Picnic Loaf Recipe
Ingredients
| Collar bacon - 1 x 575 g/1 1/4 lb piece | ||
| Onion | 1 Small, peeled | |
| White breadcrumbs | 50 Gram | |
| Ham or chicken stock - 4 x 15 ml spoons/4 tablespoons | ||
| Rind of - 1/2 lemon finely grated | ||
| Parsley | 1 | |
| Dried mixed herbs - 1 x 2.5 ml spoon/1/2 teaspoon | ||
| Ground black pepper | 1 | |
| Egg | 1 | |
| Streaky bacon rashers - 3, rinds removed | ||
Directions
GETTING READY
1. Preheat oven to 160°C/325°F or Gas Mark 3
MAKING
2. In a pan, cover the bacon (smoked shoulder roll) with water and bring slowly to the boil.
3. Remove from the heat and leave to soak for 3 hours.
4. Remove the rind, fat and any gristle from the bacon (smoked shoulder roll), then mince (grind) the meat with the onion.
5. In a bowl, put the minced (ground) mixture add the remaining ingredients, except the bacon rashers (slices) and stir well to mix.
6. With the blade of a knife stretch the bacon rashers (slices) and arrange crossways in a greased 450 g/1 lb loaf tin.
7. Press the bacon mixture lightly into the tin, cover with foil and stand in a roasting tin half filled with water.
8. Bake in a preheated moderate oven for 1 1/2 hours or until set.
9. If you wish to freeze the dish, do so at this stage. Cool quickly, chill in the refrigerator until firm, then turn out and wrap in foil. Seal, label and freeze.
SERVING
10. To serve the frozen dish, thaw in the refrigerator overnight.
11. Serve cold, cut into thick slices.
1. Preheat oven to 160°C/325°F or Gas Mark 3
MAKING
2. In a pan, cover the bacon (smoked shoulder roll) with water and bring slowly to the boil.
3. Remove from the heat and leave to soak for 3 hours.
4. Remove the rind, fat and any gristle from the bacon (smoked shoulder roll), then mince (grind) the meat with the onion.
5. In a bowl, put the minced (ground) mixture add the remaining ingredients, except the bacon rashers (slices) and stir well to mix.
6. With the blade of a knife stretch the bacon rashers (slices) and arrange crossways in a greased 450 g/1 lb loaf tin.
7. Press the bacon mixture lightly into the tin, cover with foil and stand in a roasting tin half filled with water.
8. Bake in a preheated moderate oven for 1 1/2 hours or until set.
9. If you wish to freeze the dish, do so at this stage. Cool quickly, chill in the refrigerator until firm, then turn out and wrap in foil. Seal, label and freeze.
SERVING
10. To serve the frozen dish, thaw in the refrigerator overnight.
11. Serve cold, cut into thick slices.
Chef
