Archive for the ‘Bacon’ Category

Broad Bean, Bacon and Mint Salad

Wednesday, August 10th, 2011

Broad Beans (as many as you’ve got)

Bacon rashers (half a dozen)

Mint (a few handfuls of leaves)

French dressing

Grill bacon until nice and crispy and chop up into smallish squares – not as small as lardons

Pod the beans and par boil them for a minute or two – then cool them off under running water and pop them out of their outer skins

Chop up the mint

Mix the three ingredients together and pour over the French dressing – enough to cover all nicely – not enough tio drown it.    Makes a nice side salad.

DIY veggie bacon

Tuesday, June 15th, 2010

dried paprika
1 pack halloumi
1 tbsp smoked sweet paprika
1 mug olive oil (I use leftover sundried tomato oil)

Slice the halloumi thinly from the end of the block (about 2-3mm thickness).  Mix the oil and paprika together.  Layer the oil and halloumi into a jar or plastic container with an airtight lid.  Make sure all the halloumi slices are completely covered by the oil.  Store in the fridge.

Leave to marinate for up to a week, but at the very least 24 hours.  Then remove the amount you want to use from the oil and grill or fry until crisp.  Leave to drain on some kitchen roll.

Use as for bacon (I like it in a bap with a fried egg, crumbled into Salad Paysanne or Bacon and Egg pasta).

Pancake stack with Bacon, Banana & Maple Syrup

Saturday, February 20th, 2010

Some are fussy about the bacon, some are weird about the banana and some just want that syrup!  I love it all together, a little bit of each in every mouthful.  Either way, it’s all served on the side, so everyone call fill their boots; even the picky eaters.  These oaty little pancakes make a wonderful weekend brunch.  Takes about forty minutes from start to eat, less if you are nifty with the pancakes.

1 1/2 cups white SR flour
1/2 cup oatmeal (I blend whole, rolled oats into a fine flour for this)
2 eggs
2 tbsp greek yoghurt
250ml milk
pinch salt
butter for greasing pan

To Serve
1 pack dry-cure smoked streaky bacon
3 bananas, sliced
Maple syrup for pouring (make sure it’s the real deal and not maple ‘flavoured’

Put the flour, salt and oatmeal in a large bowl.  Whisk together the milk, eggs and yoghurt.  Mix the two together into a thick, smooth batter.

Heat a large frying pan to sizzling, then turn it down a touch, you want about 3/4 of the full ring heat.  Put the bacon under the grill to crisp.  Switch the oven on low and put a plate to warm in there (you are going to keep the pancakes warm as you make them).

Using a piece of kitchen towel, wipe some butter all over the surface of the frying pan.  Ladle a large serving spoon or small ladle full of batter into the pan to make a small pancake.  When the top looks set, flip it over for a minute or two, then check to see if it is done (look for patches of browned spots).  If the bottom is too dark when you flip it over, you need to turn the heat down a bit.  The first pancake is often a dud.  Eat it and make another.  Depending on size, you should be able to fit three palm-sized pancakes into a large pan at the same time, which will speed up production. 

Scoop the finished pancakes onto the plate in the oven and go again, until all the batter has been used.  Butter the pan each time before adding more batter.  You should end up with a pile of dinky little pancakes.

Serve the plate of warm pancakes with a seperate plate piled with crispy bacon, a bowl of sliced bananas and maple syrup to drizzle over.  Sublime.

Any left-over pancakes can be refried briefly with some grated cheese for a quick toddler supper.

Jerusalem Artichoke and Bacon soup

Monday, February 15th, 2010

Jerusalem artichokes watercolour

1 pack dry-cure streaky bacon
4 large Jerusalem artichokes
1 lemon
1 litre chicken or veg stock

Finely chop bacon and fry in a saucepan until the fat is rendered and the bacon is crisping.  Peel the chokes and finely slice them, putting each newly cut handful into a big bowl of water with a squeeze of lemon in it, to stop them from browning.

Add the stock to the bacon and bring to boil.  Drain the chokes and add them, and the juice of half the lemon to the pan.  Boil for 30 minutes until the artichokes are just tender, then blend.  Season to taste using lemon juice, salt and black pepper.  Serve with crusty bread.

This soup makes a fantastic starter as it is light, but well flavoured.  I can’t say whether the babies like this, as we didn’t leave them any!