10 ways with bacon - and not just with eggs!

Knights love bacon - and we know that you do too!

Now we know that bacon is not just for breakfast - although a great brekky demands it - so we've found some interesting but simple ways that you can use bacon at home.......enjoy!

Just for a snack

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Popcorn with bacon and parmesan

200g streaky bacon, finely chopped
1 ½ tablespoons canola oil
½ cup popping corn
1 ¼ teaspoons sea salt
1 x 45g piece Parmesan cheese

Heat a large heavy frying pan over medium-high heat. Add the bacon and cook, stirring as the fat renders, for about 5 minutes, or until the bacon is crisp. Using a slotted spoon, transfer the bacon to a plate lined with paper towels. Pour the bacon fat into a small bowl, leaving the brown solids behind. Reserve the bacon fat.

Heat a large heavy pot over medium-high heat until hot. Add the oil and popping corn and cover the pot. Once the kernels begin to pop, using pot holders, shake the pan constantly over the heat as the corn pops for about 5 minutes, or until all the corn has popped.

In a large bowl, toss the popcorn with the bacon, reserved bacon fat, and the salt. Finely grate most of the parmesan over the popcorn and toss to coat. Grate more cheese on top and serve immediately.


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Nutty bacon rolls

½ cup roasted salted macadamia nuts
⅔ cup mango chutney
10 thin bacon rashers, rind removed
1 tablespoon vegetable oil

Place nuts into a food processor. Process until finely chopped. Transfer to a bowl. Add chutney. Mix well.

Thinly spread 1 tablespoon of chutney mixture over 1 side of each bacon rasher. Cut in half crossways. Roll each rasher up like a Swiss roll. Secure with a toothpick.

Preheat a barbecue plate on medium-high heat. Brush bacon rolls with oil. Cook, turning occasionally, for 5 minutes or until golden and cooked through. Season with pepper. Serve warm.


Something for starters

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Oysters with chilli and bacon

1 ½ tablespoons olive oil
3 rashers middle bacon, rind removed, finely chopped
1 long red chilli, deseeded, finely chopped
2 green onions, thinly sliced
1 tablespoon red wine vinegar
16 large oysters

Heat 2 teaspoons oil in a frying pan over medium-high heat. Add bacon. Cook, stirring, for 5 to 7 minutes or until crisp. Remove from heat. Stand for 2 minutes. Add chilli, onion, vinegar and remaining oil. Stir to combine.

Place oysters on platter. Top with bacon mixture. Serve.


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Maple-glazed bacon stuffed balls

2 x 250g packets Rindless Middle Bacon
1 tablespoon olive oil
1 small onion, finely chopped
1 red apple, cored, finely chopped (skin on)
1 teaspoon finely grated lemon rind
3 cups fresh wholegrain breadcrumbs
2 tablespoons currants
2 tablespoons pine nuts
1 tablespoon chopped fresh oregano leaves
2 eggs
⅓ cup maple syrup

Preheat oven to 180C/160C fan-forced. Line a baking tray with non-stick baking paper. Cut the bacon rashers into 14 strips measuring approximately, 20cm x 4-5 cm. Finely chop the remaining bacon.

Heat oil in a large non-stick frying pan over medium heat. Add onion and cook stirring for 1 minute. Add apple and cook, stirring for 3-4 minutes or until the apple and onion is lightly golden. Add chopped bacon and cook for 2-3 minutes. Remove from heat.

Stir in lemon rind, breadcrumbs, currants, pine nuts, oregano and eggs. Season with salt and pepper and mix well. Roll mixture into fourteen walnut-sized balls. Roll each ball in a strip of bacon. Secure with a toothpick and place on prepared tray.

Brush half the maple syrup over the bacon balls. Bake for 15 minutes. Remove from oven and brush with remaining maple syrup before baking for a further 15 minutes. Glaze again with syrup from the tray and bake for another 10 minutes or until sticky and golden. Serve.


On the side

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Bacon & onion beer bread

Melted butter, to grease
1 tablespoon olive oil
 brown onion, finely chopped
200g short-cut bacon rashers, finely chopped
3 cups self-raising flour
1 cup coarsely grated vintage cheddar
1 cup lager beer, chilled
1 cup stout beer, chilled

Preheat oven to 200°C. Brush a 6cm-deep, 12.5 x 24.5cm loaf pan with melted butter.

Heat the oil in a large frying pan over medium heat. Cook the onion, stirring, for 20 minutes or until light golden and starting to caramelise. Add the bacon and cook, stirring, for 10 minutes or until the bacon is golden. Set aside for 30 minutes to cool completely.

Combine the flour, cheddar and onion mixture in a large bowl. Add the lager and stout. Stir until well combined. Spoon the mixture into the prepared pan and smooth the surface. Bake for 45 minutes or until a skewer inserted into the centre comes out clean. Set aside for 5 minutes to cool slightly. Transfer to a wire rack to cool completely.


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Onion and bacon jam

6 bacon rashers, excess fat trimmed, finely chopped
1 tablespoon olive oil
4 red onions, cut into wedges
½ cup caster sugar
⅓ cup red wine vinegar
1 tablespoon thyme sprigs

Heat a saucepan over medium-high heat. Add the bacon and cook, stirring, for 5-7 mins or until crisp. Transfer to a plate lined with paper towel.

Reduce heat to medium-low. Add the oil and onion. Cook, partially covered, for 30 mins or until onion is very tender. Return bacon to pan with the sugar, vinegar and thyme. Cook, partially covered, stirring occasionally, for 30 mins or until onion is very soft.

Cook, uncovered, stirring occasionally, for a further 10-15 mins or until mixture thickens slightly and is a jam-like consistency. Spoon into sterilised jars. Seal. Turn upside-down for 2 mins. Turn upright and set aside to cool completely.


Feed the family

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Bacon and beetroot risotto

1 tablespoon extra virgin olive oil
200g smoked bacon, rind removed, finely chopped
1 red onion, halved, thinly sliced
2 garlic cloves, finely chopped
½ cup white wine
1 cup pearl barley, rinsed
2 (about half a bunch) beetroot, trimmed, peeled, finely chopped
3 cups chicken stock
⅔ cup fresh basil leaves
⅓ cup flaked almonds, toasted
250g ricotta, to serve

Heat the oil in a large saucepan over medium-high heat. Cook the bacon and onion, stirring often, for 5 minutes or until starting to crisp. Add the garlic and cook for 1 minute. Add the wine. Simmer for 2 minutes or until reduced by half.

Add the barley and beetroot to pan. Stir to combine. Add stock. Reduce heat to low. Cover and simmer, stirring occasionally, for 40 minutes or until the liquid is absorbed and barley is tender. Set aside, covered, for 2 minutes. Season well. Divide among plates. Top with basil, almonds and ricotta.


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Carne asada bacon fries

200g sliced streaky bacon, thinly sliced
1 tablespoon olive oil
2 cloves garlic, crushed
500g lean beef mince
35g pkt taco seasoning
1 teaspoon smoked paprika
1kg bag frozen shoestring fries
200g grated pizza cheese
2 avocados, mashed
200ml Creme Fraiche
Crispy Asian shallots, to serve
Hot sauce, to serve

Salsa
200g sweet solantra tomatoes, chopped
1 small red onion, finely chopped
1-2 green chillies, seeded, finely chopped
1 lime, juiced
1 bunch coriander, rinsed

Preheat oven to 220C (200C fan-forced). Line two large oven trays with baking paper and a plate with paper towel. Heat a non-stick frying pan over a medium heat. Add the bacon and cook, stirring often for 3-5 minutes or until dark golden and crisp. Transfer bacon to paper-lined plate and set aside.

Add the oil to the pan. Add the garlic and mince and brown over a medium heat for 5-10 minutes, breaking up any lumps with a wooden spoon. Reserve 1 teaspoon of taco seasoning and set aside. Add the remainder to the pan, cook, stirring for 1-2 minutes. Remove from heat.

Spread the fries over the prepared trays. Spray liberally with oil spray. Sprinkle with combined taco seasoning and smoked paprika. Season with salt and pepper. Bake fries for 30-35 minutes or until golden and crisp. Toss fries halfway during cooking.

Meanwhile, make the salsa. Combine tomato, onion, chilli and half the lime juice in a bowl. Mix well. Chop half the bunch of coriander and add to the salsa. Season.

To assemble, divide fries between serving plates, scatter each with the bacon. Top with some mince and cheese. Place plates on a tray. Reduce oven temperature to 200 C (180C fan-forced). Bake for 5- 10 minutes to reheat and slightly melt the cheese.

Combine the remaining lime juice with the mashed avocado. Top the fries with salsa and avocado. Spoon over a dollop of crème fraiche. Scatter with crispy shallots and extra coriander leaves. Serve with hot sauce if you like.


Sweet surrenders

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Bacon, banana and peanut butter cupcakes

500g rindless middle bacon
3 tablespoons maple syrup, plus extra to drizzle
400g pkt White Wings Banana Bread Mix
2 bananas, mashed
2 eggs
¼ cup olive oil
⅔ cup milk

Frosting
320g butter
1 ⅓ cups icing sugar mixture
½ cup smooth peanut butter
Peanut brittle or peanut toffee, broken into shards
Heart sprinkles, to serve
Edible glitter, to serve

Preheat oven to 180C/160C fan-forced. Line two medium muffin tins with paper cases. Finely chop 200g of the bacon, leaving the longer ends to make bacon roses. Heat a non-stick frying pan over medium heat. Add the bacon and dry-fry for 2-3 minutes or until bacon is starting to turn golden. Add 1 tablespoon of syrup. Cook, stirring for 1-2 minutes or until the bacon turns a deep golden colour and is lightly crisp. Set aside to cool.

Empty contents of banana bread mix into a large bowl. Make a well in the centre. Add banana, cooled bacon, eggs, oil and milk and mix until well combined. Divide mixture into paper cases in prepared tins. Bake for 25-30 minutes or until lightly golden. Leave in tins for 5 minutes, then transfer to a wire rack to cool.

Meanwhile, lightly grease a mini muffin tin with oil spray. Roll the strips of remaining bacon into spirals, resembling a ‘rose’ shape and place into prepared tin. Bake for 15 minutes or until lightly golden and beginning to crisp. Brush each ‘rose’ with remaining maple syrup. Return to oven and bake for a further 15 minutes until golden. Carefully remove each rose to an oven tray lined with non-stick baking paper. Return to oven for 10-15 minutes or until golden and crisp. Cool completely.

To make frosting, beat butter in an electric mixer until light and creamy. Gradually add icing sugar and beat well after each addition. Add peanut butter and beat until light and fluffy.

Spoon frosting into a piping bag fitted with a large star nozzle. Pipe frosting onto cupcakes.

Decorate each cupcake with a bacon rose. Use a metal mallet or a rolling pin to smash the peanut brittle into large shards. Decorate cupcakes with peanut brittle, drizzle with extra maple syrup and scatter with sprinkles.

Sweet potato pancakes with bacon and maple syrup

400g sweet potato, peeled, chopped
1 ¾ cup plain flour
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 tablespoon caster sugar
2 cups milk
2 eggs
40g butter, melted, cooled
8 middle bacon rashers, rind removed
Maple syrup, to serve

Place the sweet potato in a saucepan. Cover with water. Bring to the boil over high heat. Season with salt. Reduce heat to medium-high. Cook for 15 minutes or until tender. Drain. Return to the pan. Mash until smooth. Set aside to cool completely.

Sift flour, baking powder and bicarbonate of soda into a large bowl. Stir in the sugar. Make a well in the centre. Whisk the milk, eggs and butter in a jug. Add milk mixture and sweet potato to the well. Stir until smooth.

Heat a large non-stick frying pan over medium-high heat. Spray with oil. Drop 1/3 cup batter into pan. Spread slightly. Cook for 2-3 minutes or until bubbles appear on the surface. Turn and cook for 1 minute or until golden. Transfer to a plate. Cover with a clean tea towel to keep warm. Repeat with remaining batter to make 12 pancakes.

Spray the frying pan with oil. Cook the bacon, in 2 batches, turning, for 4 minutes or until browned and crisp. Transfer to a large plate lined with paper towel.

 

 

 

 

 

 

 

 

Recipes source: taste.com.au


Knights Meats