br>Cook the bacon in a large skillet until crispy. Drain on
Melt 2 1/2 tbsp butter over high heat. Saute chopped bacon, leek and garlic for 4-5 mins, until tender. Add rice and cook, stirring, for 1 min. Add wine and cook for 1-2 mins, until almost evaporated. Add hot stock mixture to rice, 1 ladleful at a time, stirring, until all liquid has been absorbed and rice is tender, about 20 mins. Add tomatoes around 10 mins before end of cooking time.
Remove from heat and mix in remaining butter, Parmesan and chives. Season to taste. Top with crispy bacon.
rom above.
Directions - Bacon rings.
1.\tUsing heavy
grill the bacon until it is brown and crispy on both sides
Heat 2 teaspoons of oil over high heat and add 4 rashers of bacon and cook for 2-3 minutes or until crip and then set aside.
Heat another 2 teaspoons of oil in the pan and add chopped brown onion and garlic and cook for 1 minute.
Add potatoes, 2 sprigs thyme, chicken stock and water and bring to the boil and then reduce heat and simmer for 15-20 minutes.
Blend until smooth and stir through cream.
Divide into serving bowls and top with crispy bacon to serve.
arnish with pieces of the crispy bacon. Spoon a dollop of the
o 500 degrees.
Place bacon on cookie baking sheet and
an and cook the bacon until crispy. Remove the bacon from the pan
hole strip of bacon in the cooking fat until crispy, remove and
Fry the bacon in a dry frying pan set over a medium heat for 2-3 mins each side until crispy. Remove from the pan and set aside.
Lightly toast the bread. Spread with the mayonnaise.
With the whole grain bread in the middle, fill the sandwich with the lettuce, cheese, most of the parsley and most of the crispy bacon. Garnish with the remaining bacon and parsley. Serve with the cherry tomatoes.
Heat oil in a nonstick pan and fry bacon on both sides until crispy. Remove bacon and keep warm. Whisk together eggs, chives and milk; season. Pour into the hot pan, stirring. Remove from heat, when still slightly moist and serve with the bacon.
Cook the bacon in a frying pan without oil for about 5 minutes until crispy on both sides then remove and drain on paper towels.
Mix the vinegar or lemon juice and oil and season with salt and pepper. Add the fennel and leave to marinate for a few minutes.
Heat a grill pan (or outdoor grill) and cook the melon pieces over high heat for about 3 minutes on each side. Transfer to a plate and serve with the pickled fennel. Crumble the crispy bacon over the top.
add the bacon and fry for 4 mins, until crispy. Remove and
Preheat broiler.
Cook bacon in a large heavy skillet
ASY clean up.
Lay bacon slices on the foil lined
an because i dont like bacon grease on my good pans
br>Once the pound of bacon is cooked, cut into medium
Fry your bacon in it's own fat
Heat oil in a saucepan over medium heat. Saute leek, fennel and garlic (if using) for 3-4 mins, until very tender. Add potatoes, stock and 2 cups water. Season to taste. Cook for 20-25 mins, until potatoes are very tender.
Using a hand blender or food processor, process to a puree. Reheat on low and season to taste. Serve topped with crispy bacon and spinach.
hallots and garlic. Cut the bacon into small pieces. Heat the