Traditional Irish comfort food recipe: Cork countryside plate
Bryan Jurek, chef, Fionn MacCool's
Published Monday, March 17, 2014 7:29AM EDT
Last Updated Monday, March 17, 2014 7:45AM EDT
Chef's Tip: Colcannon is a nice side with this dish. However if you wish to simplify the meal preparation substitute your favourite mashed potato recipe for the Colcannon.
Braised Ham Hock Ingredients:
- 4 Ham hocks 14 oz/400g each
- Celery, small diced 1/3 cup/75 ml
- Carrots, small diced 1/3 cup/75 ml
- Onions, small diced 1/3 cup/75 ml
- 1 Hot house tomato, rough chopped
- Magners Cider 1 can
- Chicken stock 4 cups/1 litre
Braised Red Cabbage Ingredients:
- ½ head Red cabbage, cored and julienned
- Red wine vinegar 1tbsp/15 ml
- Brown sugar ½ cup/120 ml
- Caraway seeds 1tsp/5 ml
- Salt and pepper pinch
- Cabbage (¼ head), cut into ¼" by 3" strips 1 cup/250ml
- Olive oil - 2 tbsp/30ml
- 1 Onion (large), cut into ¼" by 3" strips 1 cup /250ml
- 6 Thick slices bacon, cooked, cut into 1/8" pieces
- Baby spinach 1 cup/250ml
- Potatoes, mashed 1¼ cups/285ml
- Panko breadcrumbs 2 tbsp/30ml
- Milk ¼ cup/60ml
- Old white cheddar cheese, grated ¼ cup /60ml
- Nutmeg, ground ¼ tsp/2ml
- Salt and pepper
Braised Ham Hock Method:
- Remove rind and fat from ham hock.
- Add all remaining ingredients to a large pot. Add hocks.
- Cover with foil and place in oven at 325F. Cook for 1 hour.
- Remove foil and continue to cook for approx. 30 minutes.
- Hocks are done when skin begins to caramelize and meat is very tender.
- Remove from oven and allow hocks to sit for about 20 minutes.
- Serve with colcannon and braised red cabbage.
Braised Red Cabbage Method:
- Place all ingredients in a large saucepot on medium heat.
- Simmer for about 20 minutes, stirring constantly. Be sure to scrape the sides of the pan so the sugar doesn't burn.
- Cabbage is done when it is bright purple in colour and most of the liquid has evaporated.
- Strain cabbage through a fine mesh cap and place in a bowl.
- Add 1tablespoon of the reserved liquid back in to the cabbage.
- Serve immediately.
- Fry bacon in pan until just crisp. Drain on paper towel and chop into 1/8" pieces.
- Place large pot of water on stove and bring to boil. Add 1tbsp of salt to water.
- Place cut cabbage in salted boiling water and cook for 3 minutes. Drain in colander.
- Add oil to large pan and place on stove on medium high heat.
- Add onions and sauté for 4 minutes or until onions are tender. Add cabbage, bacon and spinach. Stir to combine and remove from heat.
- Place cabbage mixture into large bowl. Add mashed potatoes, breadcrumbs, egg, cheese, nutmeg and salt and pepper. Mix to combine.
- Serve immediately
The above recipe, created by Chef Bryan Jurek, is featured on Fionn MacCool's Irish Menu available at all Fionn MacCool's locations until March 23.