serves 6
3 bacon rashers, rind removed, chopped
1 medium brown onion, finely chopped
1/2 500g loaf sourdough vienna bread
1/3 cup char-grilled capsicum, coarsely chopped
1/4 cup coarsely chopped flat-leaf parsley
3/4 cup grated cheddar cheese
4 eggs, at room temperature
2 cups milk
Preheat oven to 180°C/350ºF. Grease and line a 22cm (base measurement) square cake pan or 2-litre (8-cup) ovenproof dish with baking paper.
Heat a medium frying pan over moderate heat. Add bacon and onion. Cook, stirring, 5 minutes, or until onion is soft and bacon is lightly browned.
Trim off bread crust at ends and base. Cut bread into 3cm cubes. Arrange half the bread over base of prepared pan. Top with half each of the bacon mixture, capsicum, parsley and cheese. Repeat layers.
Whisk eggs and milk in a large jug. Season with salt and pepper. Pour over bread mixture in pan. Press bread down lightly. Stand 5 minutes.
Bake 30 minutes, or until golden and set at centre. Remove from oven. Stand pudding in pan 5 minutes before cutting. Serve.
bacon recipe source: Food To Love (@foodtoloveau), via The Australian Women's Weekly
Showing posts with label capsicum. Show all posts
Showing posts with label capsicum. Show all posts
Friday, February 12, 2016
Saturday, December 06, 2014
3498. BACON, CHEESE and BARLEY STUFFED CAPSICUM
1 cup raw barley or rice
2 teaspoons oil
1 onion, peeled and diced
2 rashers middle bacon
2 cloves garlic, peeled and dice
1.5 cups grated cheese
1/2 cup sun dried tomatoes, drained and sliced
4 medium capsicums (red, orange and yellow are sweetest)
Parsley
Salt and pepper to taste
2 teaspoons oil
1 onion, peeled and diced
2 rashers middle bacon
2 cloves garlic, peeled and dice
1.5 cups grated cheese
1/2 cup sun dried tomatoes, drained and sliced
4 medium capsicums (red, orange and yellow are sweetest)
Parsley
Salt and pepper to taste
Simmer the barley in plenty of water for 20
minutes. Drain the barley once cooked. Preheat oven to 440ºF. Heat a frypan on medium heat and add
oil. Fry the onion until translucent. Add the bacon and garlic and fry
until cooked through. Add the drained barley, sun dried tomatoes and 3/4
of the cheese. Season to taste with salt and pepper if needed. Slice the tops off the capsicum and remove the inside and seeds.
Fill the capsicums with the barley filling and top with the remaining
cheese. Place the tops back on the capsicums and bake for 30 minutes or
until the capsicums are soft.
bacon recipe source: Lorraine Elliott, Not Quite Nigella (@NotQuiteNigella), June 1, 2014
Friday, December 05, 2014
3497. CORN, BACON and CAPSICUM FRITTERS with AVOCADO SALSA
makes four servings
2 cups frozen corn kernels
2 bacon rashers, rind and excess fat trimmed, finely chopped
1 red capsicum, halved, deseeded, finely chopped
2 eggs, lightly whisked
3/4 cup self-raising flour
1/3 cup milk
Salt & freshly ground black pepper
2 tablespoons vegetable oil
1 ripe avocado, halved, stone removed, peeled, chopped
1 ripe tomato, finely chopped
2 tablespoons coarsely chopped fresh coriander
1 tablespoon fresh lime juice
mixed salad leaves, to serve
Cook corn in a medium saucepan of boiling water for 2 minutes or until tender. Refresh under cold running water. Drain well.
Heat a frying pan over high heat. Add bacon and capsicum and cook, stirring, for 5 minutes or until golden brown. Remove from heat.
Combine the egg and flour in a bowl. Gradually stir in the milk. Add corn, bacon and capsicum, and stir to combine. Season with salt and pepper.
Heat half the oil in a large non-stick frying pan over medium heat. Spoon four 80ml (1/3-cup) portions of corn mixture evenly around the edge of the pan. Cook for 2-3 minutes each side or until golden brown and cooked through. Transfer to a plate and cover to keep warm. Repeat with remaining oil and corn mixture, reheating pan between batches.
To make the salsa, combine the avocado, tomato, coriander and lime juice in a bowl. Taste and season with salt and pepper.
Place fritters on serving plates. Top with salsa and serve with mixed salad leaves, if desired.
bacon recipe source: Sarah Hobbs, Australian Good Taste, November 2004, p. 32
2 cups frozen corn kernels
2 bacon rashers, rind and excess fat trimmed, finely chopped
1 red capsicum, halved, deseeded, finely chopped
2 eggs, lightly whisked
3/4 cup self-raising flour
1/3 cup milk
Salt & freshly ground black pepper
2 tablespoons vegetable oil
1 ripe avocado, halved, stone removed, peeled, chopped
1 ripe tomato, finely chopped
2 tablespoons coarsely chopped fresh coriander
1 tablespoon fresh lime juice
mixed salad leaves, to serve
Cook corn in a medium saucepan of boiling water for 2 minutes or until tender. Refresh under cold running water. Drain well.
Heat a frying pan over high heat. Add bacon and capsicum and cook, stirring, for 5 minutes or until golden brown. Remove from heat.
Combine the egg and flour in a bowl. Gradually stir in the milk. Add corn, bacon and capsicum, and stir to combine. Season with salt and pepper.
Heat half the oil in a large non-stick frying pan over medium heat. Spoon four 80ml (1/3-cup) portions of corn mixture evenly around the edge of the pan. Cook for 2-3 minutes each side or until golden brown and cooked through. Transfer to a plate and cover to keep warm. Repeat with remaining oil and corn mixture, reheating pan between batches.
To make the salsa, combine the avocado, tomato, coriander and lime juice in a bowl. Taste and season with salt and pepper.
Place fritters on serving plates. Top with salsa and serve with mixed salad leaves, if desired.
bacon recipe source: Sarah Hobbs, Australian Good Taste, November 2004, p. 32
Monday, December 01, 2014
3493. BACON-BAKED CAMEMBERT with HOT CHILI CHUTNEY
1x 200grams camembert
4 rashers of streaky bacon
1 long red chile, chopped
1 yellow capsicum, chopped
1 green sweet chili, chopped
2 cloves of garlic, crushed
1 finely chopped onion
2 tablespoons brown sugar
50 ml (3 1/3 tablespoons) white wine vinegar
Wrap the camembert with the bacon and place into a non-stick ovenproof fry pan and bake at 400ºF for 10-12 minutes. Heat a separate fry pan, add a splash of olive oil and fry the
chilies, peppers, onions and garlic until just starting to brown then
pour in the sugar and vinegar and allow to boil. Turn down to a simmer until the liquid has thickened to a syrupy consistency and serve hot with the baked camembert.
bacon recipe source: Chef James Reeson, Alive and Cooking, Australia
Sunday, June 15, 2014
3324. CHICKEN, BACON and MUSHROOM STRUDEL
3 chicken breasts, chopped into generous mouthful-sized pieces½ cup of milk
½ cup of chicken stock
4 spring onions, finely chopped
4 rashers of streaky bacon, diced
450 grams of Swiss Brown mushrooms, sliced
2 cloves of crushed garlic
1 red capsicum, sliced
2 eggs, beaten
250 grams ricotta cheese
¼ cup Parmesan cheese
¼ cup grated Mozzarella cheese
1 bunch of parsley finely chopped
phyllo pastry
thyme
salt and pepper to taste
Preheat oven to 220°C (425ºF)
Fry onions, capsicum, garlic, bacon and onions in butter until just golden, add chicken pieces and all to color slightly before adding stock and milk. Reduce heat and cook until chicken is tender and most of liquid has evaporated. Add mushrooms and allow to soak up remaining liquid. Allow to cool slightly before folding through ricotta and parmesan cheese, herbs and eggs.
Lay out the phyllo pastry over an oblong oven tray one sheet at a time brushing with butter or olive oil. Layer up at least four sheets of pastry positioning it horizontally on the tray. Spoon the filling onto one edge of the pastry, leaving enough pastry at each end of the parcel to fold inwards. Form the filling into a long sausage and carefully roll the pastry over, leaving the 'seam' at the bottom. Sprinkle Mozzarella cheese over the top of the parcel and bake in a moderately hot oven until the pastry is golden and crispy.
Can be served hot or cold with salad or vegetables. Can also be rolled into individual parcels for lunches, canapés or entrées.
Bake in a hot oven for about 15 minutes, or until the pastry is just golden and crisp.
bacon recipe source: the cooking bug.com
½ cup of chicken stock
4 spring onions, finely chopped
4 rashers of streaky bacon, diced
450 grams of Swiss Brown mushrooms, sliced
2 cloves of crushed garlic
1 red capsicum, sliced
2 eggs, beaten
250 grams ricotta cheese
¼ cup Parmesan cheese
¼ cup grated Mozzarella cheese
1 bunch of parsley finely chopped
phyllo pastry
thyme
salt and pepper to taste
Preheat oven to 220°C (425ºF)
Fry onions, capsicum, garlic, bacon and onions in butter until just golden, add chicken pieces and all to color slightly before adding stock and milk. Reduce heat and cook until chicken is tender and most of liquid has evaporated. Add mushrooms and allow to soak up remaining liquid. Allow to cool slightly before folding through ricotta and parmesan cheese, herbs and eggs.
Lay out the phyllo pastry over an oblong oven tray one sheet at a time brushing with butter or olive oil. Layer up at least four sheets of pastry positioning it horizontally on the tray. Spoon the filling onto one edge of the pastry, leaving enough pastry at each end of the parcel to fold inwards. Form the filling into a long sausage and carefully roll the pastry over, leaving the 'seam' at the bottom. Sprinkle Mozzarella cheese over the top of the parcel and bake in a moderately hot oven until the pastry is golden and crispy.
Can be served hot or cold with salad or vegetables. Can also be rolled into individual parcels for lunches, canapés or entrées.
Bake in a hot oven for about 15 minutes, or until the pastry is just golden and crisp.
bacon recipe source: the cooking bug.com
Saturday, July 16, 2011
2260. PRAWN, BACON and PAPAYA PIZZA on BUCKWHEAT (GLUTEN-FREE) CRUST
12 large cooked & peeled prawns, marinated as per recipe
1/2 papaya, cut into strips
3 rashers bacon, chopped
1/2 sliced capsicum pepper
chopped shallots
sour cream
tomato puree or pizza sauce
cheese (your choice)
buckwheat pizza base (see below)
MARINADE:
1/4 cup olive oil
1/4 cup warm water
1 teaspoon chopped chili pepper
1 teaspoon crushed garlic
1 tablespoon honey
1 tablespoon chopped coriander
pinch ground black pepper
BUCKWHEAT PIZZA BASE
1 1/2 cups plain gluten-free flour
1/2 cup buckwheat flour
8 grams dry yeast
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons olive oil
3/4 cups warm water
1 pinch Italian herbs
Mix dry ingredients in a bowl, add warm water and mix to form a soft dough. Knead until smooth and elastic. Cover with glad wrap and leave in a warm place for 20minutes to rise(double in size), then knead again. Place on floured surface and roll out to size desired, it is best to make smaller pizzas as this dough will break when lifting if it is to large, be careful when handling. Put dough onto oiled tray and bake for 8mins at 225 degrees C, than add your favorite toppings and bake another 10mins.
In a medium size bowl dissolve honey in warm water and add the rest of the marinade ingredients. Submerse prawns in marinade and set aside. If making your own base + pizza sauce prepare these now. Cover base with sauce, then cheese. Sprinkle over bacon and capsicum then lay out papaya strips & prawns to ensure each cut piece will have some of each. Spoon a small amount of marinade on top of each prawn and then bake approx 20mins at 200 degrees C (or to base directions) until melted and browned. Cut into slices and garnish with shallots and sour cream to serve.
bacon recipe courtesy of: Gluten Free Family Living on the Gold Coast
1/2 papaya, cut into strips
3 rashers bacon, chopped
1/2 sliced capsicum pepper
chopped shallots
sour cream
tomato puree or pizza sauce
cheese (your choice)
buckwheat pizza base (see below)
MARINADE:
1/4 cup olive oil
1/4 cup warm water
1 teaspoon chopped chili pepper
1 teaspoon crushed garlic
1 tablespoon honey
1 tablespoon chopped coriander
pinch ground black pepper
BUCKWHEAT PIZZA BASE
1 1/2 cups plain gluten-free flour
1/2 cup buckwheat flour
8 grams dry yeast
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons olive oil
3/4 cups warm water
1 pinch Italian herbs
Mix dry ingredients in a bowl, add warm water and mix to form a soft dough. Knead until smooth and elastic. Cover with glad wrap and leave in a warm place for 20minutes to rise(double in size), then knead again. Place on floured surface and roll out to size desired, it is best to make smaller pizzas as this dough will break when lifting if it is to large, be careful when handling. Put dough onto oiled tray and bake for 8mins at 225 degrees C, than add your favorite toppings and bake another 10mins.
In a medium size bowl dissolve honey in warm water and add the rest of the marinade ingredients. Submerse prawns in marinade and set aside. If making your own base + pizza sauce prepare these now. Cover base with sauce, then cheese. Sprinkle over bacon and capsicum then lay out papaya strips & prawns to ensure each cut piece will have some of each. Spoon a small amount of marinade on top of each prawn and then bake approx 20mins at 200 degrees C (or to base directions) until melted and browned. Cut into slices and garnish with shallots and sour cream to serve.
bacon recipe courtesy of: Gluten Free Family Living on the Gold Coast
Friday, November 13, 2009
1649. FRENCH TOAST CRUMPETS with BACON CURLS and CHILI JAM
serves four
3 free range eggs
¼ cup milk
salt and freshly ground pepper
50 grams butter
8 crumpets
1 red chili, minced
1 tablespoon parsley, very finely chopped
8 long rashers bacon, rind removed
Chili Jam
makes about 1 medium jar
2 large red capsicums
2 medium tomatoes
4 fresh red chilies (smaller the chili, the hotter the jam will be)
4 cloves of garlic, crushed
300 grams golden caster sugar, (or Demerara)
100 ml red wine vinegar
2 cm piece of fresh ginger, peeled
1 fresh lime
Heat the oven to 200°C. Starting from the thick end of the bacon, roll up reasonably tightly to form curls (use a toothpick if they don’t want to stay rolled). Stand upright in a baking tray and cook for about 20 minutes or until crispy. Drain any fat into the pan you are using to cook the crumpets and keep the bacon warm until required.
In a medium bowl, beat the eggs with the milk and chili and season with salt and pepper. Add the butter to the frypan and add any excess bacon fat you have collected. Dip the crumpets in the beaten eggs and let soak for a few seconds. Add four of the crumpets to the pan and cook over moderately high heat until golden brown, about 2 minutes per side. Keep warm in the oven with the bacon. Dip and cook the remaining crumpets.
Serve two crumpets and two bacon curls per person with the chilli jam (see recipe below). You could serve with maple syrup instead of the jam if you prefer.
For the chili jam: Roughly chop the capsicums and the tomatoes. Chop the chillies, leaving the seeds in. In a food processor, puree all of the chopped mix and put it into a heavy-based saucepan with the crushed garlic (I find it easier to puree all the ingredients now before they are hot and sticky, but you can do it later if you prefer). Add the ginger and then add the sugar and red wine vinegar. Bring everything to the boil stirring continuously. Skim off any foam you see forming on top.
Simmer gently for 30 or 40 minutes, stirring occasionally. The jam is ready when it becomes sticky and looks shiny. It will thicken more as it cools. Remove the ginger and add the juice of the lime - this will help the jam to set. Pour the jam into a sterilised jar.
bacon recipe courtesy of: Arianne Spratt, 9am with David & Kim on Network Ten, 1 Saunders Street, Pyrmont, NSW 2009, GPO BOX 10, Sydney, NSW 2001, Australia
3 free range eggs
¼ cup milk
salt and freshly ground pepper
50 grams butter
8 crumpets
1 red chili, minced
1 tablespoon parsley, very finely chopped
8 long rashers bacon, rind removed
Chili Jam
makes about 1 medium jar
2 large red capsicums
2 medium tomatoes
4 fresh red chilies (smaller the chili, the hotter the jam will be)
4 cloves of garlic, crushed
300 grams golden caster sugar, (or Demerara)
100 ml red wine vinegar
2 cm piece of fresh ginger, peeled
1 fresh lime
Heat the oven to 200°C. Starting from the thick end of the bacon, roll up reasonably tightly to form curls (use a toothpick if they don’t want to stay rolled). Stand upright in a baking tray and cook for about 20 minutes or until crispy. Drain any fat into the pan you are using to cook the crumpets and keep the bacon warm until required.
In a medium bowl, beat the eggs with the milk and chili and season with salt and pepper. Add the butter to the frypan and add any excess bacon fat you have collected. Dip the crumpets in the beaten eggs and let soak for a few seconds. Add four of the crumpets to the pan and cook over moderately high heat until golden brown, about 2 minutes per side. Keep warm in the oven with the bacon. Dip and cook the remaining crumpets.
Serve two crumpets and two bacon curls per person with the chilli jam (see recipe below). You could serve with maple syrup instead of the jam if you prefer.
For the chili jam: Roughly chop the capsicums and the tomatoes. Chop the chillies, leaving the seeds in. In a food processor, puree all of the chopped mix and put it into a heavy-based saucepan with the crushed garlic (I find it easier to puree all the ingredients now before they are hot and sticky, but you can do it later if you prefer). Add the ginger and then add the sugar and red wine vinegar. Bring everything to the boil stirring continuously. Skim off any foam you see forming on top.
Simmer gently for 30 or 40 minutes, stirring occasionally. The jam is ready when it becomes sticky and looks shiny. It will thicken more as it cools. Remove the ginger and add the juice of the lime - this will help the jam to set. Pour the jam into a sterilised jar.
bacon recipe courtesy of: Arianne Spratt, 9am with David & Kim on Network Ten, 1 Saunders Street, Pyrmont, NSW 2009, GPO BOX 10, Sydney, NSW 2001, Australia
Saturday, August 23, 2008
1202. STUFFED CAPSICUM with BACON and MUSHROOMS
3 green capsicums
6 oz bacon, finely chopped
4 oz mushrooms, sliced and lightly fried in butter
1 teaspoon grated onion
salt and pepper to taste
dried breadcrumbs
butter
Halve the capsicums lengthwise. Remove seeds. Mixe together the chopped bacon, fresh breadcrumbs, fried mushrooms and grated onions. Season to taste. Divide equally and stuff the capsicum. Sprinkle with dried breadcrumbs and top with a few dots of butter. Bake at 180 C for 15 minutes. Serve with your favorite sauce.
courtesy of: Chili Wonders, chili@chiliwonders.com
6 oz bacon, finely chopped
4 oz mushrooms, sliced and lightly fried in butter
1 teaspoon grated onion
salt and pepper to taste
dried breadcrumbs
butter
Halve the capsicums lengthwise. Remove seeds. Mixe together the chopped bacon, fresh breadcrumbs, fried mushrooms and grated onions. Season to taste. Divide equally and stuff the capsicum. Sprinkle with dried breadcrumbs and top with a few dots of butter. Bake at 180 C for 15 minutes. Serve with your favorite sauce.
courtesy of: Chili Wonders, chili@chiliwonders.com
Tuesday, August 05, 2008
1184. SMOKED CHICKEN and BACON LASAGNA
makes 4 servings
2 smoked chicken breast fillets
250 grams bacon
1 large onion
1 jar sun dried tomatoes
1 jar roasted capsicum
2 packets instant lasagna sheets
2 garlic cloves
Bechamel Sauce
Dice the onion and the bacon. Add the garlic and fry together in a little butter and olive oil. Drain on paper towel. Slice up the smoked chicken fillets into thin slices. Slice up the sun dried tomatoes and roasted capsicum into pieces (these may need to be drained on some paper towel also). Don't use the whole jar - just use as much as you need as the flavors are quite strong. Make the Bechamel sauce. Put a little Bechamel sauce in the bottom of the lasagna dish. Place a layer of lasagna sheets. Cover in Bechamel sauce. Place a layer of sliced chicken. Place a layer of lasagna sheets. Cover in Bechamel sauce. Place a layer of the onion, bacon and garlic. Place a layer of lasagna sheets. Cover in Bechamel sauce. Place a layer of tomatoes and capsicum. Place a layer of lasagna sheets. Cover in Bechamel sauce. Top with a mixture of grated tasty and grated parmesan cheese.
This can be cooked immediately at about 180 degrees C for about an hour. You will need to stick a knife in to see whether the lasagna sheets have softened. This can also be pre-made and left in the fridge overnight and then cooked in the oven the next day.
courtesy of: CurlyPops, Melbourne, Victoria, Australia
2 smoked chicken breast fillets
250 grams bacon
1 large onion
1 jar sun dried tomatoes
1 jar roasted capsicum
2 packets instant lasagna sheets
2 garlic cloves
Bechamel Sauce
Dice the onion and the bacon. Add the garlic and fry together in a little butter and olive oil. Drain on paper towel. Slice up the smoked chicken fillets into thin slices. Slice up the sun dried tomatoes and roasted capsicum into pieces (these may need to be drained on some paper towel also). Don't use the whole jar - just use as much as you need as the flavors are quite strong. Make the Bechamel sauce. Put a little Bechamel sauce in the bottom of the lasagna dish. Place a layer of lasagna sheets. Cover in Bechamel sauce. Place a layer of sliced chicken. Place a layer of lasagna sheets. Cover in Bechamel sauce. Place a layer of the onion, bacon and garlic. Place a layer of lasagna sheets. Cover in Bechamel sauce. Place a layer of tomatoes and capsicum. Place a layer of lasagna sheets. Cover in Bechamel sauce. Top with a mixture of grated tasty and grated parmesan cheese.
This can be cooked immediately at about 180 degrees C for about an hour. You will need to stick a knife in to see whether the lasagna sheets have softened. This can also be pre-made and left in the fridge overnight and then cooked in the oven the next day.
courtesy of: CurlyPops, Melbourne, Victoria, Australia
Sunday, June 17, 2007
768. SKEWERED PRAWNS and BACON
makes about 48
1 lb. large fresh prawns, peeled, deveined
2 large capsicums (green peppers)
8 rashers bacon, cut into sixths
3 4 oz. cans champignons, drained
1 cup vegetable oil
1 teaspoon salt
pepper
Cut prawns into quarters. Wash green peppers and cut into 3 cm (1 in) squares. Alternate prawn, bacon, mushrooms and green pepper on 48 small skewers or round toothpicks, the toothpicks about 8 cm (3 in) long. Place kebabs on a well-greased griller. Combine oil, salt and pepper to taste and brush kebabs with sauce. Grill quickly, brushing with oil mixture and turning until cooked (10 to 15 minutes).
NOTE: You can make these earlier on the day of the party, but please be careful when reheating them. Remember, preheat oven to very hot, then lower temperature when you put the seafood in. Seafoods cook in a few minutes, and the prawns will be ruined if cooked too long.
courtesy of: Nootka Sound Charters-Sportsman Fishing Adventures, Box 645, Gold River, British Columbia, V0P 1G0
250-283-2142
1 lb. large fresh prawns, peeled, deveined
2 large capsicums (green peppers)
8 rashers bacon, cut into sixths
3 4 oz. cans champignons, drained
1 cup vegetable oil
1 teaspoon salt
pepper
Cut prawns into quarters. Wash green peppers and cut into 3 cm (1 in) squares. Alternate prawn, bacon, mushrooms and green pepper on 48 small skewers or round toothpicks, the toothpicks about 8 cm (3 in) long. Place kebabs on a well-greased griller. Combine oil, salt and pepper to taste and brush kebabs with sauce. Grill quickly, brushing with oil mixture and turning until cooked (10 to 15 minutes).
NOTE: You can make these earlier on the day of the party, but please be careful when reheating them. Remember, preheat oven to very hot, then lower temperature when you put the seafood in. Seafoods cook in a few minutes, and the prawns will be ruined if cooked too long.
courtesy of: Nootka Sound Charters-Sportsman Fishing Adventures, Box 645, Gold River, British Columbia, V0P 1G0
250-283-2142
Monday, December 18, 2006
588. CAPSICUM POTATO and BACON FRITTATA
serves 3-4
500g potatoes
4 rashers rindless bacon, chopped
½ medium red capsicum, seeds removed and chopped
4 spring onions, sliced
4 eggs, beaten
½ cup milk
3 tablespoons chopped parsley
salt and pepper to taste
½ teaspoon nutmeg
1 cup grated cheese (of your choice)
50g butter
Preheat griller to medium. Peel and cook potatoes until tender. Drain and cut into 1 cm cubes. Fry bacon, capsicum and spring onions in a 23 cm non-stick frypan for 2 minutes. Add potatoes, cook further, turning often, until lightly browned. Beat eggs, milk, parsley and seasonings together in a bowl. Stir in potato mixture and cheese. Melt butter in pan, when hot and sizzling, pour in the egg mixture. Cook over low heat, lifting edges around pan with a spatula to allow uncooked egg to set. When almost set in centre, remove and place under griller. Cook until egg mixture sets and lightly browns. Cool slightly, cut in wedges and serve with tossed mixed salad.
courtesy of: Bega Cheese: The Great Australian Cheese Company, 23-45 Ridge Street, North Bega, PO Box 123 Bega, New South Wales 2550 Australia
500g potatoes
4 rashers rindless bacon, chopped
½ medium red capsicum, seeds removed and chopped
4 spring onions, sliced
4 eggs, beaten
½ cup milk
3 tablespoons chopped parsley
salt and pepper to taste
½ teaspoon nutmeg
1 cup grated cheese (of your choice)
50g butter
Preheat griller to medium. Peel and cook potatoes until tender. Drain and cut into 1 cm cubes. Fry bacon, capsicum and spring onions in a 23 cm non-stick frypan for 2 minutes. Add potatoes, cook further, turning often, until lightly browned. Beat eggs, milk, parsley and seasonings together in a bowl. Stir in potato mixture and cheese. Melt butter in pan, when hot and sizzling, pour in the egg mixture. Cook over low heat, lifting edges around pan with a spatula to allow uncooked egg to set. When almost set in centre, remove and place under griller. Cook until egg mixture sets and lightly browns. Cool slightly, cut in wedges and serve with tossed mixed salad.
courtesy of: Bega Cheese: The Great Australian Cheese Company, 23-45 Ridge Street, North Bega, PO Box 123 Bega, New South Wales 2550 Australia
Monday, December 04, 2006
574. BROCHETTE OF BACON-WRAPPED SWORDFISH
makes 4 servings
1 small clove garlic
1 tablespoon mixed fresh herbs (rosemary, thyme, sage)
Freshly ground black pepper to taste
¾ cup dry bread crumbs
8 large white mushrooms
Juice of ½ lemon
2 bell peppers (capiscums), 1 red and 1 yellow or 2 red
1¾ pounds swordfish, 1½ inches thick
6 strips bacon
8 large cloves roasted garlic
1 sweet onion, preferably Vidalia
Salt to taste
3 tablespoons extra virgin olive oil
First place 8 long bamboo skewers in cold water to soak. Finely chop the garlic with the herbs, season with black pepper, mix with the bread crumbs, and side aside. Remove the stems from the mushrooms. Place the mushroom caps in a small saucepan with the lemon juice and enough water to cover. Bring to a boil, then drain immediately. Set aside. Core and seed the peppers and cut them into 2-inch (5-cm) squares. You should have 16 squares of pepper. Trim any skin from the swordfish and cut the fish into 12 uniform medallions, about 1½ x 2 inches (4 x 5 cm). Wrap each in ½ strip of the bacon. Peel the roasted garlic cloves. Peel the onion, quarter it and separate it into layers. Preheat a grill or broiler. Thread the ingredients, just slightly off center, on each of 4 skewers, starting with a mushroom cap, then a roasted garlic clove, then a chunk of bacon-wrapped swordfish, taking care to put the skewer through the bacon as well as the fish. Follow with a square of red pepper, a piece of onion, and another square of pepper, a chunk of swordfish. Continue with pepper, onion, pepper, swordfish, garlic, and mushroom. Insert a second skewer about ½ inch (1.3 cm) from the first in each brochette. Repeat with the remaining skewers. Lightly season the skewers with salt and pepper, brush with olive oil, and roll in the bread crumb mixture to coat lightly. Grill or broil the skewers 6 to 8 minutes, turning them as they brown.
courtesy of: Life in Italy.com, 5909 Bethlehem Court, Rockville, Maryland 20855 / (301) 738 6827
1 small clove garlic
1 tablespoon mixed fresh herbs (rosemary, thyme, sage)
Freshly ground black pepper to taste
¾ cup dry bread crumbs
8 large white mushrooms
Juice of ½ lemon
2 bell peppers (capiscums), 1 red and 1 yellow or 2 red
1¾ pounds swordfish, 1½ inches thick
6 strips bacon
8 large cloves roasted garlic
1 sweet onion, preferably Vidalia
Salt to taste
3 tablespoons extra virgin olive oil
First place 8 long bamboo skewers in cold water to soak. Finely chop the garlic with the herbs, season with black pepper, mix with the bread crumbs, and side aside. Remove the stems from the mushrooms. Place the mushroom caps in a small saucepan with the lemon juice and enough water to cover. Bring to a boil, then drain immediately. Set aside. Core and seed the peppers and cut them into 2-inch (5-cm) squares. You should have 16 squares of pepper. Trim any skin from the swordfish and cut the fish into 12 uniform medallions, about 1½ x 2 inches (4 x 5 cm). Wrap each in ½ strip of the bacon. Peel the roasted garlic cloves. Peel the onion, quarter it and separate it into layers. Preheat a grill or broiler. Thread the ingredients, just slightly off center, on each of 4 skewers, starting with a mushroom cap, then a roasted garlic clove, then a chunk of bacon-wrapped swordfish, taking care to put the skewer through the bacon as well as the fish. Follow with a square of red pepper, a piece of onion, and another square of pepper, a chunk of swordfish. Continue with pepper, onion, pepper, swordfish, garlic, and mushroom. Insert a second skewer about ½ inch (1.3 cm) from the first in each brochette. Repeat with the remaining skewers. Lightly season the skewers with salt and pepper, brush with olive oil, and roll in the bread crumb mixture to coat lightly. Grill or broil the skewers 6 to 8 minutes, turning them as they brown.
courtesy of: Life in Italy.com, 5909 Bethlehem Court, Rockville, Maryland 20855 / (301) 738 6827
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