3256. BACON CHOP with PICKLED RHUBARB

serves four


4 bacon chops, weighing about 180-200g

200 grams rhubarb, trimmed
2 shallots, peeled, halved and thinly sliced
150 ml cider vinegar
1 tablespoon caster sugar

Salt and freshly ground black pepper. Dissolve the sugar in the vinegar. Thinly slice the sticks of rhubarb on the angle and mix with the shallots in a non-reactive bowl; season to taste. Cover with clingfilm and leave for 3-4 hours, or overnight. Heat a ribbed griddle or heavy frying pan and cook the chop for 4-5 minutes on each side. Drain the liquid from the rhubarb and serve separately, or on the plate with the chop.


bacon recipe source: Mark Hix, The Independent, February 8, 2014; Independent Print Ltd, 2 Derry Street, London W8 5HF, UK

3070. BACON CHOPS with GOOSEBERRY SAUCE

serves four


1 tablespoon soft brown sugar
1 teaspoon mustard powder pepper
4 bacon chops, each weighing 6 oz.
1/2 oz. butter
1 large onion, skinned and chopped
1/4 pint vegetable stock
4 oz. gooseberries, topped and tailed

Mix together the brown sugar, mustard and pepper and rub into both sides of the bacon chops. Melt the butter in a large frying pan or flameproof casserole. Cook the onion for 2 minutes, then add the bacon chops, half the stock and the gooseberries. Simmer gently for 15 minutes. Remove chops. Puree onions and gooseberries in blender or food processor until smooth. Return the chops and puree to the pan with the remaining stock. Simmer gently for 10 minutes, until the chops are tender and cooked through.


bacon recipe courtesy of: All British Food.com

1662. BACON CHOPS in CIDER

serves four

4 bacon chops, each weighing about 6 oz.
1 tablespoon prepared English mustard
1 oz. demerara sugar
1/2 pint dry cider
1/2 oz. butter
1 1/2 tablespoon plain flour
chopped fresh parsley, to garnish

Put chops side by side in a large ovenproof dish. Mix mustard and sugar with cider to make a smooth paste. Spread over chops. Leave for 30 minutes. Bake at 200°C (400°F) mark 6 for 15 minutes. Meanwhile, put the butter, flour and remaining cider in a saucepan. Heat, whisking continuously, until the sauce thickens, boils and is smooth. Simmer for 1 - 2 minutes. Season to taste. Pour over chops. Bake for a further 15 minutes, until cooked through. Serve garnished with parsley.


bacon recipe courtesy of: CookItSimply.com