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PrintBOILED BACON AND PARSLEY SAUCE
Serves :
7
Preparation Time :
Cooking Time :
Preparation Method :
- Weigh the joint and calculate the cooking time, allowing 20 minutes per 450 g plus 20 minutes.
- To remove the salt, place the joint in a large saucepan with enough cold water to cover. Slowly bring to the boil, then discard the water.
- Place the joint in a large saucepan or preserving pan, add the vegetables, bay leaf and peppercorns, cover with cold water and bring slowly to the boil.
- Skim the surface with a slotted spoon. Cover and calculate the cooking time from this point.
- To make the Parsley Sauce, put the butter, flour and milk in a saucepan. Heat, whisking continuously, until the sauce thickens, boils and is smooth. Simmer for 1-2 minutes. Season to taste and add the parsley.
- When the bacon is cooked, ease off the rind and remove any excess fat.
- Serve the bacon hot, sliced, with the Parsley Sauce.
INGREDIENTS
- 1.4 kg piece of gammon, collar or forehock bacon
- 2 medium onions, skinned
- 2 medium carrots, thickly sliced
- 2 celery sticks, chopped
- 1 bay leaf
- 4 black peppercorns
For the Parsley Sauce
- 15 g butter
- 15 g plain flour
- 300 ml fresh milk
- Salt and pepper
- 30 ml chopped fresh parsley
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