With Autumn upon us it was time to dig out the big stove pot & make a casserole, a bacon casserole naturally, here follows the recipe though the weights & measures are very approximate as the Bacon Wizard I am not, much more a smoosh it in the pan all together making it up as I go along sort of cook, but judging by the second bowls everyone went for here at Bacon Towers the results were all the tastier for it.
Serves 4 (It turns out I made enough for 10 so have just tried to dial down the amounts)
- 4 leeks thickly, sliced
- 1 onion thickly, sliced
- 2 large carrots, chopped
- 2 large sweet potatoes, diced
- 2 garlic cloves, crushed
- 200gms pearl barley
- 1 litre chicken stock
- 1 dollop of butter
- 1 slosh of olive oil
- 1 packet bacon snipped into smallish pieces
(I found these in ‘Lady P’s Pantry’)
- Sea salt
- Celery salt
- Fennel seeds
- Ground cumin
In a frying pan heated with the butter and olive oil I fried the bacon- in this case it was one of our flavours in development ‘Jamaican Jerk’- over a medium heat until the fat just started to colour. I then added the leeks, onion and garlic & stir fried for another few minutes.
I then transferred this to the pre-warmed stove pot and added the pearl barley, sweet potato, chicken stock so that it was nearly covered and extras. This simmered for about 45mins with occasional stirring, tasting and adjusted ‘extras’ until the stock had been nearly fully absorbed by the barley.
I popped a lid on it to let it sit for five minutes or so & served up big dollops of it with crusty bread.
To my mind it would have been significantly improved with the afternoon off and a clutch of scrumpy cider, but our accountant’s a devil for wanting accurate information so that idea had to be parked. For now.