Rosemary stuffed collar of bacon with parsley butter sauce
Ingredients
- 1 ½kg smoked bacon collar joint, soaked overnight if needed (see tip)
- 1 small pack rosemary, leaves picked and very finely chopped
- 1 onion
- 20 cloves
- 4 bay leaves
- 1 carrot, halved
- 2 celery sticks, halved
- 1 garlic bulb, halved through the equator
- 1 tbsp black peppercorns
- For the sauce butter
- 25g plain flour
- 300ml bacon stock (use the cooking liquid from the bacon collar)
- 6 tbsp chopped parsley
Instructions
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