Granny’s Bacon Badger…….
February 27, 2014
Badger! I hear you shout, Badger! are you stark raving mad Simon!.... I truly feel I would be if I ate one!!!! You may be wondering what's he talking about Badger with bacon ? Well its a traditional store cupboard recipe from ye olde times, native to Buckinghamshire and I suppose thankfully minus the badger since the 15th Century. Phew, I can feel your relief!! So using a few of my dear, departed Granny's tips and her old recipe book and adding a few twists of my own here and there it's a truly delightful snack or a tasty dinner, although not for the faint of heart or ultra healthy beings - Bacon Badger... Enjoy!.... I know your waistline will! Well it's only now and then !!!!!
- Prep: 1 hr
- Cook: 2 hrs
- Yields: 4
To make the suet pastry, simply sift the flour and salt and pepper into a large mixing bowl - why sift when you are going to add suet? well the dough needs to be light, soft and not too sticky -add the suet and chopped parsley and adding the water bring it all together to form a nice dough. Cover and chill.
In a large roasting tin, add diced gammon, onions, potato, the freshly chopped herbs and the bashed black mustard seeds, combine. Roast in a moderate oven for 30 minutes, remove and cool slightly.
Onto a well floured worktop roll out the pastry into a generous oblong. Fill with the mixture, wetting the edges with water, roll up like a massive sausage and seal together. Place a tea towel on the worktop and onto that place a sheet of foil with a sheet of buttered greaseproof paper on top and place your sausage in the middle. Roll it all up and tie the ends with string.
Steam for 1 hrs 30 mins over a pan of boiling water. Then remove tea towel and open foil and grease proof to reveal the feast. Finish off by baking at 180c, to give the pastry a golden crust, for 20 mins.
Served with peppery watercress and an assortment of piccalilli and mustard or Houses of Parliament sauce or as a breakfast treat a nice fried egg.
Thank you dearest Granny for the many times we cooked this recipe together. It's a treasure and a privilege to keep the good olde bacon badger recipe alive.