Recipes

CAESAR SALAD – SERVES 4

INGREDIENTS

• 5-8 rashers of British Smoked of Unsmoked Streaky Bacon
• 1 tablespoon olive oil
• 20g butter
• 1 garlic clove, crushed
• 3 slices white crusty bread, crusts removed, cut into 1cm cubes
• 1 cos lettuce, washed, dried, torn
• 40g shaved parmesan

Dressing

• 1 egg
• 80ml (1/3 cup) extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 2 drained anchovy fillets

METHOD

1. Heat 1 teaspoon of oil in a large non-stick frying pan over medium-high heat. Add the bacon and cook, stirring, for 2-3 minutes or until golden. Use a slotted spoon to transfer to a plate lined with paper towel.
2. Reduce the heat to medium. Heat the butter and remaining olive oil in the pan. Add the garlic and bread and cook, stirring occasionally, for 4 minutes or until golden. Transfer to a plate lined with paper towel.
3. To make the dressing, place the egg in a small saucepan of cold water. Bring to the boil over high heat. Cook for 1 minute. Drain. Cool under cold running water. Crack the egg into a bowl. Use a teaspoon to scoop any remaining egg from the shell into the bowl. Place the egg, oil, vinegar, mustard and anchovy fillets in the bowl of a food processor and process until combined. Season with salt and pepper.
4. Combine the bacon, bread mixture, lettuce and parmesan in a large serving bowl. Drizzle over the dressing to serve.

METHOD

1. Cook pasta following packet directions.
2. Meanwhile, melt butter in a frying pan over medium heat. Add bacon. Cook for 4 minutes or until golden. Add garlic and rosemary. Cook, stirring, for 1 minute or until fragrant.
3. Whisk eggs, yolks, cream and parmesan in a bowl. Season with salt and pepper. Drain pasta and return to saucepan. Add egg mixture and bacon mixture to pasta. Cook, tossing over low heat, for 1 minute or until sauce thickens and coats pasta.
4. Serve.

TRADITIONAL BLT – SERVES 4

INGREDIENTS

• 8 rashers of British Smoked of Unsmoked Back Bacon
• 4 tablespoons whole-egg mayonnaise
• 2 teaspoons Dijon mustard
• 1 Turkish bread loaf cut into 4
• 175g iceberg lettuce, shredded
• 2 large tomatoes, sliced
• 1 large avocado, sliced

METHOD

1. Grill the bacon until crisp, then transfer to a  plate lined with paper towel to drain.
2. Combine the mayonnaise and mustard in a bowl.  Toast the bread and spread with half the mayonnaise mixture.  Divide the lettuce between 4 slices of bread. Add bacon, tomato and  avocado, drizzle with remaining mayonnaise, then top with remaining bread. Secure with a cocktail stick, or wrap in greaseproof paper.
3. Serve the BLT.