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Posts Tagged ‘bacon’

It’s turned rather chilly this week. We’ve started lighting the wood burning stove in the evenings, but during the day the Vicarage can be a bit nippy. My usual lunch solution in cold weather is a bowl of soup. But recently I have been branching out into hot salads. I’m not sure if that’s the correct technical term, but I’ve been frying and roasting veg in various combinations, to warm firstly the kitchen, and secondly the Vicar and me. This recipe is easily constructed from ingredients I almost always have in the fridge and pantry.

Today’s combination was a fried option because we only had half an hour to spare before the Vicar had a meeting scheduled. It was prepared and cooked in fewer than 15 minutes, and consumed in even less time than that.

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Ingredients (serves 2)

1 red onion, sliced

2 cloves garlic, sliced

2/3 rashers bacon, sliced into strips

a handful of cherry tomatoes, chopped in half

1 tin cannellini beans, drained and rinsed

2/3 tbspn cream or creme fraiche

Fry the onion and garlic gently in olive oil until softened. Then add the bacon and cook, then the tomatoes. Once the tomatoes are soft and juicy add the beans and the cream and grind some pepper over. Heat through and serve, with crusty bread if you’re really hungry, but this is very filling without.

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This is a fabulously fresh, easy and tasty recipe. It uses ingredients I nearly always have in, so is great if extra mouths need feeding, or if I’m not feeling up to fancy cuisine. A perennial Vicarage favourite, I can’t recommend it highly enough.

Ingredients

  • Potatoes – 2-3 medium per fairly hungry person, peeled (if not new) and chopped into large chunks
  • Greens – cabbage (white, sweetheart or Savoy) or Spring greens are fine – finely sliced – a good handful per person
  • Bacon (2-3 rashers per person – I normally use smoked streaky), or leftover gammon, chopped
  • 1 lemon (for up to 4 people)
  • Olive oil

Boil the potatoes for about 15 minutes, then add the shredded greens for 3-4 minutes in with the potatoes. Whilst the potatoes are cooking, fry your bacon in its own fat or gammon in some olive oil.

Once the potatoes and cabbage are cooked, drain & place in a serving dish and pour over bacon or gammon in its oil. Add the finely grated rind & juice of your lemon and perhaps some extra-virgin olive oil, and lots of black pepper. Serve immediately. Help yourself to seconds.

Lemony Greens

 

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Frantic writing for IVP continues, so only a small hello and an encouragement from me today. I’m about to head off on my annual pilgrimage to the Proc Trust Minsters’ Wives conference. I shall report back on what the well dressed vicar’s wife is wearing this season.

But I wanted to let you know that we briefly saw Gone in church on Sunday morning. He was happy and tidy and seemed well and hadn’t been drinking. He waved his house keys at us but said he was having a little trouble budgetting his electric and his bacon had gone off in the fridge. We were very pleased to see him. The Vicar asked him to come back later so he could put money on the electricity card for him but he headed off before we were able to do that.

So he’s managed about 3 months in a house and is keeping himself together. Good news!

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This recipe is the favourite of Surfer, who is Godfather to the Joker. I used to make it when he came to pray with the Vicar back in the relaxed days of theological college. It’s loosely based on minestrone, but without the pasta. Pasta is a pain in soup cos it goes revoltingly soggy if you have leftovers, or want to freeze it. So this has beans instead and is easily made from things I normally have in the fridge and pantry.

Ingredients

  • 4 rashers bacon, finely chopped, or small pack lardons
  • Medium onion, diced
  • 2 sticks celery, diced
  • 3 carrots, diced
  • 1 leek, quartered lengthwise and then finely sliced
  • Tin of beans – haricot, borlotti or canellini
  • Tin of chopped tomatoes or jar/tetrapak of passata (sieved tomatoes)
  • Olive (or other) oil, mixed herbs

Fry your onion in a little olive oil and then add the bacon and cook until the fat begins to crisp. Then add other veggies, fry a little and add tomatoes and tinful of water or more to dilute to a soupy consistency.

Bring it to the boil and simmer for 10-15mins until the vegetables are tender. Rinse the beans and add to the soup, along with a smattering of mixed herbs or just oregano. Heat through and serve with crusty bread. This is good for May lunches, given the temperatures this year!

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This recipe is a Vicarage favourite that crosses the seasons – it’s hearty enough for winter, but the light sauce means that it suits a chilly day in June aswell. It’s also speedy, cooking in about 20 minutes. So if you can pre-prepare most of the veg, you can get it on the table within half an hour of getting in from work, or the swimming lesson or whatever. It was swimming for us yesterday – and the Queen and the Joker had to get to Kids Club, fed, in less than an hour after our return.

Ingredients

  • Pork steaks (I chopped the ones I had in half and so fed six of us, with seconds, from a pack of four) or chops
  • Bacon, about 4 rashers, chopped
  • Large onion, roughly chopped
  • Potatoes and vegetables – select from carrots, squash, sweet potatoes, parsnips, leeks – all chunked. I use a smallish potato per person plus a couple of each of about 4 other vegetables to feed six of us.
  • Cabbage, sliced – I used about half a Savoy
  • 2-3 bay leaves
  • 1 tbspn vegetable (or chicken) bouillion powder or a stock cube
  • 200ml cider

Using a large pan or cast iron casserole dish, fry the pork in butter to brown and then set aside. Then add the bacon and fry until a little crispy. Then fry the onion until soft and add the vegetables and fry them a little too. Then add cider and enough water to almost cover the veg. Add your bouillion powder and bay leaves and bring the liquid to the boil, then turn it down to a simmer. Pop the pork steaks back on top, cover the pan and set your pinger to 15 mins. After 15 minutes, pop in the shredded cabbage and leave for another 5 minutes or so, until the vegetables are all tender. Serve in soup plates if you can, with spoons handy to slurp up the lovely broth or chunky bread to mop it up if you’re very hungry.

If you’re lucky, there may be some leftover veg to have with hunks of bread for lunch tomorrow…

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This week I’ve not got a baking recipe for you. Instead I thought I’d share a Vicarage supper recipe. For Sunday lunch this week I cooked a gammon joint (I really must blog that recipe sometime soon aswell). The Vicar had bought the gammon, and it was on offer. Being a Scotsman, therefore, he arrived with a joint that was larger than usual. We love gammon and very much enjoyed our lunch, but there were lots of leftovers.

Normally, I’ll use leftover gammon for sandwiches and a pasta bake with cheese sauce. But I didn’t feel like a pasta bake and there was far too much left for sandwiches. So I did what all social media junkies do: I tweeted my request for recipes for leftover gammon. And bingo! Spanish hotpot, rissoles and  many other great suggestions. One of the dishes I was reminded that I could make was a spaghetti carbonara. I often find recipes a bit of a pain when they are for four, as we almost never have an easy number eating. So I’ve organised this carbonara recipe per person:

Ingredients

Per adult, you will need (I used 5 times this recipe for 3 adults and 3 kids):

  • 1 egg yolk (look at it as an opportunity to make meringues)
  • 2tbspns double cream and 2 tbspns creme fraiche (or other proportion to make a total of 60ml if you’ve not got those in the right quantities)
  • 40g grated parmesan (or emmental, gruyere, mature cheddar)
  • 70g cubed gammon, bacon or pancetta
  • 1tbspn dry vermouth (or white wine, or leave it out altogether)
  • 10g/1tbspn butter
  • chopped parsley, black pepper to garnish

First put the spaghetti on to cook.

Then mix the cream and creme fraiche with the egg yolk and cheese. I mix it in a jug so it’s ready to pour out when the spaghetti is cooked.

Then fry the bacon/gammon until sizzling and crispy. Add the vermouth to the bacon and wait until the liquid has reduced and you have a good saucey consistency.

Then all you do is wait for the spaghetti to be cooked. Drain the cooked pasta and return it to the saucepan. Add the bacon with its sauce and the butter. Put it on a low heat and add the egg mixture. Gently stir until the sauce has warmed up. Serve with parsley and black pepper (or not, if your kids are fussy or you’ve run out).

Enjoy with a glass of wine. Or you might have to wait until after the trek down the M5 to piano lessons.

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