- Serves: 4
- Cook Time: 1.75 hours 45 minutes
- Prep Time: 20 minutes plus 2-3 hrs soaking
- Effort: easy
- 1 kg joint of bacon, soaked for 2-3 hours in cold water
- 3 medium leeks, each chopped into 3 chunks
- 3 sticks of celery, chopped
- 3 sticks celery
- 3 bay leaves
- 3 sprigs of thyme, or 1 tsp dried thyme
- 8 black peppercorns
- 75 g pearl barley, soaked in cold water
- 1 litre of good quality ale or stout, (any type)
- 1 bunch of parsley, roughly chopped
- 25 g pine kernels, toasted
For the mashed swede and carrot:
- 450 g swede, peeled and diced
- 2 large carrots, peeled and diced
- 50 g salted butter
- 25 g muscovado sugar
- half a whole nutmeg
- Juice of half a lemons
- A pinch of dried thyme
- black pepper
1. Rinse the soaked bacon joint and place in a deep stew pot or casserole dish.
2. Add the leeks, celery, onions, bay leaves, thyme and peppercorns.
3. Pour in enough water to reach the top of the bacon joint. Bring to the boil, then reduce the heat and simmer uncovered for 1 hour. Skim off any scum that rises to the surface. If the water reduces too much during the simmering time add a little extra boiling water.
4. Drain the barley and add the barley and ale to the pot
Bring back to the boil, reduce. the heat and simmer for a further 30 minutes.
5. Meanwhile, bring a large pan of salted water to the boil. Add the swede and carrot and cook until tender, around 10-15 minutes; drain.
6. Add the butter, sugar, lemon juice and nutmeg and mash together thoroughly. Keep warm.
7. Lift the bacon out of the pot and set aside to rest with a damp clean tea-towel over the top. Meanwhile, add the parsley to the cooking liquor.
8. To serve simply slice the bacon thickly and place into a
deep sided serving dish. Using a slotted spoon lift the vegetables and herbs out onto the sliced bacon. Ladle over plenty of the cooking liquid and sprinkle over the toasted pine kernels before serving with the swede and carrot puree.
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