3543. CHICORY SALAD with CRISPY BACON and HAZELNUTS

serves four


Dressing
1 heaped teaspoon dijon mustard
½ teaspoon caster sugar
sea salt and black pepper
2 tablespoons walnut or hazelnut oil
2 oz low-fat fromage frais

Salad
5 oz smoked or unsmoked bacon lardons
3 heads of chicory (red or green or a mixture)
2 oz roasted and chopped hazelnuts
2 tablespoons coarsely chopped flat-leaf parsley

To make the dressing, whisk the mustard with the sugar and some seasoning in a small bowl, then whisk in the oil a tablespoon at a time until you have a thick emulsion. Stir in the fromage frais and thin to the consistency of double cream with a little water (about 2 teaspoons). Give the dressing another stir before serving.

Meanwhile, heat a large nonstick frying pan over a medium heat and fry the lardons for 6-8 minutes until golden, stirring frequently (no need to add oil; the rendered bacon fat will be enough). Drain on a double thickness of kitchen paper and leave to cool.

Trim the heads of chicory, discarding the outer leaves. Halve and thinly slice each one lengthways, then halve across. To serve, arrange all the salad ingredients on 4 plates or in bowls, drizzling over the dressing as you go.


bacon recipe source: Annie Bell, MailOnline (@MailOnline)/DailyMail, November 9, 2013

2884. ESCALOPE of WILD SEA BASS with SAUTEED SMOKED BACON, RED CHICORY, RUNNER BEANS and RED WINE SAUCE

Sea bass
4 sea bass fillets
1/2 lemon, juiced
salt
1 knob of butter

Sweet shallots and runner beans
4 runner beans, trimmed and sliced lengthways
2 banana shallots, thinly sliced into rings, keeping the trimmings
salt
1 tablespoon of sugar

Celeriac purée
1 small head of celeriac, diced
85ml of double cream
salt

Red wine sauce
185ml of dark chicken stock
1/2 leek, finely sliced
1/2 bunch of rosemary
2 star anise
1/2 bulb of garlic
50 grams of fish trimmings
185ml of red wine

To plate
100 grams of smoked bacon, boiled and diced
50 grams of butter
2 red chicory, broken into leaves

To prepare the celeriac purée, in a saucepan, cover the celeriac with water and season with salt. Bring to the boil and cook until tender. Drain thoroughly and place in food processor. Whilst blending add enough of the cream to form a smooth, thin purée and keep warm. To make the sweet shallots and runner beans, blanch the beans in boiling water and then refresh in iced water, before draining and setting to one side. Place the shallot rings in a saucepan and cover with cold water. Add enough sugar to sweeten the water and a pinch of salt. Bring to a simmer and cook until just tender. Remove from the heat and when cool, drain. For the red wine sauce, sweat the shallot trimmings and leek with the garlic, rosemary and star anise until dry. Add the fish trimmings and cook for 10 minutes. Add the red wine and boil dry. Add the chicken stock and cook for 1 hour until thickened and well flavoured. Pass through muslin cloth and set aside. In a hot pan, sauté the bacon in a little butter until crisp and golden. Add in the chicory, drained sweet shallots and runner beans. Cook until the chicory just starts to wilt and everything else is hot. Pan fry the fish in a little olive oil until just cooked, season and squeeze over the lemon juice. On a warm serving plate place a spoon of the purée, a pile of the runner bean mixture and top with the fish. Pour some of the sauce around and serve a little extra at the table.


bacon recipe courtesy of: Matthew Tomkinson, The Terrace/Montagu Arms Hotel, Beaulieu, New Forest, Hampshire, SO42 7ZL UK; Great British Chefs

2711. BACON, EGG and CHICORY SALAD

serves four


7 oz. smoked rindless streaky bacon, diced
6 medium eggs
6 heads mixed red and green chicory

2 tablespoons chopped walnuts optional

Dressing
1 tablespoon cider vinegar
2 teaspoons English mustard
1 scant teaspoon caster sugar
sea salt
4 tablespoons walnut or hazelnut oil
3 tablespoons groundnut or vegetable oil

Fry the bacon in a large nonstick frying pan over a medium heat for 8-10 minutes, stirring frequently until golden, then drain on a double thickness of kitchen paper and leave to cool. At the same time, bring a medium-sized pan of water to the boil, gently lower in the eggs and simmer for 7 minutes. Drain the pan, refill with cold water and leave the eggs to cool.

Trim the heads of chicory and separate into leaves, discarding any damaged outer ones.

To make the dressing, whisk the vinegar, mustard, sugar and a little salt together in a medium-sized bowl, then gradually whisk in the oils a tablespoon or two at a time until combined into a thick, deep-yellow dressing. Give it another quick whisk just before serving.

Shell and halve the eggs, which should still be slightly runny in the centre. Arrange the leaves, bacon and eggs on a platter or individual plates, drizzling over the dressing as you go (you may have some left over). Scatter over the walnuts if wished and serve.


bacon recipe courtesy of: Annie Bell, Daily Mail Online, February 4, 2012

1874. CHICORY, BACON, PEAR and PINE NUT SALAD

serves four


10 rindless unsmoked streaky bacon rashers
150 ml smooth fresh orange juice
sea salt
3 tablespoons avocado oil
4 small heads of chicory ideally mixed red and white
1 ripe firm pear
30 grams pine nuts toasted

Heat the grill, lay the bacon rashers out on a grill pan and cook on both sides until golden and crisp. Leave to cool, then crumble or break into pieces.

At the same time, bring the orange juice to the boil in a small pan and simmer to reduce to 2-3 tbsp of liquid. Whisk this with a little salt in a bowl and then add the oil and set aside to cool.

Trim the chicory, separate the leaves and place in a salad bowl. Peel, core and quarter the pear and slice it lengthways. Mix into the chicory and half the bacon. Scatter over the pine nuts and remaining bacon and drizzle over the dressing.


bacon recipe courtesy of: Annie Bell, The Daily Mail Online, Associated Newspapers Limited, Northcliffe House, 2 Derry Street, London W8 5TT, September 26, 2009

1848. CHICORY roasted with THYME and BACON

serves four


4 large heads of white chicory
4 tbsp olive oil
6 bay leaves
6 thyme sprigs
12 peeled whole garlic cloves
6 slices dry-cured back bacon

Preheat the oven to fan 180C/conventional 200C/gas 6. Trim away the stalk ends of the heads of chicory, discard any limp outer leaves and quarter the vegetables lengthways.

Brush a shallow baking dish with 2 tbsp olive oil, then add the chicory. Tuck the bay leaves and thyme sprigs in between the chicory, scatter the peeled whole garlic cloves on top and drizzle over 2 more tbsp olive oil and salt and pepper to taste. Cover with foil and bake for 30 minutes.

Cut the bacon into strips and scatter over the chicory, then return the dish, uncovered, to the oven for about 30 minutes until the bacon is crisp. Serve straight from the oven, with hunks of wholemeal bread.


bacon recipe courtesy of: Geraldene Holt, BBC Good Food magazine

1663. CHICORY braised with BACON, CIDER and GARLIC

serves four


butter
8 smoked streaky bacon rashers, chopped
12 fat garlic cloves, thinly sliced
4 heads of chicory , halved lengthways
200 ml cider

Melt a knob of butter in a large frying pan with a lid and cook the bacon until it starts to go golden at the edges. Add the garlic and cook briefly then scoop everything out. Add the chicory to the pan cut-side down (with a bit more butter if needed) and cook until it gets a really good caramelised colour. Turn the chicory over, add back the bacon and garlic with the cider and bring to the boil. Put the lid on and simmer for 12-15 minutes or until tender.


bacon recipe courtesy of: olive magazine, February 2007 | Good Food, Media Centre, 201 Wood Lane, London W12 7TQ

1431. CHERVIL-STUFFED ROAST CHICKEN SALAD with SHAVED TURNIPS, BACON and CIDER VINAIGRETTE

serves four


For the cider vinaigrette
2 tablespoons sugar
8¾ fl oz good-quality cider
2 tablespoons cider vinegar
4 fl oz cold-pressed rapeseed oil or extra virgin olive oil
½ teaspoon mustard
2 cloves garlic, crushed
salt and freshly ground black pepper

For the lardons
3 rashers bacon, sliced into lardons

For the herb butter
2¼ oz butter
small bunch fresh chervil, roughly chopped
small bunch fresh chives, roughly chopped
salt and freshly ground black pepper

For the chicken
1 medium chicken, cut in half down the middle
2¼ fl oz chicken stock

To serve
4 baby turnips, shaved into strips with a vegetable peeler
crisp leaves such as Little Gem, chicory and watercress
handful fresh parsley leaves
fresh chives and chervil, chopped, to serve


For the cider vinaigrette, place the sugar in a frying pan and cook over a medium heat until caramelised. Add the cider and cook until reduced and sticky. Remove from the heat. Whisk the cider vinegar, oil, mustard and garlic into the cider reduction. Season with salt and freshly ground black pepper. Set aside to cool.

For the lardons, fry the bacon in a hot frying pan until crisp. Drain away the fat and set the bacon aside.

For the herb butter, place the butter in a food processor and pulse to soften. Add the chervil and chives and season with salt and freshly ground black pepper. Pulse until well mixed.

For the chicken, loosen skin of the chicken halves, and stuff the herb butter under the skin. Chill in the fridge until needed.

Preheat the oven to 190C/370F/Gas 5. Heat an oven-proof frying pan, without oil, and dry fry the chicken halves, skin-side down, until crisp. Turn the chicken halves over and transfer the pan to the oven for 20-25 minutes, or until the chicken is cooked through - the juices will run clear when the chicken is pierced with a skewer at the thickest point. Remove the cooked chicken from the oven and pour off the excess fat. Set the chicken halves aside to rest. Deglaze pan with the chicken stock and cook to reduce the liquid.

To serve, toss the shaved turnips, crisp leaves, parsley leaves and lardons with the cider vinaigrette. Cut the chicken into serving pieces and add to the salad. Arrange the salad on a plate, pour over the pan juices and sprinkle with some chopped chives and chervil. Serve.


bacon recipe courtesy of: Oliver Rowe, Saturday Kitchen, BBC Food

1396. PINK GRAPEFRUIT, BACON and AVOCADO SALAD

serves four


For the salad
4 slices bacon
1/2 head frisée lettuce
2 medium avocado, peeled and sliced
2 heads red chicory, leaves separated
1 head small lollo rosso lettuce, leaves separated

For the dressing
2 pink grapefruits
1/2 teaspoon English mustard
1/2 teaspoon wholegrain mustard
1 tablespoon white wine vinegar
100ml olive oil

Heat a frying pan until hot, then add the bacon and fry until crisp. Remove from the heat and leave to cool.

For the dressing, peel the grapefruit and cut into segments, taking care to reserve any of the juices. Put the juice in a bowl and stir in the mustards. Continue to whisk and add the white wine vinegar and olive oil.

To assemble the salad, layer the Frisée lettuce, bacon, avocado, and pink grapefruit segments in a large bowl, adding a spoonful of the dressing between each layer.

Follow with a layer of red chicory, a little more dressing; then a layer of Lollo Rosso lettuce. Repeat the layers until the bowl is full and serve straight away.


courtesy of: Janet Brinkworth, Great Food Live, UKTV Food

800. ROCKET, MUSHROOM and BACON QUICHE

FOR THE PASTRY
250g plain flour
1 teaspoon sea salt
125 grams cold butter, diced
1 tablespoon thyme leaves
1 egg, beaten
1 tablespoon olive oil, to brush the tin
1 egg yolk, to glaze

FOR THE CUSTARD
3 eggs
3 egg yolks
200ml crème fraîche
200ml milk
small handful tarragon leaves, chopped

FOR THE FILLING
200g smoked streaky bacon, roughly chopped
5 tablespoon olive oil
1 large handful red onion, chopped
2 heads red chicory, shredded
250 grams flat cap mushrooms, sliced
200 grams wild rocket
100 grams gruyère, grated
100 grams mature cheddar, grated

To make the pastry, rub the flour, salt, butter and thyme into fine crumbs. Mix in the beaten egg and 1 tbsp ice-cold water, then draw together to a moist pastry, kneading lightly. Wrap with cling film and chill for at least 20 mins.

Heat oven to 190C/fan 170C/gas 5. Brush a deep, loose-bottom, 24cm tart tin with oil, then season it. Set a small ball of pastry aside and roll out the rest on a lightly floured surface to a large round, 38-40cm. Lift the pastry into the tin using the rolling pin and press into the sides. Press any cracks together and let the excess overhang.

Use a small ball of pastry to press the tart case into the flutes. Save a little more pastry for later (see Step 3 in the Step by step images). Prick the base lightly with a fork and chill the tart case, preferably in the freezer, for at least 30 mins. Cut out a circle of baking paper larger than the tart, scrunch it up, unravel and press into the case.

Fill the case with baking beans, stand on a baking sheet and bake for 20 mins. Remove the paper and beans and brush with the remaining yolk. Return to the oven for 5 mins, brush again and return for a final 10-15 mins until glazed and golden. Remove from the oven. Turn the oven to 140C/fan 120C/gas 1.

To make the custard, beat together the whole eggs, yolks, crème fraîche, milk and tarragon and season to taste.

For the filling, sauté the bacon in 1 tbsp oil until browned and beginning to crisp, about 5 mins. Add 2 tbsp oil to the pan and sauté the onion and chicory with the bacon, stirring until lightly cooked, about 5 mins. Strain any juices through a sieve, then tip into a big bowl.

Heat 2 more tbsp oil and stir-fry the mushrooms over a high heat for 3-5 mins. Strain and mix into the bowl. Wilt the rocket in same pan over a high heat and leave to cool.

Mix the cheeses and rocket into the custard and whizz with a hand blender until well mixed, then stir in the rest of the filling ingredients.

Put the tart case back into the oven. Leaving the shelf slightly out, ladle as much filling into the case as you can. Try to ladle the solid filling in first, then top up with custard. Push the shelf in and bake for 50 mins-1 hour until the quiche is set in the middle, turning for even baking.

Remove and trim the pastry edge so that it's in line with the top of the tin. This is easiest with a small, serrated knife. Cool the tart for at least 1 hour before removing from the tin and serving in slices.


courtesy of: Gordon Ramsay, BBC Good Food, 80 Wood Lane, London W12 0TT

528. CHICORY and BACON SALAD

2 shallots, minced
2 tablespoons Dijon mustard
2 1/2 tablespoons red wine vinegar
1/4 teaspoon freshly ground pepper
1/2 cup olive oil
2/3 LB thick cut bacon, cut into 1/2 inch pieces
1/2 loaf French bread, crust removed, cut into 1/2 inch cubes
1 head chicory (curly endive), torn into large pieces
Salt

In a small bowl, whisk together the shallots, mustard, vinegar and pepper. Gradually whisk in the olive oil in a thin stream. In a medium skillet, cook the bacon over medium heat until browned and crisp, about 10 minutes. Remove with a slotted spoon and set aside. Pour off all the fat except 1/4 cup. Add the bread cubes to the hot bacon fat and sauti over medium heat, tossing lightly until lightly browned, about 5 minutes. Remove and set aside. Return the bacon to the skillet and toss until heated through. Remove from heat and stir in the dressing. Place chicory in large bowl and add the dressing, bacon, and bread, toss well and add salt if you want.


courtesy of: epicurean.com

130. WARM RED CABBAGE with BACON

makes four servings


2 teaspoons Dijon mustard
2 teaspoons red wine vinegar
3 tablespoons olive oil
1/3 cup walnuts
3 strips bacon
1 small head red cabbage (1 lb.), shredded
1 teaspoon lemon juice
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 bunch frisee or chicory, torn into bite-sized pieces (3 cups)

In a large bowl, whisk together the mustard, vinegar, and 2 tablespoons of the oil. Set aside. In a large skillet, lightly toast the walnuts over medium heat, stirring occasionally, 5 to 6 minutes. Remove and set aside. Add the bacon and cook until crispy, 3 to 4 minutes. Remove the bacon and drain on paper towels. Discard all but 1 tablespoon of the fat from the pan. Add ther remaining olive oil and the cabbage and toss to coat well. Add 1/4 cup water, the lemon juice, salt, and pepper and cook until soft, about 5 minutes. Remove from skillet and add to the vinaigrette. Add the frisee, walnuts, and bacon (broken into pieces) and toss well.


courtesy of: Real Simple, May 2003