Satisfy your bacon craving

With the demands of modern life, finding the time and energy to cook a hearty and wholesome meal after coming home from work can be challenging. To make things a bit easier for you, the team at Bord Bia have come up with some tasty, easy to prepare recipes.

Bacon chops with warm potato salad and peas

This is a great dish to bring to the table and let everyone help themselves. Instead of buying pre-cut bacon chops you could buy a loin of bacon joint and cut it into chops.


4 Bord Bia Quality Assured bacon chops

500g small potatoes, unpeeled, halved lengthways

1 tbsp rapeseed or olive oil

Salt and freshly ground black pepper

1 tbsp wholegrain mustard

1 tbsp honey

1 tbsp lemon juice

125g frozen peas, defrosted

200g sugar snap peas or mangetout, trimmed and halved lengthways

A handful of salad leaves (approximately 25g ) - watercress, rocket, or a mixture of baby spinach and watercress

Soured cream dressing:

150ml soured cream

1 tbsp lemon juice

1 tbsp wholegrain mustard

4 baby gherkins, chopped finely

2 tbsp flat-leaf parsley, finely chopped

2 cloves of garlic, crushed

To cook

Preheat your oven to gas Mark 4, 180°C (350°F ).

Mix the potatoes with the oil and season with some black pepper. Place in a roasting tin.

Combine the mustard, honey, and lemon juice, then brush this mixture over the chops. Place the chops on top of the potatoes and roast, uncovered, for about 30 minutes or until the potatoes are browned and the bacon is cooked.

Meanwhile, combine the dressing ingredients in a small bowl. Taste and season.

Serving suggestions

Place the chops on a plate and keep warm while you prepare the salad.

Put the cooked potatoes in a large bowl and add in the peas, sugar snaps peas/mangetout, and salad leaves. Season with a little salt and black pepper.

Transfer the mixture to a large serving platter and place the bacon on top. Drizzle with the dressing.

If the dressing is a bit thick dilute it with a tablespoon of water. Serve the remaining dressing separately.




Page generated in 0.0905 seconds.