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Bacon Casserole With Cider

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Ingredients
  Lentils 100 Gram
  Boiling water 600 Milliliter
  Bacon collar/Forehock 750 Gram, unsmoked, boned, trimmed and cut into 2.5 cm cubes
  Butter/Margarine 25 Gram
  Onion 1 Large, peeled and sliced
  Celery stalks 2 , scrubbed and coarsley chopped
  Leeks 2 Small, washed and cut into 2.5 cm pieces, reserve a little top leaf for garnish
  Dry cider 300 Milliliter
  White stock/Water and 1/2 chicken stock cube 300 Milliliter
  Freshly ground black pepper To Taste
  Dried sage 1 Pinch
  Corn flour 15 Milliliter
  Water 1⁄2 Cup (8 tbs) (Little)
Directions

GETTING READY
1) In a basin, place the lentil cover with water and soak for 1 hour.

MAKING
2) In the cooker, place the bacon with sufficient cold water to cover and set to boil.
3) Discard water and keep the bacon aside.
4) Wash and dry the cooker.
5) In cooker, heat the butter or margarine and saute the vegetables until they change color.
6) Add the bacon, drained lentils, cider, white stock or water and stock cube, pepper and sage and stir well.
7) Put the lid on cooker to close, bring to high pressure and cook for 15 minutes.
8) Reduce the pressure immediately
9) Open the cooker when steam finsihes, blend the cornflour with a little cold water and add to the cooker.
10) Return the open cooker to the heat.
11) Cook, stirring constantly, until the sauce is boiling and thickened.
12) Taste and adjust the seasoning.

SERVING
13) Garnish the bacon cassetole with chopped leek tops and serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Main Dish
Ingredient: 
Bacon
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes

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