Recipe - Steamed Bacon Clanger With Piquant Sauce

1 pound Self raising flour
8 ounce Shredded suet
Cold water
5 tablespoon Parsley; chopped
Salt and pepper

FILLING
8 ounce Streaky bacon; unsmoked
8 ounce Pancetta; minced
8 ounce Back bacon; unsmoked
3 Onions; cut or sliced up
6 Cloves garlic; cut or sliced up
2 ounce Butter
2 Heaped tbsp fresh sage;
chopped
1 small Amount of beef stock
2 teaspoon Dripping

PIQUANT OXFORD SAUCE
2 tablespoon Dark brown sugar
2 teaspoon Made English mustard
1 Pinches salt and pepper
6 tablespoon Sunflower oil; up to 8
4 tablespoon Vinegar

Sift the flour into a bowl, then add the suet and parsley. Dribble the
water in and mix to a dough until the bowl becomes clean. Now roll it out
(see below). This suet pastry should be used immediately.

Melt the butter and add the onion and garlic. Cook slowly for about 15
minutes until it caramelises, brown and sweet. Add a little sugar to help
it on its way. Chop the bacon and blanch by placing the bacon in a saucepan
of cold water and bringing it to the boil. Simmer for about 1 minute and
all the scum will come to the top. This makes the bacon a lot easier to
brown. Frizzle the bacon and pancetta in the dripping until golden brown
and then add to the onions and garlic. Add the sage and season with salt
and pepper.

Roll the suet pastry into a rectangle about One half inch thick, then place on
top of a rectangle of buttered greaseproof paper which in turn is on top of
some foil. Lay the 8oz streaky raw bacon across the pastry, close together
and lengthways so when you cut the clanger it will go across the bacon. Put
the cooked filling on top of the bacon and pastry.

Roll up and seal the ends. Then roll up the paper and foil, very loosely,
to give room for the pastry to expand and seal the ends. Coil up in your
steamer and steam for 11/22 hours.

Sauce: Heat all the ingredients together in a saucepan and adjust
ingredients to taste.

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