PICKLED BACON RECIPES

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AVOCADO ON TOAST RECIPES | BBC GOOD FOOD



Avocado on toast recipes | BBC Good Food image

Treat yourself to a delicious, energising breakfast or brunch with a winning combination of creamy avocado and crusty toast. Mix it up by adding eggs, tomatoes, bacon and more.

Provided by Good Food team

Number Of Ingredients 1

PORK TENDERLOIN WITH BACON-ONION JAM RECIPE | TRISHA ...



Pork Tenderloin with Bacon-Onion Jam Recipe | Trisha ... image

Provided by Trisha Yearwood

Categories     main-dish

Total Time 1 hours 10 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
1 large red onion, diced 
8 ounces thick-cut bacon, cut into large chunks or thick lardons 
2 sprigs fresh thyme 
1/3 cup brown sugar 
1/4 cup strong brewed coffee 
1 tablespoon apple cider vinegar 
1 pork tenderloin
1/2 teaspoon garlic powder 
Kosher salt and freshly ground black pepper 

Steps:

  • For the bacon-onion jam: Heat the oil in a cast-iron pan on medium heat; add the onion and cook until beginning to brown, 5 to 7 minutes. Add the bacon and thyme and reduce the heat to low. Cook for 10 to 12 minutes, then transfer the bacon and onion from the pan with a slotted spoon into a small saucepot. Reserve the bacon fat in the pan for cooking the tenderloin.
  • Put the saucepot with the bacon-onion mixture over medium-low heat and add the brown sugar and coffee. Cook the mixture down to a thick consistency, 25 to 30 minutes. Stir in the apple cider vinegar.
  • For the pork tenderloin: Preheat the oven to 425 degrees F. Pat the tenderloin dry with paper towels, sprinkle with the garlic powder and season well with salt and pepper.
  • Heat the reserved bacon grease in a cast-iron pan over medium-high heat and place the tenderloin in the hot fat. (This comes out even better if you use the same pan you made the jam in; you get all the flavor from the jam.) Sear on all sides, then transfer the pan to the oven to finish cooking to an internal temperature of 135 degrees F, 12 to 15 minutes. Let rest for 5 to 10 minutes before slicing. Serve with the bacon-onion jam.

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BURGERS AND SLIDERS | JAMIE OLIVER RECIPES
These little and large burgers are a great way to try out a few different toppings in one go
From jamieoliver.com
Total Time 50 minutes
Cuisine american
Calories 465 calories per serving
    1. You can make these burgers or sliders in an oven at full whack, on the barbecue or in a hot pan. If you’re using the oven or barbecue, preheat it now.
    2. Peel and finely chop the onions. Put a splash of olive oil into a large frying pan on a low heat and add your onions. Fry for 10 minutes or until the onions have softened, then put to one side to cool completely.
    3. Blitz your crackers or bread (remove the crusts first) in a food processor until you get a fine consistency. Oil a clean baking tray and put aside.
    4. Put the cooled onions into a large bowl with the rest of the burger ingredients. Use clean hands to scrunch the mixture together really well, then divide into 6 equal balls for burgers and 18 equal balls for sliders.
    5. Wet your hands and roll the balls into burger-shaped patties about 2cm thick. Place your burgers or sliders on the oiled baking tray and pat with a little olive oil. Cover them with clingfilm and put the tray into the fridge for at least an hour, or until the patties firm up.
    6. This is a good time to make your spicy mayo, so put mayo, yoghurt, ketchup and smoked paprika into a bowl, squeeze in the lemon juice, mix well and put to one side.
    7. If using a frying pan or griddle pan, put it on a high heat now and let it get really hot. However you decide to cook your burgers, they’ll want around 3 or 4 minutes per side – you may have to cook them in batches if your pan isn’t big enough.
    8. When your burgers or sliders are nearly cooked on one side, add the rashers of bacon – whichever way you’re cooking them – then flip the burgers and cook the bacon until golden and crisp.
    9. When the burgers are cooked to your liking and it’s all looking really good, halve your burger buns and warm them through. Put the bacon on a plate lined with kitchen paper to drain.
    10. Click off the lettuce leaves, wash and spin dry. Slice the tomatoes and gherkins.
    11. When everything comes together, pop your burgers or sliders on to their buns, add all your lovely toppings and your spicy mayo (you know how to put a burger together!), then tuck in with a lovely fresh salad, baked potato or potato wedges.
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