Bacon chops with smoked barley, grilled hispi cabbage and Lacada beer mustard butter
Preparation Time 30 minutes
Cooking Time 1 hour 10 minutes
Servings 4 portions
- 4 Kennedy bacon chops
- 1 teaspoon rapeseed oil
- 2 teaspoons honey
- 2 tablespoons Burren Balsamics Apple vinegar
- Few sprigs fresh thyme
- 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
- 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.
- Whisk the honey and vinegar together and add to the pan to glaze the chops.
- Turn off the heat and rest for 5 minutes.
Smoked Barley Instructions
- Line a roasting tray with parchment paper. Scatter over oak chips and place a cooling rack on top.
- Place a sheet of foil on the rack and pierce holes in it with a skewer.
- 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.
- Allow to cool before removing the foil.
- Gently cook the celery, onion and carrot in 25g of the butter until soft – about 10 minutes.
- Add the barley and half the stock and simmer.
- Cook, adding the remaining stock a little at a time until the barley is soft – about 45 minutes.
- Check seasoning, add the remaining butter and parsley.
Grilled hispi cabbage Instructions
- Cut the cabbage in half through the root and then each half into 3 wedges through the root.
- Wash and cook in boiling salted water for about 3 minutes.
- Cool under cold water and pat dry.
- Brush with the oil all over.
- 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
- Soak the mustard in the ale, honey and turmeric for 2 days.
- Blend with the vinegar and mustard powder to a paste. Season with salt.
- 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.
- To serve - Spoon the barley into 4 bowls, top with a bacon chop and some cabbage. Spoon over the sauce.
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