• Steamed Bacon:

  • 3kg Shoulder of bacon

  • 1 leek

  • 2 carrots

  • 4 sticks of celery

  • 2 large onions

  • 2 cups of water

  • 2 cups of white wine

  • Black peppercorns - crushed

  • White peppercorns - crushed

  • 3 cloves of garlic crushed

  • Tinfoil

  • Pan-cooked Cabbage:

  • 2 heads crispy cabbage or cabbage sweethearts, chopped

  • 2 Carrots sliced

  • 1 onion sliced

  • 25g Butter (Richard used duck fat)

  • Seasoning

  • Onion Sauce:

  • 25g butter

  • 25g flour

  • 1 large onion sliced

  • 100-150ml stock

  • Coleman's English mustard

  • Fresh parsley

  • 1 dessert spoon of cream


  • Steamed Bacon::

  • 1.

    Rinse the bacon under a running cold tap, this removes some of the excess salt.

  • 2.

    Chop the vegetables into chunks and place on the bottom of a pot, so that they form a trivet almost that the bacon will sit on.

  • 3.

    Put the bacon in on top of the vegetables; if you have a large piece of bacon cut the piece in two.

  • 4.

    Add the water and white wine over the bacon.

  • 5.

    Cover tightly with a double layer of tin foil. You want to ensure that no steam escapes. Place the lid on top of the tinfoil - don't break the foil.

  • 6.

    Place in a preheated oven 180°C for 2 to 21/2 hours depending on the weight. The cooking times for weight are below.

  • 7.

    When the cooking time is up remove the bacon from the oven.

  • 8.

    Take off the foil and lift the bacon from the cooking liquid and allow the meat to rest for 10 minutes.

  • Onion and Parsley Sauce::

  • 1.

    To make the onion sauce, sweat off the onions in butter but do not colour.

  • 2.

    Add some flour and mix, add some stock and return to the heat, stirring while the sauce thickens.

  • 3.

    Season to taste, stir in a teaspoon of Coleman's English mustard.

  • 4.

    Heat through: you want a coating consistency.

  • 5.

    If your sauce has cooled, add a little of the cooking liquid to your sauce and reheat.

  • 6.

    To finish the sauce stir though some chopped parsley and a dessertspoon of cream.

  • Pan-cooked Cabbage::

  • 1.

    Melt some duck fat/butter in a pan, add chopped onion and carrots allow the vegetables to cook but do not colour.

  • 2.

    When the onion and carrot have softened, add the cabbage and allow it to cook. It will visibly wilt in a very short space of time.

  • 3.

    Richard recommends not putting the lid on the cabbage, as this will cause the cabbage to lose its lovely vibrant green colour.

  • To Serve: :

  • 1.

    Put some of the cooked cabbage and vegetables onto a large serving plate. Slice the bacon and place on top of the cabbage. To finish spoon some onion sauce over the bacon.

  • Guidelines for Cooking Bacon::

  • 1.

    How long you cook your piece of bacon for depends on the weight of your bacon. Allow 25 minutes per œ kg, add 25 minutes for the pot. Richard's recipe uses a large piece of bacon which he cut in half to ensure even cooking.

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