Bacon chop with petit pois á la Irlandaise

Serves: 2
Course: Main Course
Cooking Time: 0 hr 50 mins
  • A little sunflower oil
  • 2 x 180g bacon chops, bone on if possible
  • 100g black pudding, diced
  • 1 tbsp butter
  • 1 small red onion, peeled and sliced
  • Sprig of thyme
  • 80mls apple juice
  • 100mls cream
  • 2 tsp Dijon mustard
  • 100g petit pois, defrosted
  • 1 Little Gem lettuce, sliced, or some baby spinach

1 Set the oven to 185 degrees.

2 Add sunflower oil to an oven proof frying pan, heat till gently smoking then carefully lay the chops in the pan.

3 Cook on a high heat for three minutes until the bacon is golden, turn it over and put in the oven for 20 minutes or so, until crisp and cooked through.

4 Remove from the oven, transfer to a plate, cover in foil and keep warm.

5 Meanwhile, add a little oil on another small tray, turn the black pudding in it then cook for 10 minutes until crisp.

6 In another pot melt the butter and add the red onions and thyme. Cook for five minutes over a gentle heat until the onions soften, then add the apple juice and cream. Bring to a simmer, reduce by one-third then whisk in the mustard.

7 Add the black pudding, peas and lettuce then fold everything together over a low heat for a minute. The lettuce needs to wilt, but not cook.

8 Add any bacon juices to the peas, check the seasoning and serve straight away with the bacon chops and some new potatoes.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford