serves 6-8
2 teaspoons olive oil
2 celery sticks
1 small onion
1 small red pepper, deseeded
8 rashers rindless streaky bacon, chopped
1 garlic clove, crushed
1 teaspoon mild chilli powder
500 grams carton passata
3 tablespoons maple syrup
1 tablespoon Worcestershire sauce
410 grams (~14 oz.) can borlotti beans
410 grams (~14 oz.) can cannellini beans
Heat the olive oil in a large pan. Finely chop
the celery sticks, onion and red pepper and gently fry until soft,
about 10 minutes. Set the softened veg aside and fry the bacon in the
same pan until golden and crisp. Tip in the
garlic clove and chili powder and
cook for 1 min.
Pour in passata, maple syrup, Worcestershire
sauce and the softened veg and stir well.
Rinse and
drain the borlotti beans and cannellini beans. Tip into the pan, bring to the boil
and simmer for 10 minutes. Season to taste and serve
with jacket potatoes.
bacon recipe source: Lesley Waters, Good Food Magazine, BBC, November 2005
Showing posts with label passata. Show all posts
Showing posts with label passata. Show all posts
Monday, August 31, 2015
Friday, April 10, 2015
3623. BACON, BLACK PUDDING and GOAT CHEESE PIZZA
1 prepared pizza base
1 tablespoon tomato passata, or 2-3 sliced tomatoes
2-3 slices streaky bacon, diced and cooked
2-3 slices of black pudding, cooked and crumbled
50 (1 1/2 oz.) grams goats cheese, cut into small pieces
a few sprigs of thyme
Set oven to the maximum. Spread the tomato mixture or sliced tomatoes over the base. Sprinkle on the bacon and black pudding, then the cheese and thyme. Bake for 10-15 minutes until crisp and the cheese has melted.
bacon recipe source: Bord Bia: Irish Food Board (@Bordbia), Clanwilliam Court, Lower Mount St, Dublin, Ireland, Dublin 2
1 tablespoon tomato passata, or 2-3 sliced tomatoes
2-3 slices streaky bacon, diced and cooked
2-3 slices of black pudding, cooked and crumbled
50 (1 1/2 oz.) grams goats cheese, cut into small pieces
a few sprigs of thyme
Set oven to the maximum. Spread the tomato mixture or sliced tomatoes over the base. Sprinkle on the bacon and black pudding, then the cheese and thyme. Bake for 10-15 minutes until crisp and the cheese has melted.
bacon recipe source: Bord Bia: Irish Food Board (@Bordbia), Clanwilliam Court, Lower Mount St, Dublin, Ireland, Dublin 2
Sunday, April 23, 2006
350. CORSICAN BEEF STEW with BACON and MACARONI
serves 4
1 oz. dried mushrooms (cepes or porcini)
6 garlic cloves
2 lb. stewing beef, cut into 2-inch cubes
4 oz. thick bacon, cut into strips
3 tablespoons olive oil
2 onions, sliced
1-1/4 cups dry white wine
2 tablespoons passata
pinch of ground cinnamon
sprig of rosemary
1 bay leaf
2 cups large macaroni
2/3 cup freshly grated Parmesan cheese
salt
ground black pepper
Soak the dried mushrooms in warm water for 30 minutes. Drain, set the mushrooms aside and reserve the liquid. Cut three of the garlic cloves into thin strips and insert into the pieces of beef by making little slits with a sharp knife. Push the bacon into the beef with the garlic. Season the meat with salt and pepper.
Heat the oil in a heavy-based pan, add half the beef and brown well on all sides. Repeat with the remaining beef. Transfer to a plate. Add the sliced onions to the pan and cook until lightly browned. Crush the remaining garlic and add to the onions with the meat.
Stir in the white wine, mushrooms, cinnamon rosemary and bay leaf and with salt and pepper. Cook gently for about 30 minutes, stirring often. Strain the mushroom liquid and add to the stew with enough water to cover. Bring to a boil, cover and simmer very gently for 3 hours, until the meat is very tender.
Cook the macaroni in a large pan of boiling, salted water for 10 minutes, or until al dente. Lift the pieces of meat out of the gravy and transfer to a warmed serving platter. Drain the pasta and layer in a bowl with the gravy and cheese. Serve with the meat.
courtesy of: Country Mediterranean Cooking, by Jacqueline Clark and Joanna Farrow.
1 oz. dried mushrooms (cepes or porcini)
6 garlic cloves
2 lb. stewing beef, cut into 2-inch cubes
4 oz. thick bacon, cut into strips
3 tablespoons olive oil
2 onions, sliced
1-1/4 cups dry white wine
2 tablespoons passata
pinch of ground cinnamon
sprig of rosemary
1 bay leaf
2 cups large macaroni
2/3 cup freshly grated Parmesan cheese
salt
ground black pepper
Soak the dried mushrooms in warm water for 30 minutes. Drain, set the mushrooms aside and reserve the liquid. Cut three of the garlic cloves into thin strips and insert into the pieces of beef by making little slits with a sharp knife. Push the bacon into the beef with the garlic. Season the meat with salt and pepper.
Heat the oil in a heavy-based pan, add half the beef and brown well on all sides. Repeat with the remaining beef. Transfer to a plate. Add the sliced onions to the pan and cook until lightly browned. Crush the remaining garlic and add to the onions with the meat.
Stir in the white wine, mushrooms, cinnamon rosemary and bay leaf and with salt and pepper. Cook gently for about 30 minutes, stirring often. Strain the mushroom liquid and add to the stew with enough water to cover. Bring to a boil, cover and simmer very gently for 3 hours, until the meat is very tender.
Cook the macaroni in a large pan of boiling, salted water for 10 minutes, or until al dente. Lift the pieces of meat out of the gravy and transfer to a warmed serving platter. Drain the pasta and layer in a bowl with the gravy and cheese. Serve with the meat.
courtesy of: Country Mediterranean Cooking, by Jacqueline Clark and Joanna Farrow.
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