Fl­itch of Ba­con Chef’s Spe­cial


Essex Life - - INSIDE -

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.


(Serves four)

1 kg of raw ba­con

4 scal­lops

1 cau­li­flower

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

Lit­tle Dun­mow


01371 821660 www.flitchof­ba­con.co.uk

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