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Bacon and Mustard sauce

Bacon Steaks, Mustard Cream & Sauté Cabbage

An upmarket Bacon and Cabbage with a delicious mustard cream that is sure to keep the family happy or the guests impressed.

Serve it anytime though best as a Sunday lunch or similar.

 

Bacon and Mustard sauce

Ingredients

Bacon Steaks – 4-6

Cabbage – 1 medium

Garlic Clove – 1

Onion – 1 small

Parsley or Chive – Small handful, chopped

Spring Onion (optional) – 2

Butter – 20g

Cream – 250ml

Dijon Mustard – 1 tsp

White wine (optional) – 35ml

Instructions

1

Get your spuds on, I love this with creamy mash it is also great with salad potatoes

Allow the meat to come to room temperature before cooking

2

THE CABBAGE

3

Wash and shred the cabbage by cutting it in 4 starting at the stalk and cutting down. Take each piece and cut the stalk out then shred it by turning the leaves so you are thinly slicing the opposite end to the stalk not the sides. (I hope this makes sense, the main thing is its very thin)

4

Bring a pot of water to the boil add 1 tsp salt

5

while the water is heating wash the cabbage by filling the clean sink with cold water and soaking it, making sure to separate the leaves & give it a good stir before leaving for 10 minutes. Remove from the water and place in the pot of boiling water for 2 minutes then drain well.

6

Heat 35g butter on a pan (wok is best) with 1 tsp of good quality oil then add the cabbage (don’t overload pan or wok or it will stew, do it in batches if need be. Cook until you are happy with the texture then season with pepper and salt to taste.

7

The Sauce

8

Heat 1 tsp good quality oil in a heavy bottomed pot (the sauce can stick and burn to other pots so be careful, stir well)

9

Add the chopped garlic, onion and spring onion and cook on a medium heat for about 1 minute.

10

Pour in the wine and reduce by half.

11

Add the cream and mustard and reduce by about 1/3 or until the sauce starts to thicken.

12

Taste then add pepper and salt as needed. (You can also add a little corner of a chicken or veg stock cube, do this after you have reduced the sauce) remember the bacon may be a little salty so don’t over season the sauce or you will end up with a salty dish.

13

THE BACON STEAKS

14

Heat a little oil on a pan, get it nice and hot but not smoking.

15

Fry the steaks for about 3 or 4 minutes each side depending on the thickness longer if really thick.

16

When cooked allow to rest for 5 minutes then serve with the potatoes, cabbage and a little sauce.

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