Tag: Bacon

Truffle and Bacon Risotto

Truffle and Baby Spinach Risotto

INGREDIENTS

  • 6 Streaky Bacon, chopped into 1cm width pieces
  • 150g Baby Spinach
  • 5C Chicken Stock (5 tsp Chicken Stock Powder mixed with 5C Water)
  • 3 Tbsp Truffle Oil
  • 1 Tbsp Olive Oil
  • 1 1/2C Arborio Rice
  • Parsley, handful, roughly diced
  • 1/2 tsp Salt, ground
  • 1/2 tsp Pepper, freshly ground

INSTRUCTIONS

  1. Heat 2 Tbsp of the Truffle Oil and 1 Tbsp Olive Oil in a non-stick frying pan over medium-high heat.
  2. Add the bacon and fry both sides until browned.
  3. Add the rice to the pan and toss to coat in the oil. Fry for a few minutes, occasionally stirring.
  4. Add the chicken stock, a cup at a time, until absorbed by the rice. Stir occasionally.
  5. Once the chicken stock has been absorbed by the rice and it is cooked through (if it is not cooked through, add some additionally water and wait for absorbtion), remove from the heat.
  6. Add the baby spinach, 1 Tbsp of truffle oil, salt, and pepper and fold through.
  7. Serve while warm, topped with the chopped parsley.
0

Chicken and Bacon Pasta Bake

INGREDIENTS

  • 2 Chicken Breasts, cooked, shredded
  • 500g Pasta, gluten free (I used Penne, but spirals or macaroni would work well as well)
  • 2 tsp Garlic Infused Oil
  • 6 rashers Streaky Bacon, sliced into 1cm thick pieces
  • 500ml Cream (lactose-free for those following a green FODMAP lifestyle)
  • 300g Corn Kernels, tinned, drained
  • 200g Spinach, roughly chopped
  • 250g Broccoli, roughly chopped
  • Salt, to taste
  • Pepper, to taste
  • 2C Cheddar Cheese, grated

INSTRUCTIONS

  1. Pre-heat oven to 190°C.
  2. Cook pasta according to packet instructions. Once cooked, drain.
  3. Over a medium high heat, heat the garlic infused oil in a frying pan.
  4. Add the bacon to the frying pan and brown both sides. Remove the pan from the heat once the bacon has cooked through.
  5. Add the bacon and the oil from the pan into a bowl, along with the drained pasta, cream, chicken stock powder, corn kernels, spinach, broccoli, and bacon. Add salt and pepper to taste.
  6. Spread the mixture into a baking dish, sprinkle over the cheese, and bake for 25 minutes until the cheese has browned.
  7. Serve immediately while warm.

SERVE WITH

A green salad.

0

Chicken and Bacon Gnocchi Bake

Creamy: Chicken and Bacon Gnocchi Bake

INGREDIENTS

  • 2 Tbsp Garlic Infused Oil
  • 500g Chicken Breast, diced
  • 6 Streaky Bacon rashers, sliced into thin strips
  • 300ml Cream
  • 170g Spinach, chopped
  • 500g gluten free Gnocchi
  • 2 C Cheddar Cheese, grated
  • 1/2 C Flat-Leaf Parsley, roughly chopped, fresh leaves + extra to serve
  • 1/4 tsp Salt
  • 1/2 tsp Pepper

INSTRUCTIONS

  1. Heat the garlic infused oil in a non-stick pan over medium-high heat. Add the bacon and cook, stirring occasionally until starting to brown.
  2. Add the chicken to the pan and cook, stirring occasionally until lightly browned.
  3. Add the cream and bring to a simmer. Continue simmering until the sauce slightly thickens.
  4. Add the spinach and cook until wilted, a couple of minutes maximum.
  5. Remove from heat and stir in 1/2 C of cheese, along with the salt and pepper.
  6. Meanwhile, cook the gnocchi in a large pot of boiling, salted water until the gnocchi float to the surface.
  7. Reserve 1/4 C of the cooking water and add it to the cream mixture. Drain the remaining water from the gnocchi.
  8. Add the gnocchi and the parsley to the cream mixture and toss to combine.
  9. Pour into an overproof dish, approximately 20x30cm, into a flat layer.
  10. Sprinkle the remaining cheese over the top of the gnocchi.
  11. Preheat your oven on grill, at 200°C.
  12. Cook the gnocchi under the grill for about 10 minutes, until the cheese is golden.
  13. Remove from the oven and top with the remaining chopped parsley.
  14. Serve while warm.

SERVE WITH

A green salad would be a lovely addition for this meal.

1

Pita Pizzas

Pita Pizzas

Individual serving

INGREDIENTS

  • 1 gluten free Pita
  • 1 Tbsp Tomato Sauce (ensure it is FODMAP friendly)
  • 1/4 – 1/2 tsp Mixed Herbs
  • 25g Mozzarella Cheese, grated
  • 1x Streaky Bacon Rasher
  • 30g Chicken, cooked, shredded
  • 20g Camembert, sliced

INSTRUCTIONS

  1. Pre-heat the oven to 190°C.
  2. Cook the bacon rasher in a pan over a medium-high heat until browned on both sides.
  3. Remove the bacon from the pan and chop into pieces about 1cm wide.
  4. Spread the tomato sauce over the pita, then sprinkle the mixed herbs over the sauce evenly.
  5. Sprinkle the mozzarella cheese over the base, then top with the bacon, chicken, and camembert.
  6. Place on a baking tray and cook in the oven for 10 minutes.
  7. Serve quartered.

SERVE

Serve as a snack, or as a main with a large green salad.

0

Hash Stack

INGREDIENTS

  • 8x Hash Browns
  • 1 tsp Olive Oil
  • 8x Streaky Bacon
  • 4x Tomatoes, halved
  • 8x Eggs
  • Water
  • 1 tsp White Vinegar
  • 150g Baby Spinach
  • 3/4C Hollandaise Sauce

INSTRUCTIONS

  1. Cook hash browns according to packet instructions.
  2. Make hollandaise sauce and set aside.
  3. Add the oil to a large frying pan and heat over medium-high heat.
  4. Add the bacon and cook through, browning both sides.
  5. Push the bacon to the side of the pan and add the halved tomatoes, cut side down. Cook through for a few minutes before flipping to cook the other side.
  6. Meanwhile, fill a large frying pan with water. Add the white vinegar to the water and bring to the boil.
  7. Turn the heat down to a simmer and crack the 8 eggs into the water. If the water doesn’t cover the top of the eggs, gently ladle water on the top of them.
  8. Cook for a few minutes until the egg whites have cooked through, but not so long that the yellows also cook – you want the yellows to remain runny.
  9. Carefully drain the water from the egg pan, ensuring you don’t break the eggs.
  10. Serve the meal by adding a quarter of the baby spinach onto each plate, stacking on top the hash browns, bacon, tomatoes, eggs, and topped with hollandaise sauce.
1

Breakfast Burrito

Filling: Breakfast Burrito

INGREDIENTS

  • Olive Oil
  • 8 Hash Browns, triangles
  • 8x Streaky Bacon, sliced
  • 5 Eggs
  • 1/4 C Milk
  • 1/8 tsp Salt + extra to serve
  • 1/8 tsp Pepper, ground + extra to serve
  • 1 Tomato, halved and sliced
  • 40g Baby Spinach
  • 4 gluten free Tortillas
  • 2 Tbsp Mayonnaise
  • Chilli Flakes, pinch, optional

INSTRUCTIONS

  1. Cook hash browns according to packet instructions.
  2. Meanwhile, heat a small drizzle of olive oil in a pan over medium-high heat. Add the bacon and cook both sides until browned.
  3. Remove the bacon from the heat (leaving the bacon fat in the pan).
  4. Crack the eggs into a medium bowl, and add the milk, salt, and pepper.
  5. Whisk until well combined.
  6. Add the eggs into the pan (with the bacon fat) and stir continuously and slowly with a wooden spoon or spatula. Once cooked, remove from heat.
  7. Heat the tortillas in the microwave for 30 seconds each.
  8. Add 1/4 tbsp of mayonnaise to each tortilla and spread down the middle.
  9. Add 10g of the baby spinach down the middle of the tortilla, along with two of the cooked hash browns, 1/4 of the sliced tomato, 2 of the pieces of bacon, and a pinch of chilli flakes. Top with some salt and pepper to taste if desired.
  10. Roll up each wrap and serve.
1

Slow Cooked Chicken, Bacon & Gnocchi Soup

Slow Cooked: Chicken, Bacon & Gnocchi Soup

INGREDIENTS

  • 1 tsp Garlic Infused Oil, optional
  • 500g Chicken Breast, boneless, skinless
  • 1/2 C Celery, thinly diced
  • 1 1/2 C Carrot, quartered and diced
  • 2 tsp Basil, dried
  • 2 tsp Mixed Herbs, dried
  • 1 tsp Salt
  • 2 tsp Chicken Stock Powder
  • 3 tsp Vegetable Stock Powder
  • 4 C + 2 Tbsp Water
  • 3 Tbsp Cornflour
  • 700g Milk, lactose free (substitute for 2x 340ml tins of evaporated milk if you are not following FODMAP or do not have an issue with milk)
  • 500g Gnocchi, gluten free
  • 6x Streaky Bacon, sliced
  • 150g Baby Spinach

INSTRUCTIONS

  1. Add the garlic infused oil, chicken, carrot, celery, basil, mixed herbs, salt, chicken stock powder, vegetable stock powder, and 4 C of water into a slow cooker. Cover and cook on high for 4-5 hours or low for 6-8 hours.
  2. Shred the chicken.
  3. Mix 2 tbsp water with the cornflour, ensuring there are no lumps. Add this, along with the milk and gnocchi to the slow cooker. Stir and replace lid. Cook for another hour.
  4. Meanwhile, fry the bacon in a pan over medium-high heat. Drain the fat.
  5. Once the final hour of the slow cooker has completed, add the bacon to the slow cooker along with the baby spinach. Stir to combine until the baby spinach has wilted.
  6. Serve while warm.
0

Bacon and Egg Pie

Classic: Bacon and Egg Pie

INGREDIENTS

  • 9 Eggs, whisked
  • 6 pieces of Streaky Bacon, chopped into 1×2 cm pieces
  • 3-4 gluten free Flaky Pastry sheets
  • 1 Spring Onion stalk, green tops only, thinly sliced
  • Salt, to taste
  • Pepper, to taste

INSTRUCTIONS

  1. Heat oven to 200°C on fan bake.
  2. Reserve approximately two tablespoons of whisked egg in a separate bowl.
  3. Add the salt and pepper to the large bowl of whisked egg and stir to combine.
  4. Grease a baking dish, approximately 15x30cm.
  5. Line the base and sides of the baking dish with half of the pastry.
  6. Put the lined baking dish into the oven for 5 minutes then remove from the oven.
  7. Lay about half of the bacon on top of the partially cooked pastry.
  8. Add about 2/3rds of the egg on top of the bacon.
  9. Add the remaining bacon on top of the egg.
  10. Sprinkle the spring onions on top of the bacon.
  11. Add the rest of the egg (excluding the reserved two tablespoons) on top.
  12. Layer on top the other half of the pastry, pinching the edges together with the bottom layer.
  13. Cut a few small crosses carefully into the top of the pastry to allow any steam to escape.
  14. Brush the top of the pastry with the reserved whisked egg.
  15. Bake in the oven for 30 minutes until fully cooked and golden on top.

SERVE WITH

A green salad.

ALTERNATIVES

Add vegetables into the pie before baking – diced carrots, peas, corn kernels.

Add 1C of cheddar cheese into the pie.

0

Lemon Carbonara

Comfort: Lemon Carbonara

INGREDIENTS

  • 500g gluten free Spaghetti
  • 1/2 tsp Salt
  • 1 Tbsp Olive Oil + 1 tsp Olive Oil
  • 165g Streaky Bacon, sliced into 1x2cm pieces
  • 4 Egg Yolks
  • 75g Parmesan, grated
  • 1 Lemon, zested and juiced (stored separately)
  • 1/2 tsp Black Pepper, freshly cracked

INSTRUCTIONS

  1. Boil water in a pot, add the salt and 1 tsp of the Olive Oil, then add the spaghetti.
  2. Cook the spaghetti until al dente, then drain while reserving the cooking water.
  3. Meanwhile, add the egg yolks to a small bowl, along with most of the grated parmesan and lemon juice. Mix together.
  4. Heat a pan over medium-high heat along with the tablespoon of olive oil. Add the bacon and cook through.
  5. Add the drained spaghetti to the pan, and toss the bacon and oil through the pasta.
  6. Add some of the reserved cooking water to the pan (about 30ml), along with the egg/parmesan/lemon juice mixture). Toss continuously, to make a creamy sauce, adding additional water as required.
  7. Serve immediately, topped with the last of the grated parmesan, lemon zest, and black pepper.
0

McDonald’s Copy: Bacon and Egg McMuffin

Guilty Pleasure: Bacon and Egg McMuffin

Food Prep Tip: Batch cook these, wrap in baking paper and cling wrap, then freeze. Then remove a frozen McMuffin from the freezer the night before needed to defrost in the fridge. You can then heat these (remove from cling film and heat in the baking paper) in a toasted sandwich machine for a quick and easy breakfast or lunch.

INGREDIENTS

  • 1 Tbsp Olive Oil
  • 2 Streaky Bacon strips
  • 1 Egg
  • 1 gluten free English Muffin, split in half
  • 1 processed Cheddar Cheese slice
  • Butter, to taste
  • Pepper, to taste

INSTRUCTIONS

  1. Add the olive oil to a pan and heat over medium-high heat.
  2. Add the bacon to the pan and cook. Once half way cooked, flip your bacon.
  3. Put your english muffin into the toaster and turn on.
  4. Push your bacon to the side of the pan once cooked. Crack your egg and add your egg to the pan. Use an egg ring if you’re after the classic McDonald’s shape.
  5. Flip the egg once half cooked, and add the cheese slice on top.
  6. Butter your toasted english muffin, add your bacon onto the bottom half, and your egg & cheese on top. Sprinkle with pepper, and add the top of your muffin.
  7. Serve immediately; or if batch cooking: cool, wrap in baking paper, and then cling film before freezing.
0

Website Powered by WordPress.com.

Up ↑