serves four
200 grams rice noodles
200 grams bacon, diced
200 grams crab meat
100 grams salted peanuts
1 tablespoon of fresh onion, green part only, thinly sliced
2 stalks celery, thinly sliced
1 tablespoon mayonnaise
1 teaspoon Greek yoghurt
1 teaspoon nigella seeds or sesame seeds
salt and pepper
Cook the rice noodles according to package instructions, drain and cool them under cold running water. Cut them with scissors 3 to 4 times, to help you seasoning them.
In a large non-stick pan stir fry the bacon and let it cook until it turns pink. Now add the crab meat thinly sliced and stir for a few minutes with a wooden spoon until the bacon is golden and crisp.
Put the rice noodles in a large bowl, then season them with the bacon and crab meat, the salted peanuts, the sliced celery and the sliced green onion. Add the Greek yoghurt and the mayonnaise. Mix the noodles with your hands to season them evenly.
Just before serving, sprinkle the rice noodles with the nigella seeds or the sesame seeds, preferably the black ones for a nice colour contrast.
bacon recipe courtesy of: Juls' Kitchen, June 9, 2011
Showing posts with label rice noodles. Show all posts
Showing posts with label rice noodles. Show all posts
Monday, June 20, 2011
Thursday, December 16, 2010
2048. NOODLE TART scented with BACON and CARDAMOM
serves four
6 free-range egg yolks
50 grams caster sugar
300 ml double cream, warmed gently
1 tsp ground cardamom seeds
sugar syrup, for poaching
4 slices of bacon, rind removed, cut into thin strips
150 grams cooked noodles, such as thin rice noodles or cellophane noodles, chopped
vanilla ice cream, or clotted cream, for serving
4 sprigs of mint, to garnish
For the sweet pastry:
150 grams plain flour
pinch of salt
75 grams unsalted butter, chilled and diced
25 grams icing sugar
2 egg yolks
zest of 1 lemons, grated
First make the sweet pastry. Sift the flour and salt together to make a mound on a chilled work surface.
Make a well in the centre and add in the diced butter and icing sugar, then place the egg yolks on top and add the zest.
Using your fingertips, work in the butter, yolks, and sugar together until the mixture resembles scrambled egg.
Working quickly so that the butter does not become oily, work in the flour with your fingertips until the flour has been incorporated.
Knead the dough lightly for 1 minute until smooth. Shape the dough into a ball, then flatten slightly into a flat round.
Wrap in cling film and chill in the refrigerator for 1 hour before use.
Preheat the oven to 180°C/gas 4.
Divide the dough into 4 even-sized portions and roll out each portion between two sheets of cling film for easier handling.
Remove one side of the plastic cling film from a rolled-out portion of dough and place inside a lightly greased 15cm tartlet tin. Press gently into the tin and remove the remaining top layer of cling film. Repeat the process until 4 15cm tartlet tins have been lined.
Line each pastry case with baking parchment and fill with baking beans.
Bake blind for 3-4 minutes, then remove the pastry cases from the oven and discard the baking parchment and baking beans.
Keep the oven on at 350°C/gas 4.
In a bowl, beat together the egg yolks and caster sugar until light and creamy.
Add in the double cream and ground cardamom and mix together.
Meanwhile, heat the sugar syrup in a wok. Add in the bacon and gently poach until cooked through.
Add in the noodles and mix well.
Divide the noodle mixture among the part-baked pastry cases. Pour over the egg and cream; mix until level with the top of each pastry case.
Return to the oven and cook for around 12-15 minutes until the egg filling is lightly set. Remove from the oven and cool slightly.
Serve the noodle tarts just warm with vanilla ice cream or clotted cream, garnishing each tart with a sprig of mint.
bacon recipe courtesy of: Alan Coxon, Good Food Live, Good Food Channel, UK-TV
6 free-range egg yolks
50 grams caster sugar
300 ml double cream, warmed gently
1 tsp ground cardamom seeds
sugar syrup, for poaching
4 slices of bacon, rind removed, cut into thin strips
150 grams cooked noodles, such as thin rice noodles or cellophane noodles, chopped
vanilla ice cream, or clotted cream, for serving
4 sprigs of mint, to garnish
For the sweet pastry:
150 grams plain flour
pinch of salt
75 grams unsalted butter, chilled and diced
25 grams icing sugar
2 egg yolks
zest of 1 lemons, grated
First make the sweet pastry. Sift the flour and salt together to make a mound on a chilled work surface.
Make a well in the centre and add in the diced butter and icing sugar, then place the egg yolks on top and add the zest.
Using your fingertips, work in the butter, yolks, and sugar together until the mixture resembles scrambled egg.
Working quickly so that the butter does not become oily, work in the flour with your fingertips until the flour has been incorporated.
Knead the dough lightly for 1 minute until smooth. Shape the dough into a ball, then flatten slightly into a flat round.
Wrap in cling film and chill in the refrigerator for 1 hour before use.
Preheat the oven to 180°C/gas 4.
Divide the dough into 4 even-sized portions and roll out each portion between two sheets of cling film for easier handling.
Remove one side of the plastic cling film from a rolled-out portion of dough and place inside a lightly greased 15cm tartlet tin. Press gently into the tin and remove the remaining top layer of cling film. Repeat the process until 4 15cm tartlet tins have been lined.
Line each pastry case with baking parchment and fill with baking beans.
Bake blind for 3-4 minutes, then remove the pastry cases from the oven and discard the baking parchment and baking beans.
Keep the oven on at 350°C/gas 4.
In a bowl, beat together the egg yolks and caster sugar until light and creamy.
Add in the double cream and ground cardamom and mix together.
Meanwhile, heat the sugar syrup in a wok. Add in the bacon and gently poach until cooked through.
Add in the noodles and mix well.
Divide the noodle mixture among the part-baked pastry cases. Pour over the egg and cream; mix until level with the top of each pastry case.
Return to the oven and cook for around 12-15 minutes until the egg filling is lightly set. Remove from the oven and cool slightly.
Serve the noodle tarts just warm with vanilla ice cream or clotted cream, garnishing each tart with a sprig of mint.
bacon recipe courtesy of: Alan Coxon, Good Food Live, Good Food Channel, UK-TV
Wednesday, June 03, 2009
1486. BACON-WRAPPED HOISIN-GINGER SALMON, NOODLES and PEAS
yields four servings
4-5 boneless, skinless salmon fillets, approximately 6 oz each
8-10 bacon strips
toothpicks
1/4 teaspoon Mrs. Dash original seasoning, per fillet
1/3 cup hoisin sauce
1/3 cup maple syrup
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons ketchup
1 tablespoon garlic
1 tablespoon ginger
3/4 pounds Cantonese Noodles (medium size rice noodles)
4 cups frozen baby peas
Preheat oven to 425 degrees F. Spray a broiler pan with cooking spray. Wash salmon under cold water and pat dry with paper towel. Wrap each filet with 2 strips of bacon and secure with toothpicks. Add spice. Fill a kettle with water and bring to a boil. Combine hoisin sauce, maple syrup, soy sauce, rice vinegar, ketchup, garlic, and ginger together in a small bowl. Place salmon on broiler pan and cover with half the prepared sauce. Place in preheated oven and set timer for 10 minutes.
Meanwhile: Place Rice noodles in large bowl. Pour boiling water over top of noodles. Set timer for 4 minutes Rinse peas in colander. Place in microwave-safe pot or casserole. Cover and microwave at high for 3 minutes. When noodles are ready, rinse, return to bowl and toss with a little sesame oil if you wish. Remove salmon from oven and place on noodles and pour remaining sauce over top.
bacon recipe courtesy of: Sandi Richard, "Old Meets New," Fixing Dinner, Food Network Canada
4-5 boneless, skinless salmon fillets, approximately 6 oz each
8-10 bacon strips
toothpicks
1/4 teaspoon Mrs. Dash original seasoning, per fillet
1/3 cup hoisin sauce
1/3 cup maple syrup
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons ketchup
1 tablespoon garlic
1 tablespoon ginger
3/4 pounds Cantonese Noodles (medium size rice noodles)
4 cups frozen baby peas
Preheat oven to 425 degrees F. Spray a broiler pan with cooking spray. Wash salmon under cold water and pat dry with paper towel. Wrap each filet with 2 strips of bacon and secure with toothpicks. Add spice. Fill a kettle with water and bring to a boil. Combine hoisin sauce, maple syrup, soy sauce, rice vinegar, ketchup, garlic, and ginger together in a small bowl. Place salmon on broiler pan and cover with half the prepared sauce. Place in preheated oven and set timer for 10 minutes.
Meanwhile: Place Rice noodles in large bowl. Pour boiling water over top of noodles. Set timer for 4 minutes Rinse peas in colander. Place in microwave-safe pot or casserole. Cover and microwave at high for 3 minutes. When noodles are ready, rinse, return to bowl and toss with a little sesame oil if you wish. Remove salmon from oven and place on noodles and pour remaining sauce over top.
bacon recipe courtesy of: Sandi Richard, "Old Meets New," Fixing Dinner, Food Network Canada
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