Johannsen’s surprise with smoky bacon cabbage
Urgent need for comfort food. Running late on everything. Need warmth, ease, flavour, just a fork. In a bowl. On the sofa.
Thinly slice 750g potatoes and a large onion (use the slicer on your food processor if you have one, it’s done in a trice). Put them in a deep saucepan with salt, chopped garlic, a tin of anchovies and the oil (yes, I know, but trust me) and enough full cream milk to just cover. The add about 2 tablespoons of dried dill. Bring slowly to the boil and simmer until the potatoes are just soft.
Turn into a wide shallow dish. Let me rephrase that. Pour the contents of the saucepan into a wide shallow dish and without further ado put it into the oven with no further fuss – at 180C for about 40 minutes. By then the potatoes will have absorbed the milk and the top will be crispy. Then take out of the oven and leave for 15 minutes.
Meanwhile put some butter and oil in a good sized pan. Add chopped smoky bacon offcuts and fry gently for five minutes. Then add lots of sliced savoy cabbage and grated rind of half a lemon. Stir round a bit. Slap on the lid and steam away for about 5 minutes. Depending on how crunchy you like your cabbage either leave the lid on and add no more water, or add a little water – by this I mean probably 100ml tops – and steam away for another couple of minutes. Add some black pepper and you are done.
Now, take a bowl. Serve yourself some potatoes, cabbage and bacon and enjoy some simple culinary heaven.