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Recipe Archive |
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Ambitious Recipes |
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Bacon and Pineapple Stirfry
| serves: |
4 |
| cooking time: |
approximately 10 minutes |
| per portion: |
400 calories |
Ingredients 
350g (12 oz)unsmoked lean back bacon rashers, de-rinded, trimmed
and cut into 2.5cm (1") pieces
1 x 5ml (1 tsp) oil
1 carrot
1 green pepper, seeded and cut into strips
100g (4oz) beansprouts
227g (7oz) can pineapple pieces in natural juices, juice reserved
Sauce
1 x 15ml sp (1 tbsp) tomato ketchup
1 x 5ml sp (1 tsp) malt vinegar
1 x 5ml sp (1 tsp) clear honey
2 x 5ml sp (1 tsp) cornflour
Method
in a wok or large frying pan, heat the oil
add the bacon and cook for 3-4 mins
drain off any excess liquid
add carrot and pepper and cook for 2 mins
add beansprouts and pineapple pieces
mix together reserved pineapple juice with the sauce ingredients
and pour into the wok
stirfry for 2-3 minutes until the ingredients are coated in the sauce
Serving Suggestion
Serve with brown rice or noodles
Bacon and Onion Layer Pudding
serves 4
cooking time - approximately 2 hours
Ingredients 
175g self-raising flour
50g beef or vegetable suet
water
225g back bacon rashers, chopped
1 large onion, chopped
salt and freshly ground black pepper
Method
Stir the flour and salt into a mixing bowl and stir in the suet.
Add enough water to mix to a soft dough.
Mix together the bacon and onion.
Roll out the dough to about 8cm in thickness.
Place a layer of bacon and onion mixture in the base of a 900ml
pudding basin.
Cut a circle of dough to cover the bacon mixture.
Repeat the layers until you fill the basin, finishing with a layer
of dough. Re-roll dough as necessary.
Cover with a sheet of greaseproof paper and then foil, tie with
string to seal.
Stand in a large saucepan with enough water to come ½ to ¾ of the
way up the side of the basin. Bring the water to the boil, then reduce
the heat.
Cover and simmer for 2 hours.
Check that the water has not boiled away from time to time.
Serving Suggestion
Serve with a variety of fresh seasonal vegetables
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| Quick Snacks |
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Danish Bacon with apple and pickle
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients 
- 2 rashers of Danish Back Bacon
- Wholemeal roll
- Sliced apple
- Watercress
- Seasoning
Method
- Cut a wholemeal roll in two and liberally smear the bottom half with Branston pickle – or whatever pickle you fancy – then top with sliced apple, grilled bacon rashers and a few watercress leaves.
- Finish with salt and freshly milled black pepper.
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Danish Bacon Focaccia
Preparation time: 10 minutes
Cooking time: 45 minutes
Ingredients 
- 2 rashers of Danish Back Bacon
- 1 fresh focaccia
- French brie
- Fresh basil
- 2 plum tomatoes, halved
- Olive oil
- Seasoning
Method
- Roast the tomatoes in the oven with a drizzle of olive oil for 30 minutes.
- Then take a focaccia wedge, cut it in half and cover the bottom with the roasted tomatoes and slices of Brie.
- Carefully place under the grill to melt the Brie.
- When it’s ready, top with grilled bacon, a few basil leaves and seasoning.
- Finally, grill the top half of the focaccia and pop it on top!
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Danish Bacon and herby scrambled eggs
Preparation time: 5 minutes
Cooking time: 10 minutes
Ingredients 
- 2 rashers of Danish Back Bacon
- Toasted White Muffin
- 2 medium eggs
- Knob of butter
- Mixed chopped herbs
- Seasoning
Method
- Whisk two eggs lightly in a bowl with a dash of salt, freshly milled black pepper and chopped herbs.
- Melt the butter in a saucepan over a medium heat, add the eggs and stir until the egg softly sets.
- Serve immediately on half a toasted muffin, topped with a couple of rashers of grilled Danish back bacon, tomato ketchup and a chive garnish.
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Bacon and
blue cheese dip with crispy potato skins
Serves: 6
Preparation time: 10 minutes
Cooking time: approximately 1¼ hours
Ingredients 
- 2.25kg (5 lb) baking potatoes, washed and dried
- 2 tbsp olive oil
- 1 tsp salt
- Freshly ground black pepper
- 450g (1 lb) rindless streaky bacon
- 175g (6 oz) blue cheese
- 250ml (10 fl oz) soured cream
Method
- Preheat oven to 180oc, 350of, gas mark 4.
- Wrap potatoes in foil and bake in preheated oven for 1 hour. Cut
potatoes in half and scoop out most of the potato (not required in
this recipe), leaving a layer on the skins.
- Cut potato skins into quarters and place on a greased baking tray.
Sprinkle with oil, salt and freshly ground black pepper.
- Increase the oven heat to 200oc, 400of, gas mark 6. Return potato
skins to oven for a further 10-15 minutes until crisp.
- Meanwhile grill bacon until crisp and crumble into small pieces.
- Combine cheese and soured cream. Stir in bacon, reserving a little
for garnish. Pour dip into a serving bowl and sprinkle with reserved
bacon.
- Arrange potato skins on a serving plate and place dip in centre
to serve.
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Bacon and Mushroom Bruschetta
Makes 20 portions
Preparation time: 20 minutes
Cooking time: 10 minutes
Ingredients 
- 1 ciabatta bread
- 90ml (6 tbsp) olive oil
- 700g (1½ lb) economy pack mushrooms, wiped and chopped
- 4 cloves garlic, chopped
- Salt and freshly ground black pepper
- Small bunch fresh thyme
- 10 rashers smoked streaky bacon, de-rinded
Method
- Cut bread into 20 slices and arrange on a grill rack. Lightly toast
on one side and drizzle with 45ml (3 tbsp) oil.
- Heat remaining oil in a large pan or wok and fry mushrooms and
garlic for 4-5 minutes. Season and spoon over the toast.
- Break thyme into pieces and sprinkle over mushrooms. Cut bacon
in half crossways then twist pieces like corkscrew and arrange one
on each slice of toast.
- Preheat the grill and cook for 5 minutes until bacon is crisp and
toast hot.
- Serve with drinks or two to three per portion as a starter.
- Garnish with watercress and lemon slices.
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Creamy bacon avocados
serves 4
cooking time - approximately 10 minutes
Ingredients 
10 rashers smoked, streaky bacon, de-rinded
2x15ml (2 tbsp) soured cream
175g (6 oz) soft herb cheese, such as Boursin
1x15ml (2 tbsp) chopped fresh chives
2 large ripe avocados
Method
Grill bacon for 4 minutes on each side.
Leave to cool, then chop.
Beat cream into cheese then stir in most of bacon and chives.
Halve and stone avocados.
Spoon in filling and sprinkle with rest of the bacon and chives.
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Potato Carbonara
serves 2
cooking time - approximately 20 minutes
Ingredients 
350g new potatoes, sliced
1 tbsp olive oil
100g back bacon rashers, chopped
100g button mushrooms
1 clove garlic, crushed
1 red pepper, seeded and chopped
75ml single cream
salt and freshly ground pepper
Method
Bring a pan of lightly slated water to the boil, add the potatoes
and cook for 10 to 12 minutes or until tender.
Heat the oil in a large frying pan and fry the bacon for 2 to 3 minutes.
Add the mushrooms, garlic and peppers and cook for a further 2 to
3 minutes or until softened.
Drain the potatoes and add to the pan.
Pour over the cream and cook gently for 3 minutes, stirring.
Season well an transfer to a serving dish
Serving Suggestion
Serve immediately with salad
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| More Ambitious
Recipes |
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Cheese baked polenta with bacon and peppers
Serves 4
Preparation time: 40 - 45 minutes
Cooking time: 25 minutes
Ingredients 
750ml (1¼ pt) vegetable stock
175g (6 oz) polenta
15ml (1 tbsp) chopped fresh marjoram
1 x red pepper
1 x orange pepper
8 smoked, streaky bacon rashers, de-rinded and cut in half
15ml (1 tbsp) grated parmesan cheese
25g (1 oz) grated mozzarella cheese
Method
Bring the stock to the boil and gradually whisk in the polenta. Stir
continuously over a gentle heat for about 10 minutes until the mixture
comes away from the sides of the pan.
Remove from the heat and stir in the marjoram.
Oil a swiss roll tin and spread the polenta evenly in it. Set aside
and leave to cool.
Grill the peppers and bacon rashers until the peppers are scorched
and the bacon is browned.
Meanwhile, heat the oil in a pan and cook the onions for about 8-10
minutes, stirring occasionally until thoroughly browned.
Place the peppers in plastic bags, seal tightly and leave until cool
enough to handle.
Remove the peppers from bags, strip off the skins, cut into quarters
and discard the seeds.
Preheat the oven to 200oC/400oF/gas mark 6.
Cut the polenta into triangles and arrange them in a shallow oven-proof
dish, alternating with the grilled peppers and bacon.
Sprinkle the top with grated parmesan and mozzarella cheese and bake
for 20 - 25 minutes.
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Bacon and cheese pie
Serves 4
Preparation time - 30 minutes
Cooking time - 50 minutes
Ingredients 
450g (1 lb) potatoes, cut into even sized pieces
450g (1 lb) parsnips, cut into even sized pieces
50g (2 oz) butter
60ml (4 tbsp) full fat milk
Salt and freshly ground black pepper
30ml (2 tbsp) olive oil
2 x red onions, cut into wedges
350g (12 oz) rindless smoked back bacon, cut into large pieces
10ml (2 tsp) plain flour
150ml (¼ pt) chicken stock
175g (6 oz) cheddar cheese, grated
2 x medium tomatoes, sliced
Method
Preheat oven to 200°C, 400°F, gas mark 6.
Cook the potatoes and parsnips in a large pan of boiling salted water
for about 15 minutes, until tender.
Drain thoroughly and return to the pan. Add the butter and milk,
cover and heat through.
Remove from the heat, season and then using a masher, mash the potatoes
and parsnips until smooth and creamy.
Meanwhile, heat the oil in a pan and cook the onions for about 8-10
minutes, stirring occasionally until thoroughly browned.
Using a slotted spoon transfer the onions to a plate.
Add the bacon to the pan and cook for 5 minutes, stirring occasionally
until crisp.
Using a slotted spoon transfer the bacon to a place, and set aside.
Sprinkle over the flour and cook for 1 minute.
Gradually stir in the stock and bring to the boil, stirring until
thickened.
Remove from the heat and stir in half the onions and bacon and seasoning.
Spoon the bacon mixture into a medium-sized oven proof dish.
Scatter over half the cheese, top with the mashed potato, then scatter
over the remaining onions, bacon, sliced tomatoes and then the cheese.
Bake for 30 minutes, until golden.
Serve immediately.
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Bacon, ginger and spring onion skewers
Serves 14
Cooking time - approximately 10 minutes
Ingredients 
350g (12 oz) smoked, back bacon rashers, de-rinded and roughly chopped
1.25cm (½“) root ginger, peeled and finely chopped
1 bunch spring onions, trimmed and finely chopped
2 x 15ml (2 tbsp) peanut butter
50g (2 oz) unsalted peanuts, shelled and finely chopped
50g (2 oz) wholemeal breadcrumbs
1 egg, (size 3) beaten
Black pepper
Method
Place bacon in food processor until minced.
Add remaining ingredients and process until combined.
Divide mixture in 14, shape in sausages, using floured hands.
Thread onto skewers.
Barbecue or grill for 8-10 minutes, turning occasionally.
Serve with a spicy peanut or tomato dip.
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Pan Fried Cod with Grilled Bacon and Red Lentil Puree
serves 2
Ingredients 
2 x 225g fillets of cod, skin on
6 slices of bacon, chopped
175g soaked red lentils
1 clove garlic, chopped
¼ red onion, sliced
½ pt chicken stock
50 ml white wine
150g chopped parsnips
1tbsp fresh oregano
¼ diced red chilli
8tbsp fresh basil pesto
25g butter
olive oil
seasoning
Method
To make the puree, saute the red chilli, garlic, onion and red lentils
in a little oil.
Next add the wine and stock together with half the fresh oregano,
parsnips and 2 slices of bacon
Bring to the boil and simmer for 20 minutes.
Allow to cool slightly, then puree in a blender with the butter and
remaining oregano, plus plenty of seasoning. Leave to one side.
Pan fry the cod fillets in olive oil and butter for 2-3 minutes on
each side.
Whilst the fish is cooking, place the remaining bacon under a pre-heated
grill and cook until crisp.
Drizzle the basil pesto around the plate and place the red lentil
puree in the middle of the plate and top with the cod.
Scatter some pieces of bacon on top of the cod and serve
Serving Suggestion
Serve with buttered French beans
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