Cheshire Oak Braised Bacon au Vin Blanc
SERVES 6
INGREDIENTS
1kg (21/4 lb) Cheshire Oak bacon joint
300ml (1/2 pint) dry white wine
300ml (1/2 pint) vegetable stock
1 tsp peppercorns
2 star anise
1 onion, roughly chopped
1 apple, roughly chopped
METHOD
- Pre-heat the oven to 1800C/3500F/Gas 4. Place the bacon in a roasting tin with the wine, stock, peppercorns, star anise, onion and apple. Cover tightly with foil and roast for an hour.
- Remove the foil and cook for a further 30 minutes until the bacon is golden brown. Transfer the bacon to a warm plate and leave to rest for at least 15 minutes. Carve and serve. This dish can be eaten hot or cold.
- Serve with sweet potato mash and gravy made using the strained stock, thickened with cornflour. For a delicious alternative gravy add a tablespoon of redcurrant jelly and a dash of balsamic vinegar.