3247. HADDOCK, BACON and PEA PIE

serves six


Filling
450 gram-500 gram haddock fillets
450 gram-500 gram smoked haddock fillets
250ml milk
1 bay leaf
sea salt and black pepper
150 grams unsmoked streaky bacon

Sauce
60 grams unsalted butter
50 grams plain flour
150ml dry cider

150 grams crème fraîche

150 grams frozen petits pois

200 grams cooked and peeled king prawns

6 tablespoons coarsely chopped 

flat-leaf parsley

Mash
1.5kg maincrop potatoes
100 grams crème fraîche
50 grams unsalted butter
2 large egg yolks

Have ready a 35cm oval gratin dish (about 2.5 litre capacity) or other equivalent ovenproof dish that affords a large surface for crisping. Arrange the haddock and smoked haddock fillets over the base of a large pan, cutting them to fit. Pour over the milk, tuck in the bay leaf, season and bring to the boil. Partially cover with a lid and cook on a medium heat for 4 minutes. Strain the cooking liquor into a jug and, once the fish is cool enough to handle, flake it coarsely into a bowl, discarding the skin.

Dice the bacon. Heat a large nonstick frying pan over a medium heat, add the bacon pieces, separating them out, and fry for 5-7 minutes until golden, stirring frequently. Drain on a double thickness of kitchen paper.

To make the sauce, melt the butter in a medium-size nonstick pan over a medium heat, add the flour and allow to seethe for a minute. With the pan off the heat, using a wooden spoon or a mini whisk (the kind for making sauces), very gradually work in the cider, the fish cooking liquor, then the crème fraîche. Return to the hob, bring to the boil, stirring constantly, then simmer over a very low heat for 10 minutes, stirring occasionally, and if necessary giving a quick whisk until smooth and incorporated. Check the seasoning. Fold in the haddock (discarding any liquid in the bowl), the bacon, peas, prawns and parsley. Transfer to the ovenproof dish, cover with clingfilm and leave to cool.

Meanwhile, peel the potatoes, cut up as necessary and cook in a large pan of salted boiling water until tender. Drain in a colander, leave the steam to evaporate for a minute or two, then pass through a mouli-légumes or a sieve back into the pan. Heat the crème fraîche with the butter and some seasoning and beat this into the mash, followed by the egg yolks. Smooth this over the top of the filling, using a spoon to sculpt the surface into peaks. If not cooking straight away, leave to cool, then cover and chill for up to a day.

When ready to cook, preheat the oven to 400F/200C/180C fan/gas 6. Bake the pie for 35-45 minutes until crusty and nicely golden. Allow a little longer if cooking from chilled.


bacon recipe source: Annie Bell, Daily Mail online, March 5, 2011; Associated Newspapers Limited, Northcliffe House, 2 Derry Street, London W8 5TT UK

2996. PLAICE, EDAM, MUSSEL and BACON CHOWDER

serves 4-6

500 grams fresh mussels, cleaned and checked (optional)
150 ml wine, or water if preferred
1 tablespoon olive oil
115 grams rindless, streaky bacon, chopped
1 onion, finely chopped
1 garlic clove, crushed
600 ml vegetable stock
500 grams potatoes, peeled and cubed
350 grams boneless, skinless plaice, cut into small chunks
75 ml double cream
150 grams frozen peas or petit pois
115 grams Edam cheese, cut into small cubes
3 tablespoons fresh chives, chopped

Place the mussels in a large pan, pour over the wine (or water), cover and cook for about four minutes until all the mussels are open. Drain and reserve the liquid. When cool enough to handle, remove the mussels from their shells. Heat the olive oil in a large pan and cook the bacon for three minutes. Add the onion and cook until softened, about six minutes. Stir in the garlic and cook for a further minute. Pour in the stock and reserved mussel liquid and bring to the boil. Add the potatoes and simmer for eight minutes. Stir in the plaice and cook for a further three minutes. Pour in the cream, petit pois, mussels and warm through. Stir in the Edam and chives and season to taste. Pour into warm serving bowls and serve with crusty bread. If not keen on mussels then replace with your favourite shellfish such as lobster or crayfish. Simply leave out stage one and add a splash of white wine to the stock.


bacon recipe courtesy of: Lesley Waters, Lesley Waters Cookery School, Abbots Hill Farm, Closworth Road, Halstock, Dorset BA22 9SY UK; Aidan Gray, Caterer and Hotelkeeper, July 3, 2008

Plaice, Edam, mussel and bacon chowder by Lesley Waters

Thursday 3rd July 2008 16:10

Ingredients
(Serves four to six)
500g fresh mussels, cleaned and checked (optional)
150ml wine, or water if preferred
1tbs olive oil
115g rindless, streaky bacon, chopped
1 onion, finely chopped
1 garlic clove, crushed
600ml vegetable stock
500g potatoes, peeled and cubed
350g boneless, skinless plaice, cut into small chunks
75ml double cream
150g frozen peas or petit pois
115g Edam cheese, cut into small cubes
3tbs fresh chives, chopped
Method
Place the mussels in a large pan, pour over the wine (or water), cover and cook for about four minutes until all the mussels are open. Drain and reserve the liquid. When cool enough to handle, remove the mussels from their shells.
Heat the olive oil in a large pan and cook the bacon for three minutes. Add the onion and cook until softened, about six minutes. Stir in the garlic and cook for a further minute.
Pour in the stock and reserved mussel liquid and bring to the boil. Add the potatoes and simmer for eight minutes. Stir in the plaice and cook for a further three minutes. Pour in the cream, petit pois, mussels and warm through. Stir in the Edam and chives and season to taste.
Pour into warm serving bowls and serve with crusty bread. If not keen on mussels then replace with your favourite shellfish such as lobster or crayfish. Simply leave out stage one and add a splash of white wine to the stock.
Lesley Waters, owner, Lesley Waters Cookery School, Frome St Quintin, Dorset

- See more at: http://www.catererandhotelkeeper.co.uk/articles/3/7/2008/321943/plaice-edam-mussel-and-bacon-chowder-by-lesley-waters.htm#sthash.WNWb2uTV.dpuf

2695. MOUSSE of PETITS POIS with CRISP BACON and ONION RINGS

serves six


Mousse
3 sheets leaf gelatine
200 grams petit pois
1 bunches fresh mint
1 pinches sugar
75 ml double cream

Onion rings
6 rings of onions
100 grams flour
1 egg, beaten
50 grams breadcrumbs

Garlic croutons
6 croutons
2 tablespoons garlic oil

To serve
6 rashers of streaky bacon

For the mousse: place the gelatine leaves into a tray of cold water for 2-3 minutes, or until softened. Bring the water to the boil in a saucepan, then add the peas and mint and boil for 1-2 minutes. Remove from the heat. Transfer to a blender and blend to a smooth purée. While the purée is still hot, remove the gelatine leaves from the water, squeeze out any excess moisture and add to the purée and blend again. Pass the purée through a sieve into a bowl, then season to taste with sugar, salt and pepper. Set aside to cool completely, about 30 minutes. When the purée is set, whip the double cream to soft peaks and fold it into the purée. Cover with cling film and place in the fridge for at least 2 hours to allow the mousse to set completely.



For the onion rings: heat a frying pan with 1-2cm of oil. Dip the onion rings in the flour, then into the egg then roll in the breadcrumbs to cover. Fry in the oil for 3-4 minutes, or until golden-brown and crisp. 



For the garlic croutons: drizzle the croutons with garlic olive oil. 

To serve, spoon the mousse onto a serving plate, top with a slice of crisp bacon and an onion ring and crouton.


bacon recipe courtesy of: Galston Blackiston, Market Kitchen, Good Food Channel, UKTV

2076. LAMB and BACON SKEWERS with PETIT POIS A LA FRANCAISE

1 lamb backstrap, cut into cubes
2 rashers bacon
extra virgin olive oil
1 sprig rosemary, leaves removed
petit pois a la francaise
40 grams butter
1 white onion, finely chopped
4 cos lettuce leaves, shredded
1 cup frozen peas
1/3 cup white wine
olive oil

Thread the lamb and bacon on two skewers, threading the bacon in a concertina fashion. Place on a plate drizzle with oil and sprinkle rosemary.

For petit pois a la francaise, heat a medium saucepan over low heat, add butter, onion, lettuce and peas and cook for a 3-4 minutes or until ingredients start to soften. Add white wine and simmer until reduced by half. Cook a further 5 minutes until sauce thickens slightly.

Heat a char-grill pan over medium-high heat, brush skewers with oil and cook for 3 minutes on each side or until lamb is cooked to your liking.

Spoon petit pois a la francaise on a serving plate and top with lamb and bacon skewers. Serve.


bacon recipe courtesy of: Jared Ingersoll, Ready Steady Cook, Ten, April 29, 2008

824. BACON-WRAPPED CHICKEN LEGS stuffed with PORK and PISTACHIO served with PEA and BROAD BEAN RISOTTO

makes 6 servings


6 boned-out chicken legs or thighs
sea salt and pepper
approximately 24 rashers, rindless streaky bacon
3 tablespoons olive oil
1 tablespoon sherry vinegar
2 tablespoons Marsala
ladleful of brown chicken stock

Stuffing
350 grams good-quality pork sausage meat
handful of skinned pistachio nuts, roughly chopped
1 egg yolk
4 thyme sprigs, leaves stripped and chopped
handful flat parsley, chopped

Risotto
400 grams risotto rice (such as arborio or carnaroli)
1 liter brown chicken (or vegetable) stock
150 grams shelled broad beans
150 grams peas (or petits pois), thawed if frozen
50 grams freshly grated Parmesan, plus extra shavings to serve
25 grams butter, cut into cubes
handful fresh chives(optional), chopped

sea salt and freshly ground black pepper

To make the stuffing, mix the sausage meat with the pistachio nuts, egg yolk, thyme and parsley. Season well with salt and pepper.

Open out the chicken legs or thighs, season with pepper and divide the stuffing between them. Roll up to enclose. Lay about four bacon rashers on a board, overlapping them slightly. Put one stuffed chicken portion on top and wrap the bacon around to cover completely. Repeat with the rest of the chicken.

Cut six very large pieces of foil. Wrap each chicken parcel tightly in foil, twisting the ends to seal. Roll back and forth to even the shape. Poach the chicken parcels, two or three at a time, in a large pan of boiling water for 25-30 minutes, until the chicken is cooked. Allow to cool in the foil, then refrigerate for 30 minutes (this helps the bacon to ‘set’ around the chicken). Remove the foil and pat dry to remove any excess moisture.

To make the risotto, wash the rice in cold water and strain off. Put into a pan with 500ml of chicken stock, 500ml water and a generous pinch of salt. Bring the liquid to a simmer and blanch the rice for 7 minutes. Drain well and spread out on a lightly oiled tray to cool down.

Heat the olive oil in a large frying pan and carefully sauté the chicken parcels until the bacon is brown and crisp on all sides. Transfer to a warm platter and rest in a warm place.

Deglaze the pan with the sherry vinegar, then add the Marsala and stock. Let bubble to reduce by half, then skim off excess fat and check the seasoning.

To finish the risotto, place the blanched rice in a shallow pan and pour in just enough chicken stock to cover. Bring to the boil quickly and cook until nearly all of the stock has evaporated. Taste the risotto to see if is al dente, adding a little more stock if it needs a bit more cooking. Add the broad beans, peas, Parmesan and a few knobs of butter. Cook for a further few minutes until the beans are tender. Season to taste. Finally add the fresh chives if desired.

Cut the chicken into thick slices and arrange over the risotto. Pour over the Marsala mix and serve immediately.


courtesy of: Gordon Ramsay's Sunday Lunch: And Other Recipes from the "F Word" by Gordon Ramsay (author) and Jill Mead (photographer). Quadrille Publishing, 2006