As I type this, I am nibbling away on something baked and brilliant, which I promise to share with you tomorrow. What a cliffhanger!
Bacon Vegetable Stew
1 tablespoon butter
10 rashers bacon, separated
1 clove garlic
2 sweet potatoes
1 litre stock
2 fresh mint leaves
Seasoning (salt, pepper, mixed herbs)
Chop four rashers of bacon finely. Peel and chop the onion, garlic, leeks and all of the potatoes.
Melt the tablespoon of butter in a large pan over low heat and dump all of the chopped vegetables, plus the bacon, into the pan. Fry for five to ten minutes until everything has some colour to it, stirring occasionally to prevent sticking. Season with salt, pepper and herbs.
Pour in enough hot stock to cover everything, along with half the rum. Stir, and simmer on a low heat for thirty minutes, or a medium heat for twenty minutes.
Break the cauliflower into florets and add it to the stew. Tear up the mint leaves to release their oil and add them to the pot also.
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Simmer for five minutes, turning the heat up if the stew liquid needs reducing, then add the cream and rum. Simmer for another five minutes.
In the meantime, grill the other six bacon rashers until crispy.
Serve each dish with something to mop up with (rice, bread, couscous), and one and a half rashers of crispy bacon. My pictures with the entire rashers balanced on top look good, but it's probably better to crumble them into the stew for ease of eating.