A very easy classic dish-Boiled Bacon.
Boiled bacon has lost some popularity over recent years,possibly due to the lack of availability of the bacon joints.Now you can buy Outdoor reared 100% British Collar and Fore-end joints just right for this recipe.
Whats the difference between the two? Choose here.
Boiled Bacon Ingredients:
- 1.5kg Bacon Joint
- 1 onion-peel and dice
- 300g washed carrots topped and tailed.
- 1 litre hot vegetable stock
- Medium carton double cream
- Fresh parsley-washed and coarsely chopped.
- Dessertspoon of English mustard
- knob of butter
- 2 tablespoons olive oil.
Finely chop the onion. Heat 2 tablespoons of olive oil and a knob of butter in a pan, add the onions and fry until lightly browned (about 7 minutes). Add the bacon joint and fry for a further 5 minutes.
Add the stock and bring to the boil. Stir well, then reduce the heat and cook, covered, for 50-55 minutes.Add the carrots and cook for a further 8-10 minutes.
Remove the meat and carrots,wrap in foil to rest.Reduce the stock to around half.Stir in the cream and mustard,season to taste with salt and pepper.Simmer for a few minutes.Fold in the parsley.
Now carve the joint into good thick slices and serve with buttery mash pouring the sauce over the top.