Collar of bacon
COOKS IN2H 40M PLUS SOAKING OVERNIGHT
OF AN ADULT’S REFERENCE INTAKE
- 2 kg higher-welfare bacon collar
- 2 onions
- 2 carrots
- 1 leek
- 1 bulb of garlic
- olive oil
- 2 sprigs of fresh thyme
- 750 ml white wine
- NETTLE MASH
- 1.5 kg Maris Piper potatoes
- 1 kg nettles or spinach
- 100 g butter
- 100 ml milk
- 150 ml single cream
- HERB CRUMB
- fresh flat-leaf parsley
- 200 g fresh white breadcrumbs
- 2 teaspoons English mustard
- Soak the bacon overnight in a pot of cold water.
- The next day, preheat the oven to 120ºC/gas ½. Drain and rinse the bacon.
- Peel and dice the onions and carrots, trim and dice the leek, then separate and peel the garlic cloves.
- Heat a splash of oil in a large, heavy-based pan or casserole. Add the onion, carrot, leek, garlic and thyme and cook over a medium heat for 5 minutes, until soft.
- Add the wine and collar of bacon, cover, and cook in the oven for 2 hours, or until a knife comes out clean when it pierces the meat.
- About 15 minutes before the bacon is done, start the nettle mash. Cube the potatoes, then place in a saucepan of cold salted water. Bring to the boil and cook for about 25 minutes, or until soft.
- Wearing rubber gloves, wash the nettles, then blanch in a pan of boiling water. Drain and finely chop.
- Rest the bacon in its juices for 20 minutes, then remove the layer of skin and fat. Discard the vegetables.
- Drain the potatoes, return to the pan, then add the nettles, butter, milk and cream. Mash well.
- For the herb crumb, pick and finely chop the parsley leaves, using as much as you like, then combine with the breadcrumbs and mustard.
- Spread on top of the meat, then slice. Serve with the nettle mash and some braised cabbage if you like.