Recipes

Bacon chops with smoked barley, grilled hispi cabbage and Lacada beer mustard butter

Difficulty hard
Preparation Time 30 minutes
Cooking Time 1 hour 10 minutes
Servings 4 portions
Bacon Chops
  • 4 Kennedy bacon chops
  • 1 teaspoon rapeseed oil
  • 2 teaspoons honey
  • 2 tablespoons Burren Balsamics Apple vinegar
  • Few sprigs fresh thyme
Smoked Barley
  • 150g pearl barley, soaked in cold water for 4 hours and, rinsed and patted dry on kitchen paper
  • Oak chips for smoking
  • 1 stick celery, finely chopped
  • 1 onion, finely chopped
  • ½ carrot, finely diced
  • 50g Abernethy smoked butter
  • 1 litre chicken stock
  • Handful finely chopped parsley
Grilled hispi cabbage
  • 1 Hispi cabbage
  • 2 tablespoons rapeseed oil
Homemade Lacada beer mustard, and mustard butter
  • 60g mustard seeds
  • 100ml Lacada IPA
  • 1 tablespoon honey
  • 1 teaspoon turmeric
  • 100ml malt vinegar
  • 2 teaspoons mustard powder
  • Mustard Butter
  • 1 shallot, finely chopped
  • 1 tablespoon rapeseed oil
  • 75ml cream
  • 50g butter
  • 2 tablespoons Lacada mustard
  • 1 tablespoon chopped chives

Main Instructions
  1. Brush the chops with the oil and place on a smoking hot grill pan with the thyme and cook for about 3 minutes each side.
  2. Whisk the honey and vinegar together and add to the pan to glaze the chops.
  3. Turn off the heat and rest for 5 minutes.
Smoked Barley Instructions
  1. Line a roasting tray with parchment paper. Scatter over oak chips and place a cooling rack on top.
  2. Place a sheet of foil on the rack and pierce holes in it with a skewer.
  3. Scatter the barley on top, cover tightly with foil and place on a high heat ring. Smoke for a few minutes and turn off the heat.
  4. Allow to cool before removing the foil.
  5. Gently cook the celery, onion and carrot in 25g of the butter until soft – about 10 minutes.
  6. Add the barley and half the stock and simmer.
  7. Cook, adding the remaining stock a little at a time until the barley is soft – about 45 minutes.
  8. Check seasoning, add the remaining butter and parsley.
Grilled hispi cabbage Instructions
  1. Cut the cabbage in half through the root and then each half into 3 wedges through the root.
  2. Wash and cook in boiling salted water for about 3 minutes.
  3. Cool under cold water and pat dry.
  4. Brush with the oil all over.
  5. Heat a griddle pan until smoking hot and cook the cabbage to scorch on each side for a minute.
Homemade Lacada beer mustard, and mustard butter Instructions
  1. Soak the mustard in the ale, honey and turmeric for 2 days.
  2. Blend with the vinegar and mustard powder to a paste. Season with salt.
  3. Mustard Butter - Cook the shallot in the oil until golden and add the cream. Simmer to spoon coating consistency and then whisk in the butter. Whisk in the mustard and chives.
  4. To serve - Spoon the barley into 4 bowls, top with a bacon chop and some cabbage. Spoon over the sauce.
Allergy Advice
This recipe may include:
  • Celery
  • Cereals
  • Milk
  • Mustard
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