Tag Archives: Bacon

Recipe: The All-Day Irish Breakfast Pizza

Bacon, Sausage and Goats cheese pizza
Bacon, Sausage and Goats cheese pizza

Ingredients;

1 x pizza base
100ml Italian tomato sauce
2 x streaky bacon, chopped into strips
1 x cooked pork sausage, chopped

5 x slices of goats cheese
Small handful of freshly grated parmesan
Large pinch of dried oregano
Cornmeal

Serves 2


This recipe is not really a breakfast pizza so much as an homage to the Irish Breakfast Roll, for those unfamiliar with the concept, think of taking a large fried breakfast and packing it into a larger bread roll with ketchup and/or brown sauce and eating it at any time of the day or night as a snack.

Unlike the original, this recipe tends to be a bit less heart attack in a roll, a bit more meal for two. Plus it’s a good way to hide the leftovers/evidence from a guilty pleasure breakfast that you know you shouldn’t have indulged in :)

Heat your oven to the maximum temperature with your pizza stone inside.

Once up to temperature, sprinkle the stone with cornmeal and place your pizza base on the centre of the stone. Quickly spread a generous amount of sauce up to roughly half an inch from the edge.

Next, sprinkle the parmesan over the top of the sauce. Then sprinkle the bacon and sausage pieces on top of the parmesan and place your goats cheese slices around the pizza.

Bake in the oven for 8-12 minutes or until golden brown, sprinkle with oregano, slice and serve. Occasionally the goats cheese colours up in a really nice way that looks a lot like a miniature fried egg, this always gives me a little thrill when it happens and I claim it was by design and not accident 😉

Recipe: Spaghetti Nero Amatriciana

Spaghetti Nero Amatriciana
Spaghetti Nero Amatriciana

Ingredients;

225g spaghetti nero (or your favourite dried pasta)
120g of streaky bacon
1 onion
Half a dried chipotle chilli
400g can of chopped tomatoes
Olive oil
Salt
Pepper
Worcestershire Sauce
Some chopped parsley and freshly grated parmesan (or pecorino) for garnish

Serves 3


My thanks to Kat, who mentioned this as one of her favourite dishes in our recent prize draw, it wasn’t a dish I was familiar with so I Googled it, liked the look of the dish and found a recipe here, which I’ve adapted a little to make it my own.

It was only later when I was researching a little more I discovered this Wikipedia article which gives great information about the origins of the dish and a list of more “authentic” ingredients, which included pigs cheek. While I’m growing more adventurous in both my cooking and eating, I think I’ll stick to the streaky bacon substitution for now :)

Start by thinly slicing the onion and chopping the bacon into strips between half a centimetre and a centimetre across. Then take your chipotle chilli and cut it in half, discard the seeds and chop half of it as finely as possible. If you don’t have chipotle chilli available you could use a whole fresh chilli or about half a teaspoon of chilli flakes instead.

Next heat some olive oil in a pan and fry the bacon on a medium to low heat until it begins to crisp at the edges. Now add the onion and chilli. Cook on a low heat until the onion begins to caramelise, this will take about fifteen to twenty minutes.

Add the chopped tomatoes and sugar and stir this together. Bring this to a very gentle simmer and allow it to thicken for another fifteen to twenty minutes.

Taste it and season to taste with salt and pepper and a dash of Worcestershire sauce.

When I made this first, we served and ate straight away, there was a portion left over which I planned to eat for my lunch the next day. I was pleasantly surprised to find that the flavours had come together much better after the sauce had been cooled and left overnight in a sealed container in the fridge. It seemed to bring out the smoky flavour of the chipotle and this blended with the bacon much better. Don’t get me wrong, it was still delicious immediately after cooking but in future I will make the sauce the day before and store it in the fridge overnight before eating.

So the next day, prepare and cook your pasta as per the instructions. The pasta pictured above is spaghetti nero, the taste is very similar to regular pasta however it has been coloured with squid ink during the manufacturing process and gives a different visual aspect to the dish.

While the pasta is cooking, gently reheat the sauce. Once the pasta is ready, plate it with a generous serving of sauce, some freshly grated parmesan (or pecorino) cheese and some chopped flat leaf parsley for garnish.

Recipe: Tuna Bake

Tuna Bake
Tuna Bake

Ingredients;

3 tins tuna
1 tin sweetcorn
4 medium potatoes, diced
good handful frozen peas
2 carrots, diced
2 onions, diced
2 parsnips, diced
15g butter
handful plain flour
glass of white wine
glass of milk
3 good pinches of dried herbs (whatever you have in the cupboard, i.e. oregano, thyme, basil, etd)
2 slices brown bread
large handful cheddar, finely grated
Packet of Lidl bacon bits

Serves 6.

Line

Open and drain the cans of tuna. Peel and dice the vegetables into approx 1 cm chunks. Toast the slices of bread and use a blender to zap into breadcrumbs, set aside.

Turn your oven on to 180° C and set aside a large casserole dish.

In a large stock pot or frying pan, heat up some oil and add the onion, potato, parsnips and carrots and fry on a medium heat for 10 mins. Add the peas and sweetcorn and fry for another 2-3 mins. Add the tuna and stir well until it breaks up.

Turn up the heat and add the butter, letting it melt and coat all the vegetables. Toss in a good handul of plain flour and stir well until it vanishes.

Add 1 glass of white wine. As it starts to boil off, turn the heat back down to medium and add the glass of milk and slowly add glass of water as needed – the mix should be wet and move freely, but there shouldn’t be too much free liquid. Now add your pinches of herbs and a little salt and pepper (half a pinch or so of each).

Stir the mix well and cook for another 5 mins, then turn the heat off. Pour the mix into your casserole dish and smooth down. Top with the breadcrumbs, then the handful of cheese, and finally scatter the Lidl bacon bits over the top.

Bake for 30-40 mins, until the top is golden and the bacon bits are well cooked. Keeps well for a few days and leftovers can easily be microwaved in a bowl, approx 2 mins on high per portion.

Recipe: Bacon Pineapple & cheese chicken roll

Bacon Pineapple & cheese chicken roll
Bacon Pineapple & cheese chicken roll

Ingredients;

2 chicken breasts, any skin, fat, tough bits trimmed off
small tin pineapple rings
vintage cheddar, 4 slices about 1/2 cm thick
packet of pancetta strips or streaky bacon

Serves 2

Line

Heat the oven to 180° C. Line a small baking tin with foil.

Place 3-4 pancetta strips (or bacon slices) down in the tin. Lay your chicken breast across the middle of these. Top with 2 rings of pineapple and 2 of the cheese slices.

Wrap the pancetta ends over the pineapple and cheese, sealing in the chicken breast parcel. Repeat with the second breast.

Cook for 25-30 mins in the oven, until juices from the chicken run clear when a knife is pressed into it.

I’d suggest serving with mashed potato and a side of vegetables.