Tag: Bacon

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Coronation Quiche – A quiche fit for a King

Here’s Sue Stoneman’s recipe for a Quiche for Charlie.

 

I roughly followed the main ingredients for the Kings Quiche and a keen champion of supporting local produce, looked at the recipe on the Trewithen Dairy website as I had seen a lovely looking quiche on their social media. I used their butter and clotted cream but I couldn’t get my hands on broad beans, so substituted fresh asparagus from my local farm shop and some French beans.  You could use peas or any other green vegetable.  I also put in some local bacon from Darts Farm.  It was a right Royal Quiche for sure, rich, creamy, bursting with flavour and colours with a perfectly cooked pastry base. Hubby said it was the best quiche I’ve ever made and my son would like it as there were not any chillies in it!

I used a 23cm diameter pie dish

Coronation Quiche – A quiche fit for a King

  • Yield8 -10 Servings

Ingredients

  • Short crust pastry
  • 300g plain flour
  • 150g unsalted butter
  • Pinch salt
  • Cold water

For the Filling

  • 4 Eggs
  • Ten slices unsmoked streaky bacon
  • Fools Gold seasoning Angus & Oink
  • 200ml Double Cream
  • 100g Trewithen Dairy Cornish Clotted Cream
  • Knob of Butter
  • 240g Spinach, washed and roughly chopped
  • 5 sprigs fresh asparagus
  • Handful of French Beans, topped, tailed and cut into small pieces.
  • 100g Mature Cheddar, grated (I used my own apple smoked cheddar)
  • Salt & Pepper
  • Italian Stallion Seasoning Angus & Oink

Method

1
If using your BBQ, set it up for indirect cooking at a temperature of 180°C. 
Make the pastry and leave in the fridge to chill while you prepare the filling.
2

Fry the bacon in a hot pan, adding in a tablespoon of Fools Gold seasoning. Cook til coloured and crispy. Remove with a slotted spoon and place onto a plate with kitchen paper on it to soak up any excess fat.

3

Add a little butter to the same pan and add the spinach beans and asparagus.  Saute for 5 minutes until the spinach has wilted and the beans and asparagus are still crunchy to bite. Season with salt and pepper

4

In a jug, mix the eggs and both creams until thoroughly combined.  Add in a tablespoon of Italian Stallion.

5
Bake blind the pastry base – line your baking dish with parchment paper, followed by the rolled out pastry, leaving an overhang at the sides.  Line with parchment paper and ceramic beads.  Bake for 15 minutes til lightly browned.  Remove the parchment paper and beans and place the dish back in the BBQ for ten minutes.  Remove from the bbq and carefully trim the edges of the pastry with a bread knife
6

When the spinach mixture has cooled, spread it over the pastry base evenly. Sprinkle over pieces of bacon and the grated cheese, before pouring over the egg mixture. Use a fork to carefully work the egg mixture into all the gaps.

7

Bake for 25 – 40 minutes at 180°C until the egg is just set and the top is lightly browned. Serve warm, with a colourful salad.

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Ben’s Tiger Tail Fatty

Here’s Ben’s recipe for his Tiger Tail Fatty which he cooked  and posted the photos last year for one of the themed days. We think its great to see the BBQ Kids grilling outdoors.

Ben’s Tiger Tail Fatty

  • Yield4 Servings

Ingredients

  • Streaky Bacon (approx 10 rashers)
  • 10 Pork Sausages
  • BBQ Sauce to glaze
  • 4Tbs BBQ Rub, divided - half coloured black with activated charcoal powder, half coloured yellow with ground turmeric
  • Fillings of your choice
  • (We used all my favourite things: Red Leicester Cheese, Nduja, fried mushrooms and sliced mozzarella. Other good ideas are sundried tomatoes, fresh herbs, chorizo - the sky is the limit! Dad wouldn’t let me put chocolate in it though… 😩)

Method

1

 Lay out your bacon on a sheet of cling film in a slightly overlapping pattern. A handy tip: Use the blade of a sharp knife (get an adult to help you!) in a butter-spreading motion to stretch out your bacon rashers – it helps them cover a larger area and will also make them nice and crispy!

2

 Slice down the length of the pork sausages and remove the skins. Spread the sausage meat evenly across the bacon layer.

3

 Lay your filling ingredients lengthwise across the middle of the sausage layer, leaving a small gap on either end to be able to seal the fatty when rolling up.

4

 Use the cling film to roll the sausage and bacon layers around the filling, pinch the ends to seal in the filling and tuck the ends of the bacon layer underneath.

5

 Use your 2 coloured rubs to add alternating stripes around the outside of the fatty (like a tiger’s tail!), then stick it in the fridge until you’re ready to cook.

6

 Light your BBQ and add a chunk of smoking wood to the coals if you like – we used oak wood and it was delicious! Smoke your fatty at around 180°C until the internal temperature hits 70°C, then glaze with BBQ sauce and leave to set for the last few minutes in the BBQ until the internal temperature hits 74°C.

7

 Remove from the BBQ to rest for a few minutes, then slice and serve – we like ours with a soft fried egg and a slice of toast!

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Breakfast Bagels

Whilst not really a recipe, it serves as a great reminder how versatile a BBQ can be. Nothing better than sitting outside with an early morning coffee whilst your breakfast cooks

Breakfast Bagels

  • Prep Time15 min
  • Cook Time30 min
  • Total Time45 min
  • Yield2 Servings

Ingredients

  • 4 slices of back bacon, (We cure our own and this one had a lovely flavour of maple smoke with bay, pink peppercorns and rosemary in with the cure)
  • 2 sausage patties, these can be bought or skin sausages and make into patties
  • 4 eggs lightly beaten and seasoned with salt and pepper
  • 50gms of grated mature cheddar added to beaten eggs.
  • 1 Tbs butter
  • 2 bagels

Method

1

Cook the bacon and sausage on the grill, set aside but keep warm

2

Heat the butter in a small pan until foaming, pour in the egg and cheese mixture and stir until lightly scrambled, they will continue to cook in the residual heat so don’t over scramble.

3

Toast the bagels

4

place eggs on bagels, top with sausage and bacon and the sauce of choice  (in our house its red)

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MOINKs (where moo meets oink)

Moink Balls

MOINKs (where moo meets oink)

  • Prep Time25 min
  • Cook Time45 min
  • Total Time1 hr 10 min
  • Yield4 Servings

Ingredients

For the MOINKs

  • 400g beef mince
  • 12 streaky bacon rashers
  • 1 egg
  • 1 Tbs Worcestershire sauce
  • 50g fresh breadcrumbs
  • 60ml whole milk
  • 1/2 tsp sea salt
  • 1 Tbs dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp ground black pepper
  • A pinch of bbq – rub we used “The General” from Angus & Oink
  • BBQ Sauce of your choice

Method

Preparing the Moinks

1

To make the meatballs combine all the ingredients apart from the bacon and BBQ sauce, make into 12 golf-ball sized meatballs.

2

Wrap a rasher of bacon round each meatball and secure with a cocktail stick. Dust with the rub.

3

Set up the BBQ to cook indirectly at around 250°F (120°C), these can be done on a tray in the oven.

4

Put the moinks on the BBQ and cook for 45 minutes (or until internal temperature is 160°F or 70°C).

5

Brush with BBQ sauce and cook for a further 10 minutes to set the glaze.

Recipe from Chillin N Grillin NI. Check us out on Facebook: Chillin N Grillin NI or Twitter @grillin_ni With thanks to our sponsors Angus & Oink

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MOINKs (where moo meets oink)

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