Honey & Mustard Glazed Bacon, Parsley Sauce

Mon, 7 March 2022

Chef: Edward Hayden

 

INGREDIENTS:
(Serves 6-8)

• 1 loin of bacon (approx 2kg)
• 1 tablespoon wholegrain mustard
• 2oz/50g brown sugar
• 6 dessertspoons of honey
• 2floz/50ml water

Place the bacon in a large saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer for 1 ½ hours until completely tender.
Preheat the oven to 180C/350F/Gas 4.
Remove the bacon from the water and allow to cool for about twenty minutes.
Transfer the meat to a baking dish or roasting tray.
With a sharp knife make some incisions in the fat of the bacon in a criss-cross pattern; this will give a nice professional finish to the dish.

Heat the water, honey, mustard and brown sugar in a small saucepan and allow them to come gently to the boil. When it’s boiling, pour this mixture over the clove-studded loin of bacon and transfer to the oven for 15-20 minutes, or until the bacon has achieved a nice, crunchy crust.
Allow to cool slightly before serving.

EDWARD’S TOP TIP:
If you wish you could stud the bacon with some cloves as well for that added flavour.

Cabbage
1 head York cabbage-shredded

When the bacon is removed cook the cabbage in the bacon water for approximately 10-12 minutes


PARSLEY SAUCE:

• 1 pint/600ml milk
• 2oz/50g butter
• 2oz/50g flour
• ½ glass white wine
• 2 tablespoon freshly chopped parsley
• Salt & freshly-ground black pepper

Put the milk in a saucepan and bring to the boil.
In another small saucepan, melt the butter slowly. Add in the flour and mix until combined.
Cook this mixture on a low heat for two minutes to take the taste of the flour away.
Gradually whisk in the boiling milk and the white wine and continue to stir, especially around the edges, until it comes to the boil again. Then turn the heat right down and cook on a low heat for 10-15 minutes. Just before serving, add the chopped parsley and season.

ADDITIONAL NOTES:
• With regard to the parsley sauce if you would like it a little thinner you can whisk in some additional hot milk/water/stock.
• The sauce also freezes quite well and it can be flavoured with lots of different items like herbs, cheese, mushrooms, wholegrain mustard etc.