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West
Country Bacon Bruschetta
INGREDIENTS
* 150g Denhay Dry Cured back bacon
* 170g fresh garlic loaf
* 1 thinly sliced tomato
* 1 thinly sliced mushroom
* 1 finely chopped spring onion
* 25g grated Denhay Farmhouse Cheddar
* 2.5ml dried mixed herbs
METHOD
Preheat the oven to 200C (gas mark 6). Cut the bread into marked
slices and place on a baking tray. Arrange slicesof tomato, mushroom
and onion on the bread. Cut the bacon slices lengthways and place
1/2 rashers on each bread slice. Sprinkle with cheese and herbs.
Place in the oven for 10 minutes or until the bacon is cooked and
the cheese has melted. Serve as a snack or light lunch with a large
tomato salad.
Cooking Time: Approximately 10 minutes
Flat Ham Pie
INGREDIENTS
* 675g (1.5 lb) ready-made shortcrust pastry
* 2 tablespoons olive oil
* 3 large spanish onions, finely sliced
* 1 jar (approx. 300g) anti-pasta style artichokes, halved
* 300mls (1/2 pint) sour cream
* 2 level tablespoons grainy mustard
* 2 x 110g pkt Denhay Air Dried Ham
* 1 egg, beaten
* freshly ground black pepper
METHOD
1. Preheat
the oven to 200C / 400F / Gas Mark 6.
2. On a lightly floured surface, roll out half of the pastry into
a rectangle of about 8in x 2in. Transfer to a baking tray and relax
in the fridge for 10 minutes.
3. Prick the base all over with a fork and bake in the oven for
12-15 minutes until golden brown. Remove from the oven and allow
to cool.
4. Meanwhile, in a large frying pan heat the olive oil. Add the
onions and gently fry for 15-20 minutes until softened and golden,
then set to one side to cool completely. Add the artichokes and
toss together.
5. In a small bowl or jug mix together the sour cream and mustard
and season with black pepper.
6. To assemble, pile the onion mix onto the cooled pastry base,
and spread evenly, leaving a 1cm border around the edge. Roughly
tear over the air-dried ham and then spoon over the sour cream mix.
Brush the pastry border with beaten egg.
7. On a lightly floured surface, roll out the remaining pastry into
a blanket, large enough to cover the mixture and the base. Put the
blanket over the pie base and gently press around the edges to form
a seal. Mark this edge with a fork, if desired, before brushing
the whole pie with egg glaze.
8. Return the pie to the oven for 15-20 minutes until crisp and
golden.
Trout Fillets with Tarragon and Bacon
INGREDIENTS
* 8 small trout fillets, skinned
* 1 bunch tarragon leaves
* juice 1 lemon
* 12 rashers Denhay Dry Cured Streaky bacon, stretched
* freshly ground black pepper
To Serve
4-5 tablespoons
soured cream or creme fraiche
2-3 tablespoons grainy mustard
2 lemons
1 small country style loaf or ciabatta, halved horizontally
115g (4oz) salad leaves
METHOD
1. Take 4 of the trout fillets and cover each generously with tarragon
leaves. Squeeze over a little lemon juice and season with black
pepper. Top with the remaining 4 fillets and wrap each in 3 rashers
of the streaky bacon.
2. Place on a lightly oiled barbecue rack, grill or griddle pan
and cook for approx. 5 minutes each side until the bacon is crisp.
3. To serve, in a bowl combine the soured cream and mustard. Place
the cut bread on the barbecue to toast. Pile the salad leaves onto
the toasted bread, top with the wrapped trout and finish with a
drizzle of mustard sauce and some lemon wedges. Serve at once with
large napkins!
Cooking Time: Approximately 10 minutes
West
Country Bacon Pesto Spaghetti
INGREDIENTS
* 4 rashers of Denhay Dry Cured streaky bacon
* 150g dried spaghetti
* 30ml green pesto
* 8 black olives, pitted
* 30ml fresh basil, torn
* Parmesan curls to garnish
* Salt and black pepper
METHOD
Cook spaghetti in a pan of boiling water as per pack instructions.
Meanwhile, place bacon rashers under a pre-heated grill and cook
for approximately 1-2 minutes each side. Cut into large pieces.
Spoon the pesto onto drained spaghetti and toss together with the
bacon, olives and basil leaves. Garnish with parmesan and season.
Serve the spaghetti with a large mixed salad.
Cooking Time: Approximately 10 minutes
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