Smoked bacon, apple and winter vegetable salad
PUBLISHED: 09:00 23 April 2014
It Serves: 6 (as a light main)
For the smoked bacon ask your butcher for smoked boneless and rindless belly pork. Prepare and cook a day or two in advance. For this recipe you won’t need much smoked bacon, but it keeps very well and will freeze perfectly. So it’s worth cooking as big a piece as your pot will allow (so it fits in) and saving it for another meal. The stock is also worth keeping making great soups, pease pudding and sauces.
6 partridges (oven ready, lightly seasoned )
200g piece smoked bacon
6 chestnut mushrooms (shaved)
1 carrot, 1 baby leek, 9 turnips, 9 radishes
2 apples (diced)
Bitter leaf salad
200g smoked belly pork
1 leek (split)
1 stick celery
1 head of garlic (split)
1 tsp, coriander seeds, black peppercorns, cloves
water to cover
oil (for frying)
250ml extra virgin olive oil
75 ml Jerez, valdespino or olorosso, vinegar
250g shallots (finely sliced)
For the Escabeche
Sweat the shallots in the olive oil until lightly caramelised. Add the sherry vinegar; bring to a simmer cook for 1-2 minutes adjust seasoning, cool.
For the smoked bacon
Place all the ingredients in a pot, bring to a simmer and cook for 2-3 hours or until soft. Remove the pork and then press between two trays with a heavy weight on top for 12 hours in the fridge. Dice into 20mm cubes. To serve, lightly flour and caramelise on all sides.
For the vegetables
Split the baby leek through the middle, and blanch for 2 minutes.
Shave the carrots on a mandolin and blanch,
Halve the radishes and turnips,
Mix the apple,dice together with all the ingredients.
Thinly slice the mushrooms, keep raw.
Heat a heavy-based pan, place the partridge into the pan, legs down, in a little oil. Over a high heat start to roast, then place into the oven and cook for one minute.
Then turn and cook for a further 4 minutes on the other leg.
Now add 50g butter, turn onto the breast and roast for a final 2 minutes.
Remove from the pan, and place on a tray, pour over excess cooking fat and allow to rest for 15 minutes.
Warm the Escabeche to about 50C/120F.
Remove the legs and cut out the thigh bone, remove the breast from the bone, drop the meat into the Escabeche, add the vegetables and mix well, drain, and arrange on a warmed plate, along with the smoked bacon.
Lightly dress the leaves and place around.