Bacon With Garlic Orange Sauce Recipe
Ingredients
| 1.5 kg/3 lb boneless smoked bacon joint, rolled | ||
| 1 litre/1 3/4 pints orange juice | ||
| Spice | 2 Teaspoon | |
| Cinnamon stick | 1 | |
| Garlic | 12 Clove (5gm), unpeeled | |
| Bay leaves | 2 | |
| Rind of 1 orange, cut into very thin julienne strips | ||
| Parsley | 2 Tablespoon, chopped | |
Directions
Put the bacon into a saucepan, cover with cold water and bring to the boil.
Simmer for 2 minutes, then drain.
Return the bacon to the pan, pour over the orange juice with enough water so that the joint is covered by about 2.5 cm/1 inch of liquid.
Add the pickling spices, garlic cloves and bay leaves.
Add extra cloves to make the number from the pickling spice up to six, if necessary.
Bring to the boil, then lower the heat, cover and simmer gently, allowing 25 minutes to 500 g/1 lb plus 25 minutes.
During the last 20 minutes' cooking time, strain off 300 ml/1/2 pint of the liquor into a saucepan, add the orange strips together with all the garlic cloves taken from the bacon pan.
Poach gently while the bacon finishes cooking and while you slice the meat.
Stir the parsley into the sauce.
Arrange the meat with the sauce poured over, so that the garlic and parsley are on top with the orange sauce spread over the plate.
Simmer for 2 minutes, then drain.
Return the bacon to the pan, pour over the orange juice with enough water so that the joint is covered by about 2.5 cm/1 inch of liquid.
Add the pickling spices, garlic cloves and bay leaves.
Add extra cloves to make the number from the pickling spice up to six, if necessary.
Bring to the boil, then lower the heat, cover and simmer gently, allowing 25 minutes to 500 g/1 lb plus 25 minutes.
During the last 20 minutes' cooking time, strain off 300 ml/1/2 pint of the liquor into a saucepan, add the orange strips together with all the garlic cloves taken from the bacon pan.
Poach gently while the bacon finishes cooking and while you slice the meat.
Stir the parsley into the sauce.
Arrange the meat with the sauce poured over, so that the garlic and parsley are on top with the orange sauce spread over the plate.
Chef
