Category Archives: Bacon

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Roasted Bone Marrow Bacon and Chicken Liver Pate

Chic-Liver-Pate-1-webI just love the sweet buttery flavour of bone marrow and with the addition of some rosemary oil  during the roasting for me is a perfect combination.

Roasted Bone Marrow

Ingredients

1/4 cup fresh rosemary leaves, plus 2 rosemary sprigs
1/4 cup extra-virgin olive oil, plus more for brushing
Twenty or so 50mm (2-inch) centre-cut beef marrow bones (ask your butcher)
4 rashers smoked streaky bacon, cut into 10mm (1/2in) pieces
Salt and freshly ground pepper

Methodbeef-BM-Pate-web 

In a mortar, gently pound the rosemary leaves with the 1/4 cup of olive oil to flavour the oil. Transfer the oil to a large bowl. Add the marrow bones and toss to coat. Season the bones with salt and pepper, cover with plastic wrap and refrigerate overnight.

Preheat oven to 180C (390F)

Wrap the marrow bones in foil in 2 packets and add bacon pieces to each and arrange them on a large tray and cook in the oven for 30 minutes. Open the foil packets, stand the bones on their ends on the tray and continue to cook for an additional 15 minutes until the marrow is warmed throughout and starting to sizzle.

Carefully remove the bones from the oven and let them cool down. When cool enough extract the marrow to the bowl of a food processor.

Chicken Liver Pate

Ingredients 

100g (8 oz) butter
1 onion, chopped
1 garlic clove, crushed
1 tsp fresh thyme leaves, chopped
400g (1 lb.) chicken livers, trimmed and cut in half
1/4 cup of dry Madeira, Sherry or brandy
salt and freshly ground black pepper
1 bay leaf 

Method 

Remove and discard any sinew or unpleasant-looking parts. 

Melt 100g (4 oz) or half of the butter in a pan over a medium heat, then add the onion and fry until softened, but not coloured. 

Add the garlic, bay leaf, thyme and chicken livers and fry the livers until golden-brown all over and cooked through, season well with salt and freshly ground black pepper. 

Add the Madeira to the pan and boil until reduced to a couple of tablespoons. Remove the bay leaf and place the liver mixture and 5og (2 oz) of the remaining butter into a food processor along with the bacon and bone marrow. Blend until smooth. Season, to taste, with salt and freshly ground black pepper and give it another pulse to combine.

Place the puree into six 100g (4-oz) ramekins or 1 serving terrine and smooth the top. Melt the remaining butter and pour on top of each ramekin or serving terrine, then refrigerate until set. Approximately 30 to 40 minutes.

Roasted Beef Bones

I use the roasted beef bones to make a stock. 

Batch10 Bourbon Bacon Bun Brunch with BBQ Sauce

B10-leftver-roll-webBatch10 Bourbon Bacon Bun Brunch with BBQ Sauce

2tbsp B10 bacon onion jam
Recipe – http://www.tasteofhome.co.nz/batch-10-bourbon-bacon-jam/
½ cup B10 barbecue sauce, divided
Recipe – http://www.tasteofhome.co.nz/batch10-honey-bourbon-bbq-sauce/ 

2 cloves garlic, chopped fine
2 red onions, sliced thinly
2 red peppers, sliced thinly
2 green peppers, sliced thinly
2 yellow peppers, sliced thinly
½ cup ginger beer (or beer of choice)
1tbsp butter, more or less to taste
Salt and pepper to taste
6 pork and fennel sausages, casings removed and lightly diced
Chopped Italian parsley, if desired
rolls or soft buns of choice

Slice up all the vegetables and set aside.

Add a splash of oil in a large, heavy based skillet and over a medium to high heat brown off the sausage meat breaking it up as it cooks.  When it is ¾ brown add the B10 bacon jam, garlic and combine. Cook for another 10 minutes and once the meat is cooked remove to a bowl saving the juices in the skillet. Place the bowl in a warm oven

Add additional oil if needed, add vegetables and soften them over a medium heat, about 10 minutes. Add the ginger beer, butter, and mix to combine. Season with salt and pepper to taste. Simmer to reduce the liquids by 1/3.

Add the B10 BBQ sauce and combine. Continue to simmer for another 10 minutes.

Lightly toast you buns under the grill in your oven for 1 to 2 minutes to warm then up and give them a bit of colour.

Scoop some of the meat into the base of the buns and top with vegetable. Drizzle with remaining barbecue sauce and dress with some parsley over top of each one.

Batch10 Bourbon Beef Bean Chilli

B10-Chilli-Bn-web
b10-with-honey-200x300
1/3 cup Batch10 Honey Bourbon
1 cup chopped onion
2 cloves garlic, crushed
1 cup each diced celery and corn kernels
400g beef mince
200g diced bacon
1 tablespoon chili powder
½ teaspoon crushed red pepper
2 teaspoons chopped fresh or 1 teaspoon dried oregano leaves
1 teaspoon ground cumin
½ teaspoon salt
2 tablespoons brown sugar
1 can diced or crushed tomatoes, undrained
1 cup tomato sauce
1 can red kidney beans, undrained and rinsed

In a medium sized saucepan, brown off the mince and remove from heat. Drain off the liquid and place in a bowl.

In the same saucepan heat the oil and add the onion and stir over medium heat. Once its has started to soften, about 5 minutes add the bacon and garlic. Combine and cook for a further 3-4 minutes stirring occasionally.

Add and stir the chili powder, celery, corn, oregano, cumin, salt, and red pepper flakes. Cook for another minute or two.

Pour in bourbon to deglaze pan. Use bourbon to scrape up any bits stuck to pan.

Add tomatoes, tomato sauce and brown sugar to pot. Heat the mixture to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover with lid and slowly simmer for 1 hour, stirring occasionally.

Stir in the beans and increase the heat to boiling. Once the mixture is boiling, reduce heat just enough so the mixture bubbles gently. Cook uncovered about another 10 minutes, stirring occasionally until desired thickness.

For additional heat add some fresh dices chilli. Serve with chips, chives, sour cream or grated cheese.

Batch 10 Bourbon Bacon Jam

2016-bc-jam-webFor my bacon jam I select bacon that has a low fat level. I love to make it with dry cured, smoked bacon. During the cooking of the bacon remove as much of the oils released from the bacon

Ingredients

600g bacon sliced into small pieces, (about 20mm)

2 cups of shallots, finely chopped

1 cup red onion, finely chopped

4 garlic cloves, finely chopped

1 teaspoon chili powder

½ teaspoon smoked paprika

½ cup Batch10 Honey Bourbon (125ml)

½ cup maple syrupbatch10-banner-toh

¼ cup balsamic vinegar

Cook the bacon pieces in batches to allow for it to crisp up properly. Cook over medium heat until  brown. You want the bacon a little crisper with as little visible fat as possible. Transfer to paper towels to drain excess fat off.

Pulse your shallots and onions in the food processor or cut them by hand.

Leave about 1 to 2 tablespoons of the fat in one of the pan. Add shallot and onion to the pan, cook over medium heat until they start to caramelize. Add the garlic and cook for about one more minute.

Add the chili powder and smoked paprika, stir to combine.

Increase heat to high and add the bourbon (carefully) and maple syrup. Bring to a boil, stir and scrape the pan so all the little bacon bits comes loose. Continue boiling for about 2 to 3 minutes.

Add vinegar and continue to boil for about another 3 minutes.

Using a sharp knife cut the bacon into small pieces. You can also tear it by hand so it looks more rustic, not too perfect.

Add the bacon into the pan, reduce heat to low and simmer for about 10 minutes, the mixture will thicken.

Turn off the heat and drain any excess fat off the bacon jam by pouring it through a sieve or use cheesecloth to drain it.

Now you have two options, you can pop the mixture into a food processor and pulse until it breaks down more. Or you can leave it chunky, your choice.

Transfer to jars and store in the fridge.

Asparagus Sweet Potatoes with Bacon

bacon-asp-webIngredients

400g (1lb)fresh asparagus, root ends trimmed

2 medium sweet potatoes, peeled & diced

8-10 strips thick center-cut bacon

1-2 cloves garlic, minced

3½ tablespoons olive

1 teaspoon lemon juice

1 teaspoon cinnamon

1 teaspoon sugar

½ teaspoon nutmeg

1 pinch cayenne, or to taste

coarse salt & fresh ground peppercorn, to taste

shaved parmesan, to garnish

Method

Pre-heat oven to 200C (400F).

Lay strips of bacon over baking sheet & roast for 12-15 minutes, or until crispy and then remove bacon from oven & allow bacon to cool on paper towels.

In a food processor pulse cooled bacon for a few seconds & set aside.

In small mixing bowl toss sweet potatoes, cinnamon, sugar, nutmeg, 2t olive oil, salt/pepper and cayenne to taste.

On a lined baking sheet in a single layer, spread seasoned sweet potatoes and place in oven for 20-25 minutes, turning potatoes after 15minutes, baking until tender with slightly crisp exterior. Remove sweet potatoes from oven and set aside to cool.

In shallow glass baking dish spread asparagus evenly, in a single layer and drizzle 1½tsp olive oil over asparagus, add garlic, salt/pepper and toss to ensure even coating.

Roast the asparagus uncovered in the oven for 12-15 minutes, or until asparagus just tender, stirring intermittently.

When cooked remove asparagus from oven and toss with lemon juice.

Lay roasted asparagus over serving dish or wooden board, top with sweet potatoes, then bacon, shaved parmesan and season with salt and pepper to taste.

Sweet Potato Rosti

Sweet-p-rosti-stack-webThis recipe is easy to scale and is a wonderful starter or brunch with the addition of a seasonal fresh salad of choice.

Serves 1

Ingredients

500g (1.1lb) sweet potatoes, peeled, grated and dried

2 tablespoons olive oil

1 small onion, finely chopped

1 clove garlic, finely chopped

1 tsp fresh chopped thyme or ½ tsp cumin

175g feta like cheese, crumbled. I like goat cheese for its sharpness

2 eggs, beaten

Method

Preheat the oven to 220 C (440 F). Line a baking tray with parchment.

Grate the sweet potatoes, place in a clean cloth and squeeze out the excess liquid, transfer to a large bowl.

Heat the olive oil in a frying pan over medium heat, cook the onion and garlic in the hot oil until soft and transfer to the bowl with the drained sweet potato.

Add the egg, about 2/3 of the cheese and all the thyme and mix well. Divide the mixture into 3-4 even portions and shape into balls with your hands and then flatten them to about 1cm (1/2 in) thickness. Arrange the patties onto the baking tray.

Roast in the preheated oven until golden brown, about 25 minutes turning once after 20 minutes. When turning sprinkle the remaining cheese over the patties and return to oven to melt the cheese, about 5 minutes more.

Making A Stack

Its all about choice as to what you add between the rosti’s. I love to add a soft poached egg on top and sour cream and beetroot relish between the layers.

You can add cooked bacon, salmon slices, avocado slices, thin sliced cooked eggplant.  

Sweet Balsamic Braised Beef Cheeks

beef-cheek-webBeef cheeks are a cut that has come into flavour in the paste couple of years. This aside it’s a wonderful cheap cut to cook with and with a little bit of effort plates up looking like you and friends are dining out.

This cut is a very heavily worked muscle so long and slow cooking lets all of the connective tissue break down and allows the meat to impart its great flavour.

Once cooked it will fall apart and is great to serve on potato or sweet potato creamy cheese mash.

Ingredients

4 by 250g (1/4lb) beef cheeks

4 tbsp olive oil, divided

1 medium onion, halved and diced

2 rashers of smoked bacon, sliced into pieces

3 gloves garlic, crushed and diced

2 bay leaves

1 sprig rosemary

1 sprig thyme

1 800g tin diced tomatoes

200ml red wine

200ml beef or chicken stock (broth)

150ml Sweet Balsamic Reduction

Salt and fresh ground black pepper to season

Method

Preheat oven to 160 C

Season the beef cheeks on both sides with salt and pepper. Rest for 10 minutes.

In a heavy based Dutch oven or oven and stove top casserole dish heat 2 tbsp olive oil over medium high. Once hot add 2 of the beef cheeks and brown on both sides. Place on a warm dish and then brown the final two and set aside.

Add the rest of the oil and the onions. Reduce the heat to medium and brown for 5 minutes. Add the bacon and garlic and cook for an additional 3-4 minutes.

Add the bay leaves, rosemary, thyme, diced tomatoes, red wine, stock (broth) and bring to a simmer.

Once simmering add the beef cheeks back and make sure they are covered by the juices and add the Balsamic Reduction. Lightly stir.

Cover and place in the oven for 3-3 ½ hours. Stir a couple of times making sure the beef cheeks are covered with the sauce.

Once cooked and falling apart serve on a creamy mash and salad on the side.

Easy Sweet Potato Frattata

frittata-sweet-webIngredients 

6 eggs

1 – 1/2 cups grass fed cows milk

100g (3oz) chedder style cheese, grated

3 strips of streaky smoked bacon, diced

200g (6oz) of sweet potato, peeled and chopped

few handfuls of spinach, about 1 cup, washed and patted dry

2 tsp fresh thyme, lightly chopped

Salt and Pepper to season

2 tbsp Olive or coconut oil 

Method 

Preheat oven to 180C (350F) 

In a bowl, whisk together eggs and milk and season with salt and black pepper. 

Over a medium heat add oil to a heavy, oven safe skillet and add the bacon and sweet potato. Lightly fry until sweet potato pieces are slightly tender and golden and bacon is cooked. 

Reduce the heat, add the spinach and thyme and cook for a further 3 minutes until spinach is slightly wilted. 

Pour egg mixture over top and then sprinkle with the grated cheese. 

Bake until the mixture is set and the cheese has melted and is golden, about 20 minutes. 

Serve with a side salad.

Easy Chicken Bites

Chick-bites-webChicken breast seasoned with sage and Italian seasoning, rolled in prosciutto, then skewered.

Makes about 30-36 

Ingredients 

6 boneless skinless chicken breasts, cut into chunks
12 strips prosciutto or streaky bacon
120g (4oz) cream cheese, room temperature
6 basil leaves, chopped

1 tbsp fresh thyme, leaves removed from the stalk and chopped
3 parsley sprigs, chopped
1/4 tsp salt
1/2 tsp fresh ground black pepper
2 garlic cloves, minced 

Method 

Preheat your oven to 175C (350F)

In a medium bowl mix together your whipped cream cheese, thyme, basil, parsley, salt, pepper and garlic.

Spread the cream cheese mixture on each piece of bacon and then cut into thirds. Then wrap 1 piece of chicken with the piece of bacon. It will only wrap around one time, secure with a skewer.

Place on a flat baking tray lined with parchment paper, and bake in the oven for 30 minutes or until the bacon is crispy and the chicken is cooked through.

Runny Egg with Asparagus Solders

Asparagus-egg-webI love this when asparagus is in season and I have some yummy free range eggs in the pantry. For me asparagus and eggs are a match made in heaven. 

Ingredients 

1 jumbo free-range egg per person

75g fresh asparagus, stalks trimmed or snapped

Some melted butter

Fine sea salt and fresh ground black pepper to season 

Optional 

2 thin slices Parma ham (or any other cured ham of your choice) per serve 

Method 

Trim the asparagus spears or snap them to remove the woody end. To snap, work with one asparagus spear at a time. Hold an asparagus spear on either end and start to bend it by pulling both ends towards you, each spear will snap off in its own place above the spot where the asparagus turns woody. 

Boil the egg(s) to your liking, I like mine very runny. Drain and dry the egg(s) and place each in a egg cup on a serving plate.  

Poach-steam the asparagus for a couple of minutesmto soften them so they are just cooked and are still a little firm. 

Drain and toss in some melted butter and season to taste. 

Lay the ham in a single layer on a board and place the asparagus onto the ham. Roll up loosely and place next to the egg cup. You can also slice the ham into strips and roll around each asparagus spear. 

Serve and use the asparagus spears to dip in the runny egg as if they are bread soldiers.

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