Cider and Mustard Bacon Joint
This recipe for Cider and Mustard Bacon Joint is a perfect balance of sweet and savory. The sweetness from the cider balances the saltiness of the bacon, making it a great pairing.
Ingredients
- 2.2 lb bacon joint
- 2 tbsp sunflower oil
- 1 pint cider
- 2 bay leaves
- 1 tbsp whole grain mustard
- 14 oz potatoes peeled and diced
- 17 oz leeks trimmed and sliced into rings
- 1 savoy cabbage trimmed and chopped
- 10 1/2 oz frozen peas
- 4 tbsp chopped fresh parsley
Instructions
- Place the bacon joint in a large, flame-proof casserole dish and cover with water. Bring to the boil, then drain, rinse the bacon joint and return to a clean pan with the oil. Cook for 5 minutes over a high heat to seal the bacon joint all over
- Add the cider to the pan with the bay leaves, mustard and potatoes, bring to the boil, cover and simmer for 30 minutes. Add the leeks and cabbage and cook for another 30 minutes. Toss in the peas and parsley and cook for a further 5 minutes
- Lift out the joint and slice thinly Serve 2 to 3 slices of bacon per person with a serving of the vegetables and juices
Calories: 689 kcal
Carbohydrates: 40 g
Protein: 47 g
Fat: 37g
Saturated Fat: 12 g
Cholesterol: 143 mg
Sodium: 210 mg
Potassium: 1517 mg
Fiber: 10 g
Sugar: 10 g
Vitamin A: 3460 IU
Vitamin C: 94 mg
Calcium: 178 mg
Iron: 6 mg