BOILED BACON - RECIPES AND COOKING TIPS - BBC GOOD FOOD
A classic with lots of veggies that can be shared with the family
Provided by harley121202
Total Time 3 hours
Yield Serves 6
Steps:
- Soak the gammon for 24 hours, changing the water several times. Once soaked, rinse the gammon in cold water and place in a stock pot with water to cover. Bring to the boil and refresh under cold water. Now the gammon, along with the bouquet garni, can be topped once more with cold water just to cover, covered with a lid and brought to a simmer. Cook with the lid ajar for 2 1/2 hours. The meat will be so tender and succulent to eat. The vegetables and potatoes will need to be added during the cooking process. Here's the method.
- 45 minutes before the meat has finished, the potato quarters can be added. this gives them plenty of time to begin to break, slightly thickening the liquor. Place the button onions in a saucepan of cold water and bring to the simmer. Drain. Melt a knob of butter in a frying pan and saute the onions until well coloured. These can now be added to the soup, giving it a slightly 'roasted' flavour. The carrots can also be added.
- After the gammon's cooking time, cover with a lid and leave to rest for 10-15 minutes. Return to a gently simmer, remove the bouquet garni and add the 50g (2oz) of butter and chopped herbs. Check for seasoning and the 'meal' is ready to offer to to the family. The gammon will'carve' with a spoon, and can be served in a large bowl in the centre of the table. Allow people to help themselves and serve with plenty of fresh crusty bread to soak up the stock.
- Tip
- If using chicken or rabbit, the cooking time can be reduced to 1-1 1/2 hours. Many other vegetables can be added - cauliflower, swedes, turnips, mushrooms, cabbage, sprouts, broccoli and peas. If using green vegetables, cook seperately to maintain their colour and add just before serving.
BOILED BACON WITH CABBAGE & CARROTS RECIPE | BBC GOOD FOOD
A classic. Boiled bacon is always well received, whatever the occasion, but we especially love the leftover sandwiches the next day!
Provided by Barney Desmazery
Categories Dinner, Main course
Total Time 2 hours 20 minutes
Cook Time 2 hours
Yield 6
Number Of Ingredients 9
Steps:
- Place the bacon in a stockpot with the onion and herbs, then cover with water. Bring to a simmer, then cook for 45 mins, topping up with water if needed. Add the carrots, then continue to cook for 15 mins. Ladle 150ml stock into a smaller saucepan; set aside. Add the cabbage wedges to the stockpot, then continue to cook everything for another 10-15 mins until the cabbage is tender, but not overcooked.
- While everything is having its final cooking, make the sauce. Pour the cream into the 150ml stock and bring to the boil. Simmer for a few mins, then whisk in the mustard and parsley. Season with salt and pepper to taste.
- Remove the meat from the stock, then carve into thick slices. Serve on a platter with the cabbage and carrots, and moisten with a trickle of stock. Serve the sauce in a jug and some boiled and buttered new potatoes on the side.
Nutrition Facts : Calories 694 calories, FatContent 57 grams fat, SaturatedFatContent 23 grams saturated fat, CarbohydrateContent 9 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 3 grams fiber, ProteinContent 36 grams protein, SodiumContent 4.51 milligram of sodium
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BOILED BACON & CABBAGE WITH MUSTARD SAUCE - BORD BIA
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Calories null per serving
Place the joint in a large saucepan. Add chopped vegetables and peppercorns. Cover with cold water. Bring to the boil, then simmer gently for approximately 20 minutes per ½ kg.
Set oven to Gas Mark 6, 200ºC (400ºF).
Remove the joint from the saucepan. Reserve liquid.
Remove the rind and score the fat. Place the joint on a roasting dish. Spread with mustard and breadcrumbs, sugar and a knob of butter. Place in the oven for 15-20 minutes.
To Make the Sauce: Melt the butter, add the flour and mustard. Cook for a minute or two. Whisk in the cooking liquid and cream.
Bring to the boil. Reduce the heat and simmer for 3-4 minutes.
Taste for seasoning. The sauce should have the consistency of thin cream. Keep warm.
To Cook the Cabbage: Place the cabbage in a saucepan and barely cover with some of the reserved cooking liquid.
Bring to the boil. Reduce to a simmer and cook for 2-3 minutes. Drain well and toss in butter. Season to taste.
Slice the bacon and serve on the bed of cabbage, a little of the mustard sauce and of course floury potatoes.
BOILED CABBAGE WITH BACON RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.2
Total Time 3 hours 15 minutes
Category Side Dish, Vegetables
Calories 135.7 calories per serving
- Whisk remaining 1/4 cup water and flour together in a small bowl and gradually add to cabbage mixture. Continue to simmer until thickened, about 5 minutes more. Season with salt and pepper.
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