BACON MARTINI RECIPES

Name: Liver, bacon & onions
Total time: 15 min
Yield: 1
Ingredients: ½ a red onion; 2 sprigs of fresh sage; 1 slice of sourdough bread (50g); 1 rasher of smoked higher-welfare streaky bacon; 125 g slice of higher-welfare calves’ liver

LIVER, BACON & ONIONS | LIVER RECIPES | JAMIE OLIVER RECIPES

Liver, bacon & onions | Liver recipes | Jamie Oliver recipes image

Total Time 15 minutes

Yield 1

Number Of Ingredients 5

Ingredients

½ a red onion
2 sprigs of fresh sage
1 slice of sourdough bread (50g)
1 rasher of smoked higher-welfare streaky bacon
125 g slice of higher-welfare calves’ liver

Steps:

1. Peel and very finely slice the red onion. Place in a large non-stick frying pan on a medium-high heat with 1 teaspoon of olive oil.
2. Reserving 2 nice leaves, pick, finely slice and add the rest of the sage. Cook for 5 minutes, tossing regularly.
3. Push the onions to one side, and add the bread and bacon to the pan. As soon as they crisp up, flip them over. Drizzle the soft, golden onions with a little red wine vinegar, toss with tongs, then move them on top of the bread, so they don’t catch. Once the bacon is golden, move that on top of the onions.
4. Lightly season the liver, then add to the pan to sear for just 1 minute on each side, so it’s golden on the outside, blushing in the middle.
5. Add the 2 reserved sage leaves alongside, with 1 teaspoon of olive oil to crisp them up, then serve.

Nutrition Facts : Calories 362 calories, FatContent 13.1 g fat, SaturatedFatContent 3 g saturated fat, ProteinContent 29 g protein, CarbohydrateContent 32.2 g carbohydrate, SugarContent 5.9 g sugar, SodiumContent 1.1 g salt, FiberContent 2.5 g fibre

BACON & PEA PASTA | PASTA RECIPES | JAMIE OLIVER RECIPES

Bacon & Pea Pasta | Pasta Recipes | Jamie Oliver Recipes image

This bacon and pea pasta has become a quick dinner classic round mine – five minutes and it's done

Total Time 15 minutes

Yield 4

Number Of Ingredients 9

Ingredients

6 slices higher-welfare smoked streaky bacon or pancetta
1 small bunch fresh mint
100 g Parmesan cheese
1 organic chicken stock cube optional
400 g dried mini shell pasta
olive oil
300 g frozen peas
2 heaped dessertspoons half-fat crème fraîche
1 lemon

Steps:

1. Finely slice the bacon. Pick the mint leaves and discard the stalks. Finely grate the Parmesan. Bring a large pan of salted water to the boil and drop in the stock cube (if using). Stir until it’s dissolved, then add the mini shells and cook according to the packet instructions. Get a large frying pan over a medium heat and add a good lug of olive oil. Add the bacon to the pan, sprinkle a little pepper over and fry until golden and crisp.
2. Meanwhile, finely chop your mint leaves. As soon as the bacon is golden, add your frozen peas and give the pan a good shake. After a minute or so, add the crème fraîche and chopped mint to the bacon and peas. Drain the pasta in a colander over a large bowl, reserving some of the cooking water.
3. Add the pasta to the frying pan. Halve your lemon and squeeze the juice over the pasta. When it’s all bubbling away nicely, remove from the heat. The sauce should be creamy and delicious but if it’s too thick for you, add a splash of the reserved cooking water to thin it out a bit. Add the grated Parmesan and give the pan a shake to mix it in.
4. Divide your pasta between plates or bowls, or put it on the table in a large serving dish and let everyone help themselves. Lovely with a simply dressed green salad.

Nutrition Facts : Calories 674 calories, FatContent 20.3 g fat, SaturatedFatContent 9.3 g saturated fat, ProteinContent 33.5 g protein, CarbohydrateContent 85.9 g carbohydrate, SugarContent 5.3 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

More about "bacon martini recipes"

BACON & PEA PASTA | PASTA RECIPES | JAMIE OLIVER RECIPES

This bacon and pea pasta has become a quick dinner classic round mine – five minutes and it's done
From jamieoliver.com
Total Time 15 minutes
Calories 674 calories per serving

1. Finely slice the bacon. Pick the mint leaves and discard the stalks. Finely grate the Parmesan. Bring a large pan of salted water to the boil and drop in the stock cube (if using). Stir until it’s dissolved, then add the mini shells and cook according to the packet instructions. Get a large frying pan over a medium heat and add a good lug of olive oil. Add the bacon to the pan, sprinkle a little pepper over and fry until golden and crisp.
2. Meanwhile, finely chop your mint leaves. As soon as the bacon is golden, add your frozen peas and give the pan a good shake. After a minute or so, add the crème fraîche and chopped mint to the bacon and peas. Drain the pasta in a colander over a large bowl, reserving some of the cooking water.
3. Add the pasta to the frying pan. Halve your lemon and squeeze the juice over the pasta. When it’s all bubbling away nicely, remove from the heat. The sauce should be creamy and delicious but if it’s too thick for you, add a splash of the reserved cooking water to thin it out a bit. Add the grated Parmesan and give the pan a shake to mix it in.
4. Divide your pasta between plates or bowls, or put it on the table in a large serving dish and let everyone help themselves. Lovely with a simply dressed green salad.

See details

ULTIMATE BACON SARNIES | COMFORT FOOD | JAMIE OLIVER

Me and my dear friend Pete Begg have two very different approaches to the perfect bacon sarnie. See which you prefer...
From jamieoliver.com
Total Time 15 minutes
Cuisine british
Calories 0 calories per serving

1. Me and my dear friend Pete Begg have two very different approaches to the institution that is the perfect bacon sarnie. The only thing we agree on is that bacon ain't bacon unless it’s smoked, but that’s pretty much where the similarities end.
2. We do both use two 1½cm-thick slices of simple standard white crusty loaf, but I favour a bloomer and Pete tends to go for a tin loaf. Pete’s a 3 rashers of streaky-bacon boy; I’m a back-bacon boy. He cooks it in a frying pan, starting out from cold with a little drizzle of olive oil and gradually bringing the temperature up to medium-high so the fat renders out, placing something flat and heavy on top to ensure super-even crispy bacon. I, on the other hand, put the grill on full whack, rub a tray and 3 rashers of back bacon with olive oil, then blast it until golden and crisp, which encourages the fat end of the bacon to curl up, creating a little pond of delicious bacon juice in the middle.
3. Pete butters his bread, then lays the bacon on side-by-side, like floorboards. I skip the butter, but push the bacon to the side of my tray and lay the bread in the fat for a few seconds before assembling, letting the bacon rashers sit on the bed of bread like spooning lovers. At this point, Pete goes into another gear and displays a little trick his dad taught him as a boy, sandwiching his creation together and placing it back in the pan of smoky bacon fat to lightly toast on both sides, again with a little weight on top. And it doesn’t finish there – Pete stipulates that if the bacon runs north to south it must be cut east to west into 3 thin sandwiches, so you get 3 bacon soldiers in each, from which he gets 3 perfect bites. Genius. I simply cut mine diagonally from corner to corner and get it in my gob as quickly as possible .
4. Having been brought up in Essex I have a loyal commitment to HP sauce, but Pete pulls yet another trick out of the bag, treating his plate like an artist’s palette with 60% ketchup, 30% English mustard and 10% green chilli sauce, feathered together with a knife, to ensure 9 erratic, beautiful-tasting mouthfuls. Wow.
5. These two sandwiches are both delicious, but most importantly, this is how I like mine and Pete likes his. How do you like yours?

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BACON & PEA PASTA | PASTA RECIPES | JAMIE OLIVER RECIPES

This bacon and pea pasta has become a quick dinner classic round mine – five minutes and it's done
From jamieoliver.com
Total Time 15 minutes
Calories 674 calories per serving

1. Finely slice the bacon. Pick the mint leaves and discard the stalks. Finely grate the Parmesan. Bring a large pan of salted water to the boil and drop in the stock cube (if using). Stir until it’s dissolved, then add the mini shells and cook according to the packet instructions. Get a large frying pan over a medium heat and add a good lug of olive oil. Add the bacon to the pan, sprinkle a little pepper over and fry until golden and crisp.
2. Meanwhile, finely chop your mint leaves. As soon as the bacon is golden, add your frozen peas and give the pan a good shake. After a minute or so, add the crème fraîche and chopped mint to the bacon and peas. Drain the pasta in a colander over a large bowl, reserving some of the cooking water.
3. Add the pasta to the frying pan. Halve your lemon and squeeze the juice over the pasta. When it’s all bubbling away nicely, remove from the heat. The sauce should be creamy and delicious but if it’s too thick for you, add a splash of the reserved cooking water to thin it out a bit. Add the grated Parmesan and give the pan a shake to mix it in.
4. Divide your pasta between plates or bowls, or put it on the table in a large serving dish and let everyone help themselves. Lovely with a simply dressed green salad.

See details

ULTIMATE BACON SARNIES | COMFORT FOOD | JAMIE OLIVER

1. Me and my dear friend Pete Begg have two very different approaches to the institution that is the perfect bacon sarnie. The only thing we agree on is that bacon ain't bacon unless it’s smoked, but that’s pretty much where the similarities end.
2. We do both use two 1½cm-thick slices of simple standard white crusty loaf, but I favour a bloomer and Pete tends to go for a tin loaf. Pete’s a 3 rashers of streaky-bacon boy; I’m a back-bacon boy. He cooks it in a frying pan, starting out from cold with a little drizzle of olive oil and gradually bringing the temperature up to medium-high so the fat renders out, placing something flat and heavy on top to ensure super-even crispy bacon. I, on the other hand, put the grill on full whack, rub a tray and 3 rashers of back bacon with olive oil, then blast it until golden and crisp, which encourages the fat end of the bacon to curl up, creating a little pond of delicious bacon juice in the middle.
3. Pete butters his bread, then lays the bacon on side-by-side, like floorboards. I skip the butter, but push the bacon to the side of my tray and lay the bread in the fat for a few seconds before assembling, letting the bacon rashers sit on the bed of bread like spooning lovers. At this point, Pete goes into another gear and displays a little trick his dad taught him as a boy, sandwiching his creation together and placing it back in the pan of smoky bacon fat to lightly toast on both sides, again with a little weight on top. And it doesn’t finish there – Pete stipulates that if the bacon runs north to south it must be cut east to west into 3 thin sandwiches, so you get 3 bacon soldiers in each, from which he gets 3 perfect bites. Genius. I simply cut mine diagonally from corner to corner and get it in my gob as quickly as possible .
4. Having been brought up in Essex I have a loyal commitment to HP sauce, but Pete pulls yet another trick out of the bag, treating his plate like an artist’s palette with 60% ketchup, 30% English mustard and 10% green chilli sauce, feathered together with a knife, to ensure 9 erratic, beautiful-tasting mouthfuls. Wow.
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See details

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