Ba­con with pars­ley sauce

Olive - - Seasonal Recipe Index -


loin or col­lar of ba­con 900g, off the bone

milk 500ml

car­rot ½, sliced

onion ½, peeled and sliced

flat-leaf pars­ley a bunch, finely chopped (ex­cept 1 sprig) thyme 1 sprig

black pep­per­corns 3

but­ter 25g, soft

plain flour 25g

di­jon mus­tard 1-2 tsp

• Put the ba­con in a large saucepan, cover with cold wa­ter and bring slowly to the boil. If lots of salty froth floats on the sur­face when the wa­ter boils and the wa­ter tastes very salty, drain the pan and re­fill with fresh cold wa­ter and boil again.You want to re­move ex­cess salt, but how much de­pends on how salty the ba­con is. Once the wa­ter is boiling, turn the heat down, cover the pan with a lid and sim­mer for about 40 min­utes (45 min­utes per 1kg), oc­ca­sion­ally skim­ming any foam that rises to the sur­face. Once the ba­con is cooked (a skewer in­serted in the mid­dle should come out easily), re­move from the pan, cover with scrunched up bak­ing pa­per, and a clean tea towel or an up­turned bowl and leave to rest.

• While the ba­con is cook­ing, pre­pare the pars­ley sauce. Pour the milk into a saucepan and add the car­rot, onion, a sprig of pars­ley, thyme and pep­per­corns. Bring to the boil, then turn the heat down and sim­mer for 1-2 min­utes. Re­move from the heat and leave to in­fuse for about 10 min­utes.

• Melt the but­ter over a medium heat, add the flour and cook for 1 minute. Strain the milk over the but­ter and flour mix­ture and al­low to boil, whisk­ing all the time, un­til thick­ened, then stir in the mus­tard and chopped pars­ley and sea­son. Take off the heat, cover and keep warm in the pan. • Re­move the rind from the ba­con and slice into thick pieces. Serve with but­tered cab­bage and the pars­ley sauce. This would also be de­li­cious with boiled or baked pota­toes.

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