adds extra flavour.

Serves 4
1 tablespoon of butter
1 tablespoon of olive oil
150g of bacon or pancetta pieces
2 onions, chopped
2 cloves of garlic, chopped
4 chicken legs
200g of mushrooms sliced in quarters (about 10-15 mushrooms)
500ml of white wine
300ml of cream
A good pinch of sea salt and ground black pepper
A good handful of freshly chopped parsley

In a large heavy casserole pot, add the butter and olive oil.
When the butter has melted add the pancetta pieces and fry until crisp.
Add the garlic and onion and fry until soft.
Remove and set aside.
Brown the chicken thighs and legs on all sides in the same pot and then add the mushrooms, white wine, garlic, onions and pancetta.
Bring to the boil and simmer over a low heat for 20-25 minutes.
Turn the chicken legs halfway through the cooking time and remove any fat or scum that rises to the top.
When the chicken is cooked remove from the pot and set aside.
Stir the cream into the juices, add a pinch of sea salt and black pepper and simmer for a further 10 minutes or until the sauce is has become a little thicker.
Place the chicken back in the pot, add the parsley, stir through and make sure it's hot when you serve it at the table!

There are quite a lot of things that get me excited about food, but when it comes to sandwich ingredients, the combination of bacon and avocado always has me drooling! For many of us, lunch often becomes a chore rather than a pleasure, something that keeps us going between the days busy events. One of the best things you can do in order to ensure processed fast food doesn't become an option is to prepare in advance. Some cooked pasta with a little pesto and parmesan will always trump a big mac, plus your body will thank you for it! But when I do have time to eat at home for lunch this is one of my favourite sandwiches to make.

Bacon Avocado and Sundried Tomato Sandwich
Try and choose some tasty bacon from your butchers, it will make all the difference!

Makes 4 tasty sandwiches.
4 rashers of good quality bacon.
1 nice ripe avocado.
4 slices of Irish brown bread.
A little butter to spread.
75g of sundried or sunblushed tomatoes roughly chopped.
A pinch of sea salt and ground black pepper.

Place 4 rashers under a hot grill and cook on both sides till crispy. Toast 4 slices of Irish brown bread. Slice the avocado in half, remove the stone and carefully scoop out the flesh. Slice the avocado into half moon pieces. Butter the slices of toast and place a rasher of bacon on each slice. Top the bacon with pieces of avocado and tomatoes. Sprinkle with a little sea salt and ground black pepper. Serve straight away.