Citrus-Glazed Sticky Bacon with Apple & Fennel Salad
Australian Gourmet Traveller recipe for citrus-glazed sticky bacon with apple and fennel salad.
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Cooking tools:
- Oven
- Saucepan
- Roasting pan
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Stove
- Spoon
- Tongs
- Serving platter
- Measuring spoon
- Ladle
Ingredients
- 1 tbsp olive oil
- 1 onion, thinly sliced
- 1 tbsp Dijon mustard
- 350 ml dry apple cider
- 60 ml (¼ cup) maple syrup
- Juice of 1 orange and 1 lemon
- 3 thyme sprigs, plus extra, to serve
- 2 fresh bay leaves
- 1 kg piece of bacon, rind scored (see note)
- Apple and fennel salad
- 50 ml olive oil
- 1 tbsp cider vinegar, or to taste
- 1 tsp lemon juice, or to taste
- 1 tsp Dijon vinegar
- 2 Granny Smith apples, unpeeled, cut into matchsticks
- 1 baby fennel bulb, thinly shaved on a mandolin, fronds reserved, to serve
- 1 golden shallot, thinly sliced
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