Makes 1¼ cups
2 rashers bacon
1-2 shallots, or the white part of spring onion
100 grams smoked eel
¾ cup ricotta cheese
¼ cup cream
Remove and discard the rind from the bacon, then cook it until crisp. Crumble or chop finely. Peel the shallots. If you are using spring onions, trim and discard any green part. Blend the shallots or spring onion, the eel and the ricotta in a food processor, then pour in the cream and process until thickened. Season well with salt and white pepper. Spread into a pate dish and cover with crumbled bacon.
bacon recipe source: Allyson Grofton, PO Box 18350, Glen Innes, Auckland, New Zealand
Showing posts with label eel. Show all posts
Showing posts with label eel. Show all posts
Monday, April 25, 2016
Monday, October 07, 2013
3073. SMOKED EEL, BACON and MASH
serves two as a main course, or four as a starter
250 grams smoked eel fillets
200 grams dry-cure bacon, back or streaky
4 large baking potatoes
150 grams butter
150ml thick cream
grated horseradish
chives
pepper
Prick the skin of the potatoes with a fork and sling in a 200°C oven for an hour and a half. Slice the potatoes in half, spoon out the contents into a pan placed over a low heat. Mash the potatoes. Once the potatoes are reasonably mashed start adding the butter, a little at a time, and mashing it thoroughly into the potatoes. Once all the the butter is incorporated then add the cream and mash/stir that in completely. Stick a lid on the pan and put it in the oven to keep warm. Fry the bacon up until the fat only just begins to go slightly crispy. Stick the bacon on a warm plate so it doesn’t go cold.
You’ll want the eel fillets in a total of 4-8 pieces for ease of sharing, so cut them up if you need to, then put all the pieces in the still-warm bacon pan for 30 seconds, turn them over and leave them for another 30 seconds. Put put the eel on a plate, put bacon on top, stir a bum-load of freshly ground pepper into the mash and then spoon a helping of peppered-creamy-butter-potato onto each plate. To finish this you’ll want a little spoonful of grated horseradish on the side of each plate and finely chop some chives on top of the the mash.
bacon recipe courtesy of: adapted from David Strange's Elitistreview.com, October 6, 2012; The New Forest Smokery, River Cottage, Ashford Road, Fordingbridge, Hampshire, SP6 1BZ UK
250 grams smoked eel fillets
200 grams dry-cure bacon, back or streaky
4 large baking potatoes
150 grams butter
150ml thick cream
grated horseradish
chives
pepper
Prick the skin of the potatoes with a fork and sling in a 200°C oven for an hour and a half. Slice the potatoes in half, spoon out the contents into a pan placed over a low heat. Mash the potatoes. Once the potatoes are reasonably mashed start adding the butter, a little at a time, and mashing it thoroughly into the potatoes. Once all the the butter is incorporated then add the cream and mash/stir that in completely. Stick a lid on the pan and put it in the oven to keep warm. Fry the bacon up until the fat only just begins to go slightly crispy. Stick the bacon on a warm plate so it doesn’t go cold.
You’ll want the eel fillets in a total of 4-8 pieces for ease of sharing, so cut them up if you need to, then put all the pieces in the still-warm bacon pan for 30 seconds, turn them over and leave them for another 30 seconds. Put put the eel on a plate, put bacon on top, stir a bum-load of freshly ground pepper into the mash and then spoon a helping of peppered-creamy-butter-potato onto each plate. To finish this you’ll want a little spoonful of grated horseradish on the side of each plate and finely chop some chives on top of the the mash.
bacon recipe courtesy of: adapted from David Strange's Elitistreview.com, October 6, 2012; The New Forest Smokery, River Cottage, Ashford Road, Fordingbridge, Hampshire, SP6 1BZ UK
Saturday, June 22, 2013
2966. SMOKED EEL and BACON SALAD
serves four
1 small salad frisee
A squeeze of lemon juice and a tiny splash of light olive oil to dress the above
salt and pepper
200 grams smoked eel fillets, sliced lengthways as thinly as possible
8 rashers of smoked, streaky bacon, grilled until crisp
1 heaped tablespoon finely chopped chives
For the beurre blanc
2 shallots, very finely chopped
4 tablespoons white wine vinegar
4 tablespoons white wine
4 tablespoons water
250 grams very cold, fine quality unsalted butter, cut into small chunks
salt and freshly ground white pepper
Make the beurre blanc: using a small stainless steel or enameled pan, combine shallots, vinegar, wine and water. Reduce over a very moderate heat until almost no liquid is left. Then, reduce the heat to as low as possible and add the butter one chunk at a time (using a small whisk), until it is all incorporated. It should look like light, slightly jellied custard. Season and keep somewhere warm (but not actually on the heat).
Separate frisee into thin leaves and dress with the lemon juice, oil and seasoning. Arrange evenly on the plate as a base for the salad.
Arrange the eel strips on top, the bacon bits around the edge and then spoon the beurre blanc ‘in and around’. Garnish with the chopped chives.
bacon recipe courtesy of: Week in Week Out: 52 Seasonal Stories, by Simon Hopkinson. Quadrille Publishing Ltd, 2007; Helen Graves, Food Stories, March 2009
1 small salad frisee
A squeeze of lemon juice and a tiny splash of light olive oil to dress the above
salt and pepper
200 grams smoked eel fillets, sliced lengthways as thinly as possible
8 rashers of smoked, streaky bacon, grilled until crisp
1 heaped tablespoon finely chopped chives
For the beurre blanc
2 shallots, very finely chopped
4 tablespoons white wine vinegar
4 tablespoons white wine
4 tablespoons water
250 grams very cold, fine quality unsalted butter, cut into small chunks
salt and freshly ground white pepper
Make the beurre blanc: using a small stainless steel or enameled pan, combine shallots, vinegar, wine and water. Reduce over a very moderate heat until almost no liquid is left. Then, reduce the heat to as low as possible and add the butter one chunk at a time (using a small whisk), until it is all incorporated. It should look like light, slightly jellied custard. Season and keep somewhere warm (but not actually on the heat).
Separate frisee into thin leaves and dress with the lemon juice, oil and seasoning. Arrange evenly on the plate as a base for the salad.
Arrange the eel strips on top, the bacon bits around the edge and then spoon the beurre blanc ‘in and around’. Garnish with the chopped chives.
bacon recipe courtesy of: Week in Week Out: 52 Seasonal Stories, by Simon Hopkinson. Quadrille Publishing Ltd, 2007; Helen Graves, Food Stories, March 2009
Friday, March 08, 2013
2860. EEL with SAGE and BACON
8 pieces of eel, 3 to 4 inches each
2 tablespoons lemon juice
2 tablespoons vegetable oil
1/2 pint (300ml) red wine
1 large onion, peeled and chopped
2 tablespoons fresh parsley
whole sage leaves
bacon rashers, enough to wrap the eel
1 egg yolk
2 tablespoons cream
Put the eel into a dish and pour over the lemon juice, oil, wine, onion and parsley. Leave to marinade for an hour or so. Remove eel from the marinade and wrap in sage leaves and then bacon. Either place these pieces with the join side down into your crock pot or skewer with a cocktail stick or tie with string. Pour the marinade over the pieces. Cook on Low for 4 to 6 hours. Combine the cream and egg yolk and mix into the sauce. Allow it to reheat for 15 mins or so. If you prefer, you could thicken the sauce with cornflour or cornstarch.
bacon recipe courtesy of: Miau Wantz Her Fillet, May 2, 2010
Saturday, June 09, 2012
2588. SMOKED EEL, PIGS' TROTTERS, SMOKED BACON CRISPS, MAPLE and SHERRY VINEGAR
serves four
For the cauliflower crisps
1 head cauliflower, cut into florets, florets thinly sliced on a mandoline
salt, to taste
For the pigs' trotters
drizzle olive oil
1 leek, chopped
1 onion, peeled, chopped
2 carrots, peeled, chopped
2 bay leaves
5 white peppercorns
1 garlic bulb, halved horizontally
4 pigs' trotters
1 litre/1 pint 15fl oz ham stock or water, to cover the trotters
For the maple and sherry vinegar jelly
200ml/7fl oz maple syrup
50ml/2fl oz sherry vinegar
2 gelatine leaves, soaked in cold water until softened
pinch agar-agar powder (available from larger supermarkets and Asian
grocers)
For the smoked eel beignets
200g/7oz smoked eel fillets
salt and freshly ground black pepper
1 free-range egg
100g/3½oz breadcrumbs
vegetable oil, for deep frying
For the cauliflower cream
1 large head cauliflower, chopped into florets
250ml/9fl oz milk
200ml/7fl oz whipping cream
pinch agar-agar powder (available from larger supermarkets and Asian
grocers)
For the smoked bacon crisps and powder
15 smoked bacon rashers
For the maple and sherry reduction
100ml/3½fl oz maple syrup
50ml/2fl oz sherry vinegar
100ml/3½fl oz olive oil
salt and freshly ground black pepper
For the garnish
micro cress
Preheat the oven to 80C/175F, or to its lowest setting.
For the cauliflower crisps, lay the cauliflower slices onto a baking tray
in a single layer and season with salt. Dry out in the oven for six
hours, or until crisp. Set aside.
For the pigs' trotters, heat a drizzle of olive oil in a large deep pan and gently fry the leek, onion, carrots, bay leaves and peppercorns for 2-3 minutes, or until the vegetables are softened. Add the garlic bulb and the pigs' trotters, cover with ham stock or water and bring to a simmer. Simmer for 3-4 hours, or until the trotters are tender. Remove the trotters from the pan and pick the meat from the bone, discarding the skin and fat. Keep the picked meat in a bowl and set aside.
For the maple and sherry vinegar jelly, place the maple syrup and sherry vinegar into a non-reactive pan and bring to the boil. Reduce the heat and simmer for 8-10 minutes, or until reduced by a third. Squeeze out any excess water from the gelatine leaves and stir the gelatine into to the maple and sherry reduction until dissolved. Add the agar-agar powder to the pan and simmer for 2-3 minutes, then take off the heat. Allow to cool, then pour into a container and chill in the fridge for one hour, covered, or until set. When set, finely chop the jelly into small cubes.
For the smoked eel beignets, remove the skin and bones from the smoked eel fillets and shred the meat with a fork. Place the meat into a food processor and blend until smooth. Taste, and season with salt and freshly ground black pepper if needed. With damp hands, roll the smoked eel mixture into 25g/1oz balls. Dredge the eel balls in the flour, dip into the beaten egg and coat in the breadcrumbs. Place onto a tray and chill in the fridge until needed.
For the cauliflower cream, place the cauliflower florets, milk and cream into a pan and simmer for 10-12 minutes, or until the cauliflower is tender. Transfer to a food processor and blend until smooth, then pass through a fine sieve. Return the cauliflower mixture to a clean pan and simmer over a low heat. Add the agar-agar powder and cook for 2-3 minutes, until thickened. Pour 75ml/2½fl oz of the cauliflower cream into a square container and chill in the fridge until set. Preheat the oven to 200C/400F/Gas 6.
For the smoked bacon crisps and powder, lay the bacon rashers on a baking tray and cook in the oven for 10-12 minutes, or until crisp. Reserve 12 of the crisp bacon rashers and set aside. Allow the
remaining three bacon slices to cool completely, then place into a food processor and blend to a fine powder.
For the maple and sherry reduction, place the maple syrup and sherry vinegar into a non-reactive pan and simmer until the liquid has reduced by half. Slowly drizzle in the olive oil, blending with a
stick blender, until smooth and well combined. Season, to taste, with salt and freshly ground black pepper.
For the eel beignets, heat the vegetable oil in a deep-fat fryer to 160C/325F (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the beignets in small batches for 3-4 minutes, or until golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper. Place three beignets on each of four serving plates, in a triangle formation.
Turn out the set cauliflower cream and cut into 3cm/1.5inch cubes. Lightly dust the set cauliflower cubes with the smoked bacon powder and place three cubes on each plate in between the smoked eel beignets. Place a slice of smoked bacon diagonally across each of the cauliflower cubes. Put a teaspoon of the reserved meat from the pigs' trotters in the centre of the plate and garnish with the micro cress and the cubed maple and sherry vinegar jelly. Spoon a thin line of the maple and sherry reduction around the plate and serve.
bacon recipe courtesy of: James Sommerin, Great British Menu, BBC-Food
For the cauliflower crisps
1 head cauliflower, cut into florets, florets thinly sliced on a mandoline
salt, to taste
For the pigs' trotters
drizzle olive oil
1 leek, chopped
1 onion, peeled, chopped
2 carrots, peeled, chopped
2 bay leaves
5 white peppercorns
1 garlic bulb, halved horizontally
4 pigs' trotters
1 litre/1 pint 15fl oz ham stock or water, to cover the trotters
For the maple and sherry vinegar jelly
200ml/7fl oz maple syrup
50ml/2fl oz sherry vinegar
2 gelatine leaves, soaked in cold water until softened
pinch agar-agar powder (available from larger supermarkets and Asian
grocers)
For the smoked eel beignets
200g/7oz smoked eel fillets
salt and freshly ground black pepper
1 free-range egg
100g/3½oz breadcrumbs
vegetable oil, for deep frying
For the cauliflower cream
1 large head cauliflower, chopped into florets
250ml/9fl oz milk
200ml/7fl oz whipping cream
pinch agar-agar powder (available from larger supermarkets and Asian
grocers)
For the smoked bacon crisps and powder
15 smoked bacon rashers
For the maple and sherry reduction
100ml/3½fl oz maple syrup
50ml/2fl oz sherry vinegar
100ml/3½fl oz olive oil
salt and freshly ground black pepper
For the garnish
micro cress
Preheat the oven to 80C/175F, or to its lowest setting.
For the cauliflower crisps, lay the cauliflower slices onto a baking tray
in a single layer and season with salt. Dry out in the oven for six
hours, or until crisp. Set aside.
For the pigs' trotters, heat a drizzle of olive oil in a large deep pan and gently fry the leek, onion, carrots, bay leaves and peppercorns for 2-3 minutes, or until the vegetables are softened. Add the garlic bulb and the pigs' trotters, cover with ham stock or water and bring to a simmer. Simmer for 3-4 hours, or until the trotters are tender. Remove the trotters from the pan and pick the meat from the bone, discarding the skin and fat. Keep the picked meat in a bowl and set aside.
For the maple and sherry vinegar jelly, place the maple syrup and sherry vinegar into a non-reactive pan and bring to the boil. Reduce the heat and simmer for 8-10 minutes, or until reduced by a third. Squeeze out any excess water from the gelatine leaves and stir the gelatine into to the maple and sherry reduction until dissolved. Add the agar-agar powder to the pan and simmer for 2-3 minutes, then take off the heat. Allow to cool, then pour into a container and chill in the fridge for one hour, covered, or until set. When set, finely chop the jelly into small cubes.
For the smoked eel beignets, remove the skin and bones from the smoked eel fillets and shred the meat with a fork. Place the meat into a food processor and blend until smooth. Taste, and season with salt and freshly ground black pepper if needed. With damp hands, roll the smoked eel mixture into 25g/1oz balls. Dredge the eel balls in the flour, dip into the beaten egg and coat in the breadcrumbs. Place onto a tray and chill in the fridge until needed.
For the cauliflower cream, place the cauliflower florets, milk and cream into a pan and simmer for 10-12 minutes, or until the cauliflower is tender. Transfer to a food processor and blend until smooth, then pass through a fine sieve. Return the cauliflower mixture to a clean pan and simmer over a low heat. Add the agar-agar powder and cook for 2-3 minutes, until thickened. Pour 75ml/2½fl oz of the cauliflower cream into a square container and chill in the fridge until set. Preheat the oven to 200C/400F/Gas 6.
For the smoked bacon crisps and powder, lay the bacon rashers on a baking tray and cook in the oven for 10-12 minutes, or until crisp. Reserve 12 of the crisp bacon rashers and set aside. Allow the
remaining three bacon slices to cool completely, then place into a food processor and blend to a fine powder.
For the maple and sherry reduction, place the maple syrup and sherry vinegar into a non-reactive pan and simmer until the liquid has reduced by half. Slowly drizzle in the olive oil, blending with a
stick blender, until smooth and well combined. Season, to taste, with salt and freshly ground black pepper.
For the eel beignets, heat the vegetable oil in a deep-fat fryer to 160C/325F (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the beignets in small batches for 3-4 minutes, or until golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper. Place three beignets on each of four serving plates, in a triangle formation.
Turn out the set cauliflower cream and cut into 3cm/1.5inch cubes. Lightly dust the set cauliflower cubes with the smoked bacon powder and place three cubes on each plate in between the smoked eel beignets. Place a slice of smoked bacon diagonally across each of the cauliflower cubes. Put a teaspoon of the reserved meat from the pigs' trotters in the centre of the plate and garnish with the micro cress and the cubed maple and sherry vinegar jelly. Spoon a thin line of the maple and sherry reduction around the plate and serve.
bacon recipe courtesy of: James Sommerin, Great British Menu, BBC-Food
Monday, January 23, 2012
2450. BLINIS with SMOKED EEL, BACON and HORSERADISH
serves four
600 grams smoked eel fillet
4 rashers thinly cut smoked streaky bacon
200 grams crème fraiche
1 tablespoon strong horseradish sauce
dill sprigs, to garnish
For the blinis:
75 grams plain flour
1 teaspoon baking powder
2 eggs
full fat milk
30 grams butter
First make the blinis. Sift the flour and baking powder into a bowl with a pinch of salt. Make a well in the centre and add the eggs. With a whisk or wooden spoon, mix gently, drawing in flour from the edges, to make a smooth batter. Add enough milk to make a thick batter, probably between 50ml and 100ml, but dependent on the size of your eggs.
Melt the butter in a large frying pan. Drop tablespoons of the batter into the hot pan and cook for 2–3 minutes on each side, until golden brown and cooked through, you may have to do this in batches. Keep the blinis warm in a low oven.
Pan fry or grill the bacon until crisp. together the crème fraiche and horseradish sauce, and season. To serve, place a couple of warm blinis on each plate. Spoon some horseradish crème fraiche on top, and divide the smoked eel between the plates. Top each plate with a rasher of crisp streaky bacon, and garnish with a sprig of dill.
bacon recipe courtesy of: Chef Rachel Green, c/o Kenyon Communications, Beech House, Kingerby, Market Rasen, Lincolnshire LN8 3PF England
600 grams smoked eel fillet
4 rashers thinly cut smoked streaky bacon
200 grams crème fraiche
1 tablespoon strong horseradish sauce
dill sprigs, to garnish
For the blinis:
75 grams plain flour
1 teaspoon baking powder
2 eggs
full fat milk
30 grams butter
First make the blinis. Sift the flour and baking powder into a bowl with a pinch of salt. Make a well in the centre and add the eggs. With a whisk or wooden spoon, mix gently, drawing in flour from the edges, to make a smooth batter. Add enough milk to make a thick batter, probably between 50ml and 100ml, but dependent on the size of your eggs.
Melt the butter in a large frying pan. Drop tablespoons of the batter into the hot pan and cook for 2–3 minutes on each side, until golden brown and cooked through, you may have to do this in batches. Keep the blinis warm in a low oven.
Pan fry or grill the bacon until crisp. together the crème fraiche and horseradish sauce, and season. To serve, place a couple of warm blinis on each plate. Spoon some horseradish crème fraiche on top, and divide the smoked eel between the plates. Top each plate with a rasher of crisp streaky bacon, and garnish with a sprig of dill.
bacon recipe courtesy of: Chef Rachel Green, c/o Kenyon Communications, Beech House, Kingerby, Market Rasen, Lincolnshire LN8 3PF England
Thursday, April 21, 2011
2174. SMOKED EEL, BACON and MASHED POTATOES
feeds three
1 reasonably large whole smoked eel
4¼ to 4½ pounds floury potatoes, such as Idaho russets, peeled and halved
sea salt
2½ cups milk
1½ sticks (12 tablespoons) unsalted butter plus an extra knob
freshly ground black pepper
6 thick slices of smoked streaky bacon
To prepare your eel, first lay it down with its back facing you. With a sharp knife cut behind its head until you feel the backbone, then run your knife along the bone to the tail. Turn over and repeat. To remove the skin simply slip your fingers under it and run gently along the fillet.
Cut both fillets into 3 pieces. (Smoked eel is also available packaged in fillets.)
Boil your potatoes until soft in salted water. Heat the milk and butter, then add to the drained potatoes and mash. Season with salt and pepper, remembering that the bacon is quite salty.
Heat a frying pan and add the knob of butter. Place your bacon slices in the pan and cook. Remove the bacon, keep it warm, and place the eel fillets in the pan, giving them a few moments’ cooking on either side in the butter and the fat the bacon should have released.
Serve the eel on a mound of mashed potatoes, topped with 2 slices of bacon, over which pour the remaining bacon and eel fat from the frying pan.
bacon recipe courtesy of: Fergus Henderson, The Whole Beast: Nose to Tail Eating | Cookstr.com
1 reasonably large whole smoked eel
4¼ to 4½ pounds floury potatoes, such as Idaho russets, peeled and halved
sea salt
2½ cups milk
1½ sticks (12 tablespoons) unsalted butter plus an extra knob
freshly ground black pepper
6 thick slices of smoked streaky bacon
To prepare your eel, first lay it down with its back facing you. With a sharp knife cut behind its head until you feel the backbone, then run your knife along the bone to the tail. Turn over and repeat. To remove the skin simply slip your fingers under it and run gently along the fillet.
Cut both fillets into 3 pieces. (Smoked eel is also available packaged in fillets.)
Boil your potatoes until soft in salted water. Heat the milk and butter, then add to the drained potatoes and mash. Season with salt and pepper, remembering that the bacon is quite salty.
Heat a frying pan and add the knob of butter. Place your bacon slices in the pan and cook. Remove the bacon, keep it warm, and place the eel fillets in the pan, giving them a few moments’ cooking on either side in the butter and the fat the bacon should have released.
Serve the eel on a mound of mashed potatoes, topped with 2 slices of bacon, over which pour the remaining bacon and eel fat from the frying pan.
bacon recipe courtesy of: Fergus Henderson, The Whole Beast: Nose to Tail Eating | Cookstr.com
Monday, December 27, 2010
2059. PUMPERNICKEL with SMOKED EEL, BACON CRISPS and MUSTARD MAYONNAISE
serves two
2 rashers of streaky bacon
oil, for greasing
2-3 tablespoons mayonnaise
1 teaspoon wholegrain mustard
1 teaspoon mild German mustard
sea salt and freshly ground black pepper
200 grams smoked eel, skin and bones removed, cut into bite-sized pieces
2 slices of pumpernickel bread
handful of frisée lettuce, leaves picked
Lay the bacon rashers on a lightly oiled baking sheet. Rest another baking sheet on top, then bake in the oven for 8 minutes until the rashers are crispy. Remove from the oven and drain on kitchen paper. This method will result in flat, uncurled bacon – perfect for a sandwich filling.
Mix the mayonnaise, wholegrain mustard and German mustard together with some sea salt and freshly ground black pepper. Spread the pumpernickel bread with the mustard mayonnaise, then rest the pieces of smoked eel on top. Cut each slice of pumpernickel into three pieces and top with the frisée lettuce. Break the bacon rashers into pieces and scatter over the top to serve.
bacon recipe courtesy of: Gordon Ramsay, The Times, 1 Virginia Street, London, May 31, 2008
2 rashers of streaky bacon
oil, for greasing
2-3 tablespoons mayonnaise
1 teaspoon wholegrain mustard
1 teaspoon mild German mustard
sea salt and freshly ground black pepper
200 grams smoked eel, skin and bones removed, cut into bite-sized pieces
2 slices of pumpernickel bread
handful of frisée lettuce, leaves picked
Lay the bacon rashers on a lightly oiled baking sheet. Rest another baking sheet on top, then bake in the oven for 8 minutes until the rashers are crispy. Remove from the oven and drain on kitchen paper. This method will result in flat, uncurled bacon – perfect for a sandwich filling.
Mix the mayonnaise, wholegrain mustard and German mustard together with some sea salt and freshly ground black pepper. Spread the pumpernickel bread with the mustard mayonnaise, then rest the pieces of smoked eel on top. Cut each slice of pumpernickel into three pieces and top with the frisée lettuce. Break the bacon rashers into pieces and scatter over the top to serve.
bacon recipe courtesy of: Gordon Ramsay, The Times, 1 Virginia Street, London, May 31, 2008
Wednesday, March 03, 2010
1759. FIELD GREENS with SMOKED EEL and BACON-MUSTARD VINAIGRETTE
serves four
Bacon-Dijon Dressing:
1/2 cup coarsely chopped bacon
2 tablespoons genuine German mustard
1 tablespoon sugar
1 cup white wine vinegar
1 cup water
1 cup extra virgin olive oil
Sea salt
Freshly ground black pepper
The Salad:
1 pound field greens or mâche
8 ounces smoked eel
¼ cup crème fraîche
4 cherry tomatoes, halved
Dill leaves, for garnish
For the Bacon-Dijon Dressing: Fry the bacon until crispy and drain on a paper towel. Whisk the mustard, sugar, vinegar, and water together in a mixing bowl. Continue whisking, adding the oil in a slow, steady stream; season to taste with salt and pepper. Add more sugar, if necessary. Add the bacon and mix to combine.
For the salad: In a mixing bowl, place the mâche and pour in the Bacon-Dijon Dressing. Toss to completely coat each leaf. Slice the eel on an angle into 32 equal pieces. Place mounds of the coated mâche in the center of each serving plate (Chef Marcel Biró prefers square plates for this presentation). Place two slices of eel at 12:00, 3:00, 6:00, and 9:00 plate positions. In each corner of the plate, shape a small quenelle of crème fraîche. Garnish with the cherry tomatoes and dill leaves.
bacon recipe courtesy of: Marcel Biró and Shannon Kring Biró | GermanFoods.org, German Foods North America, LLC, c/o The Representative of German Industries and Trade, 1776 I Street, NW, Suite 1000, Washington DC 2008, info@germanfoods.org
Bacon-Dijon Dressing:
1/2 cup coarsely chopped bacon
2 tablespoons genuine German mustard
1 tablespoon sugar
1 cup white wine vinegar
1 cup water
1 cup extra virgin olive oil
Sea salt
Freshly ground black pepper
The Salad:
1 pound field greens or mâche
8 ounces smoked eel
¼ cup crème fraîche
4 cherry tomatoes, halved
Dill leaves, for garnish
For the Bacon-Dijon Dressing: Fry the bacon until crispy and drain on a paper towel. Whisk the mustard, sugar, vinegar, and water together in a mixing bowl. Continue whisking, adding the oil in a slow, steady stream; season to taste with salt and pepper. Add more sugar, if necessary. Add the bacon and mix to combine.
For the salad: In a mixing bowl, place the mâche and pour in the Bacon-Dijon Dressing. Toss to completely coat each leaf. Slice the eel on an angle into 32 equal pieces. Place mounds of the coated mâche in the center of each serving plate (Chef Marcel Biró prefers square plates for this presentation). Place two slices of eel at 12:00, 3:00, 6:00, and 9:00 plate positions. In each corner of the plate, shape a small quenelle of crème fraîche. Garnish with the cherry tomatoes and dill leaves.
bacon recipe courtesy of: Marcel Biró and Shannon Kring Biró | GermanFoods.org, German Foods North America, LLC, c/o The Representative of German Industries and Trade, 1776 I Street, NW, Suite 1000, Washington DC 2008, info@germanfoods.org
Sunday, October 04, 2009
1609. SMOKED EEL with BACON, APPLES and CIDER
serves two
1 tablespoon olive oil
2 slices thick-cut bacon
8-10 cm lengths of smoked eel fillets, deboned
1 handful thyme
50 ml dry cider
1 apple
3 tablespoons double cream
watercress, for serving
1 teaspoon wholegrain mustard
1 teaspoon Dijon mustard
Heat the oil in a frying pan and add the bacon. Fry for 4-6 minutes, or until the bacon is just crisp. Remove from the pan and set aside once cooked.
Peel the skin off the eel and reserve. Cut the flesh into four strips, lengthways, and then cut each length in half.
Add the apple quarters to the bacon pan and cook for 3-4 minutes on each side, or until the flesh turns lightly golden. Remove from the pan and set aside.
Pour cider into the pan to deglaze, scraping at the bottom of the pan with a wooden spoon. Add the eel skin to the pan. Cook for a further 4-5 minutes, or until the cider has reduced slightly. Add the thyme to the pan.
Pour the cream into the cider, then stir in the mustards. Cook for a further 1-2 minutes, then remove from the heat.
To serve, put a small handful of watercress on two serving plates and spoon the apples, eel and bacon alongside. Drizzle the cider and mustard sauce over the top and serve immediately.
bacon recipe courtesy of: Matt Tebbutt, Market Kitchen, Good Food Channel, UKTV
1 tablespoon olive oil
2 slices thick-cut bacon
8-10 cm lengths of smoked eel fillets, deboned
1 handful thyme
50 ml dry cider
1 apple
3 tablespoons double cream
watercress, for serving
1 teaspoon wholegrain mustard
1 teaspoon Dijon mustard
Heat the oil in a frying pan and add the bacon. Fry for 4-6 minutes, or until the bacon is just crisp. Remove from the pan and set aside once cooked.
Peel the skin off the eel and reserve. Cut the flesh into four strips, lengthways, and then cut each length in half.
Add the apple quarters to the bacon pan and cook for 3-4 minutes on each side, or until the flesh turns lightly golden. Remove from the pan and set aside.
Pour cider into the pan to deglaze, scraping at the bottom of the pan with a wooden spoon. Add the eel skin to the pan. Cook for a further 4-5 minutes, or until the cider has reduced slightly. Add the thyme to the pan.
Pour the cream into the cider, then stir in the mustards. Cook for a further 1-2 minutes, then remove from the heat.
To serve, put a small handful of watercress on two serving plates and spoon the apples, eel and bacon alongside. Drizzle the cider and mustard sauce over the top and serve immediately.
bacon recipe courtesy of: Matt Tebbutt, Market Kitchen, Good Food Channel, UKTV
Thursday, September 24, 2009
1599. CREPES PARMENTIERE with SMOKED EEL, CRISPY BACON and HORSERADISH
serves six
100 grams unsalted butter
450 grams floury potatoes, cooked
3 tablespoons plus 1 teaspoon milk
2 heaped tablespoons potato flour or plain flour
3 eggs
4 egg whites, lightly beaten
2 tablespoons double cream
8 rashers oak-smoked streaky bacon
2 fillets smoked eel fillets, skinned and sliced into 5cm chunks
black pepper
For the horseradish cream:
150ml double cream or soured cream
fresh horseradish, grated
squeeze of lemon juice
salt
First clarify the butter. Melt it in a small saucepan over medium-low heat until foaming. Pour through a small muslin-lined sieve set over a small bowl. Set aside.
Now make the horseradish cream. If you want a stiffish result, whip the cream first. Stir in the horseradish a teaspoon at a time, tasting as you go. There is no going back! Add a spritz of lemon juice and a sprinkle of salt. Set aside while you make the pancakes.
Put the potatoes through the coarse disc of a mouli, or mash them by hand. Put them in a bowl with the milk, flour, eggs, whites and cream. Season with salt and freshly ground black pepper, then whisk to a creamy batter.
Heat a tiny bit of the clarified butter in a crêpe pan over medium-high heat. Add a small ladle of batter, rotating the pan to form a thin circle. Flip the crêpe with a palette knife after a couple of minutes, once it begins to bubble and brown around the edge.
Transfer the cooked crêpe to a plate and keep warm in a low oven while you make the rest.
Heat a non-stick frying pan over medium-high heat. Throw in the bacon rashers and fry in their own fat until curled and crisp.
Place a chunk of eel on each pancake, followed by the bacon and a dollop of horseradish cream. Serve at once.
bacon recipe courtesy of: Tamasin Day-Lewis, Good Food Channel, UKTV
100 grams unsalted butter
450 grams floury potatoes, cooked
3 tablespoons plus 1 teaspoon milk
2 heaped tablespoons potato flour or plain flour
3 eggs
4 egg whites, lightly beaten
2 tablespoons double cream
8 rashers oak-smoked streaky bacon
2 fillets smoked eel fillets, skinned and sliced into 5cm chunks
black pepper
For the horseradish cream:
150ml double cream or soured cream
fresh horseradish, grated
squeeze of lemon juice
salt
First clarify the butter. Melt it in a small saucepan over medium-low heat until foaming. Pour through a small muslin-lined sieve set over a small bowl. Set aside.
Now make the horseradish cream. If you want a stiffish result, whip the cream first. Stir in the horseradish a teaspoon at a time, tasting as you go. There is no going back! Add a spritz of lemon juice and a sprinkle of salt. Set aside while you make the pancakes.
Put the potatoes through the coarse disc of a mouli, or mash them by hand. Put them in a bowl with the milk, flour, eggs, whites and cream. Season with salt and freshly ground black pepper, then whisk to a creamy batter.
Heat a tiny bit of the clarified butter in a crêpe pan over medium-high heat. Add a small ladle of batter, rotating the pan to form a thin circle. Flip the crêpe with a palette knife after a couple of minutes, once it begins to bubble and brown around the edge.
Transfer the cooked crêpe to a plate and keep warm in a low oven while you make the rest.
Heat a non-stick frying pan over medium-high heat. Throw in the bacon rashers and fry in their own fat until curled and crisp.
Place a chunk of eel on each pancake, followed by the bacon and a dollop of horseradish cream. Serve at once.
bacon recipe courtesy of: Tamasin Day-Lewis, Good Food Channel, UKTV
Sunday, May 25, 2008
1112. EEL, BACON and HORSERADISH SANDWICH
serves one
For horseradish spread
60 grams fresh horseradish, grated
1 teaspoon white wine vinegar
1/2 teaspoon English mustard
1 pinch sugar
60 grams crème fraîche
For the sandwich
4 rashers smoked streaky bacon
1 small white baguette
Butter
1 smoked eel fillet
For the horseradish spread: in a bowl mix the horseradish, vinegar, mustard, sugar and leave for a few minutes to let the flavours to meld. Stir in the crème fraîche and season.
For the sandwich: fry the bacon until crisp. Slice the baguette in half. Spread one side with butter and the other with the horseradish spread. Put an entire smoked eel fillet in the sandwich and top with the bacon. Sandwich together and serve.
courtesy of: Tom Parker Bowles, Market Kitchen, UKTV Food
For horseradish spread
60 grams fresh horseradish, grated
1 teaspoon white wine vinegar
1/2 teaspoon English mustard
1 pinch sugar
60 grams crème fraîche
For the sandwich
4 rashers smoked streaky bacon
1 small white baguette
Butter
1 smoked eel fillet
For the horseradish spread: in a bowl mix the horseradish, vinegar, mustard, sugar and leave for a few minutes to let the flavours to meld. Stir in the crème fraîche and season.
For the sandwich: fry the bacon until crisp. Slice the baguette in half. Spread one side with butter and the other with the horseradish spread. Put an entire smoked eel fillet in the sandwich and top with the bacon. Sandwich together and serve.
courtesy of: Tom Parker Bowles, Market Kitchen, UKTV Food
Monday, December 05, 2005
210. EEL, BACON, and PRUNE STEW
serves 8
1½-lb piece of smoked streaky bacon, rind removed, rolled, and tied; bacon cut into chunks
a knob of unsalted butter
30 whole shallots, peeled
8 cloves of garlic, peeled
1 bottle of red wine
5 cups light chicken stock
a bundle of herbs, including 2 stalks of celery, tied together
2 bay leaves
14 ounces prunes (Agen if possible), with their pits in (when they have been pitted they tend to fall apart)
2 reasonable-sized eels (3 if small), cut into 1¼-inch pieces
a small splash of red wine vinegar
sea salt and freshly ground black pepper
In a pot large enough to fit all your ingredients, brown the bacon and its rind in butter. When the bacon fat as colored and has given off some of its fat, remove and keep to one side, then gently cook the shallots and garlic in the pot to a sweet golden brown. Return the bacon and rind to the pot, then add the red wine, stock, bundle of herbs, bay leaves, and prunes, and let this simmer for 15 minutes. Add the eel and cook for a further 30 minutes.
Now carefully remove all the ingredients with a slotted spoon to a bowl, discarding the herbs, and keep warm. Add your wee dash of vinegar to the sauce to counteract the sweetness of the prunes and the richness of the eel, and bring it to a boil to reduce, skimming constantly to remove any scum that may arise. This may take 10 to 15 minutes. The sauce should have a rich stickiness thanks to the eel and prunes. When happy with the juice, check for seasoning and reduce the heat to a simmer. Return the other ingredients to the pot and let them warm through gently. The prunes should have swollen to delicious rich clouds. Serve.
courtesy of: The Whole Beast: Nose to Tail Eating, by Fergus Henderson. New York: Harper Collins/Ecco, 2004, p. 144.
1½-lb piece of smoked streaky bacon, rind removed, rolled, and tied; bacon cut into chunks
a knob of unsalted butter
30 whole shallots, peeled
8 cloves of garlic, peeled
1 bottle of red wine
5 cups light chicken stock
a bundle of herbs, including 2 stalks of celery, tied together
2 bay leaves
14 ounces prunes (Agen if possible), with their pits in (when they have been pitted they tend to fall apart)
2 reasonable-sized eels (3 if small), cut into 1¼-inch pieces
a small splash of red wine vinegar
sea salt and freshly ground black pepper
In a pot large enough to fit all your ingredients, brown the bacon and its rind in butter. When the bacon fat as colored and has given off some of its fat, remove and keep to one side, then gently cook the shallots and garlic in the pot to a sweet golden brown. Return the bacon and rind to the pot, then add the red wine, stock, bundle of herbs, bay leaves, and prunes, and let this simmer for 15 minutes. Add the eel and cook for a further 30 minutes.
Now carefully remove all the ingredients with a slotted spoon to a bowl, discarding the herbs, and keep warm. Add your wee dash of vinegar to the sauce to counteract the sweetness of the prunes and the richness of the eel, and bring it to a boil to reduce, skimming constantly to remove any scum that may arise. This may take 10 to 15 minutes. The sauce should have a rich stickiness thanks to the eel and prunes. When happy with the juice, check for seasoning and reduce the heat to a simmer. Return the other ingredients to the pot and let them warm through gently. The prunes should have swollen to delicious rich clouds. Serve.
courtesy of: The Whole Beast: Nose to Tail Eating, by Fergus Henderson. New York: Harper Collins/Ecco, 2004, p. 144.
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