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12–15
Medium
By Darina Allen
Published 2001
This recipe turns bacon into a feast – grand enough for any dinner party. It is particularly good served with Tomato Fondue, Piperonata, Colcannon or Ulster Champ.
Cover the bacon in cold water and bring slowly to the boil. If the bacon is very salty there will be a white froth on top of the water; in this case it is preferable to discard the water. It may be necessary to change the water several times depending on how salty the bacon is. Finally, cover the bacon with hot water and then simmer until almost cooked. Allow approxi-mately 15 minutes to