{"id":36141,"date":"2016-05-06T21:51:01","date_gmt":"2016-05-06T20:51:01","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=36141"},"modified":"2017-10-27T21:56:56","modified_gmt":"2017-10-27T20:56:56","slug":"rick-stein-bacon-joint-with-split-pea-puree-and-sauerkraut-recipe-on-rick-steins-long-weekends","status":"publish","type":"post","link":"https:\/\/thetalentzone.co.uk\/musictv\/36141\/rick-stein-bacon-joint-with-split-pea-puree-and-sauerkraut-recipe-on-rick-steins-long-weekends\/","title":{"rendered":"Rick Stein bacon joint with split pea pur\u00e9e and sauerkraut recipe on Rick Stein’s Long Weekends"},"content":{"rendered":"

Rick Stein served up tasty bacon joint with split pea pur\u00e9e and sauerkraut on Rick Stein’s Long Weekends.<\/p>\n

Rick says: “This quick cook sauerkraut is a short cut to the real thing, and any leftovers can be stored in an airtight jar in the fridge for up to two weeks.”<\/p>\n

The ingredients for the sauerkraut: 1 tbsp rapeseed oil, 1 small onion, thinly sliced, 1 medium white cabbage (about 750g), very thinly shredded, 125ml apple cider, 200ml cider vinegar, 1 tbsp fine salt and 1 tsp caraway seeds.<\/p>\n

For the pork: 600g unsmoked streaky bacon, in one piece, rind removed, 1 onion, peeled and left whole, 10 cloves, 75g dark brown sugar, 6 bay leaves, fresh if possible, 1 tsp black peppercorns, \u00bd tsp chilli flakes and 150ml apple cider.<\/p>\n

For the split pea pur\u00e9e: 500g yellow split peas, 100ml rapeseed oil, 1 onion, roughly chopped, 2 garlic cloves, chopped, 1 lemon, juice only, salt and freshly ground black pepper.<\/p>\n

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