Cornbread, bacon, pecan and leek stuffing

November 19, 2013January 10, 2016 Belinda

Another great stuffing to add to the repertoire

2 cups pecans
2 cornbread (rounds, squarers or loaves, 8 inches each) coarsely broken into 2 inch pieces (16 cups)
3 tbsp butter, cut into small pieces, plus more for the dish
8 slices smoked bacon, chopped into 1/2 inch pieces
4 celery stalks, chopped nto 1/2 inch pieces
4 leeks (white and pale-green parts only), chopped into 1/2 inch pieces, rinsed well.
1 tbsp plus 1 tsp chopped fresh thyme
Coarse salt and freshly ground black pepper
2 1/2 cups turkey or chicken stock (preferably homemade)
4 large eggs, lightly beaten

Preheat the oven to 350 F
Spread the pecans on a rimmed baking sheet. Toast in the oven for 7 minutes. let cool slightly; coarsely chop. Mix together pecans and cornbread in a large bowl.

Butter a 9 x 13 inch baking dish. Cook the bacon in a large high-sided skillet over medium-high heat until almost crisp, about 3 minutes.
Reduce the heat to medium; add the celery and leeks. Cook until vegetables are tender, stirring occasionally, about 10 minutes.
Stir in thyme and 1 1/4 tsp salt; season with pepper.
Transfer to a large bowl.

Return the skillet to medium-high heat, and add the stock; bring to a simmer, scraping up the brown bits and stirring constantly with a wooden spoon.
Add to the bowl with the bacon-vegetable mixture.
Stir in the eggs.
Gently mix in the cornbread mixture. (Do not overmix)
Transfer to a baking dish, dot the top with butter.
bake until golden brown, about 35 to 45 minutes

Do-ahead · Egg based · Meat

New Zealand bacon and egg pie

November 2, 2013September 9, 2022 Belinda

This is the ultimate NZ recipe and a dish I would “kill” for! Nothing brings back those memories of picnics more than this. It’s also the best bacon and egg pie you could ever eat, as the eggs are left whole and when you hit one of those rich canary-yellow yolks, it’s like winning the lottery, aside from the big chunks of bacon.

Serves 12, (or in my case, 1)

1/2 cup ketchup
1/4 cup Worcestershire sauce
2 9” by 11” sheets of frozen puff pastry, thawed and chilled
20 eggs
1 tbsp heavy cream
8 oz grated mature cheddar cheese
1lb sliced bacon, roughly chopped
Kosher salt and freshly ground black pepper

Heat the oven to 400 F
Whisk together the ketchup and Worcestershire sauce in a small bowl; set aside.
Using a rolling pin, roll one sheet of puff pastry on a floured work surface to form an 11” x 14” rectangle; transfer to a 9” x 12 1/2” baking pan and let the excess hang over the sides.

Separate 1 of the eggs and place the egg yolk in a small bowl; stir in the cream, and set egg wash aside.
Place the remaining egg white evenly on top of the pastry, crack the eggs and drop them on top of the pastry, spacing them evenly apart, and sprinkle evenly with bacon, drizzle the ketchup mixture evenly over the eggs and bacon and sprinkle over the cheddar cheese. Season with salt and pepper.

Fold the dough hanging over the edge of the pan, back over the ingredients and brush with some of the egg wash; roll the second pastry sheet into a 10” x 13” rectangle and place on top of the eggs and bacon, tucking the edges into the sides of the pan.
Cut 4 slits in the top of the pastry with a paring knife then brush completely with egg wash.

Bake until golden brown and the eggs and bacon are cooked through, about 1 hour; cut into squares and serve

Meat · Pasta

Baked potato skins mac and cheese

October 19, 2013February 7, 2016 Belinda

Utterly decadent, rich and satisfying for the whole family. All it needs is a green salad.
This comes from a fellow food blogger called “A Spicy Perspective”

Serves 8

24 oz baby potatoes
2 tbsp vegetable oil, divided
1 lb elbow macaroni
3 tbsp butter
1 tbsp flour
2 1/2 cups whole milk
1 cup sour cream
1 1/3 lbs shredded sharp cheddar cheese, divided
10 oz cream cheese, divided
12 oz bacon, fried and crumbled, divided
1 cup chopped green onions, divided
Cayenne pepper
Salt and pepper

Preheat the oven to 450 F.
Place the potatoes on a baking sheet and drizzle with 1 tbsp of oil.
Salt and pepper liberally and shake the pan a little to coat them with oil. Roast for 30 minutes, or until cooked through. Then set aside to cool.

Meanwhile, cook the macaroni in a large pot of salted water, according to the package instructions.
Drain and set aside in a colander.

Using the same pot, melt the butter over medium-high heat. Once melted, whisk in the flour and cook the roux (butter-flour) for 1 minutes.
Then whisk in the milk and add the sour cream and 8 oz cream cheese. Bring to a simmer and whisk until the mixture is thick and smooth

Add 1lb shredded cheddar and whisk until smooth. Then add a dash or two of cayenne pepper and salt and pepper to taste.

Pour the cooked macaroni, 2/3 crumbled bacon and 2/3 cup green onions into the cheese sauce. Stir to coat.

Pour the macaroni into a deep 9 by 13 inch baking dish and set aside.

For the potato skins recipe;
Preheat the oven to broil. Cut each potato in half lengthwise. carefully scoop out most of the flesh, leaving just a little potato attached to the skin. Reserve the crumbled potato flesh.

Brush the potato skins with oil. With the remaining 2 oz of cream cheese, place a scant 1/2 tsp dollop of cream cheese in each potato skin.

Sprinkle the crumbled potato over the mac and cheese then arrange the potato skins over the top.
Sprinkle the remaining 1/4 lb shredded cheese over the potato skins and add pepper to taste.

For creamy mac and cheese; place the dish in the oven under the broiler for 2 to3 minutes, watch carefully though. You want the cheese to melt and the tops to toast, but not burn

For a more traditional firm dish; turn the oven to 400 F and bake for 20 mins until the tops are golden.

Once out of the oven, sprinkle the remaining green onions and bacon over the top and serve warm.

Fish · Meat

Gloria’s Fish Wellington

September 20, 2013February 8, 2016 Belinda

This is such a lovely recipe and much lighter and less expensive than beef Wellington.
Gloria used to cook for my mother and father after my mother became ill and I remember her making this, but I’ve never seen the recipe in any book.
It’s well worth trying and you can also make a nice cream fish sauce to go with it, but it’s not necessary.

4 rashers bacon, finely chopped
1 medium onion finely chopped
1lb white fish fillets, chopped
1/2 cup fresh white breadcrumbs
1/2 cup cream
2 eggs, separated
1 tbsp dried dill weed
1 packet frozen puff pastry, thawed

Preheat the oven to 350 F
Combine the bacon and onion in a small frying pan and cook for about 3 minutes or until soft.
Put the fish, breadcrumbs, cream, egg whites and dill in a food processor and process until combined.
Empty into a bowl and stir in the bacon mixture and season with salt and pepper to taste. Tip into a 8″ by 5″ greased loaf tin and bake uncovered for about 45 minutes.
Cool to room temperature.
Roll the pastry to about 10″ by 14″ rectangle and brush the edges with the beaten egg yolks.
Place the fish loaf in the center of the pastry rectangle, roll up, seal and trim any excess pastry around the edges.
Place onto a greased baking tray and brush all over with beaten egg yolk.
Bake until golden, about 30 mins or so, depending on your oven. Check occasionally.

Appetizers · Baking · Meat

Easy bacon and cheddar pull-apart bread

September 8, 2013January 10, 2016 Belinda

This is almost not a recipe, but I was reminded of this yesterday and forgot it was in my “bottom drawer”! Perfect for football season and SO tasty.

10 oz of your favorite mature cheddar cheese, grated
1 large round loaf of soft bread like a French or Italian loaf
10 oz diced, sliced bacon, cooked till crisp
1/2 cup melted butter
1 tbsp dry Ranch dressing mix from a packet

Cut the bread in 3/4 inch intervals, being careful not to cut all the way through.
Cut again in the same way, crosswise, still not cutting through. You are going to need a good sharp knife for this!
Place the shredded cheese in between all the cuts then sprinkle with the cooked bacon.
Blend the melted butter with the Ranch mix and drizzle evenly over the top of the bread.
Wrap in foil and bake at 350F for 15 minutes, uncover and bake for 10 more minutes.
Serve hot and pull apart the pieces to eat.

You can add fresh herbs, garlic and all sorts of other things to this bread and it just gets better!

Do-ahead · Gluten Free · Meat · Poultry

Coq au riesling

August 20, 2013September 9, 2022 Belinda

This is one of the great Nigel Slater’s recipes. I love his food as it has so much flavor and is easy.
I know you’ve probably had Coq au vin many times, but this is ten times tastier, creamier and has a real depth in flavor.
Make sure you serve this with really good warm crusty bread because everyone will be wanting to mop up the incredible sauce.

Serves 2 but you can easily double or treble it

4 tbsp butter
1 tbsp olive oil
4 oz bacon (streaky) or pancetta, diced
2 onions, peeled and chopped
4 cloves garlic, peeled and chopped
4 joints of organic, free range chicken on the bone, seasoned with salt and pepper (I used whole chicken legs)
10 oz small cremini (brown) mushrooms, halved or quartered
16 fl oz medium dry white wine, such as Riesling
10 fl oz heavy cream
4 tbsp chopped Italian parsley

Melt the butter in a heavy shallow cast iron dish like the one in the photograph (Le Creuset) and pour in the oil.
Put in the diced bacon or pancetta and let it color a little then add the onions and garlic.
Leave to cook over a moderate heat until the onions have softened but not yet colored.

Scoop the bacon and onions out with a slotted spoon, leaving behind the cooking juices, then add the seasoned chicken pieces.
Let them brown lightly on all sides. A moderate heat is best for this but be prepared to add a little more oil if the butter shows signs of browning.

Remove the chicken pieces and set aside. Add the mushrooms to the juices in the pan and continue cooking for 10 mins, then return the bacon, onions and chicken pieces to the pan.
Turn up the heat, pour in the wine and bring quickly to the boil and then turn it down to a simmer.
Let everything cook at a gentle bubble for 25 to 35 minutes, turning the chicken from time to time.

Lift the chicken out of the pan and pour in the cream. Season with salt and freshly ground pepper and stir in the chopped parsley.
Continue cooking at an enthusiastic bubble until the cream starts to thicken slightly.

Return the chicken to the pan.
When the chicken is thoroughly hot and the sauce has thickened it is time to serve!

Fruit · Gluten Free · Salad

Grilled peach, onion and bacon salad with buttermilk dressing

August 18, 2013February 11, 2016 Belinda

The peppery addition of arugula to this is lovely and spicy. With all the great summer peaches around, this is a winner. If the white peaches are looking better than the yellow, replace the onion with red onion for good color contrast.

1/4 cup mayonnaise
1/4 sup sour cream
1/4 cup buttermilk
2 tbsp chopped mint
2 tbsp chopped Italian parsley
2 tbsp snipped chives
1 tsp apple cider vinegar
Salt and freshly ground pepper
1lb thickly sliced bacon
1/4 cup light brown sugar
1/2 tsp cayenne pepper
3lbs Vidalia onions, or other sweet onions, cut into 1 inch thick slabs
Extra virgin olive oil, for brushing
4 large, ripe peaches, cut into 1/2 inch wedges
2 – 3 cups baby arugula, for serving

Preheat the oven to 325 F

In a small bowl, whisk the mayonnaise with the sour cream, buttermilk, mint, parsley, chives and vinegar and season with salt and pepper. Refrigerate.

Line a large rimmed baking sheet with parchment paper. Arrange the bacon slices on the sheet in a single layer and sprinkle with brown sugar and cayenne pepper. Bake for about 25 mins, until caramelized. (the bacon will crisp as it cools). Let cool, then cut or break the bacon into bite-size pieces.

Meanwhile, light a grill or preheat a grill pan. Brush the onions with olive oil and season with salt and pepper. Grill over a moderate heat, turning occasionally until softened and browned.
Separate the onions into rings.

Brush the peaches with olive oil and grill over a moderately high heat until tender, 2 minutes.
Transfer to a plate.

On a large serving platter, arrange the arugula in a layer. Top with the peaches, onions and bacon.
Drizzle the dressing over the salad and serve

Do-ahead · Gluten Free · Holiday Food · Soup

Intense creamy mushroom soup

August 13, 2013September 9, 2022 Belinda

This soup originally came from the Bernardus Lodge in Carmel Valley and is well worth making.

Serves about 4 generous portions

10 x 5inch Portabello mushrooms, cubed to about 1/2 inch
3 slices Applewood smoked bacon cut into 1/2″ pieces
10 shallots, skinned and sliced. (Shallots are sweeter than onions)
4 cups chicken stock
5 drops truffle oil, per bowl
salt and pepper
3 large cloves of garlic, minced
1 leek, sliced to 1/2 inch pieces and cleaned
1 750 ml bottle of Pinot Noir
4 cups cream
8 tbsp goat cheese, at room temperature
Chanterelle mushrooms, for decoration

In a heavy bottomed saucepan, sweat out the bacon, shallots, garlic and leeks in a mixture of butter and olive oil.
Add the Portobello mushrooms and continue to sweat until about 90% of the moisture from the mushrooms has evaporated.
Add the Pinot Noir and reduce until about 1/2 is left.
Cover the mushrooms with the chicken stock and reduce to a slow simmer.
Cook for about 20 to 30 mins, add the cream, slowly bring to a boil and simmer for 5 mins.
Puree in a blender.
Season well and pass through a fine sieve and keep warm.
When serving, sprinkle the truffle oil, the crumbled goat cheese, or sprinkle some sauteed chanterelles (in butter) or some small garlic croutons.

Breakfast · Egg based · Gluten Free · Meat

Egg and chile chorizo with pork sauce

May 16, 2013February 8, 2016 Belinda

A light brunch or lunch with a difference! (Serves 4)

4 large organic eggs, at room temperature
1 lb ground pork
6 oz chorizo, diced small
2 tbsp Chinese chile oil
4 slices bacon, cut to the same size as the chorizo
3 sticks celery, diced small
3 shallots, sliced small
4 carrots, diced
2 large cloves garlic, crushed
a good handful of fresh cilantro, coarsely chopped (coriander)
500 mls (16.9 fl oz) good chicken stock
oil for frying

To a hot skillet, add a couple of tbsp of oil and saute the celery, shallots and carrots over a low heat for 10 minutes until starting to soften.
Add the diced bacon and ground pork and cook, stirring, until the ground pork is browned.
Add the garlic and chile oil for a final minute.
Add the chicken stock, raise the heat until it is bubbling, and reduce the heat until low.
Leave to cook slowly while you prepare the eggs.

Take a smaller skillet and add water to about halfway up. Heat to simmering and turn down to very low.
Add the 4 eggs slowly and poach very gently until the white is just done and no more as they will keep cooking.

Serve the egg on tops of the pork with some scattered cilantro (coriander) over the dish.