Category: bacon

rustica pizza

I seem to be writing about nothing but pizzas at the moment. I don’t know what it is but I can’t stop craving that perfect mix of bread, cheese and tomato.

What luck then, that Domino’s invited me to try their Gourmet range of take away pizza. I’m so-so on Domino’s pizzas usually, I find their bases a bit blandy and bready, instead of puffy and yeasty as I like them. The base can be so easily overlooked but it for me it should definitely be the star of a pizza. But if they’re paying I’ll give it a go.

Armed with a group of friends, we tried out their Firenze and Rustica pizzas, and a bunch of sides. The ordering system is inventive, with an online order tracker with automatic post-back (one for the jQuery fans) that updates onscreen as to what your pizza is up to at any time. This probably works really well when you’re having a delivery, but if you’re collecting there is nowhere to be told when you should turn up for it. We just pot-lucked it in the end; had we not we’d probably still be staring at the screen.

The Firenze is topped with salami, pepperoni and peppers, upon which my chum demanded extra chillies. I ordered the Rustica for me which boasts chicken, bacon, spinach and SunBlush tomatoes. The spicy pizza went down with my friends really well, just what they were after. The Rustica was perfectly OK, just a very ordinary takeaway pizza. The base was certainly a lot better than I remember, with a bit of stretch to it, and the spinach was a nice touch. As for the sides, the garlic mozzarella sticks were great (they’re fried cheese; how can you go wrong?) but the chicken wings were abysmal: little sweaty things that tasted only of that chemical heat you get that flashes hot then disappears immediately.

Furthermore it cost a small fortune. One of these Gourmet pizzas costs £16.99 which is no small figure for something which has a relatively tiny base cost. I haven’t a clue where your money is going.

I was inspired to beat them at their own game. I had one of Warburton’s square naans to hand and they are sensational on their own; mildly spiced, excellent texture and just enough crunch (Atul Kocchar loves them!). However they also work fantastically well as a pizza base, so topped with roast chicken, smoked bacon and a splash of spinach to convince you it’s a balanced meal you have a superb pizza. A fraction of the cost and I can have it ready before the guy on the moped arrives.

Rustica pizza (serves 2):

6 cherry tomatoes, halved

½ tin of tomatoes

Balsamic vinegar

1 Warburton’s naan

1 ball of mozzarella, dried well and grated

1 roasted chicken breast, diced

2 slices of smoked bacon, cut into lardons

Small handful of fresh spinach leaves

Get the oven on as hot as you can. Pop the halved tomatoes in a baking tray and shove them in while you get on with everything else.

Get a frying pan over a medium heat and fry the bacon for a couple of minutes, tossing occasionally until starting to colour (you will finish them off in the oven). Tip the bacon on to some kitchen roll to drain and add the tinned tomatoes, turning the heat up high. Add a dash of vinegar along with a pinch of salt and sugar and allow it to bubble furiously for 4 – 5 minutes until the mixture is thick and gloopy. Tip this into a sieve over a bowl and mash well to squeeze all the juice out (you can discard the pulp).

Lay the naan on the baking tray and smooth over the tomato sauce. Top with the meats, cheese and spinach and pop in the hot oven for 7 – 8 minutes until the spinach has wilted and the cheese melted. Take the pizza and the tomatoes out of the oven and dot the surface of the pizzas with the now-concentrated tomatoes.

asparagus bacon creme fraiche food pasta

jamie’s pasta

The name is completely tongue-in-cheek, a sideways reference to another stupidly named dish. I’d piped up on Twitter that I was having Gordon’s Pasta that night when Lorna Wall mentioned it’s similarity to a dish of Jamie’s.

So I tried it – and it is as good as it’s simplicity suggests. Just asparagus and bacon powering the flavour along, and I added a dash of creme fraiche to help it stay slick and delicious. A lightning-quick and satisfying supper.

Bacon and asparagus pasta (serves 2):

6 rashers smoked bacon, sliced

1 bundle of asparagus

300g penne

Big handful parmesan

150ml creme fraiche

Get two pans on, one deep pan for your pasta and another big frying pan for everything else. Get the big pan on with rapidly boiling salted water and get your penne on to cook until al dente.

In the frying pan add a dash of olive oil and add the bacon. For the asparagus snap off the woody end, then trim off the feathered ends, reserving for later. Thinly slice the remaining stalks and add to the pan. Stir fry for about five mins and add some seasoning. Turn the heat down and add the creme fraiche and parmesan and stir well.

The pasta should be nearly done now so add the asparagus tips for the last two mins of cooking time. When they’ve had their time drain the lot, reserving some of the cooking water and add the pasta and asparagus to the pan. Toss well to combine, you may need to add some water to slacken it down to a shiny sauce. Check for seasoning and serve immediately.

Tags jamie oliver

bacon courgettes cream egg food pancetta pasta

courgette carbonara

I am utterly aghast that I have not blogged this before. I must’ve made it half a dozen times and it never fails to delight, yet somehow it fell through the cracks. I was chatting with a colleague that I was having this for dinner and she asked if it was on my blog. “Of course,” I said, “I’ve cooked it loads of times.” And yet there it wasn’t.

This is a great twist on carbonara. It always nags at me that these delicious pasta dishes don’t have a veg component which means cooking something else on the side. You can’t fault the Italians; it’s the way they eat but I prefer to have everything together. I find peas a little too harsh against the creaminess but the addition of courgette is a great one. It’s an idea I’ve lifted from Jamie at Home and it’s really worth trying. I’m also a big fan of dishes where the sauce is cooked in the same time as the pasta so can be up and on the table in under 15 minutes. Brill.

Courgette carbonara (serves 2):

1 large courgette

6 rashers of smoked streaky bacon, cut into small pieces

Leaves from a sprig of thyme

150ml double cream

A large handful of grated parmesan

250g penne

2 egg yolks

Get a large pan of salted water on the boil and a big frying pan on a high heat.

Slice your courgette in half, then use a spoon to scoop out the fluffy seeds and discard. Slice the courgette on an angle so you end up with pieces about the same size as the pasta.

Chuck the pasta in to boil and keep checking for when it’s al dente. In your frying pan add a splash of oil and toss in the bacon. Keep frying until crisp on once side, then add the courgette and thyme and give everything a good toss to coat in bacony goodness. Meanwhile in a jug stir together the cream, parmesan and egg yolks and grind over loads of black pepper – it really helps cut through the cream. Toss your courgettes every now and then.

Get a mug and scoop out some of the pasta cooking water to slacken your sauce in a minute. When the pasta is cooked drain, and when the courgettes are starting to go tender turn the heat off of the pan (this is important to avoid scrambling the eggs) and add your creamy mix. Keep stirring it to stop the egg clumping and add a dash of the reserved water. Toss with the pasta, check for seasoning and add a little more water if you need a bit more liquid in your sauce. Serve immediately with a dash more parmesan, this dish doesn’t hang around!

Tags jamie oliver

bacon food leeks potatoes soup

leek and potato soup

It’s June and I’m writing about leek and potato soup. Bloody June. The weather has been truly atrocious this year in England and so instead of craving salads and light meals I want soup. So I have some, and to cheer myself up gild it with all manner of little touches to try and make it my ultimate leek and potato soup. I keep the stiff green tops and simmer them in the stock, I keep the potato peelings and bake them into a crispy garnish, and use the logic that everybody knows: bacon makes everything better.

Except the weather.

Leek and potato soup

A creamy and comforting treat.

Course Starter

Author Gary @ BigSpud

Ingredients

20 g butter
4 rashers streaky bacon diced
2 fat leeks sliced
4 cloves garlic peeled
650 g floury potatoes peeled and diced (keep the peelings to one side for now)
1 litre chicken stock

Instructions

Preheat the oven to 180°C. In one saucepan get the stock to simmering point and add the green tops and the garlic while you get on with the rest. In a large casserole dish melt the butter, then fry the bacon over a medium heat until crisp and then remove. Make sure the leeks are washed and add to the pan, then pop the lid on and turn the heat down to low.
Meanwhile, bake the potato peelings. Toss the peelings in a little oil, salt and pepper and put on a baking tray in one layer. Pop in the oven for 10 - 15 minutes until crisp and then put aside to cool.
After 10 minutes the leeks should be softened so add the potato, crank up the heat and fry for a couple more minutes to warm up the potato. Fish the garlic out of the stock (it should be bobbing on top anyway) and add to the leeks and potatoes. Discard the green leek tops and add the stock to the pan. Bring to the boil then simmer for 15 minutes or until the potato is tender. Blitz a bit with a food processor until it's the texture you like (I like thick but not pureed, but hey-ho).
Ladle out the soup into bowls and top with the bacon and crispy potato skin.