Sweet and sour bacon steaks Recipe

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Hot Appetizers

Hot Appetizers - Meat

Sweet and sour bacon steaks

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Ingredients:
4 bacon steaks
A little oil
4 teaspoons sugar
Sauce:
1 tablespoon oil
1 onion, peeled and finely chopped
1 tablespoon plain flour
1 x 225 g (8 oz) can pineapple rings
1 tablespoon soy sauce
1 tablespoon wine vinegar
1 tablespoon tomato ketchup
Salt
Freshly ground black pepper
To serve:
100g (4 oz) long-grain rice
50g (2 oz) frozen peas
50g (2 oz) frozen sweet corn kernels
Preparation time: 20 minutes Cooking time: 30 minutes Oven: 180°C, 350°F, Gas Mark 4

Directions:
1. Put the bacon steaks on the rack in a grill pan, brush them with oil and cook under a preheated medium grill for 5 minutes.
2. Turn the steaks, brush with oil and sprinkle with the sugar. Grill until the sugar melts and caramelizes. Remove from the heat and cool.
3. To make the sauce, heat the oil in a saucepan, add the onion and fry until softened. Stir in the flour and cook for 1 minute.
4. Drain the juice from the pineapple. Make up the juice to 300 ml (V2 pint) with water. Stir into the pan, then add the soy sauce, wine vinegar and tomato ketchup. Cook, stirring constantly, until the sauce has thickened.
5. Cut the pineapple into chunks and add to the sauce. Add the salt and pepper. Cool.
To Freeze: Pack the steaks and sauce into a rigid freezer container, cover and freeze.
To Serve: Allow to thaw at room temperature for 3-4 hours. Put the steaks and sauce into an ovenproof dish, cover and reheat in a preheated oven until hot and bubbling. Meanwhile, cook the rice in boiling salted water for 8 minutes. Add the peas and sweet corn and cook for a further 5 minutes. Drain well and serve with the bacon steaks