2695. MOUSSE of PETITS POIS with CRISP BACON and ONION RINGS

serves six

Mousse
3 sheets leaf gelatine
200 grams petit pois
1 bunches fresh mint
1 pinches sugar
75 ml double cream

Onion rings
6 rings of onions
100 grams flour
1 egg, beaten
50 grams breadcrumbs

Garlic croutons
6 croutons
2 tablespoons garlic oil

To serve
6 rashers of streaky bacon

For the mousse: place the gelatine leaves into a tray of cold water for 2-3 minutes, or until softened. Bring the water to the boil in a saucepan, then add the peas and mint and boil for 1-2 minutes. Remove from the heat. Transfer to a blender and blend to a smooth purée. While the purée is still hot, remove the gelatine leaves from the water, squeeze out any excess moisture and add to the purée and blend again. Pass the purée through a sieve into a bowl, then season to taste with sugar, salt and pepper. Set aside to cool completely, about 30 minutes. When the purée is set, whip the double cream to soft peaks and fold it into the purée. Cover with cling film and place in the fridge for at least 2 hours to allow the mousse to set completely.

??For the onion rings: heat a frying pan with 1-2cm of oil. Dip the onion rings in the flour, then into the egg then roll in the breadcrumbs to cover. Fry in the oil for 3-4 minutes, or until golden-brown and crisp. ??

For the garlic croutons: drizzle the croutons with garlic olive oil. ??To serve, spoon the mousse onto a serving plate, top with a slice of crisp bacon and an onion ring and crouton.

bacon recipe courtesy of: Galston Blackiston, Market Kitchen, Good Food Channel, UKTV

Originally posted 2012-09-24 08:54:00. Republished by Blog Post Promoter

Making Good Use of Bacon Fat

Bacon-Flavored Croutons

Our grandmothers were so right, and why did we ever doubt them? Using bacon fat to saute and season is a thrifty and delicious kitchen practice.  

Next time you cook up some bacon, (if you don’t already do this), save the fat in a glass jar fitted with a lid, and store it away in your refrigerator. It will keep for at least a month in the fridge, and you can use it to saute veggies like cabbage and brussels sprouts, pop corn, fry chicken, eggs, and canned beans, or coat potatoes before baking them.

One of my all-time favorite uses for bacon fat is to make bacon-flavored croutons. You can store these tasty, crunchy nuggets in a covered container and use them throughout the week to dress up soups and tossed green salads. All you need is some crusty bread (any leftover from a baguette or Italian loaf works fine) and a little of that liquid gold, or as the rest of the world calls it —- bacon fat. 

Here’s the Bacon Nation recipe … 

Homemade Bacon-Flavored Croutons

2 cups 1/2-inch bread cubes from good-quality white sandwich bread

3 tablespoons bacon fat

Pinch of salt

1.) Position the oven rack in the center and preheat the oven to 350 degrees. 

2.) Combine the bread cubes and the bacon fat in a medium-size bowl and toss well to coat the cubes. Spread the cubes in an even layer on a rimmed baking sheet and bake until golden, 15 to 20 minutes, turning them twice with a large spoon. 

3.) After removing from the oven, spread out on the baking sheet and let cool, uncovered, at room temperature. If desired, the croutons can be stored in a covered container at room temperature for up to 24 hours. 

Happy cooking with bacon! 

3057. WARM KIDNEY and BACON SALAD

serves two?

2 tablespoons sherry vinegar?
1 tablespoon Dijon mustard?6 tablespoons olive oil?9-10 cm square piece of bacon, sliced into 3cm x 1cm batons?6 lambs kidney, split in half lengthways and white core removed?knob butter?2 large handfuls frisée lettuce, washed?

For the shallot puree?butter, for frying ?3 banana shallots, diced?1 bay leaf ?double cream, for moistening?

For the croutons?oil, for frying?4 slices of day old white bread, crust removed and cut into 1cm cubes

For the puree: melt a knob of butter in a heavy-based pan over a low heat and gently sweat the shallots with the bay leaf for about 30 miutes, until they are really soft.
Add a splash of cream and increase the heat until the cream bubbles. Remove the pan from the heat and, using a slotted spoon, transfer the shallots to a blender (don’t add all the liquid from the pan until you know the consistency you have after blending). Puree the mix and add a little more liquid from the pan if necessary. Season to taste with salt and freshly ground black pepper. Set the mixture aside until ready to serve.

For the croutons: heat a little oil in a heavy-based shallow pan and fry the bread cubes until golden on all sides. Remove and drain on kitchen paper.
?
In a small bowl, combine the vinegar and mustard, then slowly pour in the oil and whisk until emulsified into a dressing. Season with sea salt and freshly ground pepper and set aside.

Cook the bacon in a heavy-based pan until crisp and golden brown. Remove from the pan, and chop.

Season the kidneys on all sides with salt and freshly ground black pepper. Melt a knob of butter in the bacon frying pan, and add the kidneys, colouring then for about 2 minutes on each side and shaking the pan. They should still be a little pink in the middle. Remove them from the pan and leave them to rest for 1-2 minutes, then drain off any blood.

Put the bacon and kidneys back in the pan over a gentle heat to warm through. Add the croutons and a drizzle of the dressing and toss over the heat again for a minute or two.

To serve, dress the lettuce with the remaining dressing and arrange on serving plates. Add a couple of dollops of shallot puree, sprinkle over the bacon pieces and then top with the warm kidney and scatter over the croutons.

bacon recipe courtesy of: Matt Tebbutt, Market Kitchen, Good Food Channel, UK-TV

2771. PANETTONE PANZANELLA with BACON and BRUSSELS SPROUTS

Apple Vinaigrette:?
2 tablespoons butter
1 Granny Smith apple, peeled, quarter, cored, cut into 1/2 inch thick slices
1/2 cup extra virgin olive oil
1/3 cup apple cider vinegar
1/4 cup sweet onion, diced
1 teaspoon honey
1/2 cup apple cider (may not need all of this)

Croutons:?
9 cups 3/4″ cubes Panettone
1/4 cup butter
2 cloves garlic, minced
1 tablespoon fresh sage, chopped
2 teaspoons fresh thyme, chopped
6 tablespoons grated Parmesan cheese
salt and pepper

Salad:
1 10 oz head of radicchio, halved cored, sliced
12 ounces center cut bacon, cooked crisp, crumbled
1 pound Brussels sprouts, trimmed, halved
2 tablespoons olive oil

For the vinaigrette: In a medium heavy skillet melt butter over medium heat. Add apples and diced onion and saute until brown, turning occasionally, about 6 minutes. Cover and cook until apples are completely cooked and soft. Place apples, onions and pan juices into a blender and let cool for a bit. Add honey, oil and vinegar and process until smooth. Add cider a little bit at a time until desired consistency is reached. Season with salt and pepper.

For the croutons: Preheat oven to 400 degrees. Spray a baking sheet with cooking spray. Place Panettone cubes into a large bowl. In a small skillet, melt butter then add garlic, sage and thyme. Saute for a minute or two, until fragrant. Pour butter mixture over the Panettone and toss to coast. Sprinkle cheese over all and season with salt and pepper. Spread cubes onto prepared baking sheet. Bake until pale golden, about 6-8 minutes, stirring halfway through bake time. Do not over brown these. You’ll want them golden and crispy on the outside, but still soft on the inside. Cool on baking sheet.

For the salad: Place radicchio in a large bowl of ice water. Chill for at least an hour. Oven roast the Brussels sprouts at the same time you’re toasting your croutons. Toss Brussels sprouts with the 2 tablespoons olive oil and season with salt and pepper. Place on baking sheet and roast for 30-35 minutes or until lightly caramelized. Remove from oven and set aside until ready to use. You’ll want these at room temperature. Combine croutons, bacon and Brussels sprouts in a large bowl. Drain radicchio very well and then add to salad. Add vinaigrette to coat, tossing to blend well.

bacon recipe courtesy of: Maggie Lauer, The Other Side of Fifty, October 21, 2009

2683. ARUGULA and ALFALFA SPROUTS SALAD witth BACON and HONEY, MUSTARD and GINGER DRESSING

serves two

a good handful of torn lettuce
a good handful of baby arugula
a small handful of alfalfa sprouts
a cup of herbed croutons (recipe below)
crisp bacon, whole, diced or crumbled
your favorite cheese, shaved

For the honey, mustard and ginger dressing:
2 tablespoons of honey
2 tablespoons of Dijon mustard
2 tablespoons of olive oil
juice from a quarter of a lemon
1 teaspoon of finely grated ginger

Rinse and dry the lettuce, arugula and alfalfa sprouts. If you have a salad spinner, use it. Make herbed croutons: on the stove top, place the cubed bread in a hot non-stick frying pan. Drizzle with olive oil, finely chopped herbs (parsley, rosemary, thyme, etc.), add spices (ground spices in powder form are especially useful), cooked until lightly browned, tossing occasionally. Stir together all the ingredients for the salad dressing. Assemble your salad: Make the lettuce, arugula and alfalfa sprouts as the base. Scatter the herbed croutons on top and around them. Add the bacon and cheese. Drizzle the honey, mustard and ginger dressing over everything and enjoy.

bacon recipe courtesy of:? bacon recipe courtesy of: Connie Veneracion, CASA Veneracion, February 20, 2012