Six of the best: Irish recipes
Boiled ham with cabbage and parsley sauce (pictured above)
Prep 20 min
Cook 3-4 hr
1 ham on the bone,soaked in water overnight
1 handful parsley leaves, finely chopped
1 bay leaf
½ tbsp black peppercorns
1 shallot, peeled and finely chopped
50g plain flour
1 tsp mustard
30ml double cream
2 garlic cloves, peeled, split and crushed
1 bunch thyme
For the cabbage
1 whole cabbage
1 onion, peeled and chopped
Rinse the ham and put it into a large pot. Cover with water, bring to a boil, then turn down the heat straight away. Simmer gently for three to four hours, until the meat is tender enough to pull out the bone.
Make the parsley sauce: in a small pan, boil the milk with the parsley, bay leaf, peppercorns and shallot. Leave to rest for 10 minutes.
Melt the butter and mix with the flour gently for five minutes over a gentle heat. Add this to the milk, mix with the mustard and the double cream, and stir until smooth. Continue stirring for 10 minutes, until thick and not lumpy. Season and set aside again.
For the cabbage, melt the butter in the pan, add the onion and cook until softened but not coloured. Add a splash of water and the cabbage, cover and steam until slightly wilted. Remove from the heat, set aside until cool, then seperate the leaves and shred.
To serve, lift the ham from its liquid, drain then slice finely. Serve on a bed of shredded cabbage with a dollop of parsley sauce.
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Read more: www.theguardian.com