Another soup – different ingredients. I really like using white beans as a thickener, better for you than potatoes. Bacon adds a nice saltiness. I used back bacon (in the supermarket you may find it names ‘Irish bacon’) which is leaner cut. Dilute with extra broth after cooking if you prefer a thinner soup.
2 rashers of back bacon – halved and sliced
1 onion – diced
1 head of broccoli – cut into florets and I used the stem also
1 can of cannellini beans – drained
2 cups chicken broth (or more if you like a thinner soup)
Heat a frying pan until nice and hot and then add the bacon.
Once bacon is a little browned and giving off juices, add the onion.
Cook stirring occasionally until bacon and onion and nicely browned.
Add the broccoli, beans and broth, bring to a boil then simmer for 20 minutes.
Process in a food processor or use a hand held blender.
A dollop of tomato and bacon jam was served atop my bun-less, cheese-less burger the other day and it was a delicious surprise. I used maple bacon, but if you can’t find it regular bacon will do. After cooking the bacon I removed it from the skillet and placed paper towel underneath and on to of it so I could get rid of the grease. Then I browned and softened the onion and garlic in the bacon fat left in the pan. That needed paper towel too. The sauce is an interesting mixture of mustard, maple syrup, balsamic vinegar and Worcestershire sauce. Goes well with sausages too.
8 oz. maple bacon – cut into thin strips
1 medium onion – chopped
2 large cloves of garlic – grated
12 oz. plum tomatoes – sliced and then chopped into small chunks
2 tbsp. each of Dijon mustard, maple syrup, balsamic vinegar and Worcestershire Sauce
Heat a lidded skillet and when hot add the bacon strips and cook until nicely browned but not too crisp. Then remove from skillet and place between two pieces of paper towel to get rid of extra grease.
Add onion and garlic to the remainder of the bacon fat and cooked until softened and the onions are a little browned. Place onion and garlic mixture between two pieces of paper towel as above.
Place bacon, onion and garlic mixture back into the skillet and add the tomatoes.
Whisk the mustard, maple syrup, balsamic vinegar and Worcestershire sauce together in a bowl, then pour into the skillet.
Bring to a boil then turn heat down low and cook for 25 minutes removing the skillet lid every once in a while to give the mixture a stir.
Growing up in the UK we always had sprouts as a side dish at Christmas – usually picked from the garden on a cold morning and our fingers went numb! Sprouts go well with turkey as does bacon (often wrapped around a sausage). Hence, sprouts and bacon make a good team. The sprouts are tossed in olive oil before roasting. The bacon – thickly sliced and cut into small strips – is mixed with the sprouts and then put in the oven for an hour at 400 degrees.
2 pounds of sprouts – prepared by cutting the bottoms off and removing the outer leaves. Ideally the sprouts should be relatively small, so if not, cut them into halves or quarters.
2 tbsp. olive oil seasoned with salt and freshly ground black pepper
6 rashers of thick bacon – cut into thin slices
Place sprouts in a bowl and toss well with seasoned oil, then place in a roasting dish.
Add the bacon and mix well.
Roast in oven for an hour and turn them over every 20 minutes.
How about instead of dipping toast ‘soldiers’ in your boiled egg, you dip a rasher of bacon – yum! Takes guests by surprise!
Cook a rasher or two of bacon per egg to your liking.
Boil an egg or two per person to your desired runniness.
Cut off top of egg and dip bacon in the yolk.
Lovely, light summery dish made using shallots, buttery lettuce, peas, bacon and a good dollop of mustard.
3 rashers of bacon – cut into small pieces
2 x shallots – finely chopped
1 large head of buttery lettuce – finely sliced and chopped
2 cups of frozen peas
1 cup chicken broth
1 tbsp. Dijon mustard
Heat a skillet/frying pan and when nice and hot add the bacon and let brown for a few minutes, then add shallots and let them brown a little too.
Then add lettuce, peas, broth and mustard. Bring to boil and simmer for 5 minutes.
Not sure if this is Colcannon or Bubble and Squeak, but it got rid of my left-over mashed potatoes.
Ingredients are left-over mash, boiled cabbage, bacon and onion. Special ingredient – nutmeg.
1 tbsp. extra virgin olive oil
1 onion – roughly chopped
1/2 a cabbage – chopped into smallish pieces
Good pinch or 2 of nutmeg
3 slices of bacon – well cooked and chopped into small pieces
Mashed potato – quite a good amount
Salt and freshly ground black pepper
Put 1 tbsp. olive oil in skillet/frying pan and when sizzling add chopped onion and cook until soft.
Boil cabbage for a few minutes until soft but not too soft, drain and add nutmeg.
Add cabbage, mashed potatoes, chopped bacon and salt and pepper to the onion.
Add enough veg.broth/stock so mixture isn’t too dry
Sometimes you just need inspiration to cook – nothing complicated but something new. This recipe can be as part of a main meal but you can also stick a toothpick through the bacon and chicken and it as an hors d’oeuvre.
I took 2 chicken breasts, put them on tin foil, drizzled them with juice of half a lemon and 1 tbsp. extra virgin olive oil and then closed up the package and cooked in oven for 30 minutes.
I took 6 or so rashes of bacon (no nitrates/nitrites if possible) and cooked them in a skillet/frying pan – making sure they were cooked but not so crispy that they crumbled.
Then I cut the chicken into bite size pieces and topped with a slice of bacon – et voila!
Maybe be extra nice with my honey mustard sauce – so easy!