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Alnwick Stew




Source of Recipe


the web


Recipe Introduction


A Northumbrian dish made from chopped bacon forehock layered with onions and potatoes.





List of Ingredients




Onions - 3, chopped
Bacon, forehock or end collar - 900g (2 lb), cubed, about 3-5 cm (1-2 inches)
Potatoes - 450-675g (1-1½ lb), peeled and sliced
English mustard powder
Black pepper
Bayleaf - 1
Fresh parsley - chopped, for garnish



Recipe



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 1-1½ hours.

Serve the stew garnished with chopped parsley and accompanied by boiled carrots.

Serves 4-6.