Category Archives: Bacon

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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.

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 and set this aside. I treat it like duck fat, wonderful for roasted vegies.

Ingredients

600g bacon, fat trimmed off, sliced into small pieces
2 cups of shallots, finely chopped
2 cups red onion, finely chopped
4 garlic cloves, finely chopped
1 teaspoon chili powder
½ teaspoon smoked paprika
½ cup Bourbon (125ml)
½ cup honey
¼ cup balsamic vinegar

Cook the bacon pieces in batches to allow for it to cook properly without being too crispy. Cook over medium heat until  brown. 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 honey. 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 using a teaspoon remove any excess fat off the bacon jam. 

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, seal 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.

Sweet Balsamic Caramelized Onions

Sweet-Bals-Caramelised-OnioCaramelized onions are an easy and inexpensive addition to so many meals and can be made ahead of time. This recipe offers a sweet and slightly herby flavour without the addition of additional sugar using two ingredients that I love.

Makes about 1½ cups

Ingredients

⅓ cup good olive oil
2 large onions
1 red onion
1 tsp dried thyme
1 tsp salt
2 tbsp Jomei’s Sweet Balsamic Reduction

Method

Slice the onions in half, then slice very thin.

Heat the Oil in a large skillet over medium low heat.

Add the onions and season with salt. Stir constantly until the liquid evaporates from the onions. You must stir so the onions don’t steam in their own juices otherwise they will not caramelize. This takes about 15 minutes.

Reduce the heat to a medium low, add the thyme and Jomei’s Sweet Balsamic Reduction, stir well and cook an additional 20-25 minutes, stirring frequently, until the onions are a rich golden brown.

Scale this recipe to your own needs. I double this and cook in a larger skillet making as many batches as required.

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.

Bacon Wrapped Chicken Thighs

Chicken-Thigh-BaconIngredients

8 chicken thighs, bone out
8 tbsp grated pecorino romano cheese or a hard cheese of choice
8 slices thin streaky bacon
salt & pepper to season
3 tbsp olive oil
1 clove garlic, minced
3/4 cup low sodium chicken broth
3/4 cup dry white wine
3 tablespoons finely chopped fresh sage

Method 

Pound the chicken thighs thin with a meat mallet and lightly season with salt and pepper.

Lay the chicken thighs on a tray or cutting board and divide the cheese amongst the eight cutlets, arranging it to cover, leaving a little space along the sides.

Starting at one end, tightly roll the chicken thighs up.Using a slice of the thin bacon, carefully wrap the chicken roll around and secure each with a toothpick.

In a large, heavy skillet, heat the oil over medium high heat and brown all the chicken rolls very well on all sides, about 8 to 10 minutes. Add the garlic and stir until fragrant, about 2 minutes.

Add the stock and wine and bring to a boil.

Reduce the heat to a simmer, partly cover the skillet and cook for 15 minutes.

Remove the chicken to a heated plate, and bring the wine mixture remaining in the skillet up to a boil. Add the sage, season with salt and pepper and reduce the sauce by half.

Remove the toothpicks from the rolls, and return the chicken to the skillet and turn to coat in the sauce to warm up the chicken rolls.

Place the chicken on a platter and pour the sauce on top.

Serve hot.

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