2415. ROAST CORN-FED CHICKEN BREAST with LAVER BREAD RISOTTO and SMOKED BACON

1 chicken, corn-fed
1 pinch black pepper
3 tablespoons olive oil
1 shallots, diced
1 clove garlic, chopped
100 grams arborio risotto rice
450 ml chicken stock
50 grams laver bread, pureed
40 grams parmesan, grated
30 grams unsalted butter
50 grams bacon

Set the oven to 200C/gas 6. Season the chicken breast with salt and freshly ground black pepper. 2. Heat one tablespoon of olive oil in a frying pan and fry the chicken breasts on each side until light and golden. 3. Transfer the chicken to a baking tray and cook for 12 minutes.4. Heat a further tablespoon of olive oil in a saucepan and fry the shallot and garlic for two minutes. Add the rice. 5. Gradually incorporate the hot chicken stock a little at a time. Stir occasionally until rice is just cooked through, this should take around 12 minutes. 6. Stir in the laver bread puree. 7. Add half of the Parmesan cheese and the butter, and then set aside. 8. Heat the remaining olive oil in a pan and fry the bacon for three to four minutes, or until crisp. 9. Spoon the risotto into a bowl, slice the chicken and put on top, then sprinkle with the bacon and remaining Parmesan.


bacon recipe courtesy of: James Tanner, for Good Food Channel, UKTV/Food

2014. BACON and OATMEAL LAVER BREAD

serves 4-6


1 lb. laverbread
4 oz. fine oatmeal
6 rashers bacon
salt
pepper
lemon juice

Mix laver in a bowl with salt and pepper and lemon juice to taste (about 2 teaspoons as a rough guide). Flour your hands. Shape the laver into individual cakes about 10cm diameter and coat in medium oatmeal. Meanwhile, cook some streaky bacon until crispy. Keep warm. Fry the laver cakes in the bacon fat for 6-8 minutes. Serve with the cooked bacon and some bread.


bacon recipe courtesy of: Gillian Fielder, BBC Devon online

1915. COCKLES, BACON and LAVER BREAD

100 grams cockles per person
240 grams laver bread mix
5 slices bacon

De-shell and thoroughly wash the cockles. Place into frying pan and cook at a medium heat for 5 minutes. Pour laver bread mix into frying pan. Turn occasionally on a low heat for 5 minutes.

Fry 5 slices of bacon. Serve the cockles and bacon on the same plate while the laver bread is served separately.


bacon recipe courtesy of: Ernest Lemonheigh, Come Dine With Me, Series 3, Channel 4, PO Box 1058, Belfast BT1 9DU December 19, 2007