Flitch of Bacon Chef’s Special
THE FLITCH OF BACON CHEF’S SPECIAL
Tim Allen took over the pub in the village of Great Dunmow as chef/partner ten months ago and two months ago was celebrating being awarded a Michelin Star. “I am absolutely delighted The Flitch has achieved its first Michelin Star,” said Mr Allen. “It has been a challenging yet thoroughly enjoyable journey for myself and the team. The restaurant is the first in Essex to receive this accolade. With a menu Tim describes as “modern British made from locally-sourced seasonal food in a relaxed and welcoming setting for families, children and dogs,” he and his team are busier than ever. Mind you, Tim is used to working long hours. “I like to work seven days a week and I am here all the time. It’s that level of obsession that I need to have to create the quality of menu and level of service I expect for our diners.”
Here Tim shares his recipe for a chef’s special main course which takes its name from the restaurant itself.
1 kg of raw bacon
250ml of milk 250gm of whipping cream 150gm of butter 250gm of mixed vegetables 200gm of maple syrup 50gm of maple vinegar Splash of cider Splash of white wine Olive oil
Chef’s Tip: All the ingredients, apart from the scallops, can be prepared the day before.
For the vegetable mix, chop the mixed vegetables together. I would suggest onions, carrots, celery and leeks. Next add garlic and rosemary to the mix. Caramelise the vegetable mix with a dash of olive oil. Once caramelised, pour the mixture into a tray. Add cider and white wine.
For the bacon and glaze, sit the bacon on top of the caramelised vegetables and wrap the tray in foil. Place in the oven at 150˚C for approximately six hours. Every 30 minutes peel back the foil and baste with the liquid. You will know if it’s cooked when the tenderness of the bacon allows a blunt utensil to push through it. When rested, pass the juices produced through a sieve into a pan. Add 200gm of maple syrup and 50gm of maple vinegar. Allow to simmer on a moderate heat until the amount is reduced by half. This is the glaze we will use for the bacon.
For the cauliflower purée, shred the cauliflower and add half the milk and whipping cream. Add the mix to a pan and simmer until soft. Blend the mix to produce the purée. Add seasoning. Separately, take a few cauliflower florets and roast in nut-brown butter. Add some lemon juice when tender. To complete the dish, warm the tray of vegetables and bacon in the oven. Once warm, generously brush the glaze onto the bacon. Also warm the purée and roasted cauliflower. When you are ready to serve, roast the scallop in nut-brown butter. Add seasoning to taste. Plate up all the elements and enjoy.
Get the Taste
Tim Allen’s Flitch of Bacon The Street
01371 821660 www.flitchofbacon.co.uk