A Food Heartland Gastronomy Tour

By John Whyte, Head Chef Armagh City Hotel

Glazed ‘Quail’s of Banbridge’ Sugar Pit Bacon Loin, stuffed Loughgall cabbage leaf, spiced Bramley apple relish, mashed McCormick’s potatoes, wholegrain mustard and Orchard honey sauce

Difficulty medium
Preparation Time 20
Cooking Time 30
Servings 2
Cabbage Parcels
  • 4-6oz of Quail’s Bramley apple sausage meat
  • 2 savoy cabbage leaves (blanched and refreshed)
  • Salt and pepper
Mashed Potato
  • 4 medium Armagh Maris Piper potatoes
  • Local butter
  • Local cream
  • Seasoning
  • 50mls of Jane Harnett’s orange and rosemary rapeseed oil
  • 100g finely diced Bramley apple
  • 10g crushed garlic
  • 10g crushed fresh ginger
  • Mixed chopped herbs (mint, parsley, sage, thyme, coriander and basil)
  • 10mls Long Meadow cider vinegar
  • 1 teaspoon ‘Waggle Dance Honey’
  • Season to taste
  • 1 teaspoon wholegrain mustard
  • 100mls apple juice cooking liquid left over from poaching bacon loin
  • 100mls local cream
  • 1 tablespoon crème fraiche
  • 1 teaspoon of chopped chives

Main Instructions
  1. In a bowl, mix the ingredients for cabbage leaf filling
  2. Place the sausage filling into cabbage leaves and roll up. Then wrap with cling film
  3. Prepare and make the apple relish, mix and season
  4. Boil the potatoes and mash with cream and butter
  5. For the sauce, using some of the bacon loin cooking liquid, reduce by half, add cream and reduce again until it thickens. Add the chives and mustard
  6. In a hot pan, glaze the bacon loin with honey and butter until golden brown
  7. Poach or steam the cabbage parcels until cooked (75oc)
  8. Slice the glazed bacon loin with a sharp knife and arrange on a warm plate with the mashed potato, relish, cabbage parcels and sauce.
  9. Enjoy your plated Heartland food tour!!
Allergy Advice
This recipe may include:
  • Milk
  • Mustard
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