700 g (1 1/2 lb) bacon slipper joint, rinded and cut into 2.5 cm (1 inch) cubes
25 g (1 oz) lard
225 g (8 oz) turnips, peeled and coarsely diced
225 g (8 oz) parsnips, peeled and coarsely diced
30 ml (2 tbsp) plain flour
7.5 ml (1 1/2 tsp) dry mustard
600 ml (1 pint) unseasoned chicken stock
100 g (4 oz) dried butter beans, soaked overnight
and drained
freshly ground pepper
chopped parsley, to garnish
25 g (1 oz) lard
225 g (8 oz) turnips, peeled and coarsely diced
225 g (8 oz) parsnips, peeled and coarsely diced
30 ml (2 tbsp) plain flour
7.5 ml (1 1/2 tsp) dry mustard
600 ml (1 pint) unseasoned chicken stock
100 g (4 oz) dried butter beans, soaked overnight
and drained
freshly ground pepper
chopped parsley, to garnish
method
1. Put the meat cubes into a pan of cold water, bring to the boil and simmer for 5 minutes. Drain well.
2. Melt the fat in a flameproof casserole and gently fry the vegetables for 5 minutes. Stir in the flour and mustard, cook for 1 minute then gradually stir in the stock. Stir until boiling.
3. Add the beans, meat and pepper. Cover and simmer for about 1 - 1 1/2 hours. Serve garnished with parsley.
2. Melt the fat in a flameproof casserole and gently fry the vegetables for 5 minutes. Stir in the flour and mustard, cook for 1 minute then gradually stir in the stock. Stir until boiling.
3. Add the beans, meat and pepper. Cover and simmer for about 1 - 1 1/2 hours. Serve garnished with parsley.
serving amount
serves 6
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