Thursday, July 15, 2010


serves four

3 rashers back bacon, with rind, smoked or unsmoked
100ml white wine
20 chicken oysters
1 tablespoon clear honey

For the salad
1 bunch wild garlic
1 white curly endive lettuce
1 lamb's lettuce, leaves separated
150 grams cherry tomatoes, halved

For the dressing
2 tablespoons olive oil
2 teaspoons white wine vinegar
fine sea salt and freshly ground black pepper

Bring a pan of water to the boil and drop in the bacon rashers. Cook for 3 minutes, until they lighten in colour, drain, and pat dry with kitchen paper.

Pour the wine into a separate saucepan and add the chicken oysters. Tightly cover the pan and bring to a simmer. Gently cook the chicken oysters for 5 minutes, remove the pan from the heat, and leave on one side to cool, without removing the lid.

Remove the rind from the cooked bacon and discard. Shred the bacon into 3cm strips, and fry in a tablespoon of olive oil until crisp.

Lift the cooled chicken oysters out of the pan and trim off any extra fat or skin. Strain the cooking liquor through a fine sieve into another pan. Bring to boil, add the honey, and cook down, over a medium heat, until it becomes a sticky glaze.

Return the chicken oysters to the pan and coat with the glaze. Keep warm.

Combine the salad leaves with the tomatoes and stir in the oil, vinegar and seasoning. Toss in the bacon pieces.

Arrange the salad in centre of a large plate, and place the chicken oysters around. Drizzle over any remaining glaze and serve.

bacon recipe courtesy of: Martin Blunos, Market Kitchen, Good Food Channel, UK-TV

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