BOILED BACON JOINT

By Anonymous -

BACON AND HAM


1.4kg piece of gammon, collar or forehock bacon


2 medium onions, skinned

2 medium carrots, peeled and thickly sliced

1 bay leaf

4 black peppercorns

Parsley or Onion Sauce, to serve


  1. Weight the joint. To remove the salt, place the joint in a large saucepan with enough cold water to cover, bring to the boil, then discard the water.

  2. Calculate the cooking time allowing 20 minutes per 450 g plus 20 minutes. If the joint is over 4.5 kg, allow 15 – 20 minutes per 450 g plus 15 minutes.

  3. Place the joint in a large saucepan or preserving pan, add the flavouring vegetables, bay leaf and peppercorns, cover with cold water and bring slowly to the boil. Remove any scum with a slotted spoon. Cover and calculate the cooking time from this point.

  4. When the bacon is cooked, ease off the rind and any excess fat and serve hot, sliced, with Parsley or Onion Sauce.
    Serves 6 – 8 


BOILED BACON JOINT

Comments

Post a Comment

Popular posts from this blog

Garlic and Onion Boiled Peanuts

By Anonymous -
“Here’s an original twist to a Southern favorite. The garlic flavor really comes out in this recipe whether the peanuts are served hot or cold. I love them served room temperature with a cold beer on a summer day! You can also begin cooking the peanuts, then let them soak overnight, and continue cooking the next day. Serve hot or cold, and make sure you have plenty of napkins on hand because these are messy.” Ingredients: 1 tablespoon butter 1 large onion, cut into wedges 30 cloves garlic 1 1/2 pounds raw peanuts, in shells 1/2 pound salt Directions: Butter in a large saucepan over medium heat . Stir in the onion and garlic ; cook until soft and translucent , about 10 minutes. Turn off the heat . Add the peanuts and salt to onion mixture. Fill the pot with water until the peanuts are submerged, and equipped with a large screen in the pot to keep them under water. Bring to a boil , then let the heat to medium and simmer . Water level , and when it reaches the level of peanuts , add...
Read more

Struffoli

By Anonymous -
“Struffoli are little balls of dough in a honey/sugar glaze, with nonpareil sprinkles. My grandma always made them for Christmas, but since she can’t do it anymore, I came up with my own variation that she loves because mine are a little bit sweeter than the traditional bread-like ones. Also, they have to be formed into a tower…it’s tradition.” Ingredients: Struffoli: 4 eggs 1/4 cup white sugar 1/4 cup vegetable oil 1 teaspoon vanilla extract 1 teaspoon baking powder 1/4 cup all-purpose flour, or as needed 2 cups vegetable oil for frying, or as needed Glaze: 1/2 cup honey, or more to taste 1/2 cup white sugar, or more to taste   1 tablespoon rainbow nonpareil sprinkles, or to taste Directions: Beat eggs , 1/4 cup white sugar 1/4 cup vegetable oil , and vanilla extract together in a bowl ; movement disintegrant . Slowly stir the flour, about 1 tablespoon at a time, into the egg mixture until a soft dough. Roll the dough into small balls. Heat 2 cup of vegetable oil in a large ...
Read more
By Anonymous -
“This recipe was really yummy to start with but I was looking for something a little healthier so I replaced some butter with non-fat yogurt and I eliminated the salt. It is super moist and tastes great.” Ingredients: 2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/4 cup butter 1/8 cup nonfat plain yogurt 3/4 cup brown sugar 2 eggs, beaten 2 1/3 cups mashed overripe bananas Directions:
Read more