Heat a pan, cook the apple and bacon in a small amount of olive oil.
In a small saucepan heat the soured cream, cider, cheese and vinegar
together until smooth and creamy. Dress the lettuce with some of the
oil and lemon juice and seasoning. Divide between four plates. Place
the warm apples and bacon on top, then drizzle on the dressing -
great with warm soda bread.
Preheat a moderate oven, (350 deg F). Roll the pastry out to make four 10cm (4") diameter discs, then pleat the pastry all round the edge. Carefully arrange the sliced rhubarb on top of each pastry disc, making sure there are no gaps, then brush with the melted butter and sprinkle the sugar over. Cook in the preheated oven for 30 minutes. To make the sauce, whip the cream then whisk in the sugar and whiskey. When the rhubarb is tender and nicely caramelised on top, serve on heated plates with the whiskey cream and a sprig of fresh mint to garnish.
Place the joint in a large saucepan. Add the chopped vegetables, peppercorns and cider. Add enough water to cover the joint. Bring to the boil, then simmer for approx. 40 mins per ½ kg (1 lb) or until the meat is tender. Leave in the liquid until ready to serve.
While the meat is cooking, place the potatoes and parsnips in a large pot. Cover with water. Season, bring to the boil, then simmer until both parsnips and potatoes are cooked. Drain well, then mash really well with the milk, cream and butter. Whip in the scallions, season well. Keep warm.
To make the sauce:Melt the butter, stir in flour. Cook for a minute or two. Add mustard, whisk in the cooking liquid and cider. Bring to the boil, then simmer for 3-4 minutes. Stir in the cream and scallions and taste for seasoning.
Serve the corned beef sliced with the parsnip mash, sauce and buttery cabbage.