serves six
250ml red wine
150 grams fresh cherries
115 grams dried sour cherries
8 teaspoon sugar
1 teaspoon salt
40ml extra virgin olive oil
4 garlic clove, crushed
125ml sherry vinegar
8 teaspoon quince paste
6 bay leaves
1 x 750g piece of fresh, organic bacon with rind
Place the red wine, cherries, sour cherries, sugar, salt, olive oil, garlic, sherry vinegar, quince paste and bay leaves in a large bowl. Add bacon and toss well to coat in the marinade. Cover and refrigerate for 3-4 hours. Preheat oven to 200°C/gas 6. Transfer bacon to a roasting tin and pour over the marinade. Cover with foil and bake, for 35 minutes, then remove foil and bake for a further 20 minutes, or until bacon is cooked through. Slice the bacon, arrange on a platter and spoon over the cherries, bay leaves and pan juices.
courtesy of: Kylie Kwong, Kylie Kwong Heart and Soul, UKTV
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