| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sainsbury9, Sainsbury’s |
6 |
servings |
INGREDIENTS
| 3 |
lb |
Rolled bacon joint; (1.3kg) |
| 1 |
|
1 3/4 pints orange juice; ( 1 litre) |
| 2 |
ts |
Pickling spice |
|
|
Extra whole cloves; if necessary |
| 1 |
|
Cinnamon stick |
|
|
At least 2 unpeeled garlic cloves per |
|
|
; person |
| 2 |
|
Bay leaves |
| 1 |
|
Orange cut in julienne strips; rind of |
| 25 |
g |
Coarsely chopped parsley; (1oz) |
INSTRUCTIONS
Put the bacon joint in a pan of cold water, bring to the boil, simmer
for a few minutes and then remove the joint and throw away the water.
Return the bacon to the pan, add all the orange juice and enough
water to cover the joint by about 1 inch. Put in the spices, garlic
and bay leaves. If the pickling spice mixture you add includes less
than 6 whole cloves, make up to that number. Cover the pan, and once
it is simmering, cook the joint for 25 minutes per pound plus 25
minutes.
About 20 minutes before the time is up, strain off 1/2 pint (300ml)
of the cooking liquid, remove all the garlic cloves, and reserve
them. Add the orange rind to the strained liquid and poach gently.
Then add the garlic cloves and keep warm while you slice the bacon.
Reheat the sauce and just before serving, add the parsley. Be sure
the sauce is served over the meat slices, so the parsley and garlic
cloves remain on them and the orange sauce spreads on to the plate to
frame each portion.
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