2493. DOCK PUDDING with BACON and PORK SAUSAGES

900 grams fresh young dock leaves
200 grams nettles
2 large Spanish onions
water
salt and pepper
1 handful of oatmeal
3 rashers unsmoked rindless bacon
2 good pork sausages
1 knob butter
oil
1 egg

Remove the stalks from the dock leaves and the nettles. Chop the onions. Place the dock leaves with a pinch of salt in a sauce pan with boiling water. Add the onions and nettles and boil for 50 minutes. Add the oatmeal and simmer for 10 minutes stirring occasionally. Drain the contents of the pan thoroughly in a colander. Fry the bacon and sausage together in a pan. Once the bacon and sausages are cooked. Remove from the pan and keep warm. Transfer the dock mixture to the bacon frying pan and fry for 5 minutes in a little butter. In a separate pan, fry the egg in a little oil. Serve the sausages, bacon and dock pudding with a fried egg on top.


bacon recipe courtesy of: Doris Hirst (two-time winner of World Dock Pudding Competition), Crow Pie: Traditional British Foods and Drinks, c/o Alternative Technology Centre, Hebble End, Hebden Bridge, West Yorkshire HX7 6HJ UK

1892. DANDELION, GARLIC MUSTARD and CURLY DOCK SALAD with HOT BACON DRESSING

big bowl of freshly picked greens, washed and torn (SEE NOTE)
1 medium red onion, diced
5 slices bacon
3 eggs, beaten
1/3 cup plus 2 tablespoons cider vinegar
1/2 cup sugar

Add onions to greens in bowl, toss. In skillet, saute bacon until crisp. Drain off most of the bacon grease (leave about 2 tablespoons). In small bowl, blend eggs, vinegar and sugar with wire whisk. Pour egg mixture into pan with bacon and return to heat (medium-low) whisking constantly (you don’t want scrambled eggs) until mixture thickens considerably. Serve very warm over greens.

NOTE: Dandelion greens picked before the plant flowers are best. A nice mixture is 2/3 dandelion greens, 1/3 curly dock, and 1/3 garlic mustard. You can substitute or add spinach and endive.


bacon recipe courtesy of: Saimi Bergmann, Canton Rep.com, 500 Market Avenue South, Canton, Ohio 44702, April 19, 2010 | Chuck Hass, Canal Fulton, Ohio