Loin of Bacon with Glorious Greens, Velvet Cloud Yogurt by Paul Flynn The Tannery Dungarven

Loin of Bacon Recipe

The wonderful Chef Paul Flynn created this delicious dish for RTE Today and explained that. Bacon is often thought of as a winter dish, but the lovely greens, grapes, and Velvet Cloud yogurt elevate it to a perfect summer option.
Thank you Paul for supporting local Irish producers,
Loin Of Bacon with Glorious Greens and Velvet Cloud Yogurt


Serves 4
1 loin of bacon 800g cooked and kept warm
80 ml olive oil
3 cloves of garlic, peeled and thinly sliced
A pinch of dried chilli
150 mls water
1 pkt tenderstem brocolli 220g
1 pkt trimmed french beans 220g
1 bunch of asparagus, trimmed
Salt and pepper
6 tbs velvet cloud, sheeps yoghurt
12 green seedless grapes, halved
2 tbs pinenuts, or almonds, toasted


This dish is all about technique and a little patience, the garlic perfumes the greens in a lovely way. The velvet cloud is a very special Irish product but you can use good natural yoghurt or some soft goat’s cheese if you can’t get it.
Put the olive oil into a large frying pan or wok and add the garlic. Cook over gentle heat until it turns lightly golden, add the chili then carefully the water.
Add the vegetables, season then cover tightly with a lid.
Cook on a high heat without looking for 5-6 minutes until you hear the pan sizzle, by this time the water will almost have evaporated and the greens will be cooked.
Remove from the heat.
Turn everything together in the garlicky emulsion then put in a warm bowl or platter, family style.
Spoon the yoghurt over the top then scatter over the grapes and pine nuts.
Serve with slices of the warm bacon.
Paul Flynn creating bacon with Vevlet Cloud Sheep's Yogurt
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