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Quorn Bacon Roll

Quorn Bacon Roll is a very old recipe that evolved in the village because it was filling, tasty and used basic ingredients. It is a savoury suet roly-poly pudding, made with bacon, onion and herbs, and is recorded as having often been eaten by servants of the Quorn Hunt.

The dish is similar to other substantial suet puddings made in various parts of the country, notably the Bedfordshire Clanger, the Berkshire Bacon Pudding and the Pork Plugger from Bishops Stortford.

In 2007, local resident Terry Stirling revived interest in this hearty meal, and an annual competition was held over the following ten years to find the best bacon roll in Quorn!

As with many local dishes there is no one definitive recipe for Quorn Bacon Roll, so below are two variations:

Recipe One
Ingredients
lb. (240 g) plain flour
6 oz. (180 g) shredded suet
8 rashers of lean bacon (back)
1 teaspoon sage
1 onion, grated finely
1 tablespoon chopped parsley
Salt and pepper
Accompanying vegetables
pint (300ml) good gravy

Method
1) Make suet crust and roll out inch ( cm.) thick. The crust contains a higher proportion of suet than is generally used for a pudding crust.
2) Lay on 8 rashers of bacon, sprinkle with sage and grated onion.
3) Roll up, tightly wrap in a floured white cloth and place in a saucepan of boiling water; boil for about 2 hours, never letting it go off the boil.
4) Remove from the saucepan and unwrap the cloth, turn on to a hot dish, sprinkle with parsley.
5) Serve with cooked carrots, turnips and potatoes, peas or beans, and a jug of gravy.

Recipe Two
Ingredients
Pastry:
1lb Self-raising flour
8oz shredded suet
cold water to mix
5 heaped tablespoons chopped parsley
salt and pepper.

Filling
8oz. unsmoked streaky back
8oz. cooked ham trimmings
8oz unsmoked bacon bits
3 onions (sliced)
6 garlic cloves (sliced)
2oz butter
1 large heaped tablespoon of fresh chopped sage
a small amount of beef stock
2 tablespoons of sunflower oil (this would have been dripping in the old days)
1 teaspoon of soft brown sugar and fresh sage to garnish.

Method
1) Melt the butter and add the onions and garlic. Cook slowly over a gentle heat for 15 minutes until a caramel brown. Add the sugar to help it on its way. Remove the mixture from the pan and set aside.
2) In the same pan, add more oil and frizzle the bacon until golden brown
3) Replace the onions and garlic and then add the chopped ham and sage. Season to taste with a little salt and freshly ground pepper.
4) Turn the mixture on to a plate and cool.

5) Make your suet pastry by sieving the flour into a bowl and then adding the chopped parsley and seasoning with salt and pepper.
6) Add the suet and enough cold water to mix to a firm dough - not too wet and not too dry.
7) Knead briefly to get it into a ball then flour a surface and roll out into a rectangle about half an inch thick.
8) Place on a larger rectangle of greaseproof paper and in turn on to a larger rectangle of foil.

9) Lay the bacon and ham close together across the length of the pastry. Top with the onion mixture and dribble a little of the stock over the top to keep it moist. Roll up and seal the ends. Now roll up the paper and foil, very loosely, to allow for expansion and seal the ends.

10) Heat up some water in a steamer. (If no steamer, fill a large saucepan a third full and pop in a colander making sure that the lid fits with the colander in!). Place the parcel in the steamer and steam for 1 and a half to two hours, making sure it does not boil dry.

To Serve
Can be served with root vegetables and parsley sauce


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 Submitted on: 2019-12-05
 Submitted by: Sue Templeman
 Artefact ID: 2245
 Print: View artefact in printer-friendly page or just on its own.

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