Bacon
featuring Caterfood Collection Unsmoked Rindless Bacon
Endlessly adaptable and a hands-down favourite for many, bacon is a kitchen staple that delivers big flavour with minimal fuss. Here are three ways to make it work harder on your menu…
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MACARONI CHEESE WITH BACON
Say hello to comfort food at its peak. Macaroni cheese is a dependable favourite that always earns its place on the menu, either as an indulgent side dish or a stellar main. In this version, salty and crispy Caterfood Select Back Bacon cuts through a rich cheese sauce to add depth, bite and texture to this crowd-pleasing classic.
Serves 4
Prep 25 mins
Cook
20 mins
• 300g macaroni
• 200g Caterfood Select Back Bacon, diced
• 50g butter
• 50g plain flour
• 600ml whole milk
• 150g Caterfood Select Grated Mature Cheddar
• 75g gruyere, grated
• 1 tsp Dijon Mustard
• A pinch of smoked paprika
• Breadcrumbs
VIEW RECIPE
1. Cook the macaroni until al dente, drain and set aside.
2. While the pasta is cooking, cook the bacon until golden and slightly crispy. Set aside, reserving a little of the bacon fat for extra flavour.
3. In a medium saucepan, melt the butter, add the flour and cook for 1 minute to form a roux. Gradually whisk in the milk until smooth and thickened.
4. Stir in the cheddar and gruyere, add the Dijon mustard, smoked paprika and some salt and pepper.
5. Preheat the oven to 200°C. Stir the macaroni and bacon into the sauce.
6. Transfer the macaroni to an ovenproof dish. Sprinkle with extra cheese and breadcrumbs and bake for 20 minutes until bubbling and golden.
BACON JAM
A combination of bacon, onion, garlic and coffee comes together in this deliciously smoky, sweet and rich spreadable jam. It works just as well with breakfast as it does with burgers, toasties and deli boards.
Makes
800g Prep 15 mins
Cook
50 mins
• 1 packet of filo pastry
• 80g Stilton crumbled
• 20g melted butter
For the date chutney:
• 1kg cooking apples, peeled, cored and chopped
• 250g onions, finely chopped
• 250g Caterfood Select
Chopped Date
• 500ml Caterfood Select Malt Vinegar
• 300g soft brown sugar
• 2 tsp mustard seeds
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1 tsp ground coriander
VIEW RECIPE
1. Place diced bacon in a cold frying pan and slowly bring the heat to medium so the fat renders out. Fry until the bacon is crisp and golden.
2. Remove bacon with a slotted spoon and keep 2 tbsp of bacon fat in the pan. Add diced onions and garlic.
3. Cook on a low heat for 10-12 minutes, stirring occasionally, until soft and lightly caramelised.
4. Add the sugar, cider vinegar, coffee, paprika and some black pepper to the pan. Stir gently until the sugar melts and everything is combined.
5. Return the cooked bacon to the pan and simmer on low for 30-40 minutes, stirring occasionally until the mixture has thickened to a glossy, chutney-like consistency.
6. Allow to cool then pulse briefly with a food processor – just enough to create a spreadable, yet chunky texture.
7. Warm before serving.
BACON, PEA AND CRISPY POTATO SALAD
The addition of juicy bacon and golden
potatoes gives this salad a warmth and heartiness that’s ideal for sharing. Peas add a pop of sweetness, and combined with the zesty lemon dressing, it’s a well-balanced dish that’s both satisfying and fresh.
Serves 4 Prep 20 mins Cook
25 mins
For the sponge:
• 200g Caterfood Select
Chopped Dates
• 1 tsp bicarbonate of soda
• 100g unsalted butter, softened
• 150g soft light brown sugar
• 2 large eggs
• 175g self-raising flour
• 1 tsp vanilla extract
For the toffee sauce:
• 150g light brown sugar
• 100g unsalted butter
• 200ml double cream
• Pinch of sea salt
To serve:
• Caterfood Select Vanilla Ice Cream
VIEW RECIPE
1. Boil the potatoes until tender and drain. Fry them in a little olive oil until golden. Set aside.
2. In the same pan, fry the bacon strips until crisp. Remove and keep warm, reserving a little bacon fat for flavour.
3. Add peas to boiling water and cook for 2 minutes until bright green. Drain.
4. For the dressing, whisk together lemon juice, olive oil, Dijon mustard, honey, lemon zest and salt and pepper. Adjust acidity or sweetness to taste.
5. In a large bowl, combine crispy potatoes, warm peas and bacon. Add torn mint leaves and spring onions. Drizzle with lemon dressing and toss gently.
