3048. BAKED SWEET POTATOES with OLIVES, CHILLI, BACON and SMOKED MACKEREL

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

2728. STIR-FRIED BAGELS with CABBAGE and BACON

serves 4 as part of a multicourse meal

1 tablespoon soy sauce
1 tablespoon rice vinegar
2 tablespoons peanut or vegetable oil
1 dried red chili pepper, snipped on one end
2 slices ginger, smashed
1/2 teaspoon Sichuan peppercorns
5 slices bacon, cut crosswise into 1/2-inch wide pieces (about 4 oz.)
1 tablespoon coarsely chopped garlic
6 cups cubed green cabbage (about 1 lb.)
2 large plain bagels, cut into 1/2-inch cubes (about 6 cups)
1/2 teaspoon salt

In a small bowl combine the soy sauce and vinegar. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the chili, ginger, and peppercorns, then, using a metal spatula, stir-fry 10 seconds or until the aromatics are fragrant. Add the bacon, reduce the heat to medium, and stir-fry 3 minutes or until the bacon is slightly crispy on the edges. Add the garlic and stir-fry 10 seconds or until the garlic is just fragrant. Add the cabbage, increase the heat to high, and stir-fry 1 minute or until the cabbage leaves just begin to wilt. Swirl the soy sauce mixture into the wok, add the bagels, and stir-fry 1 minute or until well combined. Cover, reduce the heat to medium-low, and cook 1 minute or until the bagels have softened. Uncover, sprinkle on the salt, and stir-fry until well combined.

bacon recipe courtesy of: Lejen Chen, for Stir-Frying to the Sky’s Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories, by Grace Young, 2010, p. 255

2698. CHICKEN ROULADE with BACON, ROMESCO SAUCE and FONDANT POTATOES

serves two

For the romesco sauce2 medium red peppers?100ml/3½fl oz extra virgin olive oil, plus extra for frying2 garlic cloves, diced1 red chilli, diced1 x 200g/7oz can chopped plum tomatoes?2 tablespoons red wine vinegar?1 teaspoon salt?1 tablespoon ground hazelnuts?1 tablespoon ground almonds?
For the chicken roulade2 large free-range chicken breasts, skin removedsalt and freshly ground black pepper?1 tablespoon groundnut oil275g/10oz mixture of chestnut and white mushrooms, sliced1 garlic clove, chopped2 handfuls fresh spinach leaves4 slices unsmoked back bacon, diced
For the fondant potatoes150g/5oz unsalted butter?1 garlic clove, diced3 large floury potatoes (about 750g/1lb 10oz in total), peeled and cut into 1cm/0.5-in thick rounds using a pastry cutter3 tablespoons chicken stock?
For the romesco sauce, preheat the grill to its highest setting. Prick the peppers in a few places with a fork, then place them under the grill, turning every now and then, until the skins are blackened and charred. Transfer to a bowl and cover immediately with cling film to trap the steam. Leave for a few minutes and, when cool enough to handle, pull off the skins and remove the core and seeds. Set the flesh aside.
Heat one tablespoon of the olive oil in a frying pan over a medium heat and fry the garlic and chilli together for 1-2 minutes, until fragrant and golden, but not browned. Pour in the tomatoes and cook for five minutes, or until they have broken down to a thick consistency and are almost catching on the bottom of the pan.
Transfer the contents of the pan into a food processor, add the red pepper flesh, the remaining olive oil, and all of the vinegar and salt and blend until smooth. Stir in the ground nuts and set aside.
For the chicken roulade, preheat the oven to 200C/400F/Gas 6.
Place each chicken breast between two sheets of cling film and flatten with a rolling pin or meat mallet until very thin (about 0.5cm/¼in). Remove the cling film and season the chicken with salt and freshly ground black pepper.
Heat the groundnut oil in a frying pan over a medium heat and gently fry the mushrooms with the garlic for 2-3 minutes, or until the mushrooms have started to shrink but are not fully cooked. Leave to cool.
Spread the mushroom mixture over the chicken breasts, then top with the spinach leaves. Roll each chicken breast up tightly and wrap two slices of bacon around each breast to secure. Place onto a lightly greased baking tray and cook in the oven for 15-20 minutes, or until completely cooked through (no traces of pink should remain when you cut into the chicken). Keep warm.
Meanwhile, for the fondant potatoes, melt the butter in a large frying pan over a medium heat then add the garlic and fry for one minute. Add the potatoes and fry for five minutes, or until the potatoes are golden brown on the bottom.
Turn the potatoes over, then pour in the chicken stock and bring to the boil. Season with salt and freshly ground black pepper, then reduce the heat and simmer for 8-10 minutes, or until the potatoes are tender.
To serve, carve the chicken roulade into thick slices and serve with the hot fondant potatoes and romesco sauce on the side.

bacon recipe courtesy of: The Pendles Family, The Hairy Bikers’ Cook Off, BBC Food