Braised Collar Bacon Recipe |
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You will need :- 1 collar bacon joint 2 carrots 1 leek 1 parsnip 1 oz. butter ½ pint stock or water 5 oz. frozen peas
Dumplings: 4 oz. self-raising flour 1½ shredded suet ½ teaspoon salt 1 tablespoon chopped parsley
Oven Setting:- 350°F; Gas Mark 4
Put the bacon into a saucepan and cover with fresh cold water. Bring to the boil and simmer for 15 minutes. Peel and slice the carrots. Wash the leek and cut into slices. Peel the parsnip and cut in strips. Melt the butter in a frying pan and fry the vegetables for 4 minutes. Put them into a large deep casserole. Drain the bacon and put on top of vegetables. Add stock (this can be the liquid in which the bacon has been cooking), cover and cook in a moderate oven (350°F; Gas Mark 4) for 30 minutes. Take the bacon out of the casserole and peel off the skin. Mark the fat in a diamond pattern and return to the casserole. Leave off the lid and return to the oven to brown the fat.
Make the dumplings by sifting the flour into a bowl and stir in the suet, salt and parsley. Mix to a soft, but not sticky, dough with cold water and form into 8 small balls. Stir the peas into the vegetables in the casserole and put in the dumplings around the bacon. Return to the oven and cook for 20 minutes until the dumplings are well risen and light and fluffy. Put the bacon joint on a serving dish and spoon vegetables and dumplings around.
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