Name: Boiled Collar of Bacon on Mustard Mashed Potatoes with Chive Liquor
Yield: Serves 4–6
Ingredients: About 1 tablespoon Dijon mustard; 2 celery sticks, roughly chopped leek, roughly chopped; 2 carrots, roughly chopped; 1 tablespoon snipped fresh chives; 100 g (4 oz) unsalted butter; 1 bay leaf; 1.2–1.75 litres (2–3 pints) Chicken Stock or water; 1 onion, roughly chopped; Salt and freshly ground white pepper; 675–900 g (1½–2 lb) Mashed Potatoes; 900 g–1.5 kg (2–3 lb) smoked bacon collar, rolled and rind removed

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

More Rhodes Around Britain

By Gary Rhodes

Published 1995

About

I enjoy boiled bacon dishes. The beauty of boiling meat is that it creates its own stock as it cooks, which then becomes the base for the sauce.

Mashed potatoes go well with this dish. I normally don’t even tamper with mash, but mustard and bacon are good friends and using them to flavour the potatoes gives them a real bite. You can choose whatever mustard you prefer, but I recommend grain, Dijon or English. My favourite is Dijon mash; not too hot but packed with flavour.