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Bacon Provencal

ingredients

serves 6 - 12
2.75 kg (6 lb) prime collar bacon, boned, rolled and soaked overnight
1 1/4 cup (1/2 pint) 300 ml white wine or dry cider
350 g (12 oz) button onions
400 g (14 oz) canned tomatoes
1 teaspoon dried oregano or marjoram
pepper
4 large garlic cloves, each cut into 4 slivers (optional)

method

1. Drain the bacon and put into a saucepan.

2. Add half the wine or cider and enough cold water to cover.

3. Bring to the boil and simmer for half the total cooking time (allow 25 minutes per 450 g (1 lb) plus 25 minutes over).

4. Meanwhile, blanch the onions in boiling water for 15 minutes. Drain.

5. Drain the bacon and remove the rind.

6. Stand the bacon in a baking dish and surround with the onions and tomatoes. Sprinkle with the herbs and pepper.

7. Pour over the rest of the wine or cider. If using the garlic, stick the slivers into the bacon fat.

8. Cover and cook in a preheated moderately hot oven 190°C (375°F) Gas Mark 5 for the remaining cooking time, removing the lid for the last 15 minutes.

9. Serve hot in slices with the vegetable mixture.

10. Any leftover bacon is delicious served cold.

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