Maple Glazed Peameal With Rosti Food

MAPLE PEAMEAL BACON ROAST

Steps:

• Preheat oven to 350F/180°C.
• Cut six 1-inch slits across roast.
• Place a cooling rack on a large rimmed baking sheet lined with foil. Place bacon on rack.
• Combine maple syrup, Dijon mustard, rosemary, salt and pepper. Brush with basting mixture.
• Bake in centre of oven for 25 - 30 minutes and baste with remaining mixture.
• Bake for 50 - 60 minutes, or until a thermometer registers 130F/55°C.
• Let rest for 5 minutes before slicing.

MAPLE PEAMEAL ROAST

Steps:

• Preheat oven to 350F/180C.
• Cut bacon in half crosswise. Cut three 1-inch slits across each piece.
• See below for Children's and Adult variations.
• Place a cooling rack on a large rimmed baking sheet lined with foil. Place bacon on rack.
• Bake in centre of oven for 25 - 30 minutes and baste with remaining mixture.
• Bake for 50 - 60 minutes, or until a thermometer registers 130F/55C.
• Let rest for 5 minutes before slicing.
• Combine maple syrup, ballpark mustard, salt and pepper. Brush one half with basting mixture.
• Combine maple syrup, Dijon mustard, rosemary, salt and pepper. Brush one half with basting mixture.

MAPLE-GLAZED PEAMEAL WITH ROSTI

Steps:

• Preheat oven to 325 degrees F.
• Gently boil maple syrup, mustard and thyme in a saucepan until reduced by almost half and thickened, about 10 to 15 minutes.
• Brush glaze over peameal and roast for about 30 -45 minutes, basting occasionally with glaze, until peameal is heated through. Transfer peameal to a large plate and let stand, loosely covered with foil, about 15 minutes. Slice peameal and serve with potato rosti.
• Combine grated potato and chopped green onion in a medium bowl. Season with salt and pepper. Heat olive oil in a large non-stick skillet on medium heat. Form five, 2-inch flat pancakes and put them in the pan. Cook the rosti for about 6 minutes per side or until crispy, browned and cooked through. Drain on paper towels. Repeat with the remaining potato mixture to make 5 more potato cakes.