Alnwick Stew
A Northumbrian dish made from chopped bacon forehock layered with onions and potatoes.
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Ingredients
- Serves: 4-6
- 3 Onions, chopped
- 900 Gram Bacon, forehock or end collar (2 lb), cubed about 3-5 cm
- 675 Gram Potatoes, peeled and sliced (1 1/2 lb)
- English mustard powder
- Black pepper
- 1 Bayleaf
- Chopped fresh parsley, for garnish
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Cut meat into 3-5cm cubes.
Place a layer of onions in the base of a large, heavy-bottomed saucepan, add a layer of bacon and then a layer of sliced potatoes, seasoning each layer with a little mustard and pepper. Continue layering and seasoning and finish with a layer of potatoes.
Place a bayleaf on top and pour in sufficient cold water to come just below the top layer of potatoes. Cover with a lid, bring to the boil, then simmer very gently for 1-1 1/2 hours.
Serve the stew garnished with chopped parsley and accompanied by boiled carrots.
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