1966. STEAMED BACON CLANGER with PIQUANT SAUCE

yields one serving


1 pound(s) self raising flour
8 ounce(s) shredded suet
Cold water
5 tablespoon(s) parsley; chopped
Salt and pepper

Filling
8 ounce(s) streaky bacon; unsmoked
8 ounce(s) pancetta; diced
8 ounce(s) back bacon; unsmoked
3 onions; sliced
6 cloves garlic; sliced
2 ounce(s) butter
2 heaped tbsp fresh sage; chopped
1 small amount of beef stock
2 teaspoon(s) dripping

Piquant Oxford Sauce
2 tablespoon(s) dark brown sugar
2 teaspoon(s) made english mustard
1 pinches salt and pepper
6 tablespoon(s) sunflower oil; up to 8
4 tablespoon(s) vinegar

Sift the flour into a bowl, then add the suet and parsley. Dribble the water in and mix to a dough until the bowl becomes clean. Now roll it out see below. This suet pastry should be used immediately. Melt the butter and add the onion and garlic. Cook slowly for about 15 minutes until it caramelises, brown and sweet. Add a little sugar to help it on its way. Chop the bacon and blanch by placing the bacon in a saucepan of cold water and bringing it to the boil. Simmer for about 1 minute and all the scum will come to the top. This makes the bacon a lot easier to brown. Frizzle the bacon and pancetta in the dripping until golden brown and then add to the onions and garlic. Add the sage and season with salt and pepper. Roll the suet pastry into a rectangle about 1/2 inch thick, then place on top of a rectangle of buttered greaseproof paper which in turn is on top of some foil. Lay the 8oz streaky raw bacon across the pastry, close together and lengthways so when you cut the clanger it will go across the bacon. Put the cooked filling on top of the bacon and pastry. Roll up and seal the ends. Then roll up the paper and foil, very loosely, to give room for the pastry to expand and seal the ends. Coil up in your steamer and steam for 11/2-2 hours. Sauce: heat all the ingredients together in a saucepan and adjust ingredients to taste.


bacon recipe courtesy of: Steve Murch, BigOven.com