Archive for the ‘Back Bacon’ Category

Cockle and Bacon Chowder (Weight Watchers)

February 19, 2016

Cockle and Bacon Chowder (Weight Watchers)

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Eggs Benedict (Adam Simmonds)

October 16, 2013

Eggs Benedict (Adam Simmonds)

20-Minute Carbonara with Peas

February 8, 2013

20 Minute Carbonara with Peas

Fettuccine with Bacon and Chestnuts (Angela Hartnett)

January 18, 2013

(Serves 4)
375g dried fettuccine
50ml olive oil
1 clove garlic, crushed
6 rashers of back bacon, roughly chopped
1 small leek, washed and finely sliced
100g ricotta
1 tbsp flat-leaf parsley, chopped
6 cooked chestnuts, sliced

Season a pan of water and bring it to the boil. Add the pasta and cook as instructed on the packet – usually for about seven minutes – until it is al dente.

Add the oil, garlic and bacon to another large pan and saute for a couple of minutes. Add the sliced leek and cook for about five minutes, until soft.

When the pasta is ready, drain well and toss it in with the leek and bacon. Add the ricotta and flat-leaf parsley and mix through. Check the seasoning to taste and finish with the sliced chestnuts.

Serve immediately.

Spicy Bacon Mushroom and Tomato Pasta

April 26, 2012

Leek and Smokey Bacon (Covent Garden Soup Co Competition)

February 28, 2012

Ingredients

2/3 medium size leeks
1 medium size onion
1 litre vegetable stock
1 desert spoon butter
1 desert spoon vegetable oil
6 rashes lean pedigree pork smoked back bacon
Black pepper to taste

Cooking instructions

Lightly fry the onion and leeks in butter until soft but not brown
Add in the vegetable stock
Chop bacon into small pieces and lightly fry in heated oil
Add bacon to the leek and onion stock
Simmer until leeks are soft
Add black pepper to taste

Best Ever Bubble and Squeak

November 30, 2011

Chicken and Bacon Stew (Weight Watchers)

October 13, 2011

Pea Feta and Bacon Frittata with a Rocket Salad

October 5, 2011

Yorkshire Puddings with Cowboy Mince

September 29, 2011