Post by DAG on Jul 16, 2010 18:22:58 GMT
Cooking Bacon (Friday Night Left-Overs)
Nigel Slater's 'Friday Night Left-Overs' recipe was just the usual store cupboard/what's left in the refrigerator fry up but with a difference.
The difference mainly being the way he cooked bacon which in this case was made from thinly sliced rashers which we happened to have by mistake so gave it a try.
The bacon is cut up using scissors into small squares say about 2 X 2 cms, the rashers are not separated but cut into diced chunks and cooked and served like that so that the outer pieces turn out slightly crispier. (say 4 or 5 layers stacked on top of each other)
For the rest of his recipe:
In the first pan cook sausages and/or mushrooms with the usual oil, in the second pan cook the bacon fairly lightly (as above) then add to the first pan.
Put the cooked chopped new potatoes with skins on (from the refrigerator) into the pan that the bacon has been cooked in.
Cook fairly high, then add quartered tomatoes, still fairly high heat, toss. Then after about 10 mins. add the first pan and toss.
Then whisk up a couple of eggs and drizzle over and mix round for about a min. and serve. (Arney's optional extra)
The bacon seemed very tasty this way and also was already in bite size pieces and well worth the preparation. In addition the bacon don't bubble and rise unevenly and takes up less room in the pan.
Nigel Slater's 'Friday Night Left-Overs' recipe was just the usual store cupboard/what's left in the refrigerator fry up but with a difference.
The difference mainly being the way he cooked bacon which in this case was made from thinly sliced rashers which we happened to have by mistake so gave it a try.
The bacon is cut up using scissors into small squares say about 2 X 2 cms, the rashers are not separated but cut into diced chunks and cooked and served like that so that the outer pieces turn out slightly crispier. (say 4 or 5 layers stacked on top of each other)
For the rest of his recipe:
In the first pan cook sausages and/or mushrooms with the usual oil, in the second pan cook the bacon fairly lightly (as above) then add to the first pan.
Put the cooked chopped new potatoes with skins on (from the refrigerator) into the pan that the bacon has been cooked in.
Cook fairly high, then add quartered tomatoes, still fairly high heat, toss. Then after about 10 mins. add the first pan and toss.
Then whisk up a couple of eggs and drizzle over and mix round for about a min. and serve. (Arney's optional extra)
The bacon seemed very tasty this way and also was already in bite size pieces and well worth the preparation. In addition the bacon don't bubble and rise unevenly and takes up less room in the pan.
It makes me hungry and if I had the makings, I think I would try it out now.
