|
|
Posts Tagged ‘bacon’
Tuesday, January 13th, 2009 by urban foodie
 This is a throw it together dish that turned out even better than expected - the sweet leeks and bacon are complimented by the slight sharpness of the creme fraiche. Keep the tagliatelle al dente to maintain interesting textures, oh and the peas keep everything tasting fresh.
Quick and easy, dinner in about 30 minutes.
Ingredients
1 leek
1/2 packet bacon (4 rashers)
2/3 tablespoons creme fraiche
big handful of peas (frozen are fine)
5/6 tagliatelle nests
Serves 2
1 Chop and wash the leeks and sautee gently in a pan with olive oil and a little butter. Turn the heat right down and cook, covered, very gently for 25 minutes, stirring every few minutes. You should only be able to hear the whisper of a sizzle
2 After 10-15 minutes slice the bacon widthways into thin strips and add to leek pan, don’t put the lid back on, do turn the heat up a bit
3 After 20 minutes, cook the pasta in fiercy boiling water for 5 or so minutes
4 Put peas in pasta pan for last 2 minutes
5 Drain pasta & peas and mix all ingredients in pan, dolloping in creme fraiche. Serve with a crisp side salad
Tags: bacon, easy supper, Quick Supper, tagliatelle
Posted in Kid Friendly, Recipes | 1 Comment »
Monday, January 12th, 2009 by urban foodie
 This is a gorgeously easy, frugal and tasty supper that is perfect for January when energy levels and bank accounts are at their lowest ebb. It’s from that master of unpretentious real food, Nigel Slater, from his fabulous book Appetite.
Just potato, bacon and stock with a generous hand of sage to bring a delightful herby savour. It takes just a few minutes to put together and uses only half a packet of bacon/pancetta, so you can keep the rest for another supper later in the week - like Baked Eggs with Kale or Bacon Cabbage and Potato.
Ingredients
From Appetite, by Nigel Slater (as ever I have tweaked to my taste, but that’s the beauty of the Slater recipes they are made for adapting to the meal you cook them for).
Waxy potatoes - 14 smallish ones
Olive Oil
Butter
Bacon or pancetta
Good chicken stock (fresh or a quality bouillon - I used the stock from my Christmas cider and mustard baked ham)
4 sage leaves
1 leek - optional
Feeds 2/3
1 Heat the oven to 180 C, slice the potatoes into £1 coin thick slices, slice the bacon and leeks too
2 Fry the potatoes until just golden
3 Butter a shallow baking dish or roasting tin and layer the potatoes, bacon, sage and leek (if using) into the dish, add just enough stock to reach to top layer, dot with butter and pop in the hot oven
4 Forget about it and go and have a nice sit down, after about an hour it is ready, serve with bread for mopping up the abundant sauces
Tags: bacon, easy supper, potato, sage
Posted in Kid Friendly, Recipes | No Comments »
Friday, June 27th, 2008 by urban foodie
 Oof, the pizza went well, fluffy dough and spicy topping plus the cheese, oh the cheese - buffalo mozarella, so creamy.
I used some left over arrabiatta (leftover queen you’d be proud of me) for the tomato sauce but I also include a very simple tom sauce below if you don’t have any leftovers. I missed out the planned bacon as there was already bacon in the arrabiatta and replaced it with a tasty spring onion from the veg box.
Pizza Dough
(Courtesy of Annie Bell, Evergreen an unusual recipe book, some recipes are very involved and other simple but all are delicious - and vegetarian - a good one to dip into occasionally)
1/4 teaspoon dried yeast
1/4 teaspoon caster sugar
150g strong white flour
1/2 teaspoon salt
1 tablespoon olive oil
85ml water
Makes single 27cm pizza, feeds 2 with sides (we had red cabbage coleslaw and a green salad)
1 Mix dry ingredients then add oil then water bit by bit until you have a dough that comes together well (use a bit less water/more flour as needed)
2 Knead for 10 minutes on a floured surface
3 Slash a cross and put it a floured bowl, sprinkle a bit more flour on the top (flour is a bit of a theme here…)
4 Wrap in plastic bag and put somewhere warm to rise for 1-4 hours - the longer the better - it should double in size
5 Knead for 2 minutes on a floured surface and roll out until you have a 27cm round (or rectangle if that is the shape of your tin, but a round one with holes is the best)
6 Leave the base to rise again for 20 minutes whilst you make the topping
Tomato sauce
200g passata
1 or 2 cloves garlic
S&P, herbs (I like basil and oregano)
Olive oil
small tablespoon balsamic vinegar
1 Heat the oil in a pan and put in the crushed garlic and any dried herbs, fry very gently for a minute, add balsamic
2 Put in passata and simmer very gently for 10-15 minutes (whilst you prepare other toppings)
Assembling the pizza
1 brush a little olive oil over the base
2 add tom sauce
3 add other ingredients (2 or 3 is perfect - today I used some spring onions and field mushrooms) but don’t over pile it
4 Finally put on cheese (I have used a whole buffalo mozarella but a small rindless goats cheese log works well too)
5 Bake in a hot oven - 220 degrees - for about 15 mins, pizza is ready when the top turns golden. Enjoy with a salad or two and a glass of chianti.
Happy Friday!
Tags: bacon, mushroom, Pizza
Posted in Kid Friendly, Recipes | 3 Comments »
Saturday, April 26th, 2008 by urban foodie
 This recipe is a colourful delight on the plate and a salty medley of gorgeousness in the mouth. A Nigel Slater recipe from the paper, thanks Nigel!
Ingredients
1/2 cabbage (Savoy is the king of cabbages and best for this dish)
1 carrot
4 medium potatoes (or 2 handfuls new pots in season)
4/5 rashers of bacon
1 big clove garlic
1 medium onion
Olive oil, P (no S)
Serves 2 very well
1 Chop onion and peel and dice potatoes (new pots only need scrubbing and halving)
2 Heat some olive oil in frying pan over a medium heat, add potatoes, cover pan and cook for 10 mins, stiring occasionally
3 Uncover pan and add onions, mix well, cook for 5 mins (until potatoes are very nearly done)
4 Chop carrots into thin flat strips, add to pan, cook for a further 10 mins
5 Cut bacon up and add to pan, cook until bacon is browning nicely (7-10 mins)
6 Chop up cabbage, crush garlic, grind some pepper and add to pan, mix carefully (it wil be a full frying pan by now) and cover, cook for 3-5 mins stirring occasionally, it is done when cabbage has a few brown tinges on some of it’s edges
7 Serve hot with nothing more than a bit of mustard or caremelised onion chutney on the side
Tags: bacon, cabbage, potatoes, Quick Supper
Posted in Kid Friendly, Recipes | 3 Comments »
|
|
My favourites
Add recipe
Search recipes
