3664. BACON SEMOLINA POTATO SOURDOUGH with CHEDDAR CHEESE BREAD

15 oz. 65% hydration starter refreshed 5 oz. durum flour
12 oz. European-style flour or bread flour
2 oz. wheat germ
5 oz. mashed potatoes
3 oz. cheddar cheese
4 slices of cooked crisp bacon, cut into small pieces
1 tablespoon toasted onions
14 ounces lukewarm water, 90-95ºF
2 1/2 teaspoons sea salt
2 1/4 teaspoons instant yeast

Using your stand mixer or by hand, mix the water with the starter to break up the starter. Add the flour, potatoes, salt, yeast (if using), and mix on the lowest speed for 2 minutes. Let rest for 5 minutes. Add the bacon. Mix for 4 minutes more on medium speed, adding more flour if necessary to produce a slightly sticky ball of dough. Remove dough to your lightly floured work surface and need for 1 minute and form into a ball. Flatten into a rectangle and add the cheese and form dough into a ball. Leave uncovered for 10 minutes. Do a stretch and fold and form into a ball again and cover with a clean moist cloth or oiled plastic wrap. After another 10 minutes do another stretch and fold and put into a lightly oiled bowl that has enough room so the dough can double overnight. Put in your refrigerator immediately for at least 12 hours or up to 3 days. When ready to bake the bread, shape the dough as desired being careful not to handle the dough too roughly so you don’t de-gas it. Place it in your bowl, banneton or shape into baguettes. Let it sit at room temperature for 2 hours covered with oiled plastic wrap or a wet cloth. Pre-heat oven with baking stone to 500 degrees F. Slash loaves as desired and place empty pan in bottom shelf of oven. Pour 1 cup of very hot water into pan and place loaves into oven. Lower oven to 450º and bake for 25-35 minutes until bread is golden brown and internal temperature reaches 200º.


bacon recipe source: Ian, Mookie Loves Bread, January 24, 2012

3663. BACON-CHIPOTLE POTATO CROQUETTES

4 cups leftover mashed potatoes (cold)
4 strips bacon, cooked and finely chopped
¼ cup chipotle in adobo, pureed
3 eggs
1 cup flour
1 cup bread crumbs
hot oil for frying

Take leftover mashed potatoes and add, mixing well, the bacon, chipotle in adobo puree, and 1 egg. Once everything is well combined, start shaping the potato mixture by taking about a golf ball sized amount into your hands and forming oblong shapes that are about ¼ inch thick. Place the remaining eggs (whisked), flour, and bread crumbs into individual shallow bowls. Dredge your croquettes into the flour, then eggs, then bread crumbs and set them aside. Continue dredging the croquetas until all the mixture is gone. Cook the croquettes in batches until they are golden brown. After fried, drain them on a paper towel lined plate before serving.


bacon recipe source: Melissa Bailey, Hungry Food Love (@hungryfoodlove), January 31, 2015

3480. BLUE CORN FRIED CHICKEN with ANCHO HONEY and BUTTERMILK-BACON SMASHED POTATOES

yields four servings


Chicken

1 whole chicken (3 to 4 pounds) cut up
3 cups buttermilk
Peanut oil
Salt and freshly ground pepper
3 cups all-purpose flour seasoned with salt and pepper
4 large eggs, mixed with 2 tablespoons of water and seasoned with salt and pepper
2 cups blue cornmeal, seasoned with salt and pepper

Ancho-honey sauce
1 cup honey
2 tablespoons ancho chile powder

Buttermilk-bacon potatoes 

2 pounds red bliss potatoes, skin on and boiled
3 tablespoons butter
1 cup buttermilk
4 cloves roasted garlic, smashed to a paste
1/2 cup cooked bacon, crumbled
Salt and freshly ground pepper

For the chicken: Place chicken in a large baking dish, add buttermilk, turn to coat. Cover and place in refrigerator for at least 4 hours. Heat 1-inch of the peanut oil in a cast iron skillet to 350 degrees F. Remove the chicken from the buttermilk, pat dry and season with salt and pepper. Dip each piece of chicken in the flour and pat off excess. Dip in the eggs then cornmeal. Slowly add the chicken pieces to the hot pan skin-side down in batches. Cover the skillet and reduce the heat to medium high and cook for 7 minutes, remove the cover, turn the chicken over and continue to cook for 6 to 7 minutes. Drain on paper towels and transfer to a platter. Drizzle with the Ancho Honey Sauce.

For the ancho-honey sauce: Mix all ingredients together until blended.

For the buttermilk-bacon potatoes: Combine all ingredients in a medium bowl and smash, don't puree.

bacon recipe source: Bobby Flay, "Chicken & Honey," Hot off the Grill with Bobby Flay, Food Network

3309. MASHED SWEET POTATOES with COCONUT MILK, BACON and CILANTRO

serves eight


3 pounds sweet potatoes, peeled and cut into 1-inch pieces
About ¾ cup coconut milk, heated
1-1/2 tablespoon garlic powder
1 tablespoon chicken flavor bouillon (powder)
A pinch of freshly ground nutmeg
¾ cup fully cooked smoked bacon, cut into small pieces and sauteed
Salt and black ground pepper to taste
½ cup fresh cilantro, chopped

Boil sweet potatoes in a large pot of cold salted water until very tender (about 15 minutes). Drain. Let stand in colander 2-5 minutes. Purée sweet potatoes with a potato ricer or masher; then, stir in the coconut milk until mixture is homogeneous and creamy.

Add the garlic and chicken bouillon powder, nutmeg, sauteed bacon, salt and pepper; stir well.

Before serving, stir in the chopped cilantro.


bacon recipe source: Denise Browning, From Brazil To You, November 12, 2013

3154. POT-ROAST PHEASANT with CIDER and BACON

serves four


50 grams butter 

2 pheasants, cleaned

100 grams bacon lardons

1 onion, chopped

1 celery stick, chopped

4 sage sprigs, leaves chopped

2 eating apples, cored and cut into large chunks

500 ml cider

300 ml chicken stock

1 savoy cabbage, finely shredded

100 ml double cream

mashed potato, to serve (optional)

Heat oven to 375 degrees F. Melt the butter in a large non-stick flameproof dish. Season the pheasants, add to the dish and brown on all sides. Remove from the dish and set aside. 

Add the bacon, onion, celery and sage to the dish and cook for 10 minutes until the onion is soft and the bacon is crisp. Carefully pour off any excess fat. 

Return the pheasants to the dish and scatter over the apples. Pour over the cider and the chicken stock, bring to a simmer, cover with a lid and cook in the oven for 25 minutes until the birds are cooked through. 

Remove the birds from the dish and keep warm. Return dish to the hob over a high heat. Let the liquid bubble until reduced by half, then add the cabbage, cover with a lid and cook for 3 minutes. Add the cream, check the seasoning, and continue cooking for 1 minute more. Serve the pheasant on top of the cabbage mixture with some mashed potato, if you like.

bacon recipe courtesy of: James Martin, Good Food Magazine, October 2012

2657. BACON and CONFIT ONION BALLOTINE with GRIBICHE SAUCE and POTATO DUMPLING

500 grams ballotine shredded bacon
3-4 white onions, finely sliced
4 slices parma ham
pickled thyme 
100 grams butter (½ for sweating onions)
25 ml olive oil
teaspoon capers
chopped chervil + parsley
seasoning 
50 grams diced potato

Gribiche sauce: 
1 teaspoon diced gherkin 
1 teaspoon capers 
1 teaspoon chopped parsley 
1 teaspoon chopped chervil 
1 grated egg, hard boiled
1 teaspoon mustard
vinegar
sunflower oil

Potato dumplings: 
20 grams parmesan 
75 grams flour 
175 grams mash potato 
20 grams butter
chopped herbs
seasoning 
1 egg
breadcrumbs
oil for frying eggs

Sweat finely sliced onion and thyme in half the butter and olive oil. Add bacon and warm through. Season mix and add remaining ingredients, except for the parma ham. Allow to cool slightly. Lay the parma ham on a sheet of cling film, slightly over lapping the meat. Place the mix at one end, in line of Parma ham. Then roll the Parma around the mix, making sure to keep it tight. Roll the ham, filled with the mixture in cling film and place in fridge. Allow to chill.

Gribiche Sauce: Mix grated egg yolk and mustard. Then add the vinegar and whisk in oil slowly to make a type of mayonnaise. Finally add the remaining ingredients and serve.

Potato Dumpling: Firstly warm up the potato. Then add flour, butter and other ingredients. Divide and roll into balls. To finish, flour and egg wash the balls before deep frying the dumplings.


bacon recipe courtesy of: Thomas Haughton, RTÉ Food, Raidió Teilifís Éireann (Ireland's National Public Service Broadcaster), Donnybrook, Dublin 4, Ireland

2472. OX CHEEKS with SNAILS, BACON and MUSHROOMS

serves six


For the ox cheeks
3 pairs of ox cheeks
1 medium onion
1 carrot
1 stick celery
1 head garlic
5 sprigs of thyme
1 pint red wine
1/4 pint port
5 pints beef or veal stock
flour

For the bacon and mushrooms
2 shallots
5oz (150g) button mushrooms
5oz (150g) baby onions
5oz (150g) snails
3 rashers of streaky bacon
handful of parsley, chopped
1oz (25g) butter

For the mashed potato
12.5oz (375g) peeled potatoes
12.5fl oz (375ml) water
1 teaspoon salt
2oz (50g) cream
2oz (50g) butter

Trim all skin and sinew off the ox cheeks

Roughly chop one onion, one carrot, half a head of garlic and one stick of celery. Place this in a heavy roasting pan along with the cheeks, thyme, red wine and port, making sure the beef is covered. Leave this to marinate in the fridge for a minimum of 24 hours, but the longer you can marinate, the better it will taste.

Remove the ox cheeks from the wine and pat dry with a paper towel. Season with salt and pepper. Lightly coat in flour and seal in a hot frying pan with a little oil until dark and golden in colour.


bacon recipe courtesy of: The Botanist, No.7 Sloane Square, London, SW1W 8EE England

2396. ELK TARRAGON VEGETABLE POTATO PIE with BACON

1 1/2 pound ground elk
1/2 pound ground elk Italian sausage
3 celery stalks (chopped 1/4 inch or shredded)
3 carrots (chopped 1/4 inch or shredded)
2 zucchinis (chopped 1/4 inch or shredded)
1 medium onion (chopped)
2 shallots
1 slice bacon
2 tablespoons butter
1 cup shredded mozzarella cheese
1 cup mashed potato
fresh tarragon
salt and pepper
2 puffed pastries (defrosted)
1 egg yolk beaten with 1 tablespoon water

Preheat oven to 375 degrees.

Add ground elk and elk sausage to skillet and cook until browned. Remove meat from skillet and set aside.

Add butter and bacon to skillet and proceed to sauté chopped celery, carrots, zucchini, onion, shallots and fresh tarragon. Approximately 10 minutes. Season with salt and pepper. Add mashed potatoes, elk meat and cheese to pan. Remove from heat and stir.

On a floured surface, roll 1 pastry sheet to be the size of your pie dish. Place the pastry sheet on the bottom of the dish. Transfer meat and vegetables into the pan.

Brush the outer edge of the bottom pastry sheet with egg wash.

Roll the second pastry sheet out on floured surface and cover the top of the meat. Press and close the edges of the pastry sheets together. Brush top of the pastry sheet with remaining egg wash. Season with salt and pepper. Cut an ‘X’ into the top of the pastry.

Bake for approximately 45 minutes. Watch the edges of pastry so not to burn. Remove from oven when done and enjoy.


bacon recipe courtesy of: Kristy Crabtree, for Nevada Foodies: A Collection of Nevada Wild Game Recipes, January 29, 2010

2332. BEET GREEN and BACON GARLICKY MASHED POTATOES

serves 2 hungry people as a main and 4-6 as a side


1 lb cauliflower florets
1 lb potatoes, scrubbed and roughly chopped
1 head pan-roasted garlic
1/4 cup sour cream
about 6 cups of beet greens, washed well, roughly chopped
3 tablespoons butter
1/2 yellow onion, diced
1/2 red onion, diced
3 strips bacon, cooked and chopped
1 teaspoon basil
1/2 teaspoon dill weed
1/2 teaspoon hot sauce
1/4 teaspoon crushed red chile pepper
salt, pepper

In a medium pot, boil the potatoes in salted water until about 10 minutes from being done (they should still have some hardness to them). Add the cauliflower florets and cook until both are fork-tender. Drain and put back on the heat for a minute or two.

While the potatoes boil, saute onions with the spices in a bit of oil until tender and, yes, a bit brown. Remove.

In a large skillet, melt butter over moderate heat. Add chopped beet greens, a bit of salt and pepper, then cover for 2-3 minutes. Uncover and stir greens well. They're done when wilted.

Combine everything in a large bowl (or the potatoes' pot) and mash well. Add hot sauce to your taste and adjust other seasonings as needed.


bacon recipe courtesy of: Cori Rozentāle, The Kitchen Mouse, September 21, 2009

2183. GRILLED PORTOBELLO MUSHROOMS stuffed with BACON and CARAMELIZED ONION PUREE, MASHED POTATOES, FONTINA CHEESE and SLICED ITALIAN PROSCUITTO

makes four servings


For the Puree:
1 cup diced bacon (about 6 ounces)
4 cups sliced yellow onions

For the Mashed Potatoes:
2 large potatoes, peeled, diced (about 1 1/2 pound)
1/2 to 3/4 cup heavy cream
2 tablespoons cold butter, diced
2 tablespoons extra virgin olive oil
Salt
White pepper

For the Mushrooms:
4 baby portobello mushrooms, 2 1/2 to 3-inch diameter
Olive oil
4 slices Fontina cheese, 3 inches square
4 slices Italian prosciutto
4 wedges radicchio lettuce
2 cups arugula
3 to 4 tablespoons olive oil
1 to 2 tablespoons fresh lemon juice
1/2 clove garlic, minced

Bacon Puree: In large heavy skillet, combine bacon and onions. Cook over medium heat until onions are very soft and dark brown, about 1 hour. While hot, puree in food processor. Set aside and keep warm. You will need 1 cup puree for this recipe.

Mashed Potatoes: Boil potatoes in salted water until tender. Meanwhile, scald heavy cream. Drain and rice potatoes in food mill. Transfer potatoes to large bowl, add cream and stir vigorously. Add butter, continuing to stir potatoes. Stir in olive oil. Adjust seasoning with salt and white pepper. Set aside and keep warm. You will need 3 cups for this recipe.

Mushrooms: Prepare a hot grill. Remove stems and gills from mushrooms. Brush mushrooms with olive oil; season with salt and pepper. Grill 2 to 3 minutes per side. Remove from grill. Fill mushrooms with bacon puree. Spoon a good size dollop of mashed potatoes over the bacon. Top with a slice of cheese and a slice of prosciutto, pleated to fit. Place mushrooms on cooler part of grill until cheese is melted and gooey. While mushrooms are warming, season radicchio with salt and pepper. Grill both sides until slightly wilted and starting to turn brown.

Final Preparation: In medium bowl, toss grilled radicchio, arugula, olive oil, lemon juice and garlic. Divide onto four plates. Top each with a stuffed mushroom. Serve immediately.


bacon recipe courtesy of: Chefs Michael Smith and Debbie Gold, 40 Sardines, 11942 Roe Avenue, Overland Park, Kansas, (913) 451-1040 | Wisconsin Milk Marketing Board, 8418 Excelsior Drive, Madison, Wisconsin 53717, (608) 836-8820, info@EatWisconsinCheese.com

2174. SMOKED EEL, BACON and MASHED POTATOES

feeds three


1 reasonably large whole smoked eel
4¼ to 4½ pounds floury potatoes, such as Idaho russets, peeled and halved
sea salt
2½ cups milk
1½ sticks (12 tablespoons) unsalted butter plus an extra knob
freshly ground black pepper
6 thick slices of smoked streaky bacon

To prepare your eel, first lay it down with its back facing you. With a sharp knife cut behind its head until you feel the backbone, then run your knife along the bone to the tail. Turn over and repeat. To remove the skin simply slip your fingers under it and run gently along the fillet.

Cut both fillets into 3 pieces. (Smoked eel is also available packaged in fillets.)

Boil your potatoes until soft in salted water. Heat the milk and butter, then add to the drained potatoes and mash. Season with salt and pepper, remembering that the bacon is quite salty.

Heat a frying pan and add the knob of butter. Place your bacon slices in the pan and cook. Remove the bacon, keep it warm, and place the eel fillets in the pan, giving them a few moments’ cooking on either side in the butter and the fat the bacon should have released.

Serve the eel on a mound of mashed potatoes, topped with 2 slices of bacon, over which pour the remaining bacon and eel fat from the frying pan.


bacon recipe courtesy of: Fergus Henderson, The Whole Beast: Nose to Tail Eating | Cookstr.com

2103. FILLET STEAK in MADEIRA SAUCE with BACON MASHED POTATO, CARROTS and GREEN BEANS

serves one


For the bacon mashed potato
2 potatoes, peeled and sliced
2 tablespoons butter
3½ fl oz double cream
small handful fresh chives, chopped
1¾ oz bacon, chopped
salt and freshly ground black pepper

For the green beans
3½ oz green beans, trimmed
2 free-range egg yolks
2 tablespoons red wine vinegar
2 tablespoons red wine
3 fl oz double cream
1 tablespoon butter
½ onion, finely chopped
1 garlic clove, finely chopped
½ beef stock cube, crumbled
small handful fresh chopped parsley leaves
salt and freshly ground black pepper

For the carrots
5 baby carrots, scrubbed and trimmed
2 tablespoons butter
1 tablespoon olive oil
2 teaspoons caster sugar
pinch salt
freshly ground black pepper

For the fillet steak
1 x 7 oz fillet steak
salt and freshly ground black pepper
1 tablespoon butter
2 fl oz Madeira wine

For the Madeira sauce
1 tablespoon butter
1 shallot, finely chopped
4¾ fl oz Madeira wine
3½ fl oz red wine
2 tablespoons butter, cut into cubes
salt and freshly ground black pepper

Preheat the oven to 200C/400F/Gas 6.

For the mashed potato, cook the potatoes in boiling, salted water for 12-15 minutes, or until tender. Drain well, add the butter and mash until smooth, then stir in the cream and chopped chives.

Heat a frying pan over a medium heat, add the chopped bacon and fry for 3-4 minutes, or until crisp and golden-brown. Drain. Stir the bacon into the mashed potato. Season, to taste, with salt and freshly ground black pepper.

For the green beans, bring a pan of salted water to the boil. Add the green beans and cook for 2-3 minutes, or until just tender. Drain well, refresh in cold water and set aside.

In a bowl, whisk the egg yolks, red wine vinegar and red wine together. Add the cream and continue whisking until the mixture is smooth and well combined.

Melt the butter in a frying pan over a medium heat until foaming. Add the onion and garlic and fry for 2-3 minutes, or until softened.

Add the cooked beans and the crumbled stock cube, then pour in the egg mixture and stir well to coat all of the beans. Sprinkle with chopped parsley, then season, to taste, with salt and freshly ground black pepper.

Blanch the carrots by bringing a separate pan of salted water to the boil. Add the carrots and cook for 3-4 minutes, or until just tender, then drain and refresh in cold water.

Heat the butter and oil in a separate frying pan over a medium heat, then add the blanched carrots and sugar and fry for 1-2 minutes, or until golden-brown. Season, to taste, with salt and freshly ground black pepper.

For the fillet steak, season the steak, to taste, with salt and freshly ground black pepper. Heat the butter in a frying pan over a high heat until foaming, then add the steak and fry for 1-2 minutes on each side, or until golden-brown on both sides.

Pour the Madeira wine over the steak and continue to cook for 3-4 minutes. Remove the fillet steak from the pan, reserving the pan and any juices.

Transfer the fillet steak to a baking tray and cook in the oven for a further 2-3 minutes, or until cooked to your liking.

For the Madeira sauce, heat the butter in a frying pan over a medium heat. Add the shallots and fry for 2-3 minutes, or until softened.

Add 3½fl oz of the Madeira wine to the pan and simmer for 2-3 minutes, or until the volume of liquid has reduced by half.

Add the red wine and continue to simmer for a further 2-3 minutes, or until the volume of liquid has reduced by one third.

Add the remaining Madeira wine and a tablespoon of water to the reserved pan juices in the pan the steak was cooked in. Heat the wine for 1-2 minutes over a medium heat, scraping any browned bits up from the bottom of the pan with a wooden spoon. Sieve the juices, reserving the liquid.

Add the sieved juices to the Madeira sauce. Whisk in the butter until it has melted, then season, to taste, with salt and freshly ground black pepper.

To serve, place the fillet steak into the centre of a serving plate. Spoon the carrots, green beans and mashed potato alongside. Drizzle over the Madeira sauce.


bacon recipe courtesy of: James Tanner, Step Up to the Plate, BBC Food

2006. BACON-WRAPPED STUFFED TURKEY BALLOTINE with GARLIC and SAFFRON MASHED POTATOES, CRAB APPLE JELLY GRAVY and ROASTED GREEN BEANS

serves 4-6


For the turkey ballotine
3lb 4 oz. large turkey breast crown (bones removed, skin left on)
12 rashers streaky bacon, skin removed and stretched thin with the edge of a knife
14 oz. minced veal shoulder
1 chicken liver, chopped
1½ oz. unsalted butter
1 tablespoon cornflour
5fl oz. milk
2 free-range egg whites, beaten
1½ oz. pistachio nuts, shells removed, halved
½ teaspoon sea salt flakes
½ teaspoon ground white pepper
1 small green pepper, seeds removed, finely chopped
pinch freshly ground nutmeg
3 fresh sage leaves, chopped
1 tablespoon olive oil

For the creamed garlic and saffron mashed potatoes
2lb 4 oz. floury potatoes, such as Maris Piper or King Edward, peeled and quartered
3fl oz. single cream
1 pinch saffron strands, crushed
2 oz. unsalted butter
3 garlic cloves, peeled, crushed
salt and freshly ground black pepper

For the crab apple jelly gravy
reserved juices from the turkey ballotine (see above)
1 tablespoon ready-made crab apple jelly
1 oz. butter

For the roasted green beans
2 tablespoons extra virgin olive oil
1 large lemon, zest only
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 lb 2oz fine green beans, topped and tailed

For the turkey ballotine: Preheat the oven to 150C/300F/Gas 2. Lay the bacon out in strips on a sheet of cling film, with the edges overlapping slightly so there are no gaps between each rasher. Slice the turkey breast crown in half horizontally (but do not slice it all the way through) and open it out like a book. Lay the turkey meat over the bacon layer, cover the top with cling film and beat with a rolling pin or meat mallet until thin. Set aside. Place the minced veal shoulder in a food processor, add the chopped chicken liver and blend until very smooth. Scrape into a bowl and set aside. Melt the butter in a pan and stir in the cornflour until well combined and there are no lumps. Gradually whisk in the milk and cook over a medium-low heat for a few minutes, or until thickened to form a roux. Set aside to cool for five minutes. Pour the milk mixture into the bowl with the minced veal and chicken livers and mix well to combine. Fold in the beaten egg whites, halved pistachio nuts, sea salt, ground white pepper, chopped green pepper, nutmeg and sage leaves. Mix well to combine. Peel away the cling film from the top of the turkey and spread the mixture in a thick line along the length of the turkey at one end. Using the cling film as a guide, fold the bacon and turkey over the stuffing and roll up tightly. Remove the cling film and then wrap the turkey roll tightly in two layers of aluminium foil. Drizzle the olive oil over the base of a roasting tin, add the wrapped turkey ballotine, cover the tin with foil and roast in the oven for 1½-2 hours.

For the creamed garlic and saffron mashed potatoes: Place the potatoes into a pan of lightly salted water and bring to the boil. Reduce the heat and simmer for 20 minutes, or until the potatoes are tender. Heat the cream and saffron into a small pan and bring to the boil. Remove from the heat immediately and set aside to infuse. Melt the butter in a pan and add the crushed garlic. Gently fry over a low heat for 3-4 minutes (do not allow the garlic to brown). Drain the potatoes and return them to the pan over a high heat to drive off any excess moisture. Mash with a potato masher, then mix in the saffron-infused cream and garlic butter. Season, to taste, with salt and freshly ground black pepper.

When the turkey is cooked, remove the foil and pour off the juices from the roasting tin into a small pan. Preheat the grill to high. Place the ballotine under the grill for 8-10 minutes, turning regularly, until the ballotine is golden-brown all over. Set aside to rest in a warm place.

For the crab apple jelly gravy: Reduce the juices from the turkey ballotine over a high heat for 8-10 minutes, or until reduced and thickened. Stir in the crab apple jelly and butter until the sauce is smooth and glossy. Keep warm.

For the roasted beans: Preheat the oven to 200C/400F/Gas 6. Heat the olive oil in a pan and add the lemon zest. Allow to sizzle for about 30 seconds, then remove from the heat and allow to cool. Stir in the herbs and allow to infuse for 30 minutes. Place the green beans into a roasting tray and drizzle over the lemon-infused oil. Season with salt and freshly ground black pepper and toss well to coat the green beans evenly in the oil. Roast in the oven for 10-15 minutes, or until the beans are tender and starting to turn golden-brown.

To serve: Reheat the turkey ballotine in the oven briefly if needed, then carve into thick slices. Spoon the mashed potato onto the centre of the serving plates, then top with a slice or two of the turkey ballotine. Scatter the roasted green beans around the edges of the plate, then spoon the gravy over and around.


bacon recipe courtesy of: The Hairy Bikers, The Hairy Bikers' Food Tour of Britain, BBC-Food

1980. ROAST BACON with DRIED CHERRIES and PEACHES

serves 6-8


1.2kg-piece organic bacon, rind on
1 cup dry sherry
½ cup sherry vinegar
juice of 1 lemon
4 tablespoons olive oil
½ cup honey
75 grams fresh ginger, sliced
6 garlic cloves, finely chopped
6 golden shallots, sliced
1 cinnamon stick, split
150 grams dried cherries or cranberries
2 cups chicken stock
8 dried peach halves
mashed potato, to serve

Combine all ingredients, except peaches and potato, in a large bowl. Cover and put in the fridge overnight, turning bacon occasionally.

Preheat oven to 220ºC. Put bacon in a baking dish, cover with foil, then cook for 45 minutes. Add peaches, baste well with juices and cook, covered, for 15-20 minutes or until bacon is golden.

Remove bacon and peaches from dish. Put dish over a high heat and cook for 10 minutes or until sauce thickens.

Thickly slice bacon and arrange on plates with peach halves. Spoon over the sauce. Serve with mashed potato.


bacon recipe courtesy of: Karen Martini, Better Homes & Gardens, Australia

1960. BACON-WRAPPED BUTTERFISH served peasant style

yields four servings


4 (8-ounce) butterfish fillets, black cod or sablefish
12 slices raw bacon
2 (1-inch) slices eggplant, cut lengthwise
2 (1-inch) slices yellow squash, cut lengthwise
2 (1-inch) slices zucchini, cut lengthwise
Olive oil, for drizzling
1/2 cup minced onions
2 tablespoons minced shallots
1 tablespoon minced garlic
Salt and freshly ground black pepper
1/4 cup balsamic vinegar
1/2 cup pitted black olives, halved
1/2 cup Queen stuffed olives, halved
1 cup peeled, seeded and chopped Roma tomatoes
2 cups veal stock
4 parsnips, peeled into thin strips
1 cup hot mashed potatoes
2 tablespoons basil, chiffonade
1/4 cup grated Parmigiano-Reggiano

Preheat the oven to 400 degrees F.

In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way up. Heat over medium heat until a deep-fry thermometer inserted in the oil reaches 360 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.)

Season the fish fillets with creole seasoning. Wrap 3 pieces of the bacon tightly around each fillet. In a large ovenproof saute pan, heat 2 tablespoons of olive oil. When the oil is hot, add the wrapped fish and sear for 2 minutes on the first side. Flip the fillets over and place the pan in the oven and roast for 6 to 8 minutes.

Season the sliced vegetables with olive oil and Essence. Place the vegetables on the grill and cook for 2 minutes on each side. Remove the vegetables from the grill and dice.

In a large saute pan, heat 2 tablespoons of olive oil. When the oil is hot, add the onions and saute for 1 minute. Add the diced vegetables, shallots and garlic and saute for 2 minutes. Season the mixture with salt and pepper. Stir in the balsamic and simmer for 1 minute. Stir in the olives, tomatoes and stock. Bring the liquid to a simmer and cook for 3 to 4 minutes. Reseason, if needed. Stir in the butter and remove from the heat.

Place the parsnip strips in the hot oil and fry until golden brown, about 1 minute, stirring constantly to prevent the parsnips from sticking. Remove the parsnips from the oil and drain on a paper-lined plate. Season the parsnips with salt and pepper. To serve, spoon some of the mashed potatoes in the center of each plate.

Lay each fillet directly on top of the potatoes. Spoon the sauce over the fish. Garnish each plate with some of the fried parsnips, basil and cheese and serve immediately.


bacon recipe courtesy of: Emeril Lagasse, "Perfect Pork," Emeril Livev, 2006

1883. PEPPER JACK-BACON MASHERS

yields 10 servings (1/2 cup each)


2 1/2 cups milk
1 1/4 cups water
1/4 cup margarine or butter
1 box (7.2 oz) Betty Crocker® homestyle creamy butter or roasted garlic mashed potatoes
1 cup shredded pepper jack cheese (4 oz)
1/2 cup crumbled cooked bacon
2 tablespoons chopped fresh parsley, if desired
1 tablespoon crumbled cooked bacon, if desired

In 3-quart saucepan, heat milk, water and margarine to boiling. Stir in contents of both pouches of potatoes (from potatoes box) just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in cheese and 1/2 cup bacon. Spoon potatoes into serving dish; top with parsley and 1 tablespoon bacon.


bacon recipe courtesy of: Betty Crocker, General Mills, Inc., P.O. Box 9452, Minneapolis, MN 55440

1868. SMOKED TROUT FISHCAKES with TREACLE-CURED BACON

serves four


For the fishcakes
1 large smoked trout
100 grams mashed potato
100 grams plain flour
1 egg
10 grams breadcrumbs
vegetable oil, for deep-frying

For the roasted beetroot
8 baby beetroot
1 sprig thyme
1 dash of olive oil

For the dressing
1 egg yolk
2 tablespoons grain mustard
1 dash of cider vinegar
1 pinch white sugar
1 dash of vegetable oil

To serve
8 rashers treacle cured bacon, griddled
200 grams rocket

For the beetroot: roast in foil with thyme and olive oil for 20-25 minutes until soft. Leave to cool then peel.

For the dressing: whisk all of the ingredients together.

For the fishcakes: flake the fish into a bowl, then mix with just enough warm mashed potato to bind. Roll into balls the size of a large hazelnut. Coat the balls in the flour, egg and bread crumbs. Just before needed, heat the oil in a deep fat fryer to 180C then deep fry the fishcakes for 2-3 minutes until golden brown. Drain on kitchen paper.

Serve the fishcakes with the roasted beetroot, bacon and the rocket drizzled with the dressing.


bacon recipe courtesy of: Paul Merrett, Market Kitchen, UKTV-Food

1702. GOLDEN STUFFED CHICKEN with BACON, QUAIL'S EGGS and BLACK PUDDING

serves two


For the stuffing
1 shallots, finely chopped
50 grams pork sausage meat
4 basil

For the chicken and bacon
2 x 175 grams corn fed chicken breast supremes
1 tablespoon olive oil
6 slices bacon

For the mashed potato
2 potatoes
2 teaspoons butter
2-3 tablespoons hot milk
salt and black pepper

For the eggs
6 slices black pudding
1 tablespoon olive oil
6 quail's eggs

For the mange tout
50 grams mangetout, shredded
1 teaspoon ginger, finely chopped
2 tablespoons sherry vinegar
6 tablespoons extra virgin olive oil

For the garnish
few sprigs chervil

Preheat the oven to 180C/gas 4. For the stuffing; combine the shallot, sausage meat and shredded basil. Fill the stuffing into the pocket between the skin and the chicken supreme meat.

Heat the olive oil in an ovenproof frying pan and seal the chicken, on both sides, until golden brown. Season well and continue cooking the chicken in the oven for about 10 minutes, until cooked through.

While the chicken is in the oven, stretch the bacon rashers out using the back of a knife - this helps stop them from shrinking as they bake. Lay them on a baking tray and cook in the oven at the same time and temperature as the chicken for about 8 minutes, until crisp.

Peel the potatoes and boil until tender, before draining. Mash well and beat in the butter and milk. Shape into quenelles (small ovals, about 2cm in length) and keep warm.

Warm the black pudding in a frying pan and set aside. Heat the olive oil in the same frying pan and fry the quail eggs until just set. Trim the cooked eggs so that they're the same size as the black pudding, and place on top of each slice.

In the same pan, fry the mangetout and ginger for about 30 seconds. Spoon onto plates and dress with the vinegar and oil.

Arrange the quail eggs and black pudding on plates. Surround with the bacon, chicken, quenelles and mangetout. Scatter over the chervil and shitzu shoots before serving.


bacon recipe courtesy of: Andrew Nutter, Market Kitchen, Good Food Channel, UKTV

1574. BACON, SAUERKRAUT and MASHED POTATO CAKES

yields about six 3" potato cakes


2 cups mashed potatoes
1 1/2 cups sauerkraut, drained and squeezed dry
1 egg, lightly beaten
1/4 cup all purpose flour
1/2 teaspoon garlic powder
2 tablespoons green onions, just the green parts, finely chopped
3 strips bacon, cooked crisp, then crumbled
salt and pepper to taste
1 1/2 cups Panko breadcrumbs
2-3 tablespoons olive oil

Combine potatoes, sauerkraut, egg, flour, garlic powder, onions, bacon, salt and pepper. Place Panko in a shallow dish. Heat oil over medium heat in large skillet. Shape potato mixture into about 3" diameter cakes. Coat both sides with Panko and place in skillet. Fry until browned, about 5 minutes, then flip over and brown the other side. Make sure you're not frying with too high of heat or they'll brown too quickly and the flour will still have that raw taste. Remove to paper towel to drain.


bacon recipe courtesy of: The Other Side of Fifty, Maggie Lauer, Indiana

1545. CRISPY DUCK and BACON FRITTER with WATERMELON and MOZZARELLA SALSA

serves four


1 tablespoons olive oil
4 smoked bacon, cut into strips
1 onion, chopped
1 clove garlic, chopped
2 cooked duck legs, flesh shredded
4 tablespoons mashed potato
black pepper
4 large spring roll wrappers
1 egg, beaten
vegetable oil, for deep-frying
alfalfa shoots, to garnish

For the watermelon and mozzarella salsa:
1 small watermelon, cut into batons
150 grams bocconcini (small balls of mozzarella cheese)
bunch of leaves basil
juice of 1/2 oranges, reduced by half
1 teaspoon Dijon Mustard
1 tablespoon white wine vinegar
3 tablespoons olive oil
black pepper

Heat the olive oil in a heavy-based frying pan. Add the bacon and fry until golden brown.

Add the onion and garlic. Fry until softened slightly and then add the duck leg meat and mashed potato. Season to taste with salt and freshly ground pepper.

Divide the duck mixture into four portions. Place each portion on a spring roll wrapper, brush the edges with beaten egg and roll up each wrapper over the duck to form a spring roll, pressing the edges together firmly.

Heat the vegetable oil in a wok or deep fat-fryer. Deep-fry the duck fritters until crispy and golden brown. Remove with a slotted spoon, drain on kitchen paper, set aside and keep warm.

Meanwhile, arrange the watermelon on a serving plate. Scatter with the mozzarella balls and shredded basil.

Mix together the reduced orange juice, mustard, vinegar and olive oil. Season with salt and freshly ground pepper.

Slice the fritters into pieces, arrange on the watermelon plate in a tower and finally drizzle over the orange dressing.

Scatter with the alfalfa shoots and serve at once.


bacon recipe courtesy of: Andrew Nutter, Good Food Live, Good Food Channel, UKTV