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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.

 

 

 


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