Posts Tagged ‘bacon’

Baked bacon – you better believe it :D

September 22, 2011

For meat eaters, bacon is surely one of life’s simple, but great, pleasures. Cooked well, it’s manna from heaven. I hadn’t eaten bacon for quite a few years until I found some great free range bacon (Spring Hill brand) and noticed that a lot of Paleo bloggers actually bake it rather than fry it. You may not believe that bacon could be improved on, but you’d be happily proven wrong! This is a far superior way to prepare bacon, and you can collect the grease for smothering veggies with later! Trust me, you won’t go back to eating home-prepared bacon that’s fried.

Instructions

Preheat oven to 220 or 200 deg celsius for fan forced. Prepare bacon by making sure it is as dry as possible, for example by blotting with paper towels. Line a shallow baking tray with parchment (baking) paper and then place the bacon rashers on a wire rack. This will allow the bacon to cook through and for the grease to drip on to the parchment paper.

Bacon

Bacon prepped on a rack and lined backing tray

Once the oven has reached the right temperature, place the tray on the middle shelf and set a timer for 10 minutes. Check on bacon after 10 minutes – it’s ready when the flesh is a darker pink colour and has curled up a little. It usually takes between 10 and 15 minutes. Since the oven is so hot, be careful not to let it burn!

Bacon

Bacon, ready for nom nom's!

Once it’s ready, remove from the oven and turn over each rasher to allow more grease to drain off the rashers and on to the paper. Serve bacon with breakfast, lunch or whenever the hell you feel like eating it. Do not discard the fatty bits – that’s where you get all your crucial fat-soluble vitamins and energy source from!

Keep remaining rashers in the fridge for later nom nom’s.  Leave the wire rack and the baking tray to cool for a while. Once the grease has solidified, scrape it off with a knife or spatula and store in the fridge. A tiny bit goes a long way, so enjoy a smear on veggies at dinner time 🙂

Winter dinners: Bunless burgers

July 31, 2011

Of course, burgers are not season-discriminatory – you can get your burger fix at any time of the year. But there is something about scarfing down a juicy burger in winter to quell those hunger pangs. I promise that you will not miss the bun if you put together your fave ingredients in an almighty stack and then serve with homemade tomato ketchup.

Here are the ingredients I used:

Burger patties:

1kg Lamb mince
1 large egg
1 small white onion or spring onions
2 tbsp chopped rosemary

(this is enough to easily feed 5 or 6 people or can be used for plenty of leftovers for easy lunches)

Lamb burger patties

Lamb burger patties

Filling for each burger:

Free range bacon
1 large egg
Sliced unsweetened canned beetroot
Mixed green leaves
Large mushroom, peeled and stalks removed

Now, I’m far too lazy tonight to go into any detail about how to cook the burgers because they’re so easy…I’m just going to whet your appetite with a picture jumping out at you from the screen 🙂

For the paleo-purists, I do eat potatoes occasionally. I actually used to have a god-awful intolerance to them (so bad that I felt like I’d been hit by a truck which lasted three days) but now that my leaky gut seems to be a lot better, that food intolerance is history!

Bunless burger

Bunless lamb burger