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THE FERMANAGH BLACK
AU$36 (inc delivery)
The Fermanagh Black Bacon Cookbook is a fascinating insight into ancient bacon production and it establishes the place of Fermanagh Black Bacon in modern cutting edge Irish cuisine.
It is in places funny, scary ntroversial and educational but above all tasty! All recipes are easy to follow with outstanding simplicity and inspiring presentation.
Here are just some of the inspiring recipes found inside
Roast pears wrapped in black bacon
Serves 4 as a starter
4 small conference pears
4 pepper corns
Sprig of basil
1 glass white wine
8 rashers of streaky black bacon (thinly sliced)
110g/4 oz blue cheese
- Peel the pears leaving the stalk intact.
- Place the pears in a pan with the peppercorns, basil and wine. Cover with cold water and cut a sheet of greaseproof paper to sit on top of the water whilst the pears are cooking to prevent them from bobbing to the surface and discolouring.
- Poach until tender, cool.
- Scoop out some of the core and fill the centre with some blue cheese.
- Lay the black bacon out on a board and run a small knife along each rasher until it stretches out much further. Wrap the pears tightly with the bacon, using two rashers if necessary, holding the ends in place with a cocktail stick.
- Preheat the oven to 200C/400F/Gas 6. Brush the pears with a little olive oil. Bake the wrapped pears on a baking tray for about 10 minutes or until the bacon is cooked.
- Serve hot with a peppery rocket salad as a starter.
PLEASE NOTE THIS RECIPE WILL ONLY BE SUCCESSFUL IF FERMANAGH BLACK BACON IS USED , PLEASE CONTACT US FOR FURTHER ADVICE ON THE PREPARATION OF THIS AND OTHER RECIPES ON THESE PAGES .
Pea soup with Fermanagh black bacon
75g/3 oz butter
1 onion, finely sliced
Salt and pepper
450g/1 lb. frozen peas
850ml/1 ½ pt. Vegetable/chicken stock
4 slices smoked black bacon, finely sliced into lardons
Olive oil for drizzling
- Melt the butter and cook the onions very gently with some salt and pepper. Once the onions become opaque add the peas. Cook for 2-3 minutes.
- Add the stock and bring to the boil. Simmer for about 5 minutes.
- Puree the soup in a liquidizer and return to the pan. Taste and add extra pepper if needed.
- Heat a little oil in a pan and cook the black bacon lardoons until almost crispy.
- To serve, pour into warm soup bowls and sprinkle with the black bacon. Drizzle with olive oil and serve at once.
- For extra effect, fry until crispy some slices of streaky black bacon .Once the soup is finished garnish with a long slice of bacon .
Bacon baskets with butter beans and asparagus
Serves 4 as a starter
4 rashers of black bacon
4 tooth picks
110g/4 oz butterbeans
2 ripe vine tomatoes, deseeded and cut into small dice
1 clove garlic
1 tbsp. olive oil
12 spears of asparagus
Salt & pepper
- Preheat the oven to 200C/400F/Gas 6.
- Wrap the streaky bacon tightly around 4 greased pastry cutters or ramekins and secure with the cocktail sticks. Set onto a baking tray. Roast for about 6-8 minutes. Remove from the oven and allow the bacon and the ring to cool before removing the cocktail sticks. You should be left with a neat “bottom-less” basket of bacon.
- Cook the asparagus in boiling, salted water for 2 minutes and then refresh in cold water.
- Mix together the butterbeans, tomatoes and garlic. Drizzle with oil and season to taste. Stir in some shredded basil.
- Arrange the asparagus side by side on 4 serving plates. Trim them neatly at the end so that they are even.
- Place a basket on top, seam towards the back. Carefully fill the baskets with the bean mixture. Drizzle the asparagus with more olive oil and garnish with herbs.
Loin of Black bacon stuffed with herbs
Loin of Black bacon
12-16 rashers of black bacon
1 tbsp. Irish mustard (filligans is best)
2 Large handfuls each of flat leaf parsley and basil
2 tbsp. chopped chives
1 clove garlic
Zest of a lemon
- Using the longest knife you have, cut the meat in half lengthways towards the lower half (the section touching the board it is on), slicing it the whole way through to the back without slicing it completely in half. Gently open up the piece you have cut by rolling it backwards and continue cutting and rolling back in this way until you have three sections. You are aiming to open the meat out into a thinner, flatter piece than you started with.
- Brush the bacon with Dijon and season well with pepper. Crush or grate the garlic and rub over the meat. There is no need to chop the herbs. Lay them over the surface of the meat. Sprinkle the lemon zest and chives over the herbs.
- Roll the loin up again as tightly as you can.
- Lay the strips of streaky black bacon on a board and run a knife over the top at an angle to lengthen them. Place the rolled loin on the bacon and roll up once again so that you end up with a neat log. Wrap tightly in cling film and chill for 30 minutes. The chilling will help to maintain the shape of the log during cooking.
- Preheat the oven to 190C/375F/Gas 5.
- Remove the cling film and place in the oven for 35-40 minutes. Allow to rest for 10 minutes before serving. Serve with sautéed spinach or carrot and cumin salad.
This dish can be prepared the day before and chilled over night.
NOT JUST A COOKBOOK
The Fermanagh Black Bacon cookbook not only covers fantastic recipes but also includes a comprehensive description of ancient bacon production methods and ingredients used . It reflects conditions in rural Ireland yesteryear.
Loading the pigs up for transport to Inish corkish Island.
The revival of this art is shown with photos of pigs landing today on the
island of Inishcorkish on Upper Lough Erne County Fermanagh.
On this Island the black pigs live wild for the duration of their life and form their own social structure and pecking order. At night they make their own nest under the trees and during the day they etch out a very good living from the widespread vegetation. Funding of this conservation project is completely generated from sales of Fermanagh Black Bacon.
Trips to the island can be arranged in advance to appreciate how pigs actually live in the wild.
Farmers throughout Fermanagh are now returning to the free range pig production as demand for the black bacon grows.
This Cookerybook is available world wide. SOUVINEER OF IRELAND :
As an Irish cookbook it is of interest to anyone involved in Irish food , Irish cooking ,Irish food culture. It also reflects the history of Irish bacon .
THE BOOK ALSO APPEALS TO ANYONE IN THE PIG BUSINESS AS SPECIFIC REFERENCE TO SPECIFIC PIG BREEDS ,METHODS OF PRODUCTION RIGHT THROUGH TO BACON PRODUCTION.