Recipe: glazed loin of bacon with pea and potato mash

Looking to feed a family or just want to try out a new recipe? Easy peasy with this rather simple meal that caters for about five people.

This recipe for a glazed loin of bacon and pea and potato mash only takes about an hour to put together and once you follow the steps it’s pretty straightforward (I’m a big fan of the mash!)

Serves 5

Time: 1 hour

Ingredients:

  • 750g loin of bacon
  • 1 tbsp. brown sugar
  • 1 tbsp. virgin olive oil
  • 2 tsp. mustard
  • 2 tbp. honey
  • 650g new potatoes, peeled and cut into chunks
  • 150g frozen peas
  • Handful of mint, chopped (I used Vietnamese mint but normal mint will do)
  • 50g butter
  • 100ml milk
  • Salt and white pepper

Method:

  1.  In a big pot place your bacon and fill with cold water.
  2. Cover the pot and bring to the boil – reduce the heat and simmer for about 30 minutes (about 20 minutes per 450g).
  3. While your bacon is cooking, preheat the oven to Gas mark 4, 180°C (350°F)
  4. Transfer the bacon to a roasting tin and score the bacon fat in a diamond shape.
  5. Time for the glaze! Mix together the sugar, mustard, honey and oil in a small bowl and then spread it over the fat evenly.
  6. Roast the meat for 20 minutes until the top is nicely glazed.
  7. Get ready to multi-task, as soon as the oven is in the oven it’s time to get the pea/potato mash ready.
  8. Steam your potatoes for about 20 minutes or until cooked.
  9. Cook your frozen peas in a separate pot for about 4 minutes.
  10. Drain the peas and return to your pan, season and then add in your butter, mint and milk.
  11. Blitz until smooth and puréed.
  12. Now for your potatoes, mash them until smooth (or use a blender) and then fold in your pea purée.
  13. By now your bacon should be nice and ready. Carve the loin into slices and serve on warmed plates along with the pea mash.

(Image and recipe copyright of Una Minh Kavanagh)

 

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2 thoughts on “Recipe: glazed loin of bacon with pea and potato mash”

  1. Have been following you on twitter for a while. Thanks for link. I think i could try my hand on this… (new potatoes and handful of mint coming from own veg plot)

    1. No problem at all – great that you can use fresh ingredients too. Sometimes if the purée isn’t blitzing enough I use a dollop of cream or an extra splash of milk.

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