This cute little appetiser works well from autumn to late spring - utilising flavours and ingredients which originate and compliment the original colcannon. I like to use colcannon around Hallowe'en, yet it holds great merit in winter and spring too with its earthy flavours. Currently in use as a starter on our table d'hote menu at the Foxlowe hotel in Leek, Staffordshire, it sets the palate in readiness for a myriad of other springtime flavours which emerge as a wondrous variation from the stodginess of winter.
Ingredients (Per serving):
1 rasher of streaky bacon
1 large leaf of savoy cabbage
1 large cooked salad new potato
1 tsp creamed horseradish
salt & pepper
For the sauce:
50ml double cream
tsp dijon mustard
Dash dry white wine
In a small mixing bowl, crush the new potato and stir in salt & pepper and the creamed horseradish. Lay out the bacon on a chopping board with the cabbage leaf on top. Spoon into the centre of the leaf the potato mix, tuck in the edges of the cabbage and roll into a parcel shape. Wrap with the bacon until it overlaps itself.
In a small roasting tin place the parcel(s) with a little water & cover with foil. Cook in the oven until bacon is cooked & cabbage is bright green. Remove from oven and in a small pan add the butter and sear the parcel until bacon gains more colour (like a golden brown).
For the sauce: In a saucepan add the wine and heat until boiling. Stir in the mustard then add the cream. Reduce volume by half.
Cut the parcel in half then stack centre plate. Drizzle sauce over or around parcel & serve.