Baked Bacon
Over a year ago
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Ingredients
Accompaniment
SponsoredNederburg Winemasters Reserve Cabernet Sauvignon 2008
The famous and multi-award winning Nederburg estate has been handcrafting wines for over two centuries.A full bodied wine with ripe fruit.
Description
A trouble-free way of cooking a bacon joint, Serve it with creamed potatoes, broad beans and parsley sauce. Pease pudding also goes well with this.
Method
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1
Soak the bacon joint in cold water for about 12 hours (or overnight).
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2
Dry it well then wrap it in foil.
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3
Bake in a moderate oven (185C) allowing 30mins per lb plus 15 mins over.
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4
Unwrap (taking care that the escaping steam doesn't burn you).
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5
Remove the rind.
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6
Score the fat into diamonds.
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7
Rub with a handful of demerara sugar, mixed with mustard powder.
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8
Finish off by pressing breadcrumbs into the surface.
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9
Place a clove into each diamond (if liked).
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10
Return to a hot oven (200C) for 10 - 15 mins.
Chef's Tips
To make the accompanying white sauce for this: take 1 ozs plain flour, 1 oz butter, l/2 pint milk and chopped parsley
Dissolve the butter in a pan and add the flour.
Stir until the mixture forms a smooth paste which leaves the sides and base of pan cleanly.
Add the milk, a little at a time beating in each addition until it is absorbed and makes a smooth sauce.
{If the worst happens and it goes lumpy you can save it by beating with a hand held mixer.}
Allow to cook gently for a minute or so, stirring to prevent it catching.
Season with salt, pepper and grated nutmeg and then stir in the chopped parsley.
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