hi foodtubers I am gonna show you one of the most beautiful classic Irish recipes
the most beautiful classic Irish recipes
the most beautiful classic Irish recipes so much so that it would have Michael
so much so that it would have Michael
so much so that it would have Michael Flatley river dancing under the dinner
Flatley river dancing under the dinner
Flatley river dancing under the dinner table bacon and cabbage pie is top of my
table bacon and cabbage pie is top of my
table bacon and cabbage pie is top of my list for a brisk spring evening it’s
list for a brisk spring evening it’s
list for a brisk spring evening it’s cheap to make and so simple great for a
cheap to make and so simple great for a
cheap to make and so simple great for a family midweek meal it starts off by
family midweek meal it starts off by
family midweek meal it starts off by boiling some cabbage I’m using savoy
boiling some cabbage I’m using savoy
boiling some cabbage I’m using savoy cabbage here but you can use whatever
cabbage here but you can use whatever
cabbage here but you can use whatever cabbage you have you just need to take
cabbage you have you just need to take
cabbage you have you just need to take off the outer leaves and we’re going to
off the outer leaves and we’re going to
off the outer leaves and we’re going to shred it up roughly chop up a head of
shred it up roughly chop up a head of
shred it up roughly chop up a head of cabbage and plunge into boiling salted
cabbage and plunge into boiling salted
cabbage and plunge into boiling salted water chop up an onion and fry in some
water chop up an onion and fry in some
water chop up an onion and fry in some melted butter season with sea salt and
melted butter season with sea salt and
melted butter season with sea salt and ground black pepper I’ve got my onions
ground black pepper I’ve got my onions
ground black pepper I’ve got my onions frying off and now it’s time to drain
frying off and now it’s time to drain
frying off and now it’s time to drain the cabbage
the cabbage
the cabbage [Music]
[Music]
[Music] in my pot we’ve got the onions and the
in my pot we’ve got the onions and the
in my pot we’ve got the onions and the butter beautifully caramelizing down now
butter beautifully caramelizing down now
butter beautifully caramelizing down now what we’re gonna do is make a roux so I
what we’re gonna do is make a roux so I
what we’re gonna do is make a roux so I am adding about a tablespoon or two in
am adding about a tablespoon or two in
am adding about a tablespoon or two in here and you need to just whisk it
here and you need to just whisk it
here and you need to just whisk it through together until you have a nice
through together until you have a nice
through together until you have a nice paste now a roux sounds fancy but it’s a
paste now a roux sounds fancy but it’s a
paste now a roux sounds fancy but it’s a simple mixture of butter and flour that
simple mixture of butter and flour that
simple mixture of butter and flour that you can use to thicken any sauce or stew
you can use to thicken any sauce or stew
you can use to thicken any sauce or stew you need to cook out that flour until
you need to cook out that flour until
you need to cook out that flour until you get that kind of smell of almost
you get that kind of smell of almost
you get that kind of smell of almost baked pastry and once you’ve got that
baked pastry and once you’ve got that
baked pastry and once you’ve got that smell we’re gonna add in some liquid
smell we’re gonna add in some liquid
smell we’re gonna add in some liquid stock and we’re gonna add in a little
stock and we’re gonna add in a little
stock and we’re gonna add in a little bit of milk until we have a beautiful
bit of milk until we have a beautiful
bit of milk until we have a beautiful white sauce pour in some beef stock and
white sauce pour in some beef stock and
white sauce pour in some beef stock and whisk until smooth then add in a good
whisk until smooth then add in a good
whisk until smooth then add in a good glob of cream to finish it off and
glob of cream to finish it off and
glob of cream to finish it off and you’re making roux
you’re making roux
you’re making roux don’t panic just constantly stir and you
don’t panic just constantly stir and you
don’t panic just constantly stir and you will get a beautiful smooth consistency
will get a beautiful smooth consistency
will get a beautiful smooth consistency at the end just like this one should be
at the end just like this one should be
at the end just like this one should be nice and creamy and those little flecks
nice and creamy and those little flecks
nice and creamy and those little flecks of onion are gonna add a wonderful
of onion are gonna add a wonderful
of onion are gonna add a wonderful sweetness in here adding a teaspoon of
sweetness in here adding a teaspoon of
sweetness in here adding a teaspoon of English mustard and season with sea salt
English mustard and season with sea salt
English mustard and season with sea salt and ground black pepper
now that the white sauce is seasoned I’m
now that the white sauce is seasoned I’m gonna add in the ham and I’ve just
gonna add in the ham and I’ve just
gonna add in the ham and I’ve just chopped it into nice thick chunks we’re
chopped it into nice thick chunks we’re
chopped it into nice thick chunks we’re gonna add it straight to the hot white
gonna add it straight to the hot white
gonna add it straight to the hot white sauce and then we’re gonna add in the
sauce and then we’re gonna add in the
sauce and then we’re gonna add in the cabbage I’m using thick chunky ham
cabbage I’m using thick chunky ham
cabbage I’m using thick chunky ham Phillip from my local butcher you can
Phillip from my local butcher you can
Phillip from my local butcher you can use bacon but for a full salty flavor
use bacon but for a full salty flavor
use bacon but for a full salty flavor you can’t beat it remove from the heat
you can’t beat it remove from the heat
you can’t beat it remove from the heat and tumble into a casserole pot
that might already look good enough to
that might already look good enough to eat but I’m gonna go one step further
eat but I’m gonna go one step further
eat but I’m gonna go one step further and I’m gonna bake it with a beautiful
and I’m gonna bake it with a beautiful
and I’m gonna bake it with a beautiful puff pastry lid so I’m gonna grab my
puff pastry lid so I’m gonna grab my
puff pastry lid so I’m gonna grab my puff pastry now when you’re making this
puff pastry now when you’re making this
puff pastry now when you’re making this bacon and cabbage pie you can do this
bacon and cabbage pie you can do this
bacon and cabbage pie you can do this with shortcrust pastry book personally
with shortcrust pastry book personally
with shortcrust pastry book personally for me the best thing about this is when
for me the best thing about this is when
for me the best thing about this is when you cook this in the oven and you cut
you cook this in the oven and you cut
you cook this in the oven and you cut through that beautiful layers of flaky
through that beautiful layers of flaky
through that beautiful layers of flaky pastry and you get into that beautiful
pastry and you get into that beautiful
pastry and you get into that beautiful savory bacon and cabbage mixture
savory bacon and cabbage mixture
savory bacon and cabbage mixture absolutely gorgeous so I’m gonna roll
absolutely gorgeous so I’m gonna roll
absolutely gorgeous so I’m gonna roll out my puff pastry and then we’re gonna
out my puff pastry and then we’re gonna
out my puff pastry and then we’re gonna cut out a circle and then cover this to
cut out a circle and then cover this to
cut out a circle and then cover this to save on time I’m using pastry from a
save on time I’m using pastry from a
save on time I’m using pastry from a packet but if you’re feeling adventurous
packet but if you’re feeling adventurous
packet but if you’re feeling adventurous Jamie’s got a great little video to show
Jamie’s got a great little video to show
Jamie’s got a great little video to show you how to make your own click on the
you how to make your own click on the
you how to make your own click on the link below to see it now brush the sides
link below to see it now brush the sides
link below to see it now brush the sides of the casserole pot with beaten egg lay
of the casserole pot with beaten egg lay
of the casserole pot with beaten egg lay the puff pastry over the top of the pot
the puff pastry over the top of the pot
the puff pastry over the top of the pot making sure to push into the sides so
making sure to push into the sides so
making sure to push into the sides so now you don’t have to be too careful
now you don’t have to be too careful
now you don’t have to be too careful about this but just using a knife cut
about this but just using a knife cut
about this but just using a knife cut the pastry off leaving a little lip the
the pastry off leaving a little lip the
the pastry off leaving a little lip the whole way around there has to be one of
whole way around there has to be one of
whole way around there has to be one of my favorite noises in the kitchen the
my favorite noises in the kitchen the
my favorite noises in the kitchen the sound of a knife caught in the pastry
sound of a knife caught in the pastry
sound of a knife caught in the pastry are
using a fork press the pastry against
using a fork press the pastry against the sides and brush with more beaten egg
the sides and brush with more beaten egg
the sides and brush with more beaten egg once that top is completely egg washed
once that top is completely egg washed
once that top is completely egg washed it’s gonna go really nice and golden in
it’s gonna go really nice and golden in
it’s gonna go really nice and golden in the oven but to make sure that it
the oven but to make sure that it
the oven but to make sure that it doesn’t seep over the sides I’m just
doesn’t seep over the sides I’m just
doesn’t seep over the sides I’m just gonna poke a little hole in the top to
gonna poke a little hole in the top to
gonna poke a little hole in the top to allow the steam to escape now this goes
allow the steam to escape now this goes
allow the steam to escape now this goes into the oven at 180 degrees Celsius for
into the oven at 180 degrees Celsius for
into the oven at 180 degrees Celsius for about 25 to 30 minutes until the puff
about 25 to 30 minutes until the puff
about 25 to 30 minutes until the puff pastry has puffed off and become nice
pastry has puffed off and become nice
pastry has puffed off and become nice and golden
check this out this is what a bacon and
check this out this is what a bacon and cabbage pie should look like beautiful
cabbage pie should look like beautiful
cabbage pie should look like beautiful layers of puff pastry nice and golden on
layers of puff pastry nice and golden on
layers of puff pastry nice and golden on top and underneath there you’ve got this
top and underneath there you’ve got this
top and underneath there you’ve got this beautiful savory mix of that bacon and
beautiful savory mix of that bacon and
beautiful savory mix of that bacon and cabbage all that’s left to do is talk in
cabbage all that’s left to do is talk in
cabbage all that’s left to do is talk in so I’m gonna serve this off but if you
so I’m gonna serve this off but if you
so I’m gonna serve this off but if you want the recipe make sure to subscribe
want the recipe make sure to subscribe
want the recipe make sure to subscribe in the box below you’ll get the recipe
in the box below you’ll get the recipe
in the box below you’ll get the recipe down there you’ll also be able to
down there you’ll also be able to
down there you’ll also be able to subscribe and to leave me a comment
subscribe and to leave me a comment
subscribe and to leave me a comment so enjoy the meal and I want you to try
so enjoy the meal and I want you to try
so enjoy the meal and I want you to try this recipe have fun food tubers
[Music]
[Music] you
you
you [Music]
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