Bacon is the ultimate flavour enhancer, turning even the simplest dishes into something extraordinary. Whether it's crispy, smoky strips crumbled over a fresh salad, or thick-cut bacon wrapped around tender meats, the rich, savoury taste of bacon adds depth and indulgence to any meal. Cooking with bacon brings out its irresistible aroma, infusing every bite with a satisfying crunch and a burst of umami.
It's no wonder bacon remains a beloved staple in kitchens everywhere.
Granny Mouse Country House & Spa’s culinary artist often lets bacon take centre stage in an array of exquisite recipes. From crispy bacon-wrapped appetizers to rich, smoky mains, these dishes are a testament to the versatility and irresistible flavour of this beloved ingredient. Whether you're a bacon enthusiast or simply seeking inspiration for your next gourmet meal, these innovative creations promise to take your culinary experience to new heights.
Ingredients:
o 2 whole chicken breasts
o 6 slices of bacon
o 2 x 50g mozzarella sticks
o 20g sundried tomatoes
o A handful baby spinach leaves (you can use normal large spinach leaves)
o Salt and pepper to taste
o 1 sprig of rosemary
o 40g butter
o 20ml oil
Method:
1. Lay out chicken breasts and butterfly them. To butterfly a chicken breast, you simply cut it in half. This helps to thin out the pieces and gives you a faster cooking time.
2. Once you have cut your chicken breasts, season lightly with salt and pepper.
3. Lay out some cling wrap on your counter or over your board and start the layering process. Lay down three slices of bacon side by side on the clingwrap. Place the butterflied chicken breast on top of the bacon slices.
4. Place your spinach over the chicken, making sure to cover the whole chicken breast. Add your sundried tomatoes and lastly your mozzarella.
5. Once all your toppings are done, start rolling, making sure all your fillings stay intact. The cling wrap will help you shape your bacon chicken roll.
6. Now that the rolls are done, set aside in the refrigerator for 30 mins.
7. In a pan, heat up your oil, and start frying your bacon rolls. Once they start to turn a golden colour, add in your butter and rosemary and baste on a low heat for about 2 minutes.
8. Place your bacon rolls onto a tray and place in the oven at 180°C. to finish off.
9. Once done, serve with a side of mash, chips or savoury rice. Once cooled and sliced it is also a great addition to your salad.
Ingredients:
o 500g bacon, chopped (bacon bits work well too)
o 500g Pasta of choice
o 100g red onion, diced
o 10g fresh ginger, grated
o 2g fresh rosemary
o 2g fresh basil
o 100g cherry tomatoes
o 50g spinach, chiffonade
o 30ml soy sauce
o 300ml cream
o 100ml stock (veg or chicken)
o 100g cheese, grated (cheese depends on preference)
o Salt and pepper to taste
Method:
1. Fry your bacon in a pan, on high heat, rendering out all the fat. Remove bacon from pan and set aside in a bowl.
2. In another pot, heat water, until boiling. To this pot add salt and a dash of oil.
3. Once rapidly boiling, add in your pasta of choice and cook for roughly 7-8 minutes.
4. Remove the pasta from heat and strain, rinsing down with water to stop the cooking process.
5. Once pasta is rinsed, make sure to rub a bit of oil through it, to stop it sticking together.
6. Using the remaining fat from your bacon (that you set aside earlier), on a medium heat, sauté your red onions, ginger, rosemary, and cherry tomatoes. Bacon is generally salty and smokey so do not season just yet.
7. Once cooked off, about 7 minutes, add in your spinach and fresh basil and then add your bacon pieces back in.
8. Add in your soy sauce, let simmer for about 2 minutes and then add in your cream and stock.
9. Continue to simmer for an additional 5 minutes allowing the flavours to combine.
10. Lastly add in your cheese and season if necessary.
11. Combine with your pasta and serve.
Ingredients:
o 200g bacon, chopped (bacon bits work fine too)
o 50g red onion, chopped
o 2g rosemary, finely chopped
o 100g Risotto rice
o 100ml white wine
o Vegetable Stock (to cook the risotto)
o Salt and pepper to taste
o 200g pumpkin, cubed
o 50g butter, cubed
o 100ml veg stock (to blend pumpkin once roasted)
o Parmesan cheese
o Freshly chopped parsley to garnish
Method:
1. Preheat oven to 160°C.
2. To a roasting tray, add your butternut and top with pieces of butter, salt and pepper.
3. Cover with foil and place into the oven for about 30 minutes or until soft.
4. Once roasted, remove from the oven, add to a blending jug with the veg stock and blend into a smooth puree.
5. Set it aside for later.
6. On a high heat, add oil to a pan and fry your bacon.
7. Strain the bacon fat, and place into a bowl.
8. In the same fat, on a medium heat, add in your onions and rosemary, a small piece of butter (this prevents your onions from burning) and season lightly.
9. Cook until the onions begin to turn translucent.
10. Add in your risotto rice to the onion mix and fry for about 4 minutes. Thereafter decant your white wine into the mix and cook.
11. You will continue to add veg stock, half a cup at a time, making sure to keep stirring your risotto or else it will stick.
12. Your risotto is done when it is no longer starchy to the taste.
13. At the end of your cooking time, you can add in half of your bacon pieces and your pumpkin puree.
14. Simmer on a low heat until well combined to ensure that the rice does not overcook.
15. Serve with the remainder of your bacon, along with your grated parmesan and fresh parsley to add a nice earthy finish to a well balance hearty meal.
Incorporating bacon into your culinary repertoire is a surefire way to add rich, smoky flavours and irresistible texture to any dish. Whether it's the star ingredient or a supporting element, bacon brings a depth of taste that can transform ordinary recipes into unforgettable meals.
As you explore these bacon-inspired dishes, remember that the key to great cooking lies in experimentation and creativity. So, embrace the versatility of bacon and let it inspire your next delicious culinary creation.
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