A bit of cross-cultural liberty has been taken with the cured smoked loin. I love the flavour of potato with kale or cabbage, known in Ireland as colcannon, and a little browning in the pan adds a gorgeous crunchy take on the original. It goes so well with the kassler you feel like you’ve met the love child of a German butcher and an Irish market gardener.
- 1 large potato, peeled and roughly chopped
- 2 tbsp lard
- 50 g baby kale
- 1 in-slice kassler (see Note)
- 4–5 boiled baby carrots, to serve
- mustard, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Boil the potato in a saucepan until just tender.
Meanwhile, melt half of the lard in a large, heavy-based frying pan over medium-high heat. Add the kale and sauté to soften.
In a separate pan over high heat, melt the remaining lard and add the kassler. The kassler is already cooked; you just want to create a golden crust and warm it through.
When the potato is cooked, drain and add to kale. Crush potato and turn up heat to create a crust.
Pour any excess kassler fat over potatoes and kale.
Serve potatoes and kassler with boiled baby carrots and a generous spoon of mustard.
• Good kassler is available from some butchers. At a pinch you can substitute a fat-cut piece of loin bacon from a quality pig.
Also try Matthew Evans' choucroute.