Rosemary-stuffed collar of bacon with parsley butter sauce - Good Food Middle East
Experience tender bacon-wrapped meat infused with rosemary, simmered in a flavorful broth with onions, cloves, bay leaves, and veggies. Perfect for special occasions or comforting meals.
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Ingredients
- 1½ kg smoked bacon collar joint, soaked overnight if needed (see tip)
- 1 small pack rosemary, leaves picked and very finely chopped
- 1 onion
- 20 cloves
- 4 bay leaves
- 1 carrot, halved
- 2 celery sticks, halved
- 1 garlic bulb, halved through the equator
- 1 tbsp black peppercorns
- For the sauce 50g butter
- 25g plain flour
- 300ml bacon stock (use the cooking liquid from the bacon collar)
- 6 tbsp chopped parsley
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