Smoked bacon joint with black butter glaze and colcannon
by Chloë King
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Ingredients
Fresh Meat
1.8kg smoked gammon joint, soaked in cold water overnight
Spices & Dried Herbs
6 cloves
1 cinnamon stick
6 allspice berries
Store Cupboard
10 black peppercorns
salt
pepper
English mustard
Fruit & Vegetables
1 stick of celery, roughly chopped
1kg floury potatoes, peeled
200g of curly kale, washed and finely sliced
Salad & Fresh Herbs
2 bay leaves
Speciality Ingredients
4 tbsp of Irish black butter
Dairy
100ml of whole milk
100g of butter