Cider-braised smoked bacon with apples and prunes
This is such a richly delicious dish. The smoky, fatty bacon is balanced by the sweet, spiced fruit and background acidity from the reduced cider and lemon juice. I really like the simple, herby potatoes as a contrast to the rich meat and sweet tones of the reduced sauce, but on a chilly day a serve of creamy mash with this would be a perfect way to warm up.
Ingredients
1.2kg piece smoked free-range bacon, rind on
10 whole cloves
6 small tart apples, whole
700ml quality chicken stock
10 chat potatoes or small kipflers
2 big handfuls parsley leaves, finely chopped
butter
salt flakes
freshly ground black pepper
Marinade
500ml apple cider
juice of 1 lemon
3 tbsp honey
8 cloves garlic, smashed, skin on
6 golden shallots, thickly sliced
1 cinnamon stick
2 tsp ground black pepper
3 tsp ginger powder
150g dried apples
200g prunes, unpitted
Method
1. Combine all the marinade ingredients in a large bowl and mix well.
2. Stud the underside of the bacon with 10 cloves and add to the marinade. Rub the bacon with the marinade, cover and place in the fridge overnight, turning occasionally.
3. Preheat the oven to 200C fan-forced or 220C conventional.
4. Place the bacon in an ovenproof baking dish, skin side up, along with the marinade and add the stock (don't cover the skin with marinade or stock, or it won't colour). Score a circle around the top of each apple with a sharp knife and place them in the dish with the bacon. Bring to a simmer on the stovetop.
5. Cover the dish with foil and bake for 45 minutes. Baste well with the juices and cook uncovered for 15-20 minutes or until the bacon rind is a richly dark tone. Remove the bacon, apples and dried fruit from the baking dish and set aside. Place the dish over a high heat and simmer until the sauce is reduced, slightly thickened and intensely flavoured.
6. While the bacon cooks, boil the potatoes in plenty of salted water until tender, about 20-25 minutes. Drain and leave to cool briefly, season with salt and pepper, then toss with plenty of butter and parsley.
7. Cut the bacon into slices about 2cm thick, with the rind on. Arrange on plates with the apples and prunes, spoon the sauce over and serve with the potatoes on the side.
Tips:
1. You need to start this the day before cooking but don't rush it, as the long marinating time really helps the flavours penetrate the cured meat.
2. Scoring a line around the apples is important when you cook them whole, as they can explode if the steam can't escape. This is not necessarily dangerous, but it's certainly messy.
3. Use quality free-range bacon, organic if possible. It makes such a difference.
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