You would be delighted to know that everyone’s favourite salty, crispy meat is brilliant for so much more than Sunday morning fry-ups.
For several years, bacon has had a bad reputation when it comes to health. Health experts says the claims that bacon is high in fat, causes high cholesterol and leads to serious health conditions are not entirely true.
They say bacon does have some surprising health benefits that make it a great addition to a diet plan when it is eaten in proper serving sizes.
Bacon is the ultimate flavour enhancer, turning even the simplest dishes into something extraordinary.
Whether it’s crispy, smoky strips crumbled over a fresh salad or thick-cut bacon wrapped around tender meats, the rich, savoury taste of bacon adds depth and indulgence to a meal.
If you are looking for new recipe inspiration, below are dishes you can try.
Bacon-wrapped chicken breasts stuffed with sundried tomato, spinach and Mozzarella
Serves: 2
Ingredients
2 whole chicken breasts
Salt and pepper to taste
6 slices bacon
A handful of baby spinach leaves (you can use normal large spinach leaves)
20g sundried tomatoes
2 x 50g Mozzarella sticks
20ml oil
40g butter
1 sprig rosemary
Method
Lay out the chicken breasts and butterfly them. To butterfly a chicken breast, simply cut it in half. This helps thin out the pieces and gives a faster cooking time.
Season lightly with salt and pepper.
Lay out cling wrap on a counter or board and start the layering process. Lay down three slices of bacon side by side on the cling wrap. Place the butterflied chicken breast on top of the bacon slices.
Place the spinach over the chicken, making sure to cover the whole chicken breast. Add the sundried tomatoes and then the Mozzarella.
Start rolling each chicken breast, making sure all the filling remains intact. The cling wrap will help you shape the bacon-chicken roll.
Set aside in the refrigerator for 30 minutes.
In a pan, heat the oil and fry the bacon rolls. Once they start to turn golden, add the butter and rosemary and baste on low heat for about 2 minutes.
Place the bacon rolls onto a tray and then an oven that has been preheated at 180°C.
Serve with a side of mash, chips or savoury rice.
Bacon and pumpkin risotto
Serves: 2
Ingredients
200g butternut, cubed
50g butter, cubed
Salt and pepper to taste
100ml vegetable stock (to blend the roasted pumpkin
Oil, for frying
200g bacon, chopped (bacon bits work fine too)
50g red onion, chopped
2g rosemary, finely chopped
100g risotto rice
100ml white wine
Vegetable stock (to cook the risotto)
Parmesan cheese
Freshly chopped parsley to garnish
Method
Preheat the oven to 160°C.
Place the butternut on a roasting tray. Top it with pieces of butter and salt and pepper.
Cover it with foil and place it into the oven for about 30 minutes, or until soft.
Once roasted, remove the butternut from the oven, add it to a blending jug with the vegetable stock and blend into a smooth purée. Set aside for later.
On a high heat, add oil to a pan and fry the bacon.
Strain the bacon fat and place the bacon in a bowl. In the same fat, on medium heat, add the onions, rosemary, a small piece of butter (this prevents the onions from burning). Season lightly. Cook until the onions begin to turn translucent.
Add the risotto rice to the onion mix and fry for about 4 minutes.
Decant the white wine into the mix and cook.
Continue to add the vegetable stock, half a cup at a time, making sure to keep stirring the risotto or else it will stick.
The risotto is done when it is no longer starchy to the taste.
At the end of the cooking time, add the pumpkin purée and half the bacon pieces.
Simmer on low heat until well combined to ensure that the rice does not overcook.
Serve with the remainder of the bacon, along with the grated Parmesan and fresh parsley to add a nice earthy finish to a well-balanced hearty meal.
Recipes from the Granny Mouse Country House & Spa’s culinary team.