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Ингредиенты
- 1 lb Self raising flour
- 8 ounce Shredded suet
- Â Â Cool water
- 5 Tbsp. Parsley, minced
- Â Â Salt and pepper
- 8 ounce Streaky bacon, unsmoked
- 8 ounce Pancetta, diced
- 8 ounce Back bacon, unsmoked
- 3 x Onions, sliced
- 6 x Cloves garlic, sliced
- 2 ounce Butter
- 2 x Heaped tbsp fresh sage, minced
- 1 sm Amount of beef stock
- 2 tsp Dripping
- 2 Tbsp. Dark brown sugar
- 2 tsp Made English mustard
- 1 pch salt and pepper
- 6 Tbsp. Sunflower oil, up to 8
- 4 Tbsp. Vinegar
Инструкции
- Sift the flour into a bowl, then add in the suet and parsley. Dribble the water in and mix to a dough till the bowl becomes clean. Now roll it out
- (see below). This suet pastry should be used immediately.
- Heat the butter and add in the onion and garlic. Cook slowly for about 15 min till it caramelises, brown and sweet. Add in a little sugar to help it on its way. Chop the bacon and blanch by placing the bacon in a saucepan of cool water and bringing it to the boil. Simmer for about 1 minute and all the scum will come to the top. This makes the bacon a lot easier to brown. Frizzle the bacon and pancetta in the dripping till golden and then add in to the onions and garlic. Add in the sage and season with salt and pepper.
- Roll the suet pastry into a rectangle about 1/2 inch thick, then place on top of a rectangle of buttered greaseproof paper that in turn is on top of some foil. Lay the 8oz streaky raw bacon across the pastry, close together and lengthways so when you cut the clanger it will go across the bacon. Put the cooked filling on top of the bacon and pastry.
- Roll up and seal the ends. Then roll up the paper and foil, very loosely, to give room for the pastry to expand and seal the ends. Coil up in your steamer and steam for 11/2-2 hrs.
- Sauce: Heat all the ingredients together in a saucepan and adjust ingredients to taste.
