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

2899. POTATO, BACON and PEA CURRY

serves three?

3 potatoes, peeled and cut into 1-inch cubes
2 teaspoons olive oil
6 slices bacon, finely chopped
1 shallot, finely sliced
2 small sweet bell peppers (or 1 regular bell pepper), thinly sliced
½ cup mushrooms, thinly sliced
3 cloves garlic, minced
15 grape tomatoes, quartered
1½ teaspoons curry powder
½ teaspoon ground turmeric
¼ teaspoon ground ginger
¼ teaspoon ground coriander
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
? teaspoon red pepper flakes
¾ cup of frozen peas, cooked according to package directions
1 tablespoon red or green curry paste
¼ cup vegetable stock

First, get your potatoes ready. Peel and cube them into 1-inch pieces, then place in a pot and cover with water. Bring it to a boil, then boil for 8-10 minutes, until tender. When ready, drain the water from the potatoes and run them under cold water so that they stop cooking. Set them aside until you’re ready to use them.

Heat 2 teaspoons of olive oil in your pot over medium-high heat. Cook the bacon until crispy, about 5-8 minutes, then remove from the pan and set aside to drain on paper towels. Remove all but 1 tablespoon of fat from the pot.

Add the shallot and bell pepper and saute until they are softened and beginning to caramelize over medium heat, about 8-10 minutes. Add in the mushrooms and cook until browned and softened, about 5 minutes. Add in the garlic and tomatoes, stir, and cook for another 2-3 minutes, until the garlic is fragrant and the tomatoes have begun to soften. Add in the combined curry powder, turmeric, ginger, coriander, salt, pepper, and red pepper flakes, and stir. Add the cooked potatoes, the cooked peas, and the crispy bacon, if you’re using it. Stir everything together and add in the curry paste and ¼ cup of vegetable stock. When most of the vegetable stock has simmered away, taste, adjust seasonings as necessary, and serve.

bacon recipe courtesy of: Sydney, The Crepes of Wrath, February 25, 2011

Originally posted 2013-04-16 01:04:00. Republished by Blog Post Promoter

2861. YOGURT PASTA with BACON and SNAP PEAS

serves 4-6

1 pound pasta (bow tie, penne or spiral pasta works great)
One 16-ounce package (454 grams) frozen sugar snap peas
2 teaspoons (10 ml) olive oil
4 slices (175 grams) thick-cut bacon
1 cup (247 grams) plain 2% (reduced fat) Greek yogurt
3/4 cup (84 grams) freshly grated Parmigiano-Reggiano cheese, plus more for serving
Kosher salt and freshly ground pepper
1/4 to 1/2 cup reserved pasta water (reserve before draining cooked pasta)
Juice of one lemon
Freshly chopped chives

Bring a large pot of salted water to the boil. Set a timer for three minutes LESS than the cooking time suggested on the pasta box then add pasta. Once the timer goes off, add frozen sugar snap peas and cook until pasta is cooked (pasta should be firm, not hard). Reserve about 1/2 a cup of the boiling pasta water then drain pasta and snap peas. (The pasta water will be used later to help make the sauce).

Meanwhile, slice bacon into 1/4-inch pieces. Then, heat olive oil over medium heat then add bacon pieces and cook, stirring occasionally until the fat renders from the bacon, is bubbling and the bacon becomes crisp.

Depending on how much bacon fat has rendered, you might want to remove a tablespoon or two – just make sure about two tablespoons are left in the pan.

Remove pan from heat, and then add the drained pasta and snap peas. Spoon Greek yogurt, and the 3/4 cup of cheese on top. Pour about a 1/4 cup of the reserved pasta water over the yogurt then use tongs or two spoons to toss everything together. If the sauce seems too thick, add more pasta water. Finish the sauce by adding the juice of one lemon and season with a little salt and pepper then toss well.

To serve, transfer to bowls and serve topped with extra cheese and fresh chives (if desired).

If the pasta has cooled down too much, cook over low heat, tossing, until the sauce re-coats the pasta and then serve.

bacon recipe courtesy of: Adam and Joanne Gallagher, Inspired Taste, September 10, 2012

Originally posted 2013-03-09 01:03:00. Republished by Blog Post Promoter

Better with Bacon…Pasta with Bacon and Peas

Amazing what you can whip up with for dinner just by tearing through the cupboards (and fridge).  All it takes is just a little imagination. Like this for example…

Bow tie pasta, bacon, onions, peas and some sauce and BAM – you gots yourself some dinner.

No actual recipe to share, but you can see the step-by-step directions for this yummy dish over at Tasty Eating.

Enjoy!

Originally posted 2010-06-01 16:59:42.

Related Stories:March 10, 2013 — Better with Bacon – Bacon & Tomato Pasta…January 7, 2013 — Better with Bacon – Chicken Linguine with Peas, Parmesan and Bacon


3066. WHOLE TROUT stuffed with PEA PODS, MUSHROOMS and SCRAMBLED EGGS broiled in BACON

4 medium trout
2 eggs
1/2 cup chopped mushrooms
1/2 cup chopped Chinese pea pods
bacon

Slit the trout open along the back, between the head and tail, carefully removing the bones and entrails. Sprinkle the trout with salt.

Beat the eggs and season with salt. Add the chopped mushrooms and pea pods. Scramble the mixture, but do not allow to become too dry. Remove to a dish and allow to cool.

Stuff the egg and vegetable mixture into the trout. Wrap each fish spirally with a strip of bacon, securing with toothpicks. Broil the trout slowly until done, turning once. Remove the toothpicks before serving.

bacon recipe courtesy of: Japanese Cuisine: A Culinary Tour, by John D. Keys. Tokyo & Rutland, VT: Charles E. Tuttle Company, 1966, p. 71

2996. PLAICE, EDAM, MUSSEL and BACON CHOWDER

serves 4-6

500 grams fresh mussels, cleaned and checked (optional)
150 ml wine, or water if preferred
1 tablespoon olive oil
115 grams rindless, streaky bacon, chopped
1 onion, finely chopped
1 garlic clove, crushed
600 ml vegetable stock
500 grams potatoes, peeled and cubed
350 grams boneless, skinless plaice, cut into small chunks
75 ml double cream
150 grams frozen peas or petit pois
115 grams Edam cheese, cut into small cubes
3 tablespoons fresh chives, chopped

Place the mussels in a large pan, pour over the wine (or water), cover and cook for about four minutes until all the mussels are open. Drain and reserve the liquid. When cool enough to handle, remove the mussels from their shells. Heat the olive oil in a large pan and cook the bacon for three minutes. Add the onion and cook until softened, about six minutes. Stir in the garlic and cook for a further minute. Pour in the stock and reserved mussel liquid and bring to the boil. Add the potatoes and simmer for eight minutes. Stir in the plaice and cook for a further three minutes. Pour in the cream, petit pois, mussels and warm through. Stir in the Edam and chives and season to taste. Pour into warm serving bowls and serve with crusty bread. If not keen on mussels then replace with your favourite shellfish such as lobster or crayfish. Simply leave out stage one and add a splash of white wine to the stock.

bacon recipe courtesy of: Lesley Waters, Lesley Waters Cookery School, Abbots Hill Farm, Closworth Road, Halstock, Dorset BA22 9SY UK; Aidan Gray, Caterer and Hotelkeeper, July 3, 2008Plaice, Edam, mussel and bacon chowder by Lesley Waters Thursday 3rd July 2008 16:10 Ingredients
(Serves four to six)
500g fresh mussels, cleaned and checked (optional)
150ml wine, or water if preferred
1tbs olive oil
115g rindless, streaky bacon, chopped
1 onion, finely chopped
1 garlic clove, crushed
600ml vegetable stock
500g potatoes, peeled and cubed
350g boneless, skinless plaice, cut into small chunks
75ml double cream
150g frozen peas or petit pois
115g Edam cheese, cut into small cubes
3tbs fresh chives, chopped
Method
Place the mussels in a large pan, pour over the wine (or water), cover and cook for about four minutes until all the mussels are open. Drain and reserve the liquid. When cool enough to handle, remove the mussels from their shells.
Heat the olive oil in a large pan and cook the bacon for three minutes. Add the onion and cook until softened, about six minutes. Stir in the garlic and cook for a further minute.
Pour in the stock and reserved mussel liquid and bring to the boil. Add the potatoes and simmer for eight minutes. Stir in the plaice and cook for a further three minutes. Pour in the cream, petit pois, mussels and warm through. Stir in the Edam and chives and season to taste.
Pour into warm serving bowls and serve with crusty bread. If not keen on mussels then replace with your favourite shellfish such as lobster or crayfish. Simply leave out stage one and add a splash of white wine to the stock.
Lesley Waters, owner, Lesley Waters Cookery School, Frome St Quintin, Dorset- See more at: http://www.catererandhotelkeeper.co.uk/articles/3/7/2008/321943/plaice-edam-mussel-and-bacon-chowder-by-lesley-waters.htm#sthash.WNWb2uTV.dpuf

2972. CHEESY ROTINI with BACON and PEAS

a box of quick-cooking rotini pasta
1 cup of your favorite shredded cheeses
1/4 cup of butter
4 tablespoons of flour
2 cups of skim milk
1 can of peas
8 strips of bacon
1 teaspoon of olive oil (optional)
salt and pepper to taste

To make the cheese sauce, dice your butter and melt it in a saucepan, then stir in the flour and milk, whisking to ensure your sauce doesn’t get lumpy. Add your cheese a little at a time, then let the sauce simmer for about twenty minutes.

While your roux is heating through, turn your broiler on low and line a cookie sheet with foil, then arrange the strips of bacon on the cookie sheet so no strip is overlapping. Slide the bacon under the broiler to cook while you work on your pasta.

Your quick-cooking rotini will take about three minutes to heat through in boiling water. While your pasta is cooking, warm your can of peas through in a separate pot. Drain the pasta, then set it aside.

Turn your broiler on high for one minute to get some extra crunch in your bacon, then remove bacon from heat. Dice bacon, then toss bacon and peas together and add to pasta. Use 1 teaspoon of olive oil if the pasta is sticking to pot.

Drizzle your cheese roux over the tossed pasta, stir, and serve.

bacon recipe courtesy of: Jennifer King, Examiner.com, January 3, 2012