Fingerlickin’ and Fabulous Bacon Recipes (2024)

Bacon-wrapped Onion Rings

Makes 12

• 3 large onions, peeled
• 250ml buttermilk
• salt and pepper
• 12 thin slices of streaky bacon

Dipping sauce

• ½ cup plain yoghurt
• 2 tbsp tahini
• juice of 1 lemon
• salt and pepper to taste
• 1 tsp fresh thyme leaves

Cut the onions into 1.5cm slices and separate into rings with each ring containing two layersof the onion.

Place the rings into a flat dish and pour in the buttermilk, season with salt and pepper. Allowto sit for a minimum of 1 hour.

Remove the rings from the buttermilk and drain.

Wrap each ring with a slice of bacon and place onto an oven tray lined with baking paper.

When ready to serve, heat the oven to 180°C.

Place the tray of onion rings in the oven andbake ‘til golden and crispy, approximately25 - 30 minutes.

In the meantime, to make the sauce, combineall ingredients together.

To serve, place onion rings on a tray with a bowl of tahini and thyme dipping sauce.

Hot cheese bacon dip

• 4 rashers streaky bacon, chopped
• 1 garlic clove, crushed
• 250g cream cheese
• ½ cup sour cream
• ⅓ cup grated tasty Cheddar
• 1 spring onion, finely sliced
• crackers, to serve

Method:

Preheat the oven to 180°C.

Place the bacon in a panand cook ‘til golden; drainon some kitchen paper.

Add the garlic to the panand gently sauté.

Mix the cream cheese,sour cream and Cheddar together. Add the bacon, garlic and spring onions,mix to combine.

Spoon into an ovenproofdish and top with a littlemore grated cheese, bake‘til golden and bubbling.

Serve hot, with crackersor bread for dipping.

Mini Meat Loaves served in sticky Bacon

Serves 4

• 500g minced lamb
• 1 small onion, peeled and finely diced
• 2 cloves garlic, crushed
• ¼ cup currants
• ¼ cup toasted pine nuts
• ¼ cup fresh mint leaves, roughly chopped
• ½ tsp ground nutmeg
• ½ tsp ground coriander
• salt and pepper to taste
• 1 egg
• 4 rashers bacon, rind removed
• ¼ cup honey
• 2 tbsp wholegrain mustard

To serve

• handful mint leaves
• 1 tub greek yoghurt
• salad of choice, optional

Method:

Preheat the oven to 180°C.

Combine all the ingredients (except for the bacon) in a large bowl.

Using clean hands, work the mixture together and shape into four balls.

Flatten each ball a little and wrap with bacon. Secure with a toothpick.

Line a roasting tray with baking paper and place the mini meat loavesonto the tray. Brush generously with honey and mustard.

Bake in the oven for 20 minutes or ‘til firm and golden brown.

Serve with extra mint leaves scattered over and dish of Greek yoghurtand a salad on the side.

Bacon & Mushroom Risotto

Serves 4

• 1 cup pearl barley
• 1 tbsp olive oil
• 150g bacon cut into dice
• ½ onion, diced
• 2 cloves garlic, crushed
• 2 cups chicken stock,heated to simmering
• 250g small Swiss brown mushrooms, cut in half
• 1 tbsp butter
• grated Parmesan(to your taste)
• salt and cracked pepperto taste

To garnish

• fresh exotic mushrooms - enoki and shimeji
• handful shaved Parmesan
• handful parsley, chopped
• zest of 1 lemon

Method:

Place the pearl barley in a saucepan, cover with water and simmer gently ‘til allthe water is absorbed.

Sauté the bacon, onion and garlic in a frying pan with the olive oil and cook ‘til soft.

Add the pearl barley and combine.

Gradually add the stock, small amounts at a time. When all stock has been added, toss through the mushrooms and stir.

Continue to cook untilall stock is absorbed.

Stir in butter and Parmesan, and season with salt and pepper.

Garnish with mushrooms, Parmesan, parsley and zest.

Bacon & maplesyrup jam

Makes 2 jars

• 750g piece of bacon, rind removed and diced
• 2 medium onions, peeled and diced
• 4 cloves garlic, chopped
• ½ cup red wine vinegar
• ½ cup brown sugar
• ¼ cup maple syrup
• ¼ cup coffee syrup

Method:

In a large pan cook the bacon over a medium heat ‘till the fat is rendered and lightly coloured.

Remove the bacon from the pan and pour off the fat, retaining approximately 1 tbsp.

Add the onions and garlicto the pan and cook gently ‘til soft.

Return the bacon to the pan and add in the red wine vinegar, brown sugar, maple syrup and coffee syrup.

Continue to cook until the liquid is syrupy and sticky.

Be very mindful of the hot jam; use a stick blender to break the jam into a rough chop, leaving some texture.

Pour into clean jars, seal and store refrigerated for up to three weeks.

Serve warm on toast with fried eggs and roasted tomatoes or as an accompaniment to a mature cheese on a cheese board.

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This recipe was published in G’DAY Magazine.