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Name: Steamed Bacon Clanger with Piquant Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 Pinches salt and pepper; 8 oz Streaky bacon unsmoked; 8 oz Pancetta diced; 2 tb Dark brown sugar; 6 tb Sunflower oil up to 8; 8 oz Back bacon unsmoked; 1 sm amount beef stock; 8 oz suet Shredded; 1 lb Self Rising Flour; 5 tb Parsley chopped; Cold water; 2 oz Butter; 3 Onions sliced; 6 Cloves garlic sliced; 2 ts Dripping; 2 heaped tbsp fresh sage; 2 ts English mustard; 4 tb Vinegar; Salt and pepper

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INGREDIENTS

1 Pinches salt and pepper
8 oz Streaky bacon ; unsmoked
8 oz Pancetta ; diced
FILLING
2 tb Dark brown sugar
6 tb Sunflower oil ; up to 8
8 oz Back bacon ; unsmoked
1 sm amount beef stock
8 oz suet ; Shredded
1 lb Self Rising Flour
5 tb Parsley ; chopped
Cold water
2 oz Butter
3 Onions ; sliced
6 Cloves garlic ; sliced
2 ts Dripping
2 heaped tbsp fresh sage
2 ts English mustard
4 tb Vinegar
PIQUANT OXFORD SAUCE
Salt and pepper

Servings

INSTRUCTIONS

Sift the flour into a bowl, then add the suet and parsley. Dribble the water in and mix to a dough until the bowl becomes clean. Now roll it out (see below). This suet pastry should be used immediately. Melt the butter and add the onion and garlic. Cook slowly for about 15 minutes until it caramelises, brown and sweet. Add a little sugar to help it on its way. Chop the bacon and blanch by placing the bacon in a saucepan of cold water and bringing it to the boil. Simmer for about 1 minute and all the scum will come to the top. This makes the bacon a lot easier to brown. Frizzle the bacon and pancetta in the dripping until golden brown and then add to the onions and garlic. Add the sage and season with salt and pepper. Roll the suet pastry into a rectangle about 1/2 inch thick, then place on top of a rectangle of buttered greaseproof paper which in turn is on top of some foil. Lay the 8oz streaky raw bacon across the pastry, close together and lengthways so when you cut the clanger it will go across the bacon. Put the cooked filling on top of the bacon and pastry. Roll up and seal the ends. Then roll up the paper and foil, very loosely, to give room for the pastry to expand and seal the ends. Coil up in your steamer and steam for 11/2-2 hours. Sauce: Heat all the ingredients together in a saucepan and adjust ingredients to taste. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

NOTES

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Steamed Bacon Clanger with Piquant Sauce

1 Pinches salt and pepper
8 oz Streaky bacon unsmoked
8 oz Pancetta diced
 FILLING
2 tb Dark brown sugar
6 tb Sunflower oil up to 8
8 oz Back bacon unsmoked
1 sm amount beef stock
8 oz suet Shredded
1 lb Self Rising Flour
5 tb Parsley chopped
 Cold water
2 oz Butter
3 Onions sliced
6 Cloves garlic sliced
2 ts Dripping
2 heaped tbsp fresh sage
2 ts English mustard
4 tb Vinegar
 PIQUANT OXFORD SAUCE
 Salt and pepper

Sift the flour into a bowl, then add the suet and parsley. Dribble the  water in and mix to a dough until the bowl becomes clean. Now roll it out  (see below). This suet pastry should be used immediately.    Melt the butter and add the onion and garlic. Cook slowly for about 15  minutes until it caramelises, brown and sweet. Add a little sugar to help  it on its way. Chop the bacon and blanch by placing the bacon in a saucepan  of cold water and bringing it to the boil. Simmer for about 1 minute and  all the scum will come to the top. This makes the bacon a lot easier to  brown. Frizzle the bacon and pancetta in the dripping until golden brown  and then add to the onions and garlic. Add the sage and season with salt  and pepper.    Roll the suet pastry into a rectangle about 1/2 inch thick, then place on  top of a rectangle of buttered greaseproof paper which in turn is on top of  some foil. Lay the 8oz streaky raw bacon across the pastry, close together  and lengthways so when you cut the clanger it will go across the bacon. Put  the cooked filling on top of the bacon and pastry.    Roll up and seal the ends. Then roll up the paper and foil, very loosely,  to give room for the pastry to expand and seal the ends. Coil up in your  steamer and steam for 11/2-2 hours.    Sauce: Heat all the ingredients together in a saucepan and adjust  ingredients to taste.    DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.  Carlton Food Network http://www.cfn.co.uk/

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Nutrition

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Serving Size: 1 Serving (1996g)
Recipe Makes: 1

Calories: 8692
Calories from Fat: 6246 (72%)

Amt Per Serving		% DV

	Total Fat 694g	925 %
	Saturated Fat 287.6g	1438 %
	Monounsaturated Fat 246.1g
	Polyunsanturated Fat 99.6g
Cholesterol 965.2mg		297 %
Sodium 16067.5mg		554 %
Potassium 3735.1mg		98 %
Total Carbohydrate 409.5g		120 %
	Dietary Fiber 21.3g	85 %
	Sugars, other 388.2g
Protein 193.5g		276 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 8692

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