ROAST BACON JOINT RECIPE
Try a roast bacon joint for your next Sunday dinner and the family are sure to love it. It's cheaper and quicker than your traditional roast...
Provided by Jessica Dady
Categories Dinner
Yield Serves: 4-6
Number Of Ingredients 3
Steps:
- Preheat the oven to Gas Mark 4, 180ºC, 350ºF.
- Place the joint into a foil lined roasting pan. Add a small cup of water and lightly scrunch the foil around the joint.
- Open up the foil for the last 20 minutes of cooking and brush now with the glaze (if you are using one).
- Place the vegetables in a separate roasting pan, drizzle with a little olive oil, season and roast for 40-50 minutes.
Nutrition Facts : @context https, Calories 323 Kcal, Sugar 7.9 g, Fat 21.2 g, SaturatedFat 8.1 g, Sodium 3.66 g, Protein 25.8 g, Carbohydrate 8.0 g
BOILED BACON WITH CABBAGE & CARROTS
A classic. Boiled bacon is always well received, whatever the occasion, but we especially love the leftover sandwiches the next day!
Provided by Barney Desmazery
Categories Dinner, Main course
Time 2h20m
Number Of Ingredients 9
Steps:
- Place the bacon in a stockpot with the onion and herbs, then cover with water. Bring to a simmer, then cook for 45 mins, topping up with water if needed. Add the carrots, then continue to cook for 15 mins. Ladle 150ml stock into a smaller saucepan; set aside. Add the cabbage wedges to the stockpot, then continue to cook everything for another 10-15 mins until the cabbage is tender, but not overcooked.
- While everything is having its final cooking, make the sauce. Pour the cream into the 150ml stock and bring to the boil. Simmer for a few mins, then whisk in the mustard and parsley. Season with salt and pepper to taste.
- Remove the meat from the stock, then carve into thick slices. Serve on a platter with the cabbage and carrots, and moisten with a trickle of stock. Serve the sauce in a jug and some boiled and buttered new potatoes on the side.
Nutrition Facts : Calories 694 calories, Fat 57 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 4.51 milligram of sodium
LIVER & BACON WITH ONION GRAVY
A nostalgic thrifty dish that's rich and nutritious - serve the gravy drizzled over fluffy mashed potato
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 30m
Number Of Ingredients 8
Steps:
- Cook the bacon in a large non-stick frying pan until crisp. Meanwhile, mix the flour and sage, if using, and use to dust the liver. Remove bacon from the pan and set aside. Add the oil to the pan and brown the liver for about 1 min on each side. Remove from the pan, then fry the onion until softened. Stir in stock and ketchup, then bubble for 5 mins.
- Put the liver back in the pan and cook for 3 mins until cooked through. Serve with the bacon broken over the top and some mash. (see related recipes)
Nutrition Facts : Calories 504 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 53 grams protein, Sodium 2.5 milligram of sodium
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