2 1/4 lb unsmoked bacon
1 medium onion
2 celery sticks
1 bay leaf
4 cup chicken stock
5/8 cup double cream
2 1/2 oz unsalted butter
1 teaspoon brown mustard seeds
Remove the rind from the bacon and roll the bacon. Roughly chop the onion, carrots and celery sticks. Make the chicken stock.
1. Soak the bacon in water for 24 hours prior to cooking to reduce salt content. Rinse well.
2. Place the bacon in a pan with the vegetables and bay leaf. Cover with the stock or water. Bring to the simmer and continue simmering for 1-1.5 hours. Rest the bacon in the stock for 20-30 minutes.
3. Drain off 600ml of stock and bring to the boil and reduce by half and serve with the bacon. Alternatively, add the cream, if using, to the reduced stock and cook for 10 minutes, then whisk in 25g of butter at a time, to taste. Add the mustard seeds, season and keep warm.
5. Add the bacon, allowing 2 slices per person.
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