ven to 350 degrees.
For The Chips: Cut each tortilla
etting, light or medium color. For best loft and texture, remove
To avoid grease splatters on the top of your stove or having to wash an extra splatter screen, simply put bacon in a cast iron skillet with the lid on in a preheated 450* oven for about 15 minutes.
Remove the skillet, drain the bacon, and the oven stays clean and so does the top of your stove.
Enjoy now and/or you can crumble up the leftover bacon to use in omelets or other recipes for later.
Simply put them in a freezer bag and use later.
It's especially efficient when you've already heated the oven for another dish.
Melt butter in a deep saucepan over medium heat. Cook bacon, leeks and garlic for 5 mins, or until softened. Set a little bacon aside for garnish.
Add peas, mint and stock to pan. Bring to a boil. Reduce heat, cover and simmer for 20-25 mins, until peas are tender.
Remove pan from heat. Puree with a hand blender for 1 min 30 seconds, or until smooth. Return to heat and heat through.
Spoon into warmed serving bowls. Drizzle with cream and garnish with reserved bacon and extra mint.
ith salt and pepper. Roast for 1 hour and 15-30
eat. Cook the potato and bacon, stirring, for about 10 mins, or
mall texture is still remained for texture).Transfer the mixture into
aucepan and then remove the bacon to paper towels and leave
saucepan, add the bacon, fry for 2-3 minutes until cooked
Fry the bacon in a large saucepan for about 5 mins over a medium heat. Remove the bacon from the pan and set aside. Saute the onion in the bacon fat for 2-3 mins, then add the garlic and tomatoes and season to taste. Stir well and simmer for about 15 mins.
Cook the pasta in boiling salted water according to package instructions and drain thoroughly. Mix 5 tbsp of oil with the chopped herbs and lemon zest and season to taste. Add the bacon to the tomato sauce and stir in the pasta. Serve garnished with the herb oil and ricotta.
our milk over. Set aside for 30 mins. Drain and pat
n and simmer very gently for 45 minutes.
While that
For the blini batter, sift the
ed of sea salt. Roast for 5 hours. Cover with foil
Heat olive oil and butter in a large frying pan. Cook chicken for 6 mins. Set aside. Add mushrooms and bacon. Cook for 5 mins. Set aside.
Add rice to pan and cook, stirring, for 30 seconds. Combine wine with chicken stock. Add 1/2 cup to rice and stir continuously until liquid is completely absorbed. Continue adding stock, 1/2 cup at a time, until rice is tender, about 20 mins.
Return chicken, bacon and mushrooms to pan. Add mushroom sauce and cook for 2-3 mins.
edium heat. Add onion and bacon. Cook for 2 mins, or until
Heat a frying pan and cook the bacon for 4 mins, turning, until crispy. Remove the bacon from the pan and set aside. Saute the pear slices in the bacon fat for 2 mins, turning. Set aside.
To serve, whisk together the vinegar, mustard and honey. Season then gradually whisk in the oil. Add the shallot then toss with the bacon, pears, cheese and salad greens. Serve with the crusty bread.
Cook the potatoes in boiling, salted water for 20 mins. Meanwhile, heat the oil in a frying pan and add the bacon. Fry for 3-4 mins until crisp. Add the garlic and mix well, then deglaze the pan with vinegar and stock. Pour the mixture into a bowl.
Drain to potatoes and rinse under cold water until cool enough to handle. Peel and halve. Leave to cool for 15 mins.
Mix the potatoes, bacon mixture, lemon zest, 1-2 tbsp lemon juice, the chives and mint together and season to taste. Serve.
he potatoes in boiling water for 20 mins, or until tender
ithout oil and fry the bacon for 3-5 mins, turning, until