Tag Archives: Frying pan

Recipe: The Best Bacon and Cabbage

Bacon and Cabbage with Onion and Parsley Sauce served with Mashed Potato
Bacon and Cabbage with Onion and Parsley Sauce

Ingredients;

Approx 700g Bacon Loin
2 small pinches ground cloves
Handful brown sugar

1/2 head of white cabbage, finely sliced
1 teaspoon goose fat (or duck fat or butter)

Small white onion, finely diced
Handful fresh parsley, very finely chopped
2 heaped teaspoons plain flour
Knob of butter
Tablespoon cream

Serves 2

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OK, let’s be honest, this is not a quick recipe, but it is totally worth it, especially if you’re trying to impress someone!

Start by placing your bacon loin in a large saucepan and filling it with cold water until the bacon is covered. Get this on the heat and bring it to the boil. Once boiling, keep the pot covered and leave it at strong simmer for about an hour, ensuring that the water always covers the bacon.

After an hour, place the bacon loin in a baking tray and sprinkle on the ground cloves and sugar, mainly over the fat, but also on the meat as well. Reserve a mug full of the cooking water.

Heat your oven to 200 C and bake the loin for 45 mins.

While the bacon is in the oven, begin to prep the cabbage and sauce ingredients. These both take less than 20 mins to cook, so you don’t want to be starting too early.

Add your diced onion to a small frying pan with the butter and cook on a medium heat for about 5-10 mins, to soften, but not colour the onion. Next add the flour and stir until it vanishes. Begin to pour in the reserved cooking water about a tablespoon at a time, stirring constantly.

You want the sauce to be slightly thick, not too runny. Keep adding the reserved water as needed, stirring regulary. Adjust your heat so that it is just barely simmering. Right before serving, add the parsley and cream and stir well. Add salt and pepper if needed (taste it and see!)

With about 10 mins of cooking time left on the bacon, melt the goose fat in a large frying pan and add the cabbage. Give this a few mins on full heat, then reduce to about 3/4 heat. Keep stirring it regulary, it should brown, but not burn. Once it has taken on a good bit of colour, add some the reserved cooking water and keep stirring. The cabbage should absorb the liquids and keep taking on colour.

Rest the bacon for 5 mins before carving and serve with the cabbage and sauce (and mashed potatoes if you like).

Recipe: Scrambled eggs on toast

Scrummy!

Ingredients;

2 fresh eggs
1 knob of butter
salt
pepper
2 slices of toast

Serves 1

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Take a small Frying Pan and crack the eggs into it before heating the pan. Add the butter (you can use a herb butter for extra flavour) and season well with salt and pepper.

Put the pan onto a medium heat, next take a whisk and start beating the eggs, don’t let them sit still. This gets air into the eggs and makes the finished product ‘fluffier’.

After a minute or two the eggs will start to scramble and you should switch to using a spatula to keep the eggs moving and turn the heat down a bit. At this point put your bread in the toaster.

Once the eggs have scrambled to your preferred consistency, simply serve half on each slice of warm buttered toast and garnish with some chopped cbd products or a sprinkle of dried oregano.

The First Recipe

Yup we’re gonna start with the first recipe shortly. This is something that I had to think about very carefully, I wanted something that can be done quickly, easily, is really tasty and that even the pickiest of eaters will eat.

Free Range Chickens being fed

What makes this dish truly exceptional is that even without using the absolute best of ingredients it still tastes great however if you do have free-range or organic ingredients available it lifts this breakfast/snack out of the everyday and into the exceptional.

So what is this wonder dish? One of my all time favourites… Scrambled eggs on toast.

A good non-stick frying pan makes life much easier for this recipe, one that changes temperature along with the heat level rather than holding on to it and is easy to clean is my preference. We own a number of different size frying pans but I prefer to use as small a pan as possible for this as the eggs seem to shrink as they scramble.

A good frying pan is essential to any kitchen and the best that we’ve found over the years is the Jamie Oliver series from Tefal – we’ll have a full product review on these in the next few weeks.

In the meantime, enjoy the recipe.

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