OLIVE, BACON AND CHEESE BREAD
Makes 4 mini or 1 large loaf
5ml salt
625ml flour
10ml baking powder
375ml grated Emmental cheese
100g black olives, pitted, sliced
100g green olives, pitted, sliced
45ml chopped parsley
30ml butter
250g streaky bacon, chopped
1 onion, finely chopped
200ml beer or soda water
50ml olive oil
3 eggs
Preheat oven to 180degC.
In a bowl, sift salt, flour and baking powder. Add in 300ml of the cheese, olives and parsley. Set aside. Heat the butter in a frying pan and fry the bacon and onion for a few minutes. Drain in a sieve (this will stop the dough becoming soggy). Add to the dry ingredients.
In a jug, whisk together beer, oil and eggs and mix into the dry ingredients. Stir with a wooden spoon until combined.
Pour into four greased and base-lined mini-loaf pans. Bake in the oven for 40-50 minutes or until a skewer inserted into the loaf comes out clean. Ten minutes before the end of the baking time, sprinkle with the remaining cheese and bake. Remove and cool slightly in pans before turning out on a cooling rack. Delicious served warm with butter.
CHEESE AND BACON CROQUETTES
Makes 16-18
3 large potatoes, peeled and cut into cubes
salt and pepper
half a packet of streaky bacon, cooked until crisp, chopped
4 spring onions, finely chopped
60ml chopped coriander
5ml paprika
1 red chilli, seeded and finely chopped
1 egg
80ml flour
125ml grated Cheddar
80g Cheddar, cut into 1cm cubes
250ml flour
2 eggs, slightly whisked
375ml brown breadcrumbs
vegetable oil, for frying
Place the peeled potatoes in a saucepan of boiling, salted water and cook for 15-20 minutes until tender. Drain and return to the pan over low heat.
Toss for one minute or until the excess liquid has evaporated. Mash until smooth. Season with salt and pepper.
Place mashed potato in a bowl with the bacon, spring onions, coriander, paprika, chilli, egg, flour and grated cheese. Mix to combine. Shape heaped tablespoons of mixture into balls, push a cube of cheese into the centre of each ball and shape mixture around cheese to enclose.
Place flour, eggs and breadcrumbs in three separate bowls.
Roll croquettes in flour, shaking off excess. Dip in egg mixture and coat in breadcrumbs. Place on a baking sheet lined with baking paper and refrigerate for an hour.
Pour enough oil in a medium pot or deep-fat fryer. Heat over medium-high heat. Cook croquettes, in batches, turning for 3-4 minutes or until golden.
Using a slotted spoon, transfer to a plate lined with a paper towel.
CORN CAKES WITH AVO AND BACON
Serves 4
125ml self-raising flour
2ml salt
125ml milk
1 egg
400g can of sweetcorn, drained
45ml chopped peppadews
TO SERVE
1 avocado peeled and sliced
250g streaky bacon, grilled
a handful of rocket leaves
Sift the flour and salt into a bowl. Combine the milk and egg and add to the flour to make a batter. Stir in the sweetcorn and peppadews.
Drop spoonfuls of mixture into a lightly oiled non-stick frying pan and cook until golden brown on lower side then flip over and cook on the other side.
Remove and drain on paper towel.
Serve with avocado, bacon and rocket.
BACON, BUTTERNUT, PESTO PASTA
Serves 6
500g butternut, peeled and cubed
1 red onion, cut in wedges
30ml olive oil
salt and pepper
300g fusilli pasta
125g basil pesto
250g bacon, crispy fried and roughly chopped
250ml grated Parmesan
Preheat the oven to 200degC.
Place the butternut and red onion on a baking tray, drizzle with olive oil and season with salt and pepper. Roast for 15-20 minutes, until tender. Meanwhile, cook the pasta in a large saucepan of salted boiling water until al dente. Drain and return to the pan. Add the pesto to the pasta and toss until well coated.
Add the butternut, red onion, bacon and half the Parmesan and mix well.
Serve with extra Parmesan.
ANGELA DAY
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