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Cider and mustard bacon joint

Try a tender joint of bacon with luscious winter vegetables.

Ingredients

  • 1kg bacon joint
  • 2 tbsp sunflower oil
  • 500ml cider
  • 2 bay leaves
  • 1 tbsp wholegrain mustard
  • 400g potatoes, peeled and diced
  • 500g leeks, trimmed and sliced into rings
  • 1 savoy cabbage, trimmed and chopped
  • 300g frozen peas
  • 4 tbsp chopped fresh parsley

Method

  1. Place the bacon joint in a large, flame-proof casserole dish and cover with water. Bring to the boil, then drain, rinse the bacon joint and return to a clean pan with the oil. Cook for 5 minutes over a high heat to seal the bacon joint all over.
  2. Add the cider to the pan with the bay leaves, mustard and potatoes, bring to the boil, cover and simmer for 30 minutes. Add the leeks and cabbage and cook for another 30 minutes. Toss in the peas and parsley and cook for a further 5 minutes.
  3. Lift out the joint and slice thinly. Serve 2 to 3 slices of bacon per person with a serving of the vegetables and juices.

Goes well with...

Morrisons Beaujolais 75cl

Morrisons Beaujolais 75cl

"Fruity, juicy & soft with ripe strawberry & blueberry flavours.Slips down easily"

Perfect with..."Great accompaniment to light white meat, & a joy by itself"

Grape:
Gamay
Country:
France
Price:
Under £5
Region:
Beaujolais
International Wine Challenge 2011 Commended
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4 Serves 4 people
15 Preparation time of 15 mins
75 Cooktime for 75 mins
Butchers Tip

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