Bacon Hotpot Recipe
Ingredients
| Metric | ||
| 1 kg forehock of bacon joint, boned and rolled 4—6 leeks, cleaned and sliced | ||
| Butter | 25 Gram | |
| 4 carrots, peeled and sliced | ||
| Potatoes | 450 Gram, thinly sliced | |
| Ground black pepper | 1 To taste | |
| Ham stock | 300 Milliliter | |
| Imperial | ||
| 2 lb forehock of bacon joint, boned and rolled 4—6 leeks, cleaned and sliced | ||
| Butter | 1 Ounce | |
| Potatoes | 1 Pound, thinly sliced | |
| Ham stock | 1/2 Pint | |
| Salt | To Taste | |
Directions
Soak the bacon in cold water for several hours then drain and place in a saucepan and cover with fresh cold water.
Bring to the boil, remove the scum, cover and simmer gently for 1 hour.
Remove from the saucepan, strip off the skin and cut into 2-5 cm (1 in) cubes.
Fry the leeks gently in butter for 5 minutes then layer with the carrots, potatoes and bacon in an ovenproof casserole, finishing with a layer of potato.
Season the stock and pour into the casserole.
Cover and cook in a moderately hot oven for 45 minutes, then remove the lid and continue for a further 20 to 30 minutes, until tender.
Bring to the boil, remove the scum, cover and simmer gently for 1 hour.
Remove from the saucepan, strip off the skin and cut into 2-5 cm (1 in) cubes.
Fry the leeks gently in butter for 5 minutes then layer with the carrots, potatoes and bacon in an ovenproof casserole, finishing with a layer of potato.
Season the stock and pour into the casserole.
Cover and cook in a moderately hot oven for 45 minutes, then remove the lid and continue for a further 20 to 30 minutes, until tender.
Chef
