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CATEGORY CUISINE TAG YIELD
Meats English Cooks, Home, Ideal 1 Servings

INGREDIENTS

1 lb Self raising flour
8 oz Shredded suet
Cold water
5 T Parsley, chopped
Salt and pepper
8 oz Streaky bacon, unsmoked
8 oz Pancetta, diced
8 oz Back bacon, unsmoked
3 Onions, sliced
6 Cloves garlic, sliced
2 oz Butter
2 Heaped tbsp fresh sage
chopped
1 Amount of beef stock
2 t Dripping
2 T Dark brown sugar
2 t Made English mustard
1 Pinches salt and pepper
6 T Sunflower oil, up to 8
4 T Vinegar

INSTRUCTIONS

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.  DISCLAIMER(c) Copyright
1996 - SelecTV Cable Limited. All rights  reserved. Carlton Food
Network http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4474
Calories From Fat: 3990
Total Fat: 445.5g
Cholesterol: 430.4mg
Sodium: 2660.6mg
Potassium: 1958.8mg
Carbohydrates: 80.6g
Fiber: 15.4g
Sugar: 43.7g
Protein: 44.8g


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