Perfectly fried bacon
Not to be confused with the soft, back bacon used for a proper English fry up, this is smoked streaky bacon that has been slowly fried to a crisp.
I wanted to have shards of bacon in my tabouleh salad for lunch so I did a bit of research and here are my top tips for perfectly fried, crispy, streaky bacon.
1) Start with a cold pan. Don't put the bacon into a hot pan, especially if it is rind on bacon, this just makes all the meat tighten up and cause it to curl.
2) Use a medium to low temperature. You are essentially rendering the fat out of the bacon and slowly cooking/drying it out.
3) Turn frequently. When the bacon starts to sizzle you want to be turning every 45 seconds or so. This ensures an even colour all over.
4) Mop up and remove excess fat. When you notice the fat rendering out of the bacon it's time to remove it by tilting the pan and using absorbent kitchen roll to mop it up. A small sheen of fat on the pan is good, but the bacon shouldn't be swimming in it. For three rashers I used in total about 4 sheets of kitchen roll oh and use tongs, not your fingers, to do this.
5) Take your time. It's true what they say, good things come to those who wait. Well this takes time, any quicker than around 5 minutes and you're doing it wrong. It of course depends on the thickness of your bacon to begin with and the fat:meat ratio in the strip but go for 5 minutes as a ball park minimum and you'll be okay.
If you follow these rules then you will end up with some golden, crispy rashers of bacon that you can dry on absorbent paper and then crumble into a salad. Very much worth the time taken to cook them.
When I get the chance and a stray tenner in my pocket I like to browse through charity shops for second hand gems. I get it from my Dad, growing up I'd often go to the local car boot sale with him to look for what is now oh-so-trendily entitled as 'vintage kitchenalia'. I'm a sucker for 'vintage kitchenalia', be it a Hornsea coffee set, 1980's Tupperware or cast iron pans.
Imagine then the excitement I felt when walking into a charity shop in Monmouth I saw, for a total of 15 quid, these two Le Creuset pans.
Squashing down the bubbles of disbelief, I picked them up and hastily walked to the till and paid for them. Now I am the proud owner of two, volcanic orange, Le Creuset pans. They already have a lifetime of use and now will get another lifetime of use. They didn't have lids but that's not big deal. I can always find a lid on ebay or just get a generic replacement. It doesn't need to be the same brand, the lids aren't what conduct the heat so beautifully.
Keeping with the volcanic orange theme, I discovered on Etsy.com (my new favourite place to browse for inspiration) a Fat Lava glazed mug.
Surely this is something I need to work at when I start my 27 week pottery course in September.
Custard creams are perhaps my favourite biscuit of all time, so much so that I tend to call them custard dreams. If you are unfamiliar with them think Oreo but with with a custard flavour and colour. They are pretty amazing really and a pack of 50 won't last more than a day with me around so I've taken to making my own. For some reason I'm slightly more reserved when I've taken the time to make them... only just mind. The recipe I use is based on one from Nigella Lawson's Feast book. She makes them as love heart biscuits, I have removed that saccharin association and plumbed for a basic fluted round.
For the biscuit, put into a bowl the following: 175g plain flour, 50g vegetable shortening, 50g butter, 3tbsp of birds custard powder, 1tsp baking powder, 3tbsp caster sugar.
Rub these together with your fingertips until they resemble bread crumbs. Don't worry if some of the fat is in largish lumps, my experience with pastry suggests that when you chaff the crumbs into a dough it will come together and smear through the paste.
Mix one egg with 1tbsp of milk and add them to the dry. Bring it all together to a crumbly dough and turn out on to a work top.
Using both hands quickly chaff the dough into a smooth paste. You're looking for a Playdough texture. Wrap this in clingfilm and refrigerate for 20 mins.
Meanwhile turn on the oven and warm it to 180C (160 if fan assisted). Line two baking sheets with baking paper.
After 20 minutes, remove the dough from the fridge and dust a rolling pin and surface with flour. Roll out to 4mm thickness. Cut out as many rounds as you can, bring the scraps together, re-roll and cut until you have used it all up.
Bake these for 10 minutes, keep an eye on them as they brown quickly; move them around in the oven if needed. I'm sure you know how your ovens work so I'll leave that to your discretion. Cool on a wire wrack.
As you can see some of mine got a little more brown than I would have liked. It's no big deal though, they still taste good. I've stacked them in pairs for the most part so each on you see here is one complete biscuit.
Now for the cream filling.
Cream together 50g of soft butter with 1tbsp of custard powder and 100g of icing sugar. When it forms a stiff paste add a little boiling water (about 1tsp) and mix to a smooth filling.
Sandwich two halves together with the cream filling and you're done.
Home made custard creams, far superior to those bought in a shop!
I wonder if adding cocoa instead of custard powder is all you need to do to make them into bourbons?