Archive of ‘bacon’ category

Perfect Pair

Some foods just go perfectly together, like cookies and milk, jelly and ice cream, macaroni and cheese…. 
So we were excited to see these clever pantone prints from graphic artist Dschwen, who clearly knows a thing or two about perfect food pairs!

It’s an ongoing project, so check out #pantonepairings. 

What’s your favourite?

Bacon and Chestnut Bites

Delicious bacon, apricot and chestnut bites – a great way of using all your Christmas Day leftovers and incredibly moreish too!

7-8 rashers of bacon
1 medium onion
170g cooked chestnuts (chopped) or use tinned or puréed chestnuts
1 tsp sage (dry or fresh)
3 dried apricots (chopped)
60g oatmeal or fine breadcrumbs
1 egg (beaten)
Cranberry sauce

* Heat oven to 200C
* Melt butter in pan and fry onions and bacon until soft
* Transfer to bowl
* Mix in sage, oatmeal/breadcrumbs, seasoning, apricots and chestnuts
* Bind with beaten egg to give a fairly moist consistency
* Form mixture into desired shapes, brush with any leftover egg and crisp breadcrumbs (if you have any)
* Bake in the oven for approx. 15 mins or until crisp and golden brown
* Dip in cranberry sauce – yum!
By Melodie Walter

Winter Warmer

After coming in cold from our celebrations on Bonfire Night, we thought of something we could eat as a comforting warm-up snack for us and our friends. This one is really easy to make and great for making big batches for cold-nosed guests. Check our first winter-warmer of the season!

3x Baking potato (medium)
1 red pepper
1 avocado
1 tub soft cream cheese
½ tsp paprika
½ tsp cumin
½ tsp oregano
3 rashers bacon
Handful grated cheese 

-       Pre heat oven to 190 C
-       Bake potatoes for hour and a half (or until soft)
-       Pre-make filling: chop pepper, avocado and mix with spices and bacon and the soft cream cheese
-       Scrape out potato from skin of the jackets and combine with the filling mixture
-       Grill the bacon rashers until they are nearly done
-       Chop and mix with the filling mixture and then put the filling back inside the jackets
-       When you are ready to have your winter warmers, simply place on tray with tin foil and put in the oven for twenty minutes (warm oven to 180 C)
-       Enjoy with a good ‘warming’ Indian beer!

By Melodie Walter

Morning Treat

What’s that? Eggy French baguette with bacon, banana, and Maple Syrup, thickly drizzled on top – tempting and toothsome! We think it’s time to share with you one of our most-loved parts of the day – breakfast – here is how we like ours best at Cellardoor.
 Serves 2
 1 baguette
2 tbsp sesame seeds
2 eggs (beaten)
Knob of butter
2 rashers of bacon
1 banana (sliced)
Maple syrup (drizzled to taste)
- Cut a good chunk of the baguette (1/4 roughly) and carefully remove the top layer of crust (this is done by thinly slicing it off – make sure you have a sharp bread knife to do this)
- Now cut across lengthways so that you get 2 long and thin slices of bread
- Soak the slices in a bowl with the beaten eggs for 5 minutes (make sure all the bread is covered). Then while your bread slices are soaking, grill the 2 rashers of bacon
- Now heat the knob of butter in a frying pan at a medium temperature 
- Place the slices in the frying pan and pour the leftover egg on top then sprinkle your sesame seeds on top of the slices and let the eggy bread cook until golden (tip: place pan under grill to cook the top of the bread) 
- Lay your eggy bread slices on a plate and layer with the bacon and banana slices and drizzle lots of maple syrup on top. 
- Enjoyed best with fresh orange juice.

By Melodie Walter