2267. BACON, SPINACH and SOY SAUCE PASTA

serves six


500 grams thin spaghetti
2 tablespoons olive oil
4 eggs, lightly beaten
salt and pepper, to taste
250 grams bacon rashers, thinly sliced
1 zucchini, thinly sliced
1 carrot, thinly sliced
6 green spring onions, thickly sliced
1/2 cup kecap manis (sweet soy sauce)
1 tablespoon light soy sauce
1/4 cup water
120g packet baby spinach leaves

Add spaghetti to a large pot of boiling salted water. Leave pan uncovered, and boil spaghetti for about 12 minutes, or until tender. Drain and set aside. Heat olive oil in a large frying pan. Pour in eggs, then season to taste with salt and pepper. Leave eggs, without stirring, until they start to set, then stir until just cooked. Remove eggs, allow them to cool, then chop coarsely. Using same pan, add bacon and cook over a high heat till it starts to brown. Add zucchini, carrot and spring onions, then stir till just combined. Add pasta and combined sauces and water. Don't stir. Leave for 2 minutes until sauces are reduced. Remove from heat. Stir in spinach and egg.


bacon recipe courtesy of: New Idea Magazine, Australia

1912. SESAME HOISIN and BACON GLAZED LAMB CHOPS

makes 4 servings


16 lamp chops
1 slice bacon, diced
2 tablespoons onions, diced
1 teaspoon garlic, chopped
½ teaspoons ginger, minced
½ teaspoon lemongrass, minced
pinch fresh thyme
pinch black pepper
¼ teaspoon five spice powder
¼ cup red wine vinegar
¼ cup plum wine
½ tablespoon sesame oil
1 pinch star anise
¼ cup plum sauce
¼ cup hoisin sauce
1 tablespoon kecap manis
½ cup tomato ketchup
½ tablespoon brown sugar

Saute bacon and add onion. Cook until light brown. Add garlic, ginger and lemongrass. Add thyme, pepper and five spice. Deglaze with vinegar. Reduce all the way. Add remaining ingredients and simmer 2-3 more minutes. Marinate Lamb chops in Hoisin. Barbecue sauce for 1 hour. Cook on grill until medium rare.


bacon recipe courtesy of: Sam Choy, Sam Choy's Kitchen, Hawaii News Now, KHNL/KGMB, 420 Waiakamilo Road, Suite 205, Honolulu, Hawaii 96817