3778. SCALLOP TARTARE with PICKLED BEETROOT, BACON and APPLE

serves four

For the mayonnaise

3 free-range eggs, yolks only

1 tsp English mustard

½ lemon, juice only or 2 tsp white wine vinegar or cider vinegar

300ml/10fl oz light rapeseed oil

sea salt and freshly ground black pepper

For the beetroot

200g/7oz raw beetroot

2 tsp red wine vinegar

pinch salt

3 tsp sherry vinegar

1 shallot, finely chopped

1 garlic clove, finely chopped

1 tsp chopped thyme

salt and freshly ground black pepper

4 tbsp olive oil

For the scallops

4 rashers smoked streaky bacon

12 scallops, cleaned and corals removed, the scallop meat diced into 5mm/¼in pieces

1 apple, peeled, cored, cut into 5mm/¼in dice

1 shallot, finely chopped

2 tsp finely chopped gherkin

2 tsp finely chopped chives

sea salt and freshly ground black pepper

To serve

4 slices sourdough bread

handful rocket leaves

lemon wedges

½ quantity mayonnaise, from above

For the mayonnaise, put the egg yolks, mustard and lemon juice or vinegar into a bowl and whisk together for one minute. Now gradually add the oil, drop by drop to begin with, then in a steady stream, whisking constantly, until the mixture is emulsified and thick.

Alternatively, you can make the mayonnaise in a blender or food processor, blending the egg yolks, mustard and lemon juice or vinegar for one minute and then adding the oil slowly through the funnel with the motor running.

Season the mayonnaise with salt and pepper to taste. Cover and refrigerate until ready to serve. It will keep in the fridge for a couple of days.

For the beetroot, place the beetroot in a saucepan, pour on water to cover and add the wine vinegar. Bring to a simmer, add a pinch of salt and cook for 25 minutes.

Leave the beetroot to cool in the water until you are able to handle it, then remove and peel off the skin. Cut the beetroot into 1cm/½in dice, using a sharp knife.

Place in a bowl with the sherry vinegar, shallot, garlic and thyme. Season with salt and pepper and drizzle over the olive oil. Mix well and then cover and leave to marinate for at least two hours.

For the scallops, preheat the grill to high.

Lay the bacon on a grill tray and grill on both sides until very crispy. Allow to cool down and then chop the bacon into small pieces.

Put the scallops and apple into a bowl with the shallot, gherkin, bacon and chives. Add two teaspoons of mayonnaise and mix well. Taste for seasoning and add salt and pepper as required.

To serve, toast the bread on both sides and place on four serving plates. Spoon the scallop tartare neatly on top. Spoon some of the marinated beetroot with a little of its dressing alongside. Scatter over the rocket and serve with lemon wedges and mayonnaise in a bowl on the side for guests to help themselves.

bacon recipe source: Nathan Outlaw, Saturday Kitchen, BBC Food

3675. BRAISED TURBON in BEER with BACON, SHALLOTS and PEAS

serves four

8 rashers streaky smoked bacon 

1 tablespoons light rapeseed oil 

3½ oz unsalted butter 

20 small shallots, peeled and left whole

12 garlic cloves, peeled and left whole

1 sprig rosemary 

3½ fl oz red wine vinegar 

26 fl oz beer 

18 fl oz fish stock 

3 lb 5 oz turbot, fins trimmed, split down the centre and cut into steaks with the bone in

7 oz peas fresh or frozen

3 tablespoons chopped fresh flatleaf parsley, plus extra for garnish 

salt and freshly ground black pepper

Heat the grill and cook the bacon until crisp. Set aside to cool and then chop into small pieces.

To make the braising liquid, heat a large pan and add the oil and 2½ oz of the butter.

When the oil is hot, add the shallots and the garlic. Cook for four minutes and then add the rosemary and cook for a further two minutes so the garlic and shallots begin to colour.

Add the vinegar and cook until reduced in volume to almost nothing.

Add the beer and reduce in volume again to half the amount.

Add the fish stock and bring to the boil. Skim off any impurities that rise to the top and simmer for five minutes.

To cook the fish, place the portions into the beer liquor and cover with foil, with the foil touching the surface of the liquid. Cook on a low heat for 12 minutes. Remove the foil and carefully turn the fish and add the peas and parsley. Cook for one minute and remove from the heat.

Warm a large serving platter, then carefully remove the fish from the beer and place it onto the platter.

Heat the braising liquor and whisk in the remaining 1 oz butter. Season to taste with salt and pepper.

To serve, spoon some of the liquor over the fish and sprinkle over the crisp bacon and a little more parsley.

bacon recipe source: Nathan Outlaw, Spring Kitchen with Tom Kerridge, BBC Food

3277. SMOKED MACKEREL, BACON and DUCK EGG

serves four 


For the bread
200 grams light malthouse bread flour
300 grams white bread flour
300 ml beer
35 grams fresh yeast
10 grams (2/3 tablespoon) butter
20 grams (4 teaspoons) salt

For the topping
2 fillets of smoked mackerel
8 rashers of cooked lean bacon, sliced
4 duck eggs
200 grams watercress leaves 

For the mustard dressing
½ teaspoon finely chopped shallot
½ teaspoon English mustard
1 teaspoon cider vinegar
100ml rapeseed oil

For the bread, mix together all the ingredients, except the salt, to form a dough. Knead for five minutes. Add the salt and knead for a further two minutes. Place the dough in a bowl, cover with cling film and leave in a warm place for half an hour. Remove the dough, divide and roll into shape for two loaf tins. Place in the tins and cover with a damp cloth. Leave in a warm place for 45 minutes and preheat the oven to 235°C. Remove the cloth from the loaves, dust with flour and add a splash of water to the top, to create steam in the oven and a crusty top. Bake for 20 minutes. To make the topping, flake the smoked mackerel into large pieces and mix together with the bacon and watercress. Combine the mustard dressing ingredients together and drizzle over the salad. To serve, toast four slices of the beer bread, place the topping on the toast, poach the duck eggs for three minutes, season and add to the bread.


bacon recipe source: The New West Country Cookbook; Stylist Magazine

3123. HERRING MILT, BACON and SAMPHIRE SALAD

serves four


1 tablespoon vegetable or corn oil
120-150 grams piece of streaky bacon, cut into 1cm chunks
150 grams herring roes, fresh or frozen, rinsed and dried on kitchen paperplain flour for dusting
100-120 grams samphire, trimmed of any woody stalks and washed
a handful of small salad leaves, washed and dried
salt and freshly ground black pepper

For the dressing
1 tablespoon cider vinegar
2 teaspoons Tewkesbury or Dijon mustard
2 tablespoons groundnut oil
2 tablespoons rapeseed oil

Heat the vegetable oil in a heavy-based frying pan and cook the bacon on a medium heat, turning the pieces as they are cooking for 3-4 minutes, until nicely coloured. Remove with a slotted spoon, leaving the fat in the pan. Season and lightly flour the herring roes and fry in the same pan as the bacon on a medium heat for 4-5 minutes, turning them until nicely coloured. Remove and drain on some kitchen paper. Keep them warm with the bacon. Blanch the samphire in boiling water for 20 seconds, then drain. Whisk all of the ingredients together for the dressing and season. To serve, arrange the herring roes, bacon, salad leaves and samphire on serving plates and spoon over the dressing.


bacon recipe courtesy of: Mark Hix, The Independent, July 6, 2013

3072. SMOKED HADDOCK with POTATO and BACON

serves two


100 grams unsmoked streaky bacon
3 tablespoons rapeseed oil
400 grams, potatoes, medium-sized
500 grams smoked haddock fillets
500 ml double cream
2 bay leaves
6 peppercorns
2 tablespoons curly parsley, finely chopped


Cut the bacon into pieces roughly the size of a postage stamp. Warm the oil in a nonstick frying pan and add the bacon pieces, letting them colour lightly. Cut the potatoes, without peeling them, into 1cm thick slices then cut each slice into short pieces, like tiny chips. Tip into the pan with the bacon and fry for about 15 minutes until golden and cooked right through. Meanwhile put the smoked haddock into a pan with the cream, a couple of bay leaves and 6 black peppercorns. Bring almost to the boil, then turn down and simmer for 5 minutes. Put the lid on and leave to infuse for 15 minutes or so while the potatoes finish cooking. Divide the potatoes and bacon between two warm plates, lift the haddock out of the cream and place a fillet on each plate. Stir the chopped parsley into the cream, then spoon over the fish and serve.


bacon recipe courtesy of: Nigel Slater, for The Observer, January 8, 2012, Kings Place, 90 York Way, London N1 9GU, UK

2339. MUSSEL, SPINACH and BACON GRATIN

serves two


2 tablespoons white wine
1 shallot, chopped
1kg mussels, scrubbed and debearded
1 tablespoon rapeseed or olive oil, plus a little more to finish
75 grams smoked bacon, diced fairly small
1 garlic clove, finely chopped
About 200ml whole milk
25 grams butter
25 grams plain flour
200 grams fresh spinach, tough stalks removed
A squeeze of lemon juice
37 grams fresh white breadcrumbs
25 grams Parmesan, grated
Freshly ground black pepper

Preheat the oven to 200C/gas 6.

Put a large pan over a high heat and add the wine, 2 tablespoons of water and the diced shallot. Bring to a simmer, then throw in the mussels and cover with the lid.

Let the mussels steam open in the pan for 3-4 minutes, shaking once or twice. Remove from the pan with a slotted spoon the mussels from their shells and set aside. Strain all the cooking liquor through a fine sieve or a coarse sieve lined with a cloth.

Heat the oil in a frying pan, add the bacon and sauté gently until starting to crisp up. Add the garlic and cook for a further minute or so, being careful not to let the garlic burn. Transfer to a bowl.

Now make the béchamel sauce. Combine the reserved mussel cooking liquor with enough milk to make 250ml and heat gently in a pan.

Melt the butter in a separate pan. When foaming, add the flour and stir to make a smooth roux. Gradually add the warmed milk, stirring well after each addition to prevent lumps. Simmer gently for 4-5 minutes.

Drop the spinach into a large pan of boiling water and cook for just a minute, until wilted. Drain, leave to cool a little, then squeeze out excess water with your hands. Chop the spinach roughly.

Fold the bacon, mussels and spinach into the béchamel sauce. Season with freshly ground black pepper and a squeeze of lemon juice.

Divide the mixture between four buttered, shallow ovenproof dishes or spread in one large gratin dish. Sprinkle over the breadcrumbs, plus the cheese if using, and trickle over a little rapeseed or olive oil.

Bake for 10-12 minutes, until golden and bubbling. Serve hot, with bread.


bacon recipe courtesy of: Claire, Purely food, September 15, 2011

2184. OAT-CRUSTED POTATO CAKES with BACON

serves four


1kg floury potatoes
75 grams porridge oats
50 grams wholemeal flour
smoked back bacon, 2 rashers per person, grilled
rapeseed oil for shallow frying

Cook the potatoes in boiling water for 10-15 minutes until tender. Drain and return to the pan and mash. Allow to cool slightly. Stir in 50 grams of the oats and the flour and season well. Press into 8 round potato cakes and coat in the remaining oats. Heat the rapeseed oil in a large frying pan and fry the potato cakes for 2 minutes on each side.


bacon recipe courtesy of: Good Food Ireland, Ballykelly House, Drinagh, Wexford, Ireland

2057. ROAST PARTRIDGE with BACON and KALE, SPICED APPLE SAUCE and WALNUT SAUCE

serves four


For the roast partridge
1 tbsp olive oil
4 whole oven-ready partridges
salt and freshly ground black pepper
4 rashers streaky bacon
5oz curly kale leaves, roughly chopped
2oz unsalted butter

For the spiced apple sauce
2lb 4oz sweet red apples, peeled, cores removed, each apple cut into eight wedges
17fl oz dry cider
9oz caster sugar (approximate measure: see step 6 below)
¼ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp mixed spice

For the walnut sauce
1 pint beef stock
3½fl oz walnut oil
1 lemon, juice only

To serve
3½oz whole walnuts, shells removed
½ bunch fresh marjoram, leaves only
3½fl oz rapeseed oil

Preheat the oven to 180C/350F/Gas 4.

Heat the olive oil in a very large, ovenproof frying pan over a medium heat. Season the partridges all over, to taste, with salt and freshly ground black pepper. Lay one slice of streaky bacon over the breast of each partridge.

When the pan is hot, add the partridges, breast-side down, and fry for 1-2 minutes, or until browned. Continue to turn the partridges, cooking until browned on all sides.

Transfer the pan to the oven and roast the partridges for a further 10-12 minutes, or until cooked through. (NOTE: The partridges are cooked through when the juices run clear when the partridges are pierced in the thickest part using a skewer.) Remove from the oven and set aside to rest on a warm plate for five minutes. Reserve the pan and its juices.

Meanwhile, for the spiced apple sauce, bring the apple wedges and cider to the boil in a large frying pan. Reduce the heat to a simmer and continue to simmer for 12-15 minutes, or until the apple wedges have broken down to the consistency of apple sauce. Strain the softened apple mixture through a fine sieve.

Weigh the strained apples, then weigh out half of the apple weight of sugar (this procedure will give the correct measurement of one part sugar to two parts apple mixture.)

Heat the apple mixture, sugar, cinnamon, cloves and mixed spice in a saucepan until all of the moisture has evaporated, about 20 minutes. (NOTE: The apple mixture is ready when a spoonful of the mixture placed onto a plate does not release any liquid.)

Meanwhile, for the walnut sauce, bring the beef stock to a simmer over a low heat. Continue to simmer for 6-8 minutes, or until the volume of stock has reduced to 150ml/5fl oz.

Blend the warm, reduced stock and the walnut oil in a food processor until the mixture is thick and glossy. Squeeze in the lemon juice. Set aside.

Blanch the kale in a large pan of boiling, salted water for 2-3 minutes. Drain well and refresh in ice cold water. Drain again and set aside.

Just before serving, heat the butter in the frying pan you used to cook the partridge. Remove the bacon from the partridge breasts and chop into pieces. When the butter is foaming, add the bacon and curly kale, and season, to taste, with salt and freshly ground black pepper. Continue to cook for 1-2 minutes, stirring well, until warmed through.

To serve, mix together the walnuts, marjoram and rapeseed oil in a bowl until well combined. Set aside.

Spoon the spiced apple sauce into a piping bag. Dot the plate with small spots of spiced apple sauce. Spoon the kale and bacon mixture into the center of each of four serving plates. Carve the legs and breast away from the partridges, placing the meat back onto the carcass for presentation. Place each partridge on top of the kale and bacon mixture. Drizzle over the walnut sauce. Spoon the walnut and marjoram dressing around the edge of each plate.


bacon recipe courtesy of: Lawrence Keogh, Saturday Kitchen, BBC-Food

1753. CRISPY HERRING and BACON SALAD

serves four


2 medium herrings, filleted, with as many of the small bones removed as possible, then cut into 2-cm pieces
plain flour for dusting
100-150 ml milk
250 grams herring roes
4 thick rashers of bacon, cut into rough 1/2cm cubes
vegetable oil for frying
butter
60-80 grams curly endive and dandelion (or just curly endive)

For the dressing
1 teaspoon Dijon mustard
1 teaspoon grain mustard
1 shallot, peeled and very finely chopped
1 tablespoon cider vinegar
2 tablespoons vegetable or corn oil
2 tablespoons extra virgin rapeseed or olive oil

Pre-heat the oven to 140C/gas mark 1. Have two shallow dishes ready, one with the flour, seasoned with salt and pepper, and the other with the milk. Put the herring roes and fillets through the flour, dusting off any excess, then through the milk, draining any excess, and through the flour again. Meanwhile, heat a couple of tablespoons of vegetable oil in a heavy-bottomed frying pan and cook the herring and roes (you may need to do this in a couple of batches) for 2-3 minutes on each side until crisp; then remove from the pan and keep warm in the oven. While the herring and roes are cooking, heat a little more oil in another pan and cook the pieces of bacon for 2-3 minutes until crisp, then remove from the pan and keep warm with the herring.

Whisk all of the ingredients together for the dressing and season. Toss the salad leaves in the dressing and arrange on plates with equal quantities of the roes, herring and bacon scattered over.


bacon recipe courtesy of: Mark Hix, The Independent, December 9, 2006

1431. CHERVIL-STUFFED ROAST CHICKEN SALAD with SHAVED TURNIPS, BACON and CIDER VINAIGRETTE

serves four


For the cider vinaigrette
2 tablespoons sugar
8¾ fl oz good-quality cider
2 tablespoons cider vinegar
4 fl oz cold-pressed rapeseed oil or extra virgin olive oil
½ teaspoon mustard
2 cloves garlic, crushed
salt and freshly ground black pepper

For the lardons
3 rashers bacon, sliced into lardons

For the herb butter
2¼ oz butter
small bunch fresh chervil, roughly chopped
small bunch fresh chives, roughly chopped
salt and freshly ground black pepper

For the chicken
1 medium chicken, cut in half down the middle
2¼ fl oz chicken stock

To serve
4 baby turnips, shaved into strips with a vegetable peeler
crisp leaves such as Little Gem, chicory and watercress
handful fresh parsley leaves
fresh chives and chervil, chopped, to serve


For the cider vinaigrette, place the sugar in a frying pan and cook over a medium heat until caramelised. Add the cider and cook until reduced and sticky. Remove from the heat. Whisk the cider vinegar, oil, mustard and garlic into the cider reduction. Season with salt and freshly ground black pepper. Set aside to cool.

For the lardons, fry the bacon in a hot frying pan until crisp. Drain away the fat and set the bacon aside.

For the herb butter, place the butter in a food processor and pulse to soften. Add the chervil and chives and season with salt and freshly ground black pepper. Pulse until well mixed.

For the chicken, loosen skin of the chicken halves, and stuff the herb butter under the skin. Chill in the fridge until needed.

Preheat the oven to 190C/370F/Gas 5. Heat an oven-proof frying pan, without oil, and dry fry the chicken halves, skin-side down, until crisp. Turn the chicken halves over and transfer the pan to the oven for 20-25 minutes, or until the chicken is cooked through - the juices will run clear when the chicken is pierced with a skewer at the thickest point. Remove the cooked chicken from the oven and pour off the excess fat. Set the chicken halves aside to rest. Deglaze pan with the chicken stock and cook to reduce the liquid.

To serve, toss the shaved turnips, crisp leaves, parsley leaves and lardons with the cider vinaigrette. Cut the chicken into serving pieces and add to the salad. Arrange the salad on a plate, pour over the pan juices and sprinkle with some chopped chives and chervil. Serve.


bacon recipe courtesy of: Oliver Rowe, Saturday Kitchen, BBC Food

1068. MACKEREL EGGY BREAD with BACON, WATERCRESS, RADISHES and SAFFRON AIOLI

serves 4


1–2 tablespoons vegetable oil
8 rashers smoked streaky bacon
100 grams watercress, washed and drained
12 radishes, quartered
250 grams smoked mackerel fillets, skinned and mashed with a fork
8 slices white bread, crusts removed
2 tomatoes, thinly sliced
2 large eggs
100ml single cream

Saffron Aioli
a pinch saffron threads
2 teaspoon lemon juice
1 garlic clove, finely chopped
1 large egg
150ml light olive oil or extra virgin rapeseed oil

For the aioli, put the saffron in a small bowl with the lemon juice and leave to soak for 5 minutes. Stir in the garlic and soak for a further 5 minutes. Separate the egg and add the yolk to the saffron mixture. Whisk this with a fork, then add half the white too. Whisk in the oil, ½ tsp at a time, until you’ve used up a quarter of the oil. Now add 1 tsp at a time until you’ve used half of it. Then slowly drizzle the rest in, whisking continuously, until it is all emulsified. If it looks as though the mixture will split, add 1 tsp hot water and whisk for 15 seconds. Season, cover tightly and put in the fridge.

Preheat the oven to 140°C/gas 1. Spread the mackerel thinly over the 8 slices of bread and lay the tomatoes on half of these. Press the remaining 4 slices of bread firmly on top. Whisk the eggs with the cream and a pinch of salt. Dip the mackerel sandwiches in the egg coating on both sides. Place on a tray. Pour over any excess eggy mixture. Heat a frying pan over a medium heat and add the oil. Fry the sandwiches in batches for 3–4 minutes each side, until golden. Place in the oven to keep warm. Wipe the pan and fry the bacon until crisp.

Place the eggy bread on warm plates. Top with the watercress, radish and bacon. Dollop with a spoonful of aioli and serve.


courtesy of: Waitrose, Waitrose Limited, Doncastle Road, Bracknell, Berkshire, RG12 8YA

874. CULLEN SKINK with BACON

serves 4-6


1 oz. butter
1 medium onion, finely chopped
cold-pressed rapeseed or olive oil
salt and freshly ground black pepper
3 rashers of cured streaky bacon, cut into ½in strips
2 sticks celery, thinly sliced
½ swede, finely chopped
2 medium potatoes, finely chopped
1 carrot, finely chopped
3 buckling
1¾ pints vegetable stock
15fl oz. whole milk
generous dash cream
4 spring onions, sliced, to serve

Heat the butter in a pan and fry the onion until softened. Add a touch of rapeseed or olive oil to prevent the butter from burning. Season with some salt - this helps to soften the onion. Once the onions have picked up some colour, add the bacon and the celery. Keep stirring over a low heat until cooked. Add the swede, potatoes and the carrot. Stir and keep cooking for about 10 minutes so that all the flavours develop. Meanwhile, prepare the fish. Remove the heads, tails and peel off the skin. Delicately fillet the fish by removing the bones and roe. If the roe is soft you can add it to the soup later on. If not then discard. Add the stock to the vegetables and stir well. Bring to the boil and simmer until the potatoes and swede are just tender. Add the milk, a dash of cream and gently bring back to a simmer. Flake the fish and stir it into the pan with any soft roe kept aside. Season with salt and freshly ground black pepper, garnish with spring onion and serve.


courtesy of: Oliver Rowe, Urban Chef, BBC Food

765. SALAD of DUCK LIVERS and HEARTS, SNAILS and BACON with a DANDELION and APPLE SALAD

serves 4


For the duck jus (optional)
organic rapeseed oil, for frying
1 duck carcass, chopped
mirepoix (2 onions, 2 carrots, ½ head celery and 1 leek, finely chopped)
splash red wine
sprig fresh thyme
1 bay leaf
cold water, to cover
salt and freshly ground black pepper

For the salad
4oz piece streaky bacon, skin removed
cold water, to cover
2¾oz solid duck fat
12 duck hearts, trimmed
16 duck livers, cleaned
24 fresh snails, poached in court bouillon and drained, or ready-prepared snails, thawed if frozen or rinsed and drained if canned
best-quality sherry vinegar, for deglazing
4 tbsp duck jus (see above), or 4 tbsp rich chicken jus or gravy
salt and freshly ground black pepper
5½oz mixed fresh salad leaves, such as dandelion, onion cress, land cress, watercress, purslane, red amaranth and flatleaf parsley
3 crisp, tart eating apples, peeled and cut into 1cm/½in cubes

For the dressing
2 tbsp organic rapeseed oil
1 tsp cider vinegar
salt and freshly ground black pepper
hazelnut oil, to serve

If making the duck jus, heat the oil in a large pan over a high heat and cook the duck carcass and mirepoix of vegetables until lightly browned. Add a good splash of red wine and stir to deglaze the pan. Add the thyme and bay leaf and cover the carcass with cold water. Bring to the boil, then reduce the heat and simmer gently for 1½ hours.

Strain the stock into a clean pan and boil to reduce to a gravy-like consistency. Season, to taste, with salt and freshly ground black pepper, taking care not to over-salt as the jus will be reduced further when it is used for deglazing later. Set aside.

For the salad, place the piece of bacon into a pan, cover with cold water and bring to the boil. Take off the heat and leave to stand for about five minutes, or until you see the bacon puff up a little, then drain. Cut into strips about 1-in long and ½in wide and thick.

Heat a large, heavy-bottomed frying pan until hot. Add the duck fat, duck hearts and bacon pieces and sauté over a high heat for 2-3 minutes. Add the livers and sauté for about 30 seconds on each side, until well caramelized. Add the snails and a splash of vinegar and the four tablespoons of duck jus (or chicken jus or gravy; any that you don't use can be frozen) and stir to deglaze the pan. Cook for a further minute until reduced to a light sauce. Season, to taste, with salt and freshly ground black pepper.

For the vinaigrette dressing, place the rapeseed oil and cider vinegar into a bowl, season, to taste, with salt and freshly ground black pepper and mix well. Place the salad leaves and apple cubes into a bowl and dress with the vinaigrette.

To serve, pile the salad in a small heap in the center of each of four serving plates, then arrange the livers, hearts, bacon and snails on top. Spoon over any sauce left in the pan and drizzle with hazelnut oil.


courtesy of: Mark Broadbent, Great British Menu