Bacon, but with a twist. A scrumptious wine, cinnamon and parsley sauce on the side.
700g Back Bacon (one piece)
2 kg Potatoes
1 head of Cabbage
3 tbsp White Flour, heaped
200ml White Wine
200ml cooking liquid
4 tbs Fresh Parsley, finely chopped
1 Onion, roughly chopped
1 stick Cinnamon
1 tsp coarse Ground Black Pepper
Place the bacon in the pot with the cloves and onion, cover with cold water.
Bring to the boil and skim the white scum off the top.
Simmer gently for 1 hour 10 minutes.
Meanwhile, peel and wash potatoes; remove the centre stalk from the cabbage and wash.
In a saucepan, gently heat the flour and butter together until you have a thick paste.
Cook for 2 minutes.
Add the cinnamon stick.
Mix the wine, cream and cooking liquid together in a jug.
Gradually add this mix to the flour and butter, keeping heat on medium, stirring constantly until all the liquid is used up.
You should have a smooth thick sauce.
Boil the potatoes in the bacon liquid for approximately 30 minutes, add the cabbage and cover.
Cook for a further 10 minutes until the cabbage is tender.
Carve the bacon, drain the vegetables and stir the pepper and fresh parsley into the sauce.
Serve with the potatoes and cabbage.