Posts Tagged With: bacon

Raw Broccoli Salad with Bacon, Avocado and Almonds

Raw broccoli doesn’t have to be as dry as you might think – a quick marinade will soften the florets, making them much more palatable!

Take the florets off 1 head of broccoli and place in a bowl – try to break them up into the smaller florets as much as possible

Mix the following in a small jar or glass to make the marinade:
~ juice of half a lemon
~ 2 tbsp white wine vinegar
~ 1 tbsp dijon mustard
~ 2-3 tbsp macadamia oil (or olive oil)
~ salt and pepper

Pour the marinade over the broccoli, stiring thoroughly and leave to rest for around half an hour. (N.B. you may not need to use all of the marinade, or you may like more lemon juice)
Add into the bowl of broccoli:
~ a handful of slivered/flaked or chopped almonds (lightly toasted in a dry pan if you like)
~ around 6 rashers of bacon, diced and fried until slightly crispy
~ 1 avocado, diced

The salad doesnt last very well, having avocado in it, but you can prepare the salad with the broccoli, almonds and bacon in advance and then add in the avocado as you require.

img_20160908_194610-01

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Delicious Cauliflower Rice

I was skeptical at first as to how this would turn out, however I was pleasantly surprised and will definitely be making it more often.  Blitz a whole lot of cauliflower (half to 3/4 of a medium one) in a food processor and keep it in a container in the fridge to use throughout the week in other dishes such as tabouleh.
Here’s my step by step guide for the rest:

1) Scramble 3 eggs in a large hot pan with a little butter, set aside and cut into chunks
2) Fry 1 onion (diced) in some coconut oil for a few minutes, then add in 4 rashers of bacon (diced)  until the bacon is crispy and the onion soft
3) Add in around 6 mushrooms (sliced or quartered), and chopped or minced garlic*
4) Season with ground coriander, ground cumin and some chili flakes (as much as you like!)
5) Add in 1.5 cups thawed (or fresh) peas into the pan and 1 tin corn kernels (or fresh) and cook on med-high heat for a few minutes
6) Stir through the scrambled eggs, that have been set aside
7) Add in about 2 cups of the blitzed cauliflower and fry for only a few minutes (any more than 2 mins and the cauli will go mushy)
8) season with some salt, pepper, a few drops of both sesame oil and soy sauce
9) top with some toasted cashews, chopped coriander, chives or mint

*You could also add in cooked prawns, leftover roast chicken, beans, broccoli or diced carrots in step 3*

cauliflower rice bacon peas corn egg

Some other dishes you may like:
~ Quinoa Cauliflower Salad with Pistachios and Cranberries
~ Stuffed Mushrooms
~ Zucchini Slice
~ Banana Coconut Bread
~ Coconut Chia Almond Blueberry Muffins

Categories: Dinner, Healthy, Recipes, Salads | Tags: , , , , , , , , , | 3 Comments

“Lazy” Pumpkin Soup

As seen on MasterChef, being prepared by Matt Preston.  I have replaced his apples with carrots for the sweetness.

Take 1 kent pumpkin (or japanese) and cut it into 3cm wedges, removing the seeds
Place on a couple of baking trays and sprinkle with 1/2 tsp cinnamon and 1/2 tsp ground nutmeg
Add to the baking tray:
~ 4 cloves of garlic (leave the skin on, it will fall off once roasted)
~ 2 carrots, peeled and cut into 3cm slices
~ 2 onions, peeled and cut into large chunks

Roast in an oven set to 180C for 30 mins, until pumpkin is soft to poke a fork in
Leave to cool slightly, while heating 1.5L chicken stock in a large pot
Turn the heat off on the stove once it has come to the boil and remove the pumpkin flesh from the skin with a knife – kind of like filleting a fish
Add the carrots, onions and (peeled) garlic cloves
Blend until smooth (season to taste)

The topping goes like this:
~ fry a few sage leaves in a tsp oil and set aside on a paper towel
~ fry a few bacons bits (I chopped 1 rasher finely)
~ add 2 tbsp pepitas and continue to fry on med heat
~ add 1/2 tsp brown sugar and keep stirring until the sugar disolves

Place on top of your soup, then add the sage leaves – DELICIOUS!

pumpkin soup bacon pepita masterchef

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Bacon and Egg Pie

This is an easy tasty pie – great for a rainy Sunday,picnics or even have it cold for breakfast/lunch the next day.

bacon egg pie shortcrust pastry

First you will need to make the shortcrust pastry and allow it to rest.  Mix together the following in a food processor:

~ 250g plain flour (I used gluten free, wheat free flour from Orgran)
~ 125g unsalted butter, chilled, finely chopped (it is important that this is chilled)
~ pinch salt

When it becomes like breadcrumbs, add in 1 egg, whisked with 1 tbs chilled water while the food processor is running,
Process until mixture begins to form large clumps, stopping machine before mixture forms a ball.
Knead gently to bring together, then shape into a disc and wrap in plastic wrap and refrigerate for at least 2 hours.

Once the pastry has rested, roll it 2/3 out to about 0.5cm thickness, and then lay across a greased dish that you will bake your pie in (the other 1/3 will be for the lid).  The pastry should go up and over the sides of the dish

Filling:
~ 4 rashers of bacon, trimmed and diced
~ 6-8 eggs
~ 1/2 cup grated cheese
~ salt and pepper
~ few pinches of smoked paprika

Lay about 1/3 of the bacon on bottom of pie (not too much or the base will become soggy from the rind/fat)
Break in 3 eggs over the top (keep yolks whole if you can)
Sprinkle over half of the cheese
Season with salt, pepper and paprika
Layer more bacon and 3 more eggs
Sprinkle the rest of the cheese and bacon on top

Roll out the rest of the pastry to about 0.5cm thickness and cut to fit the shape of the pie dish
Place pastry lid on the top and scrunch the pastry from the sides up to meet the lid
Cut a few lines to let the steam out
Brush the lid with a little milk
Bake for 45 mins at 180C
Leave to cool before cutting

bacon egg pie

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Brussel Sprouts with Pine Nuts and Bacon

Here’s a nice twist on a standard vege that often gets forgotten.  Recipe inspired by Porteno‘s famous brussel sprout dish

~ 15-20 small brussel sprouts, cut in half
~ 2 rashers of bacon, finely cubed
~ 2 tbsp pine nuts

Blanch the brussel sprouts in boiling water for 1-2 minutes (don’t over cook them!)
Drain them and set aside
Fry the bacon in a pan until crispy
Add in the pine nuts for and cook for a further minute
Add in the brussel sprouts and warm through, allow to brown on the flat side

     

Categories: Dinner, Recipes, Salads, Vegetarian | Tags: , , , , | 1 Comment

Ultimate Chicken Pie

This is a great winter warmer, easy to throw together and has everything in it!

3-4 medium potatoes, cut into chunks
3 chicken thighs, cut into chunks
1 clove of garlic, crushed
3 rashers of bacon, rind removed
8 button mushrooms
1 onion (or leek) sliced – leeks work better to create the sauce but I didn’t have any so just used an onion instead
1 tbsp olive oil
1 tbsp butter
1 tbsp dijon mustard
2 tbsp plain flour
1 cup milk (possibly a little more depending on the consistency of the sauce)
salt and pepper
3-4 handfuls of baby spinach
a few handfuls of grated cheese
1 sheet of frozen puff pastry, thawed

Boil the potatoes for about 5-10 minutes, drain them and place them in the bottom of a large high-sided dish
Pan fry the chicken, garlic & bacon in a large fry pan on med-high heat until the chicken is cooked through, drain and set aside
Rinse the fry pan and then place the onion (or leek) in it and sautee on med-high heat in a little olive oil, until the leeks are soft
Add in the mustard and butter and cook until combined
Mix in the flour quickly (be careful not to burn the flour as the mixture becomes a little dryer)
When the flour is combined, add the milk and keep stiring until it forms a sauce like consistency
Season with salt and pepper as desired
Stir in the chicken and bacon mixture then add the mushrooms
You don’t need to cook this for too long as it will cook further in the oven
Place the chicken and sauce mixture on top of the potatoes

Add the spinach on top, then the cheese and top with a piece of  puff pastry
Place a few slits in the pastry with a knife and brush with either some milk, or a beaten egg
Cook at 180C for 30 minutes, or until the pastry is golden

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