INGREDIENTS 1.5kg/312 lb lean stewing beef (chuck or shin) 175g/6oz lean salt pork or thick-cut rindless
streaky (fatty) bacon 40g/112 oz/3 tbsp butter 350g/12oz baby onions 350g/12oz small button (white) mushrooms 1 onion, finely chopped 1 carrot, finely chopped 2 or 3 garlic cloves, finely chopped 45ml/3 tbsp plain (all-purpose) flour 750ml/114 pints/3 cups red wine, preferably Burgundy 25ml/112 tbsp tomato puree (paste) Bouquet garni 600-750ml/1-114 pints/212-3 cups beef stock 15ml/1 tbsp chopped fresh parsley salt and freshly ground black pepper 1 Cut beef into 5cm/2in pieces and dice the salt pork or cut the bacon crossways into thin strips.
200g streaky bacon, rindless
and cut into small strips ?
Turn off the flame, add soft white breadcrumbs (liquidise rindless
slices of white bread) until you have the consistency of rice pudding.
To serve four you need 40g butter; 7 rashers rindless
smoked back bacon, cut into 1cm strips; 3 leeks, washed, trimmed and sliced; 400ml full cream milk; 200ml whipping cream; 450g potatoes, peeled and cut into 1cm dice; 1 bay leaf; 450g undyed smoked haddock, skinned, boned and cut into 2cm pieces.
streaky bacon, finely chopped, plus eight rashers
Italian renaissance: Crescenza-Stracchino is a fresh, rindless
Italian cheese with a soft texture and creamy consistency that allows it to spread and melt easily.
Did you rip open a pack of smokey rindless
in celebration and dust off the AHA album (I know, I know they're Norwegian, but hey the lager was demanding some appropriate musical accompaniment and there wasn't a copy of Acqua's 'Barbie Girl' to hand).
Brie into small pieces, and add to the sauce.
This Reseal-It system was installed at Kerry Foods' Hyde plant last Summer, and currently the technique is being used on eight-rasher packs of Walls smoked and unsmoked rindless
cheese has not formed a rind due to the impervious type of wrapper, covering or container enclosing the cheese.
HERE Brian, pictured, shares his guide to a less calorific Christmas Day dinner | Choose a lean piece of meat, and remove all visible fat and skin | Cook meat, roast potatoes, and pigs in blankets either in "fry light", and make extra tasty by adding stock cubes/stock pots (to give that cooked-withmeat-juice taste), or in Acti-fry | Make pigs in blankets using rindless
bacon and syn free/low fat sausages | Use stock cubes or stock pots along with gravy granules to make syn-free gravy | Steam or boil vegetables | Use skimmed milk to make yorkshire pudding mixture (or find the ready-made ones with the lowest calories)
Diamond Crystal kosher salt or 2/3 cup Morton's kosher salt * 1/2 cup each granulated sugar and packed light brown sugar 1 rindless
pork belly (5 to 8 lbs.