Bacon and leek risotto

Chicken and bacon casserole

Broad bean and bacon risotto

Chicken with herbs and pancetta

Bacon, cheese and tomato filo parcels

Chicken and Bacon Pâté Parcels

Bacon, Mozzarella and Basil Pasta Bake

Bacon and Cheese Muffins

Bacon and Cheese Muffins with a dash of Soy Sauce

Some people ask how I come up with ideas for recipes. This is how I came up with this recipe for Bacon and Cheese muffins. I was idly flicking through a cookbook which of course has the starters at the front. I saw a recipe for something with cheese. Mmm, I like cheese. I don't know what cheese it was for but nevermind. Keep flicking and in the main courses there's a recipe with bacon in it. I like bacon too. I prefer it to be smoked bacon for the flavour. The recipe was for chicken breasts with bacon wrapped round it. Not really interested in that. I move on and I get to the cakes and sweet bakes. Ooh, chocolate muffins. I might make something with chocolate in later and then it hits me – cheese, bacon, muffins. All three of them could go well together. So there you go recipe idea.

Muffins, like in my cookbook, are usually of the sweet variety so you need something to replace the sugar in the basic mix. I added some mustard powder but also some Kikkoman Soy Sauce, which they kindly sent to me. Both the bacon and cheese are quite strong flavoured and salty so to help cut through that I used the Kikkoman Less Salt Soy Sauce.

To get the taste of both the cheese and bacon you do need to use some strong, mature cheddar and also some smoked bacon. Anything milder and the flavours won't be there. You can serve these cold like a sweet muffin or just let them cool slightly before serving warm. If you let them cool they would be a tasty addition to a picnic or an interesting alternative in your lunchbox.

Makes 12

Equipment: 12 cup muffin tin lined with paper cases

Ingredients

4 Rashers smoked streaky bacon

8oz (225g) Self-raising flour

2oz (55g) Plain flour

1 tsp (5ml) Baking powder

½ tsp (2.5ml) Bicarbonate of soda

½ tsp (2.5ml) Mustard powder

6 tbsp (90ml) Sunflower oil

7fl oz (200ml) Milk

1 Large egg

1 tbsp (15ml) Kikkoman Low Salt Soy Sauce

4oz (110g) Mature cheddar cheese, grated

Method

1. Line the muffin tin with the paper cases.

2. Grill the bacon until cooked and crispy. Leave to cool then cut into small pieces.

3. Pre-heat the oven to 200°C/Gas mark 6.

4. In a large bowl mix together the flours, baking powder, bicarbonate of soda and, mustard powder.

5. In a separate bowl beat together the oil, milk, egg, Soy sauce, cheese and bacon.

6. Mix the two sets of ingredients together until just combined.

7. Cook for 20-25 minutes.

8. Leave to cool on a wire. Can be eaten warm or cold.

Kikkoman sent me sample of their sauces to try for free. No payment was made for this post.

Asparagus and Bacon Quiche

Asparagus and Bacon Quiche

The British asparagus season is very short and starts at when the weather in the UK normally isn't that summery. This bacon and asparagus quiche is designed so that it can be served warm on colder days but still makes a great cold lunch or picnic dish for when the weather is good.

Asparagus really is a luxury item because of the short growing season and the fact that a lot of growing space is needed for a relatively low yield. Therefore you can understand my delight when I saw it reduced and snapped up a bunch quickly.

I use cooking bacon for this recipe. Some supermarkets now sell it pre-packed but you can also find it on butcher's and deli counters. Yes, it is cheaper but you normally get a mix of smoked and unsmoked bacon and big chunks which I think gives a better taste and texture when in dishes. Alternatively, you could use leftover gammon.

If you don't fancy the asparagus and bacon combination or the asparagus has gone out of season then use the pastry base and quiche but swap it for different ingredients. Another favourite of ours is smoked salmon and red onion. If you'd like an accompaniment to the quiche may I humbly suggest potato salad with chives.

As this uses seasonal British asparagus I am putting this forward for Ren Behan's Simple and In Season.

 

Equipment: 9in (23cm) flan case/tin, frying pan, rolling pin

Ingredients

6oz (170g) Wholemeal plain flour (I use Doves Farm)

3oz (85g) Butter or pastry spread (like Stork)

2-3 tbsp (30-45ml) Cold water

About 5 spears of asparagus (around 125g in weight)

10oz (300g) Bacon, cut in chunks

¼ pint (150ml) Milk

¼ pint (150ml) Low fat natural yoghurt

3 Large eggs

Salt & pepper to season, as required

4oz (110g) Cheese, grated (I use Cheddar)

Method

1. Either by hand or in a food processor mix the flour and butter together until it resembles fine breadcrumbs.

2. Add the water and then stir or process again until it comes together in a ball. Add more water if required.

3. Wrap the dough in clingfilm and put in the fridge.

4. Heat the oven to 170°C.

5. In a frying pan fry off the bacon in its own fat. Drain off any excess liquid if necessary.

6. Take out of the frying pan and put on a plate with some kitchen towel on it to soak up any fat.

7. Beat together the milk, yoghurt and eggs. Add 2oz (55g) of the cheese, seasoning to taste (I just use black pepper) and stir.

8. Roll out the dough to fit the flan tin.

9. Fold the pastry over the rolling pin and lift into the tin.

10. Trim the edges off with a knife.

11. Press down the sides with a fork and then stab holes in the base with the fork.

12. Arrange the bacon and the asparagus on the base.

13. Pour over the liquid mixture and then put the rest of the cheese on top.

14. Cook for 25 minutes until the quiche has set.

Serve either warm or cold ( makes a great 'leftovers' lunch the next day).

Beef, Bacon and Guinness Casserole

If there is one drink that is associated with Ireland it's got be Guinness. There are other Irish stouts, the cream liqueurs made famous by Baileys plus a variety of whiskeys but Guinness would top the Family Fortunes' poll. If you're not a fan of the black stuff then the best way to celebrate St. Patrick's Day is to stick in some cooking. This is all the more appropriate if once the middle of March comes and the sky seems constantly full of snow; a hearty and warming casserole will do the trick.

I cook this meal in my slow cooker but if you don't have a slow cooker fear not as it is really a very easy recipe as it all goes in the dish and then cooked; so I have included the timings if you wish to cook it in the oven. One of my slow cooker tips is if you think you will be out too long even if you set it on 'low' then use a timer switch.

Since beef isn't the cheapest food item I used half beef and half cooking bacon (usually has some smoked bacon in for flavour). You can vary the quantities but don't put more than 50% bacon in as this will overpower the taste of the beef. As there is quite a bit of bacon in the recipe I don't put any extra salt in but if you think it needs more then add according to personal taste. The addition of caster sugar is to counter the bitterness of the Guinness so if you use a sweeter stout or beer you may want to leave the sugar out.

This recipes uses half a bottle of Guinness so the question is what do you do with the rest of it? You could raise a glass to St. Patrick and drink it with the meal. Alternatively if you have a number of guests make double or just make double anyway and freeze the second portion. A nice way to round off the meal would be to finish off with a slice of Chocolate Guinness Cake, which rather conveniently uses half a bottle of Guinness.

Ingredients

12oz (340g) Braising or stewing steak, diced

12oz (340g) Cooking bacon, diced

1 Large onion, sliced or 8 whole small onions or shallots

2 Garlic cloves, crushed

1 tsp (5ml) Mustard (I used Dijon but English or French would be fine)

1 tsp (5ml) Creamed horseradish

1 tbsp (15ml) Caster sugar

½ pint (300ml) Beef stock

½ bottle (250ml) Guinness

If required to thicken use either 1tbsp (15ml) cornflour mixed with 1tbsp (15ml) water or add some instant gravy granules.

Serve with Champ and vegetables of your choice

4 Large potatoes, peeled and diced

1bunch Spring onions (scallions), chopped

¼ pint (150ml) Double cream or milk

Salt and pepper to taste

Method 

1. Pre-heat the slow cooker to high or if using an oven 170°C/Gas Mark 3

2. Put all the casserole ingredients except the cornflour/gravy granules in the slow cooker or casserole dish.

3. Leave to cook on low for 7-9 hours, on high for 4-6 hours or in the oven for 1¼ hours. That is it – really!

4. Turn off the slow cooker or oven while you prepare the Champ. If you think the casserole needs thickening do so now. Keep the slow cooker dish covered and on the stand or the dish in the oven.

5. Place the potatoes in a large saucepan with just enough water to cover. Bring to the boil and then cook until the potatoes are tender – around 20 minutes.

6. Drain the potatoes and return to the pan.

7. Over a low heat mash the potatoes and then mix in the spring onions and the cream or milk. Add any seasonings required. Heat through gently but do not boil.

8. Serve with the casserole and vegetables.