Something I eat at least once a week. A classic recipe but it never fails to impress. This is comfort food at its best.
For the bacon
1 full rack of bacon ribs cut into pieces
1 brown onion, peeled and left whole
For the champ
6 medium potatoes, peeled and halved
2-3 spring onions
150ml full-fat milk
For the cabbage
1 Savoy cabbage, finely sliced
150ml chicken stock
Salt and freshly ground black pepper
For the bacon, put the bacon ribs and onion in a large pot submerged in cold water. Bring to the boil. Once the water is boiling vigorously turn the heat down to a rolling boil / simmer. Keep the water line above the product by adding boiled water from the kettle as needed.
Allow 1 hour 15minutes cooking time (from the time the water is boiling).
Meanwhile, for the champ, bring a large pan of salted water to the boil, add the potatoes and boil for 20 minutes, or until tender.
In a frying pan over a medium heat, soften the spring onions in the butter for 1-2 minutes then pour in the milk and simmer for 2-3 minutes.
Drain the potatoes and return to the heat for 30 seconds to dry them out then mash with the spring onions and the milk and butter they were cooked in. Season with salt and black pepper.
For the cabbage, boil the cabbage in a pan of salted water for five minutes, or until tender, then drain. Melt the butter in a frying pan, add the cabbage and fry for one minute then pour in the chicken stock and simmer for 3-4 minutes. Season with salt and freshly ground black pepper.
Serve the bacon ribs with the champ and cabbage.
The ribs were perfect, i was afraid they would be salty but they were not at all. Champ was smooth and tasty. My wife could eat the cabbage prepared like this for every meal. Many thanks.
Brilliant brought up on this coming from Liverpool and being 67% of Irish decent your recepie was excellent thank you