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West Country Gratin of Cider, Bacon and




Source of Recipe


the web


List of Ingredients




450g/1lb piece of bacon
450ml/15 fl oz dry cider
225g/8 oz leeks, white parts only, thinly sliced
50g/2 oz butter
2 celery sticks, thinly sliced
50g/2 zo plain flour
300ml/ 1/2 pint warm milk
225g/8 oz cooked sliced carrots
225g/8oz cooked cubed potatoes
50g/2 oz strong cheddar, coarsly grated
salt and freshly ground black pepper


Recipe



1 Place the bacon in a pan with a well fitting lid, then pour in the cider. Bring to the boil, reduce to a simmer, then cover and cook for about 30 minutes or until cooked and tender. Remove the bacon from the pan and leave to cool. Return the cooking liquid to the heat and boil until reduced to 300ml/ 1/4 pint; set aside.
2 Meanwhile wash and drain the leek in a colander. Heat the butter in a large pan and stir in the celery; cover and cook gently for about 5 minutes. Stir in the leek, then cover and cook for a further 5 minutes. Sprinkle in the flour, stir and take the pan off the heat before gradually stirring in the milk, followed by the cider misture liquid. Bring to the boil, stirring. Reduce the heat and simmer for 1-2 minutes until thickened, then stir in the cooked vegetables.
3 Preheat the grill to medium. Cut the excess rind and fat off the bacon, then cut the meat into small cubes; fold these into the sauce. taste and season with salt and pepper, if necessary. Pout the misture into a shallow ovenproof dish. Sprinkle with the cheeses. Grill until golden and piping hot.