Here are some of our favourite classic kiwi recipes for bacon and ham
1 tbsp oil
5 rashers (100g) streaky bacon, chopped
1 small onion, finely chopped
250 g sliced mushrooms
600 g boneless chicken thihs, roughly chopped
1/2 cup white wine
2 cups chicken stock
1 tsp thyme leaves
salt and freshly ground black pepper
1.5 tbsp flour
4 sheets butter puff pastry
1 egg yolk, lightly whisked
Heat oil in frying pan and cook bacon, mushroom and onion until onion is tender. Add chicken to the pan and cook until golden.
Pour over white wine and allow to boil and reduce by half. Add chicken stock, thyme and season with salt and pepper. Gently simmer until chicken is thoroughly cooked and sauce has reduced. Thicken as needed with flour mixed in cold water, ensuring the sauce is not too runny for a pie.
Remove chicken mixture from heat, transfer to a shallow dish and refrigerate until completely cold.
Preheat oven to 200C. Line 5 pie dishes (approximately 1 1/4-cup capacity) with puff pastry. Spoon in cooled filling and top with pastry, seal edges well and prick the top with a fork or sharp knife. Brush pastry with egg yolk and cook for 20 minutes until pastry is puffed and golden.
1.8 kg fresh chicken, wings removed
1 large onion, roughly chopped
1 whole lemon, cut in half
2.5 sprigs fresh rosemary
1/2 cup butter, soft
8 rashers smoked streaky bacon
1 cup water
Create a double layer sheet of tinfoil, large enough to completely wrap the chicken. Don't worry about the overhang, or there being gaps in the foil.
Place the chopped onions and whole chicken onto the tinfoil in a roasting pan, then place the two lemon halves into the chicken cavity together with the sprigs of rosemary.
Cover the breast and legs with a coating of butter and overlap the strips of bacon neatly over the breast and thighs. Now gather up the sides of foil and bring together, creating a kind of envelope.
Add 1 cup of water into the bottom of the roasting pan and place chicken into a preheated oven at 220C for 20 minutes. Then turn oven down to 165C to continue roasting for a further 1 hour.
Remove chicken from oven and remove as much tinfoil as possible. Now baste the whole chicken well with the butter and roasting juices, then return to the oven to colour. Finish cooking for a further 20 to 25 minutes. Baste well every 10 minutes until golden.
Bacon, Cheese and Zuccini Muffins
6 rashers Streaky Bacon, chopped
2 cups Flour
3 tsp Baking Powder
1 cup grated Tasty Cheddar Cheese
1 Egg, whisked
1 1/2 cups Milk
1 small Onion, finely chopped
2 Zuccini, grated
Preheat the oven to 200°C.
Place the bacon, onion and courgettes in a small frying pan and cook over a gentle heat until the onion is tender.
Place the flour, baking powder, bacon mixture and cheese in a bowl and make a well in the centre. Pour in the egg, softened butter and milk and gently mix until just combined.
Spoon the mixture into muffin pans and bake for 12-15 minutes until puffed and golden.
250g lean bacon, rind removed
4 tablespoons good-quality mayonnaise
2 teaspoons Dijon mustard
4 Ciabatta / Sour Dough / Burger Buns
Iceberg lettuce, shredded
2 large tomatoes, sliced
1 large avocado, sliced
Grill the bacon until crisp, then transfer to a plate lined with paper towel to drain.
Combine the mayonnaise and mustard in a bowl. Cut buns in half and toast the buns and spread with half the mayonnaise mixture. Divide the lettuce between 4 buns. Add bacon, tomato and avocado, drizzle with remaining mayonnaise, then top with remaining bread. Secure with a cocktail stick, or wrap in grease proof paper.
Easy Xmas Ham
1 whole bone-in ham
1 pkt whole cloves
Brown Sugar Glaze
½ cup soft brown sugar
¼ cup maple syrup or golden syrup
¼ cup rum, pineapple juice or apple juice
Preheat oven to 150ºC. Place ham on a large oven tray and warm in oven for 10-15 minutes until the skin starts to loosen (this helps it peel off easily). While the ham is warming, make Brown Sugar Glaze by mixing together all ingredients.
Remove ham from oven and increase temperature to 180ºC. Cut through skin around shank then peel off ham skin by gently pushing your fingers between skin and fat.
Use a sharp knife to lightly score the fat in diagonal crosshatches. Insert a clove at each of the points where the crosshatches intersect. Brush ham all over with Brown Sugar Glaze and bake until golden (about 1 hour), basting with remaining glaze as needed.
Serve hot or at room temperature. Store unused ham in the fridge wrapped in a damp muslin bag or a clean teatowel soaked in water or lemonade.
Bacon Caesar Salad
2 cups cubed day-old bread
2 tablespoons olive oil
3 garlic cloves, sliced
1/2 cup olive oil
1/4 cup lemon juice
1 tablespoon Dijon mustard
3 garlic cloves, minced
1-1/2 teaspoons anchovy paste
4 bacon strips, cooked and crumbled
1/2 cup shredded Parmesan cheese
In a large fry pan, cook bread cubes in oil over medium heat for 4-5 minutes or until golden brown, stirring frequently. Add garlic; cook 1 minute longer. Remove to paper towels; cool.
For dressing, in a small bowl, whisk the oil, lemon juice, mustard, garlic, anchovy paste and pepper. In a serving bowl, combine romaine and bacon. Drizzle with dressing; toss to coat. Sprinkle with croutons and cheese.
Bacon, Broccoli Salad
8 slices bacon
1/3 cup sunflower seeds
1 large head broccoli, cut into bite-size pieces
1/3 cup diced red onion
1 cup seedless red grapes, halved
1 cup mayonnaise
3 tablespoons apple cider vinegar
2 tablespoons white sugar
ground black pepper to taste
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble 7 slices of bacon; mix with sunflower seeds in a resealable bag.
Combine broccoli, onion, and grapes in a bowl.
Crumble the remaining bacon slice. Whisk mayonnaise, vinegar, sugar, and black pepper together in a bowl; fold in the 1 slice crumbled bacon. Pour dressing over broccoli mixture; toss to coat evenly. Cover bowl with plastic wrap and refrigerate for flavors to blend, about 2 hours.
Sprinkle bacon-sunflower seed mixture over salad before serving; mix well.
Bacon & Egg Pie
500g Flaky puff pastry
1 1/2 cups middle or shoulder bacon, chopped into small pieces
6 spring onions, finely chopped
3 tablespoons tomato-based chutney or relish
a splash of milk to glaze the top
Preheat the oven to 210C and line a rectangular brownie tin or similar dish (measuring around 20cm x 30cm) with baking paper.
Line the bottom of the pan with the pastry, making sure it comes up the sides of the tin. Scatter the bacon and spring onions on top. Grind over lots of pepper and a pinch of salt.
Lightly whisk the eggs together, just to break the yolks up, and stir in the chutney. Pour this mixture over the ham and onions.
Top with a sheet of pastry and crimp the edges. Prick the lid a few times with a fork and brush it with milk.
Bake for 35 minutes, until the pastry is risen, golden and cooked through.