These ingredients are the bedrock of Irish food. Over the centuries, there have been thousands of recipes invented using these staples. This particular dish is a great one. Easy to prepare and very tasty.
- 0.5 small Savoy (or sweetheart) cabbage, inner leaves only, very finely sliced
- 25 g unsalted butter
- 1 tbsp olive oil
- 200 g unsmoked bacon, chopped
- 2 tbsp sunflower oil
- 600 g peeled potatoes, medium sized and sliced about ½ cm slices
- salt and freshly ground black pepper
- 150 g Shropshire Blue Cheese
- Preheat the oven to 200C, Gas mark 6.
- Heat the butter and olive oil together, add the finely chopped cabbage and cook for about 15 minutes until softened. Drain well in a colander.
- Add the sunflower oil to a separate pan, heat and cook the bacon until the fat runs. Drain in a colander with the cabbage. Keep the fat.
- Slice the potatoes thinly and toss in the saved bacon fat. Place a layer of potatoes, overlapping, in the bottom of a 28cm, lightly oiled non-stick frying pan. Season with salt and pepper.
- Spread on a little cabbage and bacon, top with some cheese. This helps to keep the whole cake together.
- Continue overlapping the potatoes, layering and seasoning.
- Place the pan on the stove and heat until the potato starts to brown and bubble.
- Cover lightly with foil and bake in the preheated oven for about 50 minutes. Make sure the pan is ovenproof!
- When cooked, remove the foil. You should be able to pierce the cake with a knife. Place the foil back onto the cake, then press down lightly, compacting the cake.
- Cool for a few minutes then, turn out on a chopping board. Cut into wedges and serve with salad leaves.
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