serves four

4 large orange-fleshed sweet potatoes
1 tablespoon olive oil
150 grams unsmoked back bacon, thinly sliced
6 spring onions, sliced
2 red chillies, seeded and sliced
200 grams smoked mackerel fish fillets, skinned
75 grams black olives, pitted and chopped
25 grams butter

Preheat the oven to 200°C/400°F/gas mark 6. Roast the sweet potatoes for 45 minutes to one hour, or until a knife slides easily into them. When almost ready, heat the oil in a pan and fry the bacon for four minutes over a high heat, until golden. Add the spring onions, chilli, mackerel and olives, and cook for two to three minutes more. When the potatoes are ready, cut a slit down the middle and place a knob of butter in each one. Fill with the mackerel and bacon mixture, and serve hot.

bacon recipe courtesy of: Tonia George, Red Magazine online; Hearst Magazines UK/National Magazine Company Ltd, 72 Broadwick Street, London, W1F 9EP

Originally posted 2013-09-12 01:08:00. Republished by Blog Post Promoter


serves four

400 grams floury potatoes
150 grams smoked streaky bacon
3 spring onions
1 tablespoon melted bacon fat
250 grams smoked mackerel flesh
oil for cooking
flour for dusting
lemon halves, to serve

Peel the potatoes and boil them in deep, salted water. When they are tender, drain and mash them thoroughly.

Discard the rind from the bacon rashers. Put the bacon into the bowl of a food processor with the roughly chopped spring onions. Blitz till you have a rough, crumbly mixture. Pour the oil into a shallow pan and fry the onions and bacon till golden and fragrant. Tip into the mashed potato.

Crush the mackerel lightly with a fork and stir it into the mash. Check the seasoning, adding salt and black pepper as you think fit, then, with floured hands, make 8 thick patties with the mixture. Leave them on a floured tray for 20 minutes in a cold place.

Heat a couple of tablespoons of oil in a frying pan. Dust each cake with flour then slide into the hot oil. Fry for a few minutes on each side till golden. They will probably take about 8 minutes. Serve with the lemon halves.

bacon recipe courtesy of: Nigel Slater, The Observer, March 14, 2010