Recipes - Family

Healthy // Quick // Family

Introduce the whole family to the great taste of bacon

Cheese baked polenta with bacon and peppers

bacon polenta

Serves 4
Preparation time: 40 - 45 minutes
Cooking time: 25 minutes

Ingredients
  • 750ml (1¼ pt) vegetable stock
  • 175g (6 oz) polenta
  • 15ml (1 tbsp) chopped fresh marjoram
  • 1 x red pepper
  • 1 x orange pepper
  • 8 smoked, Danish Bacon, de-rinded and cut in half
  • 15ml (1 tbsp) grated parmesan cheese
  • 25g (1 oz) grated mozzarella cheese
Method
  • Bring the stock to the boil and gradually whisk in the polenta.
  • Stir continuously over a gentle heat for about 10
  • minutes until the mixture comes away from the sides of the pan.
  • Remove from the heat and stir in the marjoram.
  • Oil a swiss roll tin and spread the polenta evenly in it. Set aside and leave to cool.
  • Grill the peppers and bacon rashers until the peppers are scorched and the bacon
  • is browned.
  • Meanwhile, heat the oil in a pan and cook the onions for about 8-10 minutes,
  • stirring occasionally until thoroughly browned.
  • Place the peppers in plastic bags, seal tightly and leave until cool enough to handle.
  • Remove the peppers from bags, strip off the skins, cut into quarters and discard the seeds.
  • Preheat the oven to 200oC/400oF/gas mark 6.
  • Cut the polenta into triangles and arrange them in a shallow oven-proof dish, alternating with the grilled peppers and bacon.
  • Sprinkle the top with grated parmesan and mozzarella cheese and bake for 20 - 25 minutes

 

Pasta Bake

bacon pasta bake

Serves: 4

Ingredients
  • 275g penne pasta
  • 50g butter
  • 40g plain flour
  • 600ml milk
  • 175g Cheddar cheese
  • ½ tsp Dijon mustard
  • 450g Danepak Bacon
  • 1tbsp olive oil
  • 2 leeks washed and sliced
  • 25g fresh breadcrumbs
  • 1 clove garlic
  • salt and freshly ground black pepper
Method
  • Cook the pasta in plenty of lightly salted boiling water for 10 minutes or as directed on the packet.
  • Melt the butter in a small pan and stir in the flour.
  • Cook gently for about 30 seconds. Remove from the heat and gradually beat in the milk. Return to the heat and cook gently, stirring until the sauce thickens.
  • Add most of the cheese, stir until melted. Add the mustard and season to taste.
  • Cut the bacon into thin strips
  • Heat the oil in a frying pan and gently saute the leeks, bacon and garlic for 5 minutes
  • Drain the pasta, add the leeks and bacon and toss together.
  • Place in a flameproof dish. Pour over the sauce.
  • Mix together the remaining cheese and breadcrumbs and sprinkle on top.
  • Place under a hot grill for 2 to 4 minutes until crumbs are golden.
Serving Suggestion

Serve with a green salad and crusty bread

 

Bacon and cheese pie

bacon cheese pie

Serves 4

Cooking time - 50 minutes

Ingredients
  • 450g (1 lb) potatoes, cut into even sized pieces
  • 450g (1 lb) parsnips, cut into even sized pieces
  • 50g (2 oz) butter
  • 60ml (4 tbsp) full fat milk
  • Salt and freshly ground black pepper
  • 30ml (2 tbsp) olive oil
  • 2 x red onions, cut into wedges
  • 350g (12 oz) Danepak smoked bacon, de-rinded and cut into large pieces
  • 10ml (2 tsp) plain flour
  • 150ml (¼ pt) chicken stock
  • 175g (6 oz) cheddar cheese, grated
  • 2 x medium tomatoes, sliced
Method
  • Preheat oven to 200°C, 400°F, gas mark 6.
  • Cook the potatoes and parsnips in a large pan of boiling salted water for about 15 minutes, until tender.
  • Drain thoroughly and return to the pan. Add the butter and milk, cover and heat through.
  • Remove from the heat, season and then using a masher, mash the potatoes and parsnips until smooth and creamy.
  • Meanwhile, heat the oil in a pan and cook the onions for about 8-10 minutes, stirring occasionally until thoroughly browned.
  • Using a slotted spoon transfer the onions to a plate.
  • Add the bacon to the pan and cook for 5 minutes, stirring occasionally until crisp.
  • Using a slotted spoon transfer the bacon to a place, and set aside.
  • Sprinkle over the flour and cook for 1 minute.
  • Gradually stir in the stock and bring to the boil, stirring until thickened.
  • Remove from the heat and stir in half the onions and bacon and seasoning.
  • Spoon the bacon mixture into a medium-sized oven proof dish.
  • Scatter over half the cheese, top with the mashed potato, then scatter over the remaining onions, bacon, sliced tomatoes and then the cheese.
  • Bake for 30minutes, until golden.
  • Serve immediately.


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