SMOKED PRUNES RECIPES

Steps:

• Cut all the meats into thick chunks. Season them with coarsely ground black pepper. Pour canola oil into the frying pan and set on a medium heat. Fry the meat in hot oil until golden brown. 
• As the meat fries, dice the 3.5 oz of bacon, a handful of dried porcini mushrooms, one large or two smaller onions and slice 2 cloves of garlic. Add everything into the pan with fried meat. Stir and braise everything together until the onion starts to turn transparent.
• Let’s start seasoning. Add 3 to 4 dried bay leaves, 5 all-spice berries, 8 juniper berries and 1 tablespoon of honey. 
• Cut smoked prunes in half. Cut both kielbasa sausages into rounds and add them in.
• Pour in 1.5 cup of dry red wine. Set the heat on ‘low’ and braise for 40 minutes, stirring occasionally.
• Chop sauerkraut roughly (as always - keep the juices, they might come in handy later!).
• Chop white cabbage into small cubes. Add to the pan. If you feel there’s not enough liquid, pour in more wine, meat stock or water. Braise on the lowest possible heat for 2 hours. 
• To finish off, and 2 to 3 tablespoons of vinegar. Have a taste - if the dish needs more ‘kick’, add a few tablespoons of sauerkraut juice as well.
• Serve with some fresh bread. 

Steps:

• 1. Combine all the marinade ingredients in a large bowl and mix well.

  2. Stud the underside of the bacon with 10 cloves and add to the marinade. Rub the bacon with the marinade, cover and place in the fridge overnight, turning occasionally.

  3. Preheat the oven to 200C fan-forced or 220C conventional.

  4. Place the bacon in an ovenproof baking dish, skin side up, along with the marinade and add the stock (don't cover the skin with marinade or stock, or it won't colour). Score a circle around the top of each apple with a sharp knife and place them in the dish with the bacon. Bring to a simmer on the stovetop.

  5. Cover the dish with foil and bake for 45 minutes. Baste well with the juices and cook uncovered for 15-20 minutes or until the bacon rind is a richly dark tone. Remove the bacon, apples and dried fruit from the baking dish and set aside. Place the dish over a high heat and simmer until the sauce is reduced, slightly thickened and intensely flavoured.

  6. While the bacon cooks, boil the potatoes in plenty of salted water until tender, about 20-25 minutes. Drain and leave to cool briefly, season with salt and pepper, then toss with plenty of butter and parsley.

  7. Cut the bacon into slices about 2cm thick, with the rind on. Arrange on plates with the apples and prunes, spoon the sauce over and serve with the potatoes on the side.

  Tips:

  1. You need to start this the day before cooking but don't rush it, as the long marinating time really helps the flavours penetrate the cured meat.

  2. Scoring a line around the apples is important when you cook them whole, as they can explode if the steam can't escape. This is not necessarily dangerous, but it's certainly messy.

  3. Use quality free-range bacon, organic if possible. It makes such a difference.