6 rashers streaky bacon
2 tbsp onion, finely chopped
3 tbsp celery, finely chopped
1 tbsp gherkin, finely chopped
2 tbsp warm water
4 tbsp warm wine vinegar
1 tsp sugar
1 tsp mustard powder
salt and freshly ground black pepper
Good pinch paprika
1 lb (450 g) potatoes, cooked, hot and diced
2 tbsp onion, finely chopped
3 tbsp celery, finely chopped
1 tbsp gherkin, finely chopped
2 tbsp warm water
4 tbsp warm wine vinegar
1 tsp sugar
1 tsp mustard powder
salt and freshly ground black pepper
Good pinch paprika
1 lb (450 g) potatoes, cooked, hot and diced
method
1. Grill the bacon until crisp and break into small pieces.
2. Put bacon and fat into a frying pan, add onion, celery and gherkin and continue cooking until the onion is transparent but not brown.
3. Mix together the warm water and wine vinegar.
4. Stir in the sugar, mustard powder, salt, pepper and paprika and add to the bacon mixture.
5. Combine with the freshly cooked potatoes and serve immediately.
2. Put bacon and fat into a frying pan, add onion, celery and gherkin and continue cooking until the onion is transparent but not brown.
3. Mix together the warm water and wine vinegar.
4. Stir in the sugar, mustard powder, salt, pepper and paprika and add to the bacon mixture.
5. Combine with the freshly cooked potatoes and serve immediately.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
