3386. GRILLED PORTOBELLO MUSHROOMS with SMOKED BACON and COTSWOLD BRIE

serves two


4 portobello mushrooms or similar large field mushrooms
4-6 rashers of smoked streaky bacon
cotswold brie
4 thick slices from a rustic loaf
1 tablespoon chopped parsley
extra virgin olive oil for drizzling

Season the mushrooms with a little salt and pepper, and then arrange the bacon over the mushrooms so that the bacon juices will run into the mushrooms as they cook. Place the mushrooms under a medium hot grill, and when the bacon is almost cooked, thinly slice the brie and arrange on top. Put back under the grill until the cheese is melted and golden. Toast the bread and serve the mushrooms on top. Sprinkle with chopped parsley and drizzle with a little extra virgin olive oil.


bacon recipe source: Simon Weaver Cotswold Organic Dairy, Kirkham Farm, Upper Slaughter, Gloucestershire GL54 2JS, UK; Pong, August 15, 2014

3314. GRILLED COTSWOLD CHEESE SANDWICH with BACON and THOUSAND ISLAND DRESSING

yields four sandwiches

 

 

8 strips thick-cut maple-glazed bacon
2 tablespoons unsalted butter, plus more as needed
8 slices sourdough bread
12 ounces cotswold cheese (double Gloucester with chives) or cheddar, shredded
4 tablespoons Thousand Island dressing

 

Cook the bacon in a large nonstick skillet over medium heat until crisp, about 8 minutes. Remove and drain on a paper towel-lined plate. Wipe out the skillet.

Heat the butter in the skillet over medium heat. Add 2 bread slices. Top each with one-quarter of the cheese and 2 strips bacon. Spread 2 bread slices with some of the dressing and press them on top of the sandwiches, dressing-side down. Cook until the cheese melts and the bread is golden, 3 to 4 minutes per side. Repeat to make 2 more sandwiches, adding more butter as needed.

bacon recipe source: Greg Morris, Food Network Magazine

2409. SMOKY BACON, MUSHROOM and COTSWOLD QUESADILLAS

makes four quesadillas


8 flour tortillas
smoked streaky bacon
1 medium-sized white onion, diced
50 grams mushrooms, peeled and sliced
200 grams cotswold cheese, grated
olive oil for frying

Place mushrooms, onions and chopped bacon into a frying pan and gently cook until onions turn golden brown and the bacon and mushrooms are cooked through. Place a small amount of olive oil in a frying pan and gently heat on the hob. Place one tortilla wrap into the oil and allow to heat through, as the wrap heats through small air pockets will begin to form. Once air pockets have begun to form place a small layer of grated cheese onto the wrap and then add some of the pre prepared bacon and vegetable mix to the frying pan ensuring that the mixture does not go right to the sides of the wrap and does not get piled too high. Allow the cheese to melt and once melted fold the tortilla wrap in half, ensuring that the quesadilla is brown. Remove from the pan, cut into wedges and serve with immediately.


bacon recipe courtesy of: Long Clawson Dairy, Melton Mowbray, Leicestershire, England LE14 4PJ