2980. STEAMED BACON and TARO ROOT in PRESERVED BEAN SAUCE

750 grams fresh bacon with skin
750 grams taro root, peeled and cut into thin, 6x8cm slices
2 tablespoons soy sauce
4 cloves garlic, chopped
2 squares fermented bean curd
2 stalks spring onions

Blended:
1 teaspoon cornstarch
2 teaspoons water
1/2 teaspoon salt
250 grams spinach, cut into 10cm lengths
cooking oil for deep-frying

Seasoning Ingredients:
11/2 tablespoons soy sauce
1/2 teaspoon salt

Place bacon in a pot and add enough water to cover. Cook over medium heat, 30 minutes. Drain and dry. Discard liquid. Lightly prick skin and rub soy sauce all over meat. Heat oil and rinse in cold water. Skin side downwards, over medium heat for 3 minutes, till golden brown. Drain and rinse in cold water. Cut into slices, the same size as taro slices. Reheat oil and deep-fry taro slices till golden brown. Drain. Drain off all but 4 tablespoons oil in pan. Reserve 3 tablespoons of the used oil. Reheat and stir-fry garlic and fermented bean curd till fragrant. Add seasoning ingredients and bring to the boil. Cook 2 minutes. Remove from heat. Alternately arrange bacon and taro slices (skin side downwards) in a heatproof bowl just large enough to contain them. Pour in boiled seasoning ingredients and place spring onions over. Steam over high heat, 11/2 hours. Carefully drain and reserve the soup. Invert steamed bacon and taro slices onto serving plate.

bacon recipe courtesy of: Asian Food Recipes

Originally posted 2013-07-06 01:04:00. Republished by Blog Post Promoter

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

2817. CLAMS, BACON and DASHI

serves four

canola oil for frying
6 rashers smoked streaky bacon, cut into pieces
600ml water
5-cm piece ginger, peeled and cut into thin matchsticks
4 spring onions, thinly sliced on the diagonal
1 teaspoon instant dashi
1 tablespoon soy sauce
1 tablespoon mirin
1.5kg clams, cleaned of grit

In a frying pan, heat a little oil, add the bacon and fry until crisp. Drain on paper towels. In a large wide saucepan, heat the water with the ginger and 3 of the spring onions. When it comes to the boil, add the dashi, stir to dissolve then add the soy sauce and mirin. When the mixture comes back to the boil, add the clams, cover with a tight-fitting lid and steam for a few minutes until all have opened (discard any that don’t open). Spoon the clams into warmed bowls, add some broth to each, garnish with the remaining spring onion and sprinkle with the bacon. Serve immediately.

bacon recipe courtesy of: Ginny Grant, Cuisine Magazine,? PO Box 6341, Wellesley St, Auckland 1141, Auckland 1021, New Zealand

Originally posted 2013-01-24 08:38:00. Republished by Blog Post Promoter

2973. MANGO, BACON and STREAKY BACON SALAD

¼ cup of blanched almonds, chopped
A selection of salad greens
1 mango, peeled and diced
70 to 80 grams of feta, crumbled
4 rashers of streaky bacon
1 lemon
2 spring onions, finely sliced
Freshly ground black pepper

In a dry pan, toast the chopped almonds briefly until golden and remove from the heat. In the same pan fry the bacon rashers until crispy, drain on absorbent paper. Assemble the salad greens onto two plates, sharing the diced mango, feta and sliced spring onions between each plate. Chop or rip the warm bacon into bite sized pieces and scatter over the greens with the toasted almonds. Dress the salads with a squeeze of lemon juice and a little black pepper to taste. Serve immediately.

bacon recipe courtesy of: Bron Marshall, March 21, 2006

Originally posted 2013-06-29 01:03:00. Republished by Blog Post Promoter

2886. BACON-WRAPPED HAKE with thinly-sliced POTATOES

serves four

800 grams potatoes, thinly sliced
250 ml fish stock1 bunch spring onions4 pieces hake fillets, 150g each200 grams bacon rashers1 chilli, chopped1 garlic clove, crushed1 bunch fresh rosemary?Preheat oven to 180°C. Place sliced potatoes with fish stock, spring onions, chilli and garlic in a large baking dish. Bake for 25-30 minutes until almost cooked through and crispy on top. Wrap hake in bacon, using a sprig of rosemary to secure. Place hake on top of potatoes. Return to oven for 15-20 minutes or until fish is cooked through and bacon is crispy.??bacon recipe courtesy of: Pick n Pay, Africa

Originally posted 2013-04-03 01:37:00. Republished by Blog Post Promoter

3038. BACON and EGG SANDWICHES with PICKLED SPRING ONIONS

makes four servings?

Pickled spring onions: ?
4 spring onions or 6 scallions, whites only, thinly sliced?
1/4 cup apple cider vinegar?
2 teaspoons sugar?
1 teaspoon kosher salt
?Maple bacon and spicy mayo:?12 slices thick-cut bacon?2 tablespoons pure maple syrup?1/4 cup mayonnaise?1 tablespoon Sriracha ??Fried eggs and assembly:?8 slices white sandwich bread, such as Pullman?1/4 cup mayonnaise?2 tablespoons unsalted butter?4 large eggs?Kosher salt, ground pepper?1 cup arugula leaves??For pickled spring onions: Combine onions, vinegar, sugar, salt, and 1 tablespoon water in a small bowl and toss to combine; let stand for 30 minutes.??For maple bacon and spicy mayo: Preheat oven to 350°F. Place bacon on a foil-lined large rimmed baking sheet; brush both sides with syrup. Bake until bacon begins to crisp but is still pliable, 20-25 minutes. Mix mayonnaise and Sriracha in a small bowl to combine; set aside. ?For fried eggs and assembly: Spread 1 side of bread slices with plain mayonnaise. Heat a large skillet over medium-low heat. Working in batches, cook bread, mayonnaise side down, until brown and crisp, about 3 minutes. Wipe out skillet. Melt butter in same skillet over medium heat; crack eggs into skillet. Cook, occasionally basting with butter in skillet, until whites are set, about 3 minutes. Season with salt and pepper. Spread untoasted side of each bread slice with spicy mayo. Build sandwiches with bread, bacon, eggs, pickled spring onions, and arugula.?

bacon recipe courtesy of: Noble Sandwich Company, 11815 620 N. Suite 4, Austin, Texas; Bon Appétit, April 2013

2882. SPRING ONION CRESPELLE (CREPES) wiht BACON and MUSHROOM RAGU

yields four servings?

10 grams dried porcini mushrooms, soaked in 1/2 cup (125ml) boiling water for 10 minutes.?
1 tablespoon olive oil?
1 red onion, finely chopped?
3 rindless bacon rashers, finely chopped?
100 grams fresh shiitake mushrooms, sliced?
200 grams Swiss brown mushrooms, sliced
1/2 teaspoon dried thyme or dried oregano?
1 cup (150 grams) plain flour
1 1/4 cups (310ml) milk?
3 eggs, lightly beaten
2 spring onions, very finely chopped
25 grams unsalted butter, chopped into 8 pieces

Remove porcini from their soaking liquid and finely chop, reserving liquid. Heat oil in a large deep frypan. Cook onion and bacon over medium-high heat for 4 minutes or until golden. Add all mushrooms and cook, stirring, for 5 minutes or until softened. Add porcini liquid and thyme, and simmer over medium heat for 1 minute or until liquid has almost evaporated. Season and keep warm.

Sift plain flour and 1 tsp salt into a bowl. Add milk and eggs, then stir until smooth. Pour through a sieve placed over a large jug, then stir in chopped spring onion.

Heat a large frypan over medium-low heat, add a piece of butter and melt until frothy. Pour in 1/4 cup batter, tilting the pan to create a thin crepe, and cook for 20 seconds or until almost set. Flip and cook for 15-20 seconds more, then invert onto a plate. Repeat with remaining butter and batter until you have 8 crespelle.

To serve, spoon the ragu into the crespelle and fold to enclose.

bacon recipe courtesy of: Kate Tait, delicious., May 2006?