Best 5 Rosemary Stuffed Collar Of Bacon With Parsley Butter Sauce Recipes
Rosemary stuffed collar of bacon with parsley butter sauce is an elegant and flavorful main course that is perfect for special occasions or a weeknight dinner. This dish features a tender and succulent boneless pork loin wrapped in bacon, stuffed with aromatic rosemary and garlic, and roasted to perfection. The parsley butter sauce adds a rich and creamy touch, complementing the savory flavors of the pork and bacon. With its stunning presentation and delectable taste, rosemary stuffed collar of bacon with parsley butter sauce is sure to impress your family and friends.
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TRADITIONAL IRISH BACON, CABBAGE, AND PARSLEY SAUCE
Irish bacon with cabbage is the original, quintessential St. Patrick's Day dish. This version, which includes a mouthwatering parsley sauce, is from "Forgotten Skills of Cooking" by Darina Allen.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 6
Steps:
- Place bacon in a large pot and add enough water to cover. Bring to a boil over medium-high heat. If bacon is very salty, a white froth will form on surface of water. In this case, discard water and start again. Repeat process until no froth forms on surface of water; drain.
- Cover bacon with hot water. Cover pot and simmer until almost cooked through, about 1 hour.
- Meanwhile, slice cabbage across the grain into thin shreds; rinse with cold water if necessary. Add the cabbage to pot with bacon and continue cooking 20 minutes more.
- Remove bacon from pot; strain cabbage and transfer to a large bowl or serving platter. Add butter and season with pepper; toss to combine. Serve bacon and cabbage with parsley sauce and potatoes.
PARSLEY GARLIC BUTTER
A spoonful of this classic compound butter, known as maître d'hôtel butter, makes an instant sauce for anything from grilled steak to sautéed chicken to steamed vegetables. It can also be stirred into soups and stews.
Categories Condiment/Spread Food Processor Garlic Herb No-Cook Quick & Easy Parsley Gourmet
Yield Makes about 1/2 cup
Number Of Ingredients 7
Steps:
- Purée all ingredients in a food processor until smooth.
ROSEMARY-STUFFED COLLAR OF BACON WITH PARSLEY BUTTER SAUCE
Made with intensely flavoured collar of bacon, this recipe may be old-fashioned, but it's the best of British
Provided by Tom Kerridge
Categories Dinner, Main course
Time 2h35m
Number Of Ingredients 13
Steps:
- First, open up the collar of bacon to season it with the rosemary. To do this, remove any string that's been used to tie the meat, then use a knife to carefully run along the natural seams of the muscles, being careful not to cut all the way through to the other side - you are just trying to make some incisions in the joint, not cut all the way through it. Open it out as much as you can and rub the rosemary all over the exposed meat, then fold the bacon back onto itself. Tie securely with 3 pieces of butcher's twine, spaced about 2cm apart.
- Put the joint in a very large saucepan and cover with cold water. Bring to the boil and skim off any scum that rises to the surface. Pour the water away and cover with fresh cold water. Stud the onion with the cloves, then add to the pan along with the bay leaves, carrot, celery, garlic and peppercorns. Bring back up to the boil, then turn down to a simmer and cook for 1 1/2-2 hrs. Leave to cool and rest in the stock for at least 30 mins. Don't discard the stock, as you'll need it for the sauce.
- To make the sauce, strain 300ml of the bacon stock from the pan into a jug. Melt half the butter in a small pan, then whisk in the flour until it has formed a paste. Cook for 2 mins, then slowly add the bacon stock, whisking all the time. When you have added all the stock, let it bubble for a further 4-5 mins. Turn off the heat and whisk in the remaining butter, then stir in the parsley. Remove the bacon collar from the pan to a board or serving plate. Thickly slice and serve with black pudding mash.
Nutrition Facts : Calories 501 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 43 grams protein, Sodium 5.4 milligram of sodium
NOB HILL SAVORY BACON ROSEMARY STUFFING
Easy recipe that goes well with Turkey. You can use 2 tablespoons of sage instead of rosemary. (Dressing may be made 1 day ahead and chilled, covered. Bring to room temperature before baking.)
Provided by tiffin
Categories Lactose Free
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F and butter a 3-quart baking dish.
- On a baking sheet, toast bread, stirring occasionally, until pale golden, about 20 minutes. Place bread in a bowl.
- Meanwhile, in a large skillet, cook bacon over medium heat until crisp and transfer with a slotted spoon to bread.
- To fat in skillet add butter, onions, celery, and rosemary and cook over medium low heat, until onion is translucent (about 7 minutes). Add mixture to bread.
- Stir in parsley and salt and pepper to taste. Transfer dressing to baking dish.
- Drizzle dressing with stock and bake, covered, in oven 1 hour. Uncover dressing and bake 30 minutes more. (Dressing may be baked with turkey.).
Nutrition Facts : Calories 234.3, Fat 22.3, SaturatedFat 8.9, Cholesterol 39.3, Sodium 334.6, Carbohydrate 3.9, Fiber 0.8, Sugar 1.6, Protein 4.9
BOILED BACON WITH PARSLEY SAUCE (FRESH HAM)
Sounds gross, right? This is a traditional British dish. It is made with a joint of bacon, which is known as fresh ham in the US. It is also good served cold in leftovers.
Provided by threeovens
Categories Ham
Time 1h34m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Place the ham in a large pot or Dutch oven and cover with cold water; bring to a boil over medium high heat.
- Remove ham and drain water (you are trying to remover salt).
- Return ham to pot along with onions, carrots, celery, bay leaf and peppercorns; cover with cold water and bring to a boil over medium high heat.
- Skim surface with a slotted spoon, cover, reduce heat, and cook 1 hour and 20 minutes.
- Meanwhile, make the parsley sauce by whisking the butter, flour, and milk in a saucepan, over medium heat, until thickened and smooth, about 1 to 2 minutes; season with salt and pepper and add parsley.
- Once the meat is done, remove the rind (skin) and excess fat; slice.
- Serve the sliced meat with the parsley sauce.
Tips:
- To ensure the bacon collar cooks evenly, use a meat mallet to pound it until it is of uniform thickness.
- To prevent the stuffing from falling out, secure the bacon collar with toothpicks or kitchen twine.
- To achieve a crispy bacon collar, cook it in a preheated oven until the bacon is browned and the fat has rendered.
- To make the parsley butter sauce, use fresh parsley for the best flavor.
- To prevent the sauce from curdling, add the butter to the pan off the heat and whisk constantly.
- For a more flavorful sauce, use white wine instead of water.
- Serve the rosemary stuffed collar of bacon with your favorite sides, such as roasted potatoes, grilled vegetables, or a fresh salad.
Conclusion:
The rosemary stuffed collar of bacon with parsley butter sauce is a delicious and impressive dish that is perfect for a special occasion. With its crispy bacon collar, flavorful stuffing, and creamy sauce, this dish is sure to be a hit with your guests. Whether you are a seasoned chef or a beginner in the kitchen, this recipe is easy to follow and will help you create a memorable meal.
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