2876. ESCALOPE of CHICKEN with SAGE and BACON

serves four

4 boneless skinless chicken breasts
12 sage leaves
24 slices cured bacon
little olive oil
little freshly squeezed lemon juice

For the dressing
4oz. black olives
handful basil leaves, coarsely torn
7oz. tomatoes, peeled, deseeded and diced
7oz. red onions, diced
3 tablespoons olive oil
1 tablespoon balsamic vinegar
risotto or new potatoes, to serve

Cut each chicken breast into three equal pieces, cover with clingfilm and bash with a meat tenderiser or heavy-based pan. (You don’t want to beat them wafer thin, but bashing prevents the meat shrinking during cooking). Remove the clingfilm. Place a sage leaf on each piece of chicken and wrap in two slices of cured bacon (so the bacon holds the sage leaf in place). Put a little olive oil in a pan and fry the chicken for about 15 to 20 minutes, turning frequently, or until golden and cooked through. Season with a knob of butter, some freshly ground black pepper and a little freshly squeezed lemon juice. To make the dressing, mix together all the ingredients in a bowl. Place the risotto or new potatoes in the centre of each plate, spoon the black olive and red onion dressing around, arrange the chicken on top and serve at once.

bacon recipe courtesy of: Woman & Home

Originally posted 2013-03-24 01:21:00. Republished by Blog Post Promoter

3073. SMOKED EEL, BACON and MASH

serves two as a main course, or four as a starter

250 grams smoked eel fillets
200 grams dry-cure bacon, back or streaky
4 large baking potatoes
150 grams butter
150ml thick cream
grated horseradish
chives
pepper

Prick the skin of the potatoes with a fork and sling in a 200°C oven for an hour and a half. Slice the potatoes in half, spoon out the contents into a pan placed over a low heat. Mash the potatoes. Once the potatoes are reasonably mashed start adding the butter, a little at a time, and mashing it thoroughly into the potatoes. Once all the the butter is incorporated then add the cream and mash/stir that in completely. Stick a lid on the pan and put it in the oven to keep warm. Fry the bacon up until the fat only just begins to go slightly crispy. Stick the bacon on a warm plate so it doesn’t go cold.
You’ll want the eel fillets in a total of 4-8 pieces for ease of sharing, so cut them up if you need to, then put all the pieces in the still-warm bacon pan for 30 seconds, turn them over and leave them for another 30 seconds. Put put the eel on a plate, put bacon on top, stir a bum-load of freshly ground pepper into the mash and then spoon a helping of peppered-creamy-butter-potato onto each plate. To finish this you’ll want a little spoonful of grated horseradish on the side of each plate and finely chop some chives on top of the the mash.

bacon recipe courtesy of: adapted from David Strange’s Elitistreview.com, October 6, 2012; The New Forest Smokery, River Cottage, Ashford Road, Fordingbridge, Hampshire, SP6 1BZ UK

Originally posted 2013-10-07 01:38:00. Republished by Blog Post Promoter

2960. VENISON STEAKS with BACON POTATO CAKES and CASSIS

serves six

½ onion, diced
½ carrot, diced
25 grams butter
2 tablespoons flour
2 cups beef stock
1 sprig each parsley, thyme and rosemary
1 small bayleaf
¼ teaspoon freshly ground black pepper
1½ cups blackcurrants (frozen are fine)
¼ cup creme de cassis

Venison steaks
6 Denver leg-cut venison steaks
4 tablespoons olive oil

Bacon potato cakes
3 large agria or other starchy potatoes
100 grams butter
2 rashers bacon, finely diced
1 egg yolk
1 tablespoon thyme leaves, bruised

Cassis sauce: In a saucepan cook the onion and carrot in the butter for 2-3 minutes until the onion softens. Add flour and cook for 1 minute. Stir in beef stock, parsley, thyme, rosemary, bayleaf and pepper. Simmer gently for 10 minutes. Strain. Simmer the blackcurrants in the creme de cassis for about 10 minutes until they have softened and released their juice. Add the blackcurrants and juice to the sauce and simmer for 10 minutes or until the sauce has the consistency of pouring cream. Strain and season with salt and pepper.

Venison steaks: Remove venison from the fridge. Season meat with salt, pepper and the olive oil and leave covered for 30 minutes before cooking. Heat a frying pan until searingly hot and add the steaks. Cook for about 3 minutes, then turn. Cook second side for another 3 minutes. Set aside on a plate, covered for 5 minutes, before serving. This resting time will ensure the venison is lovely and tender.

Bacon potato cakes: Cook the potatoes in boiling salted water until tender. Drain. Thinly slice about 1-1½ potatoes. Cook these slices in half the butter until they are golden on both sides. Line 6 heavily buttered 12cm flan tins with an overlapping layer of the cooked potato slices. Mash the remaining potatoes. Pan-fry the diced bacon until crispy and beat into the potatoes with the remaining butter, egg yolk and thyme. Season with salt and pepper. Fill the flan tins with the mashed potato. Bake at 220ºC for 10 minutes. Turn out on to the centre of each plate as a base for the venison steaks.

bacon recipe courtesy of: Allyson Gofton, c/o PO Box 18350, Glen Innes, Auckland, New Zealand

Originally posted 2013-06-16 01:12:00. Republished by Blog Post Promoter

3039. LATKES with BACON and APPLE SAUCE

serves 4-6?

For the apple sauce?
2 Bramley apples?
25 grams butter?
1 tablespoon sugar?

For the latke?
1 onion (optional)?
1 kilogram floury potatoes
2 large eggs?
4 tablespoons flour?
oil, for frying?
24 rashers streaky bacon?
maple syrup (optional)?

For the apple sauce: peel, quarter and chop the apples – work quickly as the air will turn them brown. Put in a pan with 100ml water. Cover and bring to the boil. Cook until the apples collapse. Remove form the heat and stir in the butter and sugar.

For the latke: peel and grate the onion on the large hole side of a cheese grater. Peel and grate the potatoes and mix with the onion. Squeeze the mixture dry by pressing the mixture between your hands. Lightly beat the eggs with a generous pinch of salt. Sift over the flour gradually, stirring until the batter is smooth. Add the potatoes and onion and stir well. Heat 1 cm oil in a frying pan. Drop spoonfuls of the latke mixture into the hot oil and flatten a little with the back of the spoon. Lower the heat so that the pancakes cook through evenly. After 2–4 minutes, when the bottom is golden brown and has formed a crust, turn and cook the other side. While the latkes are cooking, preheat the grill. Grill the bacon until crisp.

Serve the latkes with the bacon and apple sauce. Drizzle with maple syrup.

bacon recipe courtesy of: Lindsey Bareham, Market Kitchen, Good Food Channel

Originally posted 2013-09-03 01:22:00. Republished by Blog Post Promoter

2808. POTATO and BACON SOUP with CORN and BACON SOFRITO

1/2 cup onions, diced
1/4 cup leeks, diced
2 cloves garlic, minced
1 cup diced bacon
1/2 cup small diced potatoes
1/4 cup cilantro
1 tablespoon Greek yogurt
1/2 cup milk
1 cup heavy cream
salt and pepper to taste

Bacon Sofrito:
1 cup fresh corn
1/2 cup red peppers, diced into small pieces
2 tablespoons bacon fat
1/2 small onion, diced
1 tablespoon garlic, minced

Sear bacon in a sauté pan until crispy. Stir in remaining ingredients, and let mixture simmer until potatoes are nearly liquid. Top with bacon sofrito and serve hot.

Sauté all ingredients at high heat for 5 minutes. Place sofrito on top of the soup.

bacon recipe courtesy of: Lorena Garcia, Top Chef Masters, Season 4, Episode 7, Elimination Challenge, Bravo TV

Originally posted 2013-01-15 08:04:00. Republished by Blog Post Promoter

2472. OX CHEEKS with SNAILS, BACON and MUSHROOMS

serves six

For the ox cheeks
3 pairs of ox cheeks
1 medium onion
1 carrot
1 stick celery
1 head garlic
5 sprigs of thyme
1 pint red wine
1/4 pint port
5 pints beef or veal stock
flour

For the bacon and mushrooms
2 shallots
5oz (150g) button mushrooms
5oz (150g) baby onions
5oz (150g) snails
3 rashers of streaky bacon
handful of parsley, chopped
1oz (25g) butter

For the mashed potato
12.5oz (375g) peeled potatoes
12.5fl oz (375ml) water
1 teaspoon salt
2oz (50g) cream
2oz (50g) butter

Trim all skin and sinew off the ox cheeks

Roughly chop one onion, one carrot, half a head of garlic and one stick of celery. Place this in a heavy roasting pan along with the cheeks, thyme, red wine and port, making sure the beef is covered. Leave this to marinate in the fridge for a minimum of 24 hours, but the longer you can marinate, the better it will taste.

Remove the ox cheeks from the wine and pat dry with a paper towel. Season with salt and pepper. Lightly coat in flour and seal in a hot frying pan with a little oil until dark and golden in colour.

bacon recipe courtesy of: The Botanist, No.7 Sloane Square, London, SW1W 8EE England

Originally posted 2012-02-14 11:17:00. Republished by Blog Post Promoter

2797. SKILLET TURNIPS and POTATOES with BACON

makes six servings?

1 tablespoon red wine vinegar?
1 tablespoon sugar?
2 tablespoons extra-virgin olive oil?
8 ounces thick-cut bacon slices, cut crosswise into 1-inch pieces?
1 medium onion, thinly sliced?
4 large garlic cloves, peeled, crushed?
1 1/2 pounds turnips, peeled, cut into 1-inch chunks?
1 1/2 pounds white-skinned potatoes, peeled, cut into 1-inch chunks?
1 teaspoon coarse sea salt?
1 tablespoon chopped fresh Italian parsley

Mix 1/4 cup water, vinegar, and sugar in small bowl. Combine oil and bacon in heavy large skillet; sauté over medium-high heat until fat is rendered, 3 to 4 minutes. Add onion and garlic; sauté until onion is golden, about 5 minutes. Add turnips and potatoes; sprinkle with 1 teaspoon sea salt and toss 5 minutes. Reduce heat to medium-low, cover, and cook until vegetables are almost tender, stirring and turning vegetables occasionally, about 15 minutes.

Push vegetables to 1 side of skillet. Pour vinegar mixture into cleared space. Toss vegetables with vinegar mixture. Spread vegetables in even layer in skillet; cook until golden and slightly crisp on bottom, about 4 minutes. Turn vegetables over; spread in even layer and cook until browned and slightly crisp on bottom, about 4 minutes. Continue to turn, spread, and cook vegetables until tender, golden, and crisp around edges, 7 to 8 minutes longer. Season with more sea salt and black pepper. Transfer to bowl. Sprinkle with parsley.

bacon recipe courtesy of: Lidia Bastianich, Bon Appetit, October 2010

Originally posted 2013-01-04 08:01:00. Republished by Blog Post Promoter