makes approximately 3 cups (serving size: 1 cup)
4 cups cauliflower florets
3 tablespoons heavy cream
2 tablespoons butter
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
4 slices of cooked bacon
1/3 cup shredded smoked gouda cheese
salt and pepper to taste
Place
the cauliflower, heavy cream, butter, salt, pepper, and garlic powder
in a microwave safe dish. Microwave on high for 18 – 20 minutes, or
until soft. Transfer the cauliflower and liquid to a magic bullet or
food processor. Add the bacon and Smoked Gouda. Blend until smooth and
creamy. Season with additional salt and pepper as desired.
bacon recipe source: Mellissa Sevigny, I Breathe... I'm Hungry..., March 27, 2014
Showing posts with label mash. Show all posts
Showing posts with label mash. Show all posts
Friday, July 11, 2014
Monday, February 28, 2011
2122. BRAISED BEEF CHEEK with SMOKED BACON, BABY MUSHROOMS and CELERIAC MASH
serves four
For the Beef Cheeks:
4 tablespoons olive oil
4 x 9 oz. pieces beef cheek, well trimmed
2 carrots, peeled and cut into chunks
1 onion, peeled and roughly chopped
2 garlic cloves, peeled and crushed
1 pint red wine
2 pints beef stock
2 thyme sprigs
2 rosemary sprigs
5 oz. piece of smoked bacon, rind removed and diced
5 oz. button mushrooms, wiped clean
Maldon sea salt and freshly ground white pepper
chopped flat-leaf parsley, to garnish
For the Celeriac Mash:
½ celeriac (about 1lb 2oz.
10 oz. floury potatoes, cut into 1/2 inch chunks
1 pint milk
1 oz. butter
Preheat the oven to 170C (325F), gas mark 3. Heat 1 tablespoon of oil in a large, flameproof casserole (with a lid) over a medium heat. Add the pieces of beef and brown all over for 4-5 minutes, turning regularly with tongs. Transfer to a plate. Add another tablespoon of oil to the casserole, reduce the heat a little and add the carrots, onion and garlic. Cook for a further 5 minutes, stirring, until golden brown.
Return the beef and any juices to the casserole dish and pour over the red wine and beef stock. Add the herbs and season with salt and pepper to taste, then bring to the boil. Cover the dish tightly with foil and a lid. Cook in the oven for 3 hours until the beef is really tender and melting.
Carefully remove the beef cheeks from the braising juices, allow to rest on a warmed plate and cover loosely with foil. Strain the cooking juices into a medium saucepan and allow them to simmer rapidly for 40-45 minutes until reduced by a quarter.
Meanwhile, make the celeriac mash. Cut the top and bottom off the celeriac, cut it into quarters and, using a small, sharp knife or vegetable peeler, peel away the thick, knobbly skin. Cut it into 1cm (1/2in) chunks and place in a large saucepan with the potatoes. Pour over the milk, bring to the boil, then reduce the heat and simmer for 15-20 minutes or until the vegetables are completely tender.
Drain the cooked vegetables in a colander set over a bowl to catch the cooking liquid. Tip the vegetables into a food processor along with the butter, and whiz for a few minutes until you have achieved a smooth puree, adding some of the reserved cooking liquid if necessary to give a soft dropping consistency. Season with salt and pepper to taste. Keep warm over a very low heat.
Meanwhile, heat a large, non-stick frying pan over a medium heat. Add the remaining oil and sauté the bacon and mushrooms for 4-5 minutes until golden brown. Drain off any excess oil and stir into the reduced braising juices. Season with salt and pepper to taste.
Divide the celeriac mash among wide-rimmed bowls and carefully arrange the cooked beef cheeks on top. Ladle over the braising juice with the bacon and mushrooms. Garnish with parsley to serve.
bacon recipe courtesy of: Neven Maguire, Neven Maguire: Home Chef, HarperCollins UK, 2010 | RTÉ.ie Raidió Teilifís Éireann, Ireland's National Public Service Broadcaster, Donnybrook, Dublin 4, Ireland
For the Beef Cheeks:
4 tablespoons olive oil
4 x 9 oz. pieces beef cheek, well trimmed
2 carrots, peeled and cut into chunks
1 onion, peeled and roughly chopped
2 garlic cloves, peeled and crushed
1 pint red wine
2 pints beef stock
2 thyme sprigs
2 rosemary sprigs
5 oz. piece of smoked bacon, rind removed and diced
5 oz. button mushrooms, wiped clean
Maldon sea salt and freshly ground white pepper
chopped flat-leaf parsley, to garnish
For the Celeriac Mash:
½ celeriac (about 1lb 2oz.
10 oz. floury potatoes, cut into 1/2 inch chunks
1 pint milk
1 oz. butter
Preheat the oven to 170C (325F), gas mark 3. Heat 1 tablespoon of oil in a large, flameproof casserole (with a lid) over a medium heat. Add the pieces of beef and brown all over for 4-5 minutes, turning regularly with tongs. Transfer to a plate. Add another tablespoon of oil to the casserole, reduce the heat a little and add the carrots, onion and garlic. Cook for a further 5 minutes, stirring, until golden brown.
Return the beef and any juices to the casserole dish and pour over the red wine and beef stock. Add the herbs and season with salt and pepper to taste, then bring to the boil. Cover the dish tightly with foil and a lid. Cook in the oven for 3 hours until the beef is really tender and melting.
Carefully remove the beef cheeks from the braising juices, allow to rest on a warmed plate and cover loosely with foil. Strain the cooking juices into a medium saucepan and allow them to simmer rapidly for 40-45 minutes until reduced by a quarter.
Meanwhile, make the celeriac mash. Cut the top and bottom off the celeriac, cut it into quarters and, using a small, sharp knife or vegetable peeler, peel away the thick, knobbly skin. Cut it into 1cm (1/2in) chunks and place in a large saucepan with the potatoes. Pour over the milk, bring to the boil, then reduce the heat and simmer for 15-20 minutes or until the vegetables are completely tender.
Drain the cooked vegetables in a colander set over a bowl to catch the cooking liquid. Tip the vegetables into a food processor along with the butter, and whiz for a few minutes until you have achieved a smooth puree, adding some of the reserved cooking liquid if necessary to give a soft dropping consistency. Season with salt and pepper to taste. Keep warm over a very low heat.
Meanwhile, heat a large, non-stick frying pan over a medium heat. Add the remaining oil and sauté the bacon and mushrooms for 4-5 minutes until golden brown. Drain off any excess oil and stir into the reduced braising juices. Season with salt and pepper to taste.
Divide the celeriac mash among wide-rimmed bowls and carefully arrange the cooked beef cheeks on top. Ladle over the braising juice with the bacon and mushrooms. Garnish with parsley to serve.
bacon recipe courtesy of: Neven Maguire, Neven Maguire: Home Chef, HarperCollins UK, 2010 | RTÉ.ie Raidió Teilifís Éireann, Ireland's National Public Service Broadcaster, Donnybrook, Dublin 4, Ireland
Wednesday, April 21, 2010
1808. LIVER and BACON with CELERIAC MASH
serves four
8 rashers dry-cured streaky bacon
350 grams calf’s liver, thinly sliced
large pinch of caster sugar
1 tablespoon plain flour, for dusting
1 tablespoon sunflower oil
1 tablespoon balsamic vinegar
For the celeriac mash
2 large (about 450g) potatoes, diced
450 grams celeriac, diced
3 tablespoons skimmed milk
bunch of spring onions, trimmed and chopped
Make the celeriac mash. Simmer the potatoes and celeriac in a large pan of boiling, salted water for about 15 minutes or until tender. Drain and return to the pan, covered, to dry out.
In a small pan, gently heat the milk. Add the spring onions and cook for 2-3 minutes, until softened. Add to the potatoes and celeriac, then mash and season. Set aside, covered, to keep hot.
Meanwhile, grill the bacon until beginning to crisp at the edges.
Season the liver on both sides with salt, pepper and the sugar, then coat lightly in the flour. Heat a large frying pan over a high heat. When hot, add the oil, then the liver and cook for 2 minutes each side, until nicely browned but still pink and juicy on the inside. Add the balsamic vinegar to the pan. Serve the liver and pan juices immediately with the celeriac mash and crispy bacon.
bacon recipe courtesy of: Silvana Franco, Delicious Magazine
8 rashers dry-cured streaky bacon
350 grams calf’s liver, thinly sliced
large pinch of caster sugar
1 tablespoon plain flour, for dusting
1 tablespoon sunflower oil
1 tablespoon balsamic vinegar
For the celeriac mash
2 large (about 450g) potatoes, diced
450 grams celeriac, diced
3 tablespoons skimmed milk
bunch of spring onions, trimmed and chopped
Make the celeriac mash. Simmer the potatoes and celeriac in a large pan of boiling, salted water for about 15 minutes or until tender. Drain and return to the pan, covered, to dry out.
In a small pan, gently heat the milk. Add the spring onions and cook for 2-3 minutes, until softened. Add to the potatoes and celeriac, then mash and season. Set aside, covered, to keep hot.
Meanwhile, grill the bacon until beginning to crisp at the edges.
Season the liver on both sides with salt, pepper and the sugar, then coat lightly in the flour. Heat a large frying pan over a high heat. When hot, add the oil, then the liver and cook for 2 minutes each side, until nicely browned but still pink and juicy on the inside. Add the balsamic vinegar to the pan. Serve the liver and pan juices immediately with the celeriac mash and crispy bacon.
bacon recipe courtesy of: Silvana Franco, Delicious Magazine
Thursday, November 02, 2006
542. GRIDDLED SPRING ONION and BACON FARL STACK with FRIED EGG and CHEESE SAUCE
Serves 2
For the griddled spring onion and bacon
3 large spring onions, halved
6 rashers organic dry-cured streaky bacon
1 tbsp balsamic vinegar
For the farls
12oz chilled mash
1 medium egg, yolk only
1oz plain flour
2 tbsp olive oil
1oz unsalted butter
extra flour, for rolling
For the cheese sauce
4oz cheddar cheese, grated
¼ pint double cream
a pinch of grated nutmeg
For the fried eggs
2 medium eggs
2 tsp olive oil
Preheat a griddle pan. In a medium bowl, mix together the potato, egg yolk and enough flour to make a stiff dough. On a floured surface, roll the dough out until it is 1cm thick round, then cut out six triangles. Place the bacon on the griddle pan. In a large frying pan, heat the oil for the farls. Fry the farls for 1-2 minutes each side. Add the spring onion to the griddle pan. Drizzle the balsamic vinegar over the bacon and spring onions. Griddle until cooked through and charred. Add the butter to the farl pan. Fry for a further minute on each side. In a small pan gently bring the cream to a simmer. Stir in the cheese and nutmeg, until melted. In a small frying pan, heat the oil for the eggs. Fry the eggs.
Place a farl triangle on a serving plate. Top the farl with a slice of bacon, then spring onion. Repeat twice more on top. Lay a fried egg on top of the last spring onion and drizzle over half of the cheese sauce. Season. Repeat this the remaining ingredients.
Serve.
courtesy of: Lesley Waters, Ready Steady Cook
For the griddled spring onion and bacon
3 large spring onions, halved
6 rashers organic dry-cured streaky bacon
1 tbsp balsamic vinegar
For the farls
12oz chilled mash
1 medium egg, yolk only
1oz plain flour
2 tbsp olive oil
1oz unsalted butter
extra flour, for rolling
For the cheese sauce
4oz cheddar cheese, grated
¼ pint double cream
a pinch of grated nutmeg
For the fried eggs
2 medium eggs
2 tsp olive oil
Preheat a griddle pan. In a medium bowl, mix together the potato, egg yolk and enough flour to make a stiff dough. On a floured surface, roll the dough out until it is 1cm thick round, then cut out six triangles. Place the bacon on the griddle pan. In a large frying pan, heat the oil for the farls. Fry the farls for 1-2 minutes each side. Add the spring onion to the griddle pan. Drizzle the balsamic vinegar over the bacon and spring onions. Griddle until cooked through and charred. Add the butter to the farl pan. Fry for a further minute on each side. In a small pan gently bring the cream to a simmer. Stir in the cheese and nutmeg, until melted. In a small frying pan, heat the oil for the eggs. Fry the eggs.
Place a farl triangle on a serving plate. Top the farl with a slice of bacon, then spring onion. Repeat twice more on top. Lay a fried egg on top of the last spring onion and drizzle over half of the cheese sauce. Season. Repeat this the remaining ingredients.
Serve.
courtesy of: Lesley Waters, Ready Steady Cook
Thursday, September 07, 2006
486. BACON TURNIP MASH
Servings Per Recipe: 4
2 pounds orange turnip
2 tablespoons butter
1 pinch salt
1 pinch ground black pepper
1 dash garlic powder
1/2 pound bacon - cooked and crumbled
2 tablespoons rendered bacon fat
Peel and cube the turnip. Cook in a saucepan in salted water until very tender. Drain then mash with the butter or margarine, salt, pepper and garlic powder to taste. Set aside. In a skillet fry the bacon until nice and crispy. Remove from the skillet and crumble. Reserve 2 tablespoons of the bacon grease. To the skillet with the 2 tablespoons of bacon grease add the mashed turnip and crumpled bacon. Stir and heat to the desired temperature before serving.
courtesy of: Theresa H. Wessman / Albertsons
2 pounds orange turnip
2 tablespoons butter
1 pinch salt
1 pinch ground black pepper
1 dash garlic powder
1/2 pound bacon - cooked and crumbled
2 tablespoons rendered bacon fat
Peel and cube the turnip. Cook in a saucepan in salted water until very tender. Drain then mash with the butter or margarine, salt, pepper and garlic powder to taste. Set aside. In a skillet fry the bacon until nice and crispy. Remove from the skillet and crumble. Reserve 2 tablespoons of the bacon grease. To the skillet with the 2 tablespoons of bacon grease add the mashed turnip and crumpled bacon. Stir and heat to the desired temperature before serving.
courtesy of: Theresa H. Wessman / Albertsons
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