serves four
1 lb 4 oz (560 g) wild rabbit joints, or boneless rabbit, same weight
12 rashers dry-cure streaky bacon, derinded and cut in half
1 large onion, peeled and sliced finely into rings
2 cloves garlic, crushed
1 level tablespoon fresh chopped thyme, plus a few sprigs
10 fresh sage leaves dipped in olive oil
salt and freshly milled black pepper
For the stuffing:
grated zest ½ small lemon
½ level tablespoon fresh chopped thyme
1 level tablespoon fresh chopped parsley
6 oz (175 g) pork sausage
1 heaped dessert spoon fresh white breadcrumbs
½ onion, finely chopped
2 oz (50 g) Bramley apple, peeled and very finely chopped
salt and freshly milled black pepper
For the sauce:
5 fl oz (150 ml) Sercial (dry) Madeira (or dry cider)
Preheat the oven to gas mark 7, 425°F (220°C).
Spread the onion rings all over the baking tray in a single layer then scatter over the crushed garlic and thyme. Now season the rabbit joints and arrange them on the bed of onions. After that, drape the bacon rashers over the rabbit pieces.
Next, make the stuffing by mixing all the ingredients together and forming the mixture into 12 small balls. Place these among the rabbit joints then tuck in the thyme sprigs here and there. Place the baking tray in the oven on a high shelf and cook for 20 minutes. Then top each piece of rabbit with a sage leaf dipped in olive oil. Roast for another 15-20 minutes or until the bacon and sage are crispy and the rabbit is cooked.
Now remove everything to a warmed serving dish, place the roasting tray over direct heat and add the Sercial Madeira to the juices. Bring to a simmer and bubble for about 5 minutes until reduced by about a third. Check the seasoning then pour the sauce over the rabbit and stuffing. Serve with crisp roast potatoes and a green vegetable.
bacon recipe courtesy of: Delia Online, NC Internet Ltd, PO Box 1124, Knaphill GU21 9AA, London, UK
Showing posts with label dry cider. Show all posts
Showing posts with label dry cider. Show all posts
Tuesday, February 08, 2011
Tuesday, January 11, 2011
2074. SOLE poached in CIDER SAUCE with PARSLEY and BACON CRUMBS and CAVOLO NERO
serves two
For the parsley bacon crumbs
3 rashers treacle-cured bacon
small handful parsley, leaves and tender stems only
handful stale breadcrumbs
For the cavolo nero
5oz cavolo nero (Italian kale), thickly shredded
1 tablespoon olive oil
knob of butter
1 garlic clove, finely diced
For the sole
about 10 live mussels, cleaned and debearded
10fl oz good quality dry cider
2 tablespoons olive oil
1 banana shallot, finely diced
1 fresh bay leaf
2 sprigs fresh thyme
2 fillets sole
3½fl oz fish stock
about 5 tablespoons double cream
salt and freshly ground black pepper
For the parsley bacon crumbs, fry or grill the bacon until really crisp then drain on kitchen paper. Place in a food processor along with the parsley and breadcrumbs and pulse until you have a crumbly consistency. Set aside.
For the cavolo nero, blanch the cavolo nero in a pan of salted water for 3-4 minutes, or until just tender. Drain thoroughly and pat dry with kitchen paper or a clean tea towel.
Heat the oil and butter in a frying pan over a medium-high heat and fry the garlic for one minute until fragrant then add the cavolo nero and fry for 3-4 minutes. Keep warm.
For the mussels, if any of the mussels are open, tap them lightly on a hard surface. If they don't close, discard them.
Place the mussels in a pan with a splash of the cider, cover the pan and steam over a high heat for about 3-4 minutes, or until the mussels have opened. Discard any mussels that haven't opened. Remove the meat from the shells and set aside. Discard the shells.
Heat the olive oil in a wide pan over a medium heat and fry the shallots with the bay leaf and thyme for a minute or two. Lay the fish on top of the shallots and pour in enough of the cider and fish stock to just cover the fish (you may not need all of it). Simmer for about three minutes until the fish is opaque and cooked. Carefully remove the fish from the pan and set aside on a warm plate.
Increase the heat to high and boil the liquid for 3-4 minutes until reduce in volume by half. Remove the bay leaf and thyme then stir in the cream and season to taste with salt and freshly ground black pepper. Stir the mussels into the sauce then place the fish on top again and cook for a minute or two until heated through.
To serve, place the cavolo nero onto serving plates and top with the sole. Spoon over the sauce and sprinkle with the bacon parsley crumbs.
bacon recipe courtesy of: The Hairy Bikers, The Hairy Bikers' Cook Off, BBC-Food
For the parsley bacon crumbs
3 rashers treacle-cured bacon
small handful parsley, leaves and tender stems only
handful stale breadcrumbs
For the cavolo nero
5oz cavolo nero (Italian kale), thickly shredded
1 tablespoon olive oil
knob of butter
1 garlic clove, finely diced
For the sole
about 10 live mussels, cleaned and debearded
10fl oz good quality dry cider
2 tablespoons olive oil
1 banana shallot, finely diced
1 fresh bay leaf
2 sprigs fresh thyme
2 fillets sole
3½fl oz fish stock
about 5 tablespoons double cream
salt and freshly ground black pepper
For the parsley bacon crumbs, fry or grill the bacon until really crisp then drain on kitchen paper. Place in a food processor along with the parsley and breadcrumbs and pulse until you have a crumbly consistency. Set aside.
For the cavolo nero, blanch the cavolo nero in a pan of salted water for 3-4 minutes, or until just tender. Drain thoroughly and pat dry with kitchen paper or a clean tea towel.
Heat the oil and butter in a frying pan over a medium-high heat and fry the garlic for one minute until fragrant then add the cavolo nero and fry for 3-4 minutes. Keep warm.
For the mussels, if any of the mussels are open, tap them lightly on a hard surface. If they don't close, discard them.
Place the mussels in a pan with a splash of the cider, cover the pan and steam over a high heat for about 3-4 minutes, or until the mussels have opened. Discard any mussels that haven't opened. Remove the meat from the shells and set aside. Discard the shells.
Heat the olive oil in a wide pan over a medium heat and fry the shallots with the bay leaf and thyme for a minute or two. Lay the fish on top of the shallots and pour in enough of the cider and fish stock to just cover the fish (you may not need all of it). Simmer for about three minutes until the fish is opaque and cooked. Carefully remove the fish from the pan and set aside on a warm plate.
Increase the heat to high and boil the liquid for 3-4 minutes until reduce in volume by half. Remove the bay leaf and thyme then stir in the cream and season to taste with salt and freshly ground black pepper. Stir the mussels into the sauce then place the fish on top again and cook for a minute or two until heated through.
To serve, place the cavolo nero onto serving plates and top with the sole. Spoon over the sauce and sprinkle with the bacon parsley crumbs.
bacon recipe courtesy of: The Hairy Bikers, The Hairy Bikers' Cook Off, BBC-Food
Saturday, December 25, 2010
2057. ROAST PARTRIDGE with BACON and KALE, SPICED APPLE SAUCE and WALNUT SAUCE
serves four
For the roast partridge
1 tbsp olive oil
4 whole oven-ready partridges
salt and freshly ground black pepper
4 rashers streaky bacon
5oz curly kale leaves, roughly chopped
2oz unsalted butter
For the spiced apple sauce
2lb 4oz sweet red apples, peeled, cores removed, each apple cut into eight wedges
17fl oz dry cider
9oz caster sugar (approximate measure: see step 6 below)
¼ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp mixed spice
For the walnut sauce
1 pint beef stock
3½fl oz walnut oil
1 lemon, juice only
To serve
3½oz whole walnuts, shells removed
½ bunch fresh marjoram, leaves only
3½fl oz rapeseed oil
Preheat the oven to 180C/350F/Gas 4.
Heat the olive oil in a very large, ovenproof frying pan over a medium heat. Season the partridges all over, to taste, with salt and freshly ground black pepper. Lay one slice of streaky bacon over the breast of each partridge.
When the pan is hot, add the partridges, breast-side down, and fry for 1-2 minutes, or until browned. Continue to turn the partridges, cooking until browned on all sides.
Transfer the pan to the oven and roast the partridges for a further 10-12 minutes, or until cooked through. (NOTE: The partridges are cooked through when the juices run clear when the partridges are pierced in the thickest part using a skewer.) Remove from the oven and set aside to rest on a warm plate for five minutes. Reserve the pan and its juices.
Meanwhile, for the spiced apple sauce, bring the apple wedges and cider to the boil in a large frying pan. Reduce the heat to a simmer and continue to simmer for 12-15 minutes, or until the apple wedges have broken down to the consistency of apple sauce. Strain the softened apple mixture through a fine sieve.
Weigh the strained apples, then weigh out half of the apple weight of sugar (this procedure will give the correct measurement of one part sugar to two parts apple mixture.)
Heat the apple mixture, sugar, cinnamon, cloves and mixed spice in a saucepan until all of the moisture has evaporated, about 20 minutes. (NOTE: The apple mixture is ready when a spoonful of the mixture placed onto a plate does not release any liquid.)
Meanwhile, for the walnut sauce, bring the beef stock to a simmer over a low heat. Continue to simmer for 6-8 minutes, or until the volume of stock has reduced to 150ml/5fl oz.
Blend the warm, reduced stock and the walnut oil in a food processor until the mixture is thick and glossy. Squeeze in the lemon juice. Set aside.
Blanch the kale in a large pan of boiling, salted water for 2-3 minutes. Drain well and refresh in ice cold water. Drain again and set aside.
Just before serving, heat the butter in the frying pan you used to cook the partridge. Remove the bacon from the partridge breasts and chop into pieces. When the butter is foaming, add the bacon and curly kale, and season, to taste, with salt and freshly ground black pepper. Continue to cook for 1-2 minutes, stirring well, until warmed through.
To serve, mix together the walnuts, marjoram and rapeseed oil in a bowl until well combined. Set aside.
Spoon the spiced apple sauce into a piping bag. Dot the plate with small spots of spiced apple sauce. Spoon the kale and bacon mixture into the center of each of four serving plates. Carve the legs and breast away from the partridges, placing the meat back onto the carcass for presentation. Place each partridge on top of the kale and bacon mixture. Drizzle over the walnut sauce. Spoon the walnut and marjoram dressing around the edge of each plate.
bacon recipe courtesy of: Lawrence Keogh, Saturday Kitchen, BBC-Food
For the roast partridge
1 tbsp olive oil
4 whole oven-ready partridges
salt and freshly ground black pepper
4 rashers streaky bacon
5oz curly kale leaves, roughly chopped
2oz unsalted butter
For the spiced apple sauce
2lb 4oz sweet red apples, peeled, cores removed, each apple cut into eight wedges
17fl oz dry cider
9oz caster sugar (approximate measure: see step 6 below)
¼ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp mixed spice
For the walnut sauce
1 pint beef stock
3½fl oz walnut oil
1 lemon, juice only
To serve
3½oz whole walnuts, shells removed
½ bunch fresh marjoram, leaves only
3½fl oz rapeseed oil
Preheat the oven to 180C/350F/Gas 4.
Heat the olive oil in a very large, ovenproof frying pan over a medium heat. Season the partridges all over, to taste, with salt and freshly ground black pepper. Lay one slice of streaky bacon over the breast of each partridge.
When the pan is hot, add the partridges, breast-side down, and fry for 1-2 minutes, or until browned. Continue to turn the partridges, cooking until browned on all sides.
Transfer the pan to the oven and roast the partridges for a further 10-12 minutes, or until cooked through. (NOTE: The partridges are cooked through when the juices run clear when the partridges are pierced in the thickest part using a skewer.) Remove from the oven and set aside to rest on a warm plate for five minutes. Reserve the pan and its juices.
Meanwhile, for the spiced apple sauce, bring the apple wedges and cider to the boil in a large frying pan. Reduce the heat to a simmer and continue to simmer for 12-15 minutes, or until the apple wedges have broken down to the consistency of apple sauce. Strain the softened apple mixture through a fine sieve.
Weigh the strained apples, then weigh out half of the apple weight of sugar (this procedure will give the correct measurement of one part sugar to two parts apple mixture.)
Heat the apple mixture, sugar, cinnamon, cloves and mixed spice in a saucepan until all of the moisture has evaporated, about 20 minutes. (NOTE: The apple mixture is ready when a spoonful of the mixture placed onto a plate does not release any liquid.)
Meanwhile, for the walnut sauce, bring the beef stock to a simmer over a low heat. Continue to simmer for 6-8 minutes, or until the volume of stock has reduced to 150ml/5fl oz.
Blend the warm, reduced stock and the walnut oil in a food processor until the mixture is thick and glossy. Squeeze in the lemon juice. Set aside.
Blanch the kale in a large pan of boiling, salted water for 2-3 minutes. Drain well and refresh in ice cold water. Drain again and set aside.
Just before serving, heat the butter in the frying pan you used to cook the partridge. Remove the bacon from the partridge breasts and chop into pieces. When the butter is foaming, add the bacon and curly kale, and season, to taste, with salt and freshly ground black pepper. Continue to cook for 1-2 minutes, stirring well, until warmed through.
To serve, mix together the walnuts, marjoram and rapeseed oil in a bowl until well combined. Set aside.
Spoon the spiced apple sauce into a piping bag. Dot the plate with small spots of spiced apple sauce. Spoon the kale and bacon mixture into the center of each of four serving plates. Carve the legs and breast away from the partridges, placing the meat back onto the carcass for presentation. Place each partridge on top of the kale and bacon mixture. Drizzle over the walnut sauce. Spoon the walnut and marjoram dressing around the edge of each plate.
bacon recipe courtesy of: Lawrence Keogh, Saturday Kitchen, BBC-Food
Tuesday, January 27, 2009
1359. BOILED BACON with CIDER and RAISIN SAUCE
serves eight
1 kg boiling bacon, rind and fat removed
100 grams carrots, peeled and sliced
100 grams onion, peeled and sliced
1 bouquet garni (parsley, thyme, bay leaf in a muslin bag)
4 whole cloves
500 ml dry cider
500 ml water
Sauce
100 grams seedless raisins
300 ml cooking liquor
2 tablespoons brown sugar
2 tablespoons lemon juice
2 teaspoons cornflour
2 tablespoons water
Weigh bacon and calculate cooking time - allow 30 minutes per 500 g plus 30 minutes. Place bacon, vegetables, herbs and cloves in deep pan. Add cider and water, bring to the boil, cover and simmer gently for calculated cooking time. Add more water if necessary. Remove bacon and reserve cooking liquor.
To Make Sauce: Place seedless raisins, cooking liquor, brown sugar and lemon juice in a saucepan. Cover and simmer for 10 minutes. Blend the cornflour and water, stir into the sauce and simmer a further 3 minutes. Serve the bacon sliced with the sauce.
courtesy of: All Seasons, All Reasons by Pip Duncan | New Zealand Pork Industry Board, PO Box 4048, 4th Floor, 94 Dixon Street, Wellington
1 kg boiling bacon, rind and fat removed
100 grams carrots, peeled and sliced
100 grams onion, peeled and sliced
1 bouquet garni (parsley, thyme, bay leaf in a muslin bag)
4 whole cloves
500 ml dry cider
500 ml water
Sauce
100 grams seedless raisins
300 ml cooking liquor
2 tablespoons brown sugar
2 tablespoons lemon juice
2 teaspoons cornflour
2 tablespoons water
Weigh bacon and calculate cooking time - allow 30 minutes per 500 g plus 30 minutes. Place bacon, vegetables, herbs and cloves in deep pan. Add cider and water, bring to the boil, cover and simmer gently for calculated cooking time. Add more water if necessary. Remove bacon and reserve cooking liquor.
To Make Sauce: Place seedless raisins, cooking liquor, brown sugar and lemon juice in a saucepan. Cover and simmer for 10 minutes. Blend the cornflour and water, stir into the sauce and simmer a further 3 minutes. Serve the bacon sliced with the sauce.
courtesy of: All Seasons, All Reasons by Pip Duncan | New Zealand Pork Industry Board, PO Box 4048, 4th Floor, 94 Dixon Street, Wellington
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