Sunday 17 December 2017

Kassler bacon with creamy red-pepper sauce

Kassler bacon with creamy red-pepper sauce: Serves four.


800g Kassler bacon, from O’Flynns in

Cork if at all possible

Olive oil

2 red peppers, diced approx 1cm

1 shallot, finely diced

2 cloves garlic, finely diced

½ glass white wine

300ml cream

Creamy mashed potato

Carrot and parsnip purée


Pre-heat oven to 180°C/350°F/Gas Mark 4 Put the bacon into four pieces. Place on a hot tray and put it into the oven. This will cook in about 18 minutes, so turn the pieces after nine minutes. While the bacon is cooking, heat another pan. To make the sauce, add a drizzle of olive oil to the pan and then add the peppers, shallot and garlic.

Cook for three to four minutes. Next, add the wine and reduce by half. Then, add the cream. Bring to the boil, then turn down the heat and cook slowly for approximately 10 minutes. When the bacon is cooked, pour the juice into the sauce and leave the meat to rest for two minutes. While it is resting, stir and taste the sauce, and then season.

To serve, place a scoop of mashed potato into the centre of the plate and place the bacon on top. Spoon the sauce over the dish and serve with a purée of carrot and parsnip on the side.

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