Name: Confit of Bacon with Apple and Celery Salad
Yield: Serves 4–6
Cuisine: United Kingdom
Ingredients: 100 g (4 oz) fresh horseradish, grated; 175 ml (6 fl oz) groundnut oil; 2 tablespoons horseradish-chilli oil; 6 radishes, finely diced; 6–8 marinated anchovies (not tinned), diced; 2 apples, peeled, cored and quartered; 600–900 ml (1-½ pints) cooking oil or pork fat; Salt and pepper; A squeeze of lemon juice; 4 celery sticks, peeled and thinly diced; 2–3 handfuls of mixed green salad leaves; 750 g (1½ lb) skinned and trimmed piece of streaky bacon; ½ fresh green chilli, finely chopped

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Fabulous Food

By Gary Rhodes

Published 1997

About

Confit is the French word for preserving. The most usual use is for a confit of duck – duck cooked and then set in its own fat – which allows it to be kept almost indefinitely. I’m not exactly looking to do that with this bacon. Once you’ve cooked it, you’ll want to eat it – not save it!

This piece of smoked streaky bacon (unsmoked can also be used) could just be roasted, instead of cooked in a confit, but it will not have the same succulence.

This dish is a good starter or