Tag Archives: speck

Mega Macaroni Cheese With Pancetta

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This recipe is a life saver if you need to plan ahead or feed in bulk!

The quantities are LARGE, I use an 8 litre stock pot for the final mix through but you end up with truckloads of yummy mac cheese, perfect for during the holidays when you might want a night off as it freezes really well. I also freeze it in a variety of sized trays, family, three portions or teenage boy portions!

The mac cheese in the foreground has just been baked, all the rest are heading into my freezer.

Serves 14-18 depending on your portions.

Ingredients

500g pancetta, speck or smoked bacon, rind removed and finely diced

1 kg macaroni

300g butter

200g plain flour

2 litres milk

1kg cheddar, grated

salt and pepper to taste

Method

In a large frying pan, cook the pancetta over a high heat until the fat renders and it is crispy, set aside.

Cook the pasta as per the packet instructions in a very large pan, that’s the 8 litre one I use!

In another large pan, I use a 6 litre pan, melt the butter, add the flour and stir while bubbling for one minute.

Pour in the milk and use a whisk to combine well.

Continue whisking the milk until it just comes up to the boil and thickens.

Take off the heat and add 750g of cheese, stir well until melted.

Drain the pasta and return it to the enormous pan! Add the pancetta and rendered fat if you like.

Pour the cheese sauce over and stir well to combine.

Spoon the macaroni into your oven proof dishes, I tend to use foil dishes for in the freezer.

Sprinkle over the remaining cheese.

If freezing, allow to cool, cover with lids or foil and freeze.

If cooking, preheat the oven to 200 degrees Centigrade and pop into the oven for 20-25 minutes until the cheese is golden.

The Best Gluten Free Toad In The Hole

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Comfort food at its best!

My butcher makes award winning sausages and I like his French Toulouse sausages for this, made with garlic and pepper, the main thing is to get a pure pork sausage with no fillers and nasties!

If your sausages are smaller you may need to cut the prosciutto in half or have a few more slices.

As rich as this is, I serve it with some steamed veggies, that’s really all that you need.

Serves 6-8.

Ingredients

400g speck or streaky bacon, rind removed, cut into 0.5-1cm chunks

1 onion, chopped into wedges

1kg pure pork sausages, 6 large sausages

6 slices prosciutto

150g gluten free plain flour

2 eggs

250mls milk

100mls water

salt and pepper

Method

Preheat the oven to 210 degrees Centigrade.

Line the base and sides of the tin so that the pudding can’t escape into the pan.

Add the chopped speck or bacon to the pan with the onion and pop into the oven for 20mins.

Wrap a slice of prosciutto around each sausage and add to the pan, bake for 15mins.

Measure the flour into a bowl, make a well in the centre, crack the eggs in to the centre of the well and begin to whisk gently. As it thickens, pour and whisk the milk and flour in. Season well.

Once the sausage has baked for 15 minutes, remove the pan from the oven and very carefully pour the batter into the pan, going around each sausage.

Return the roasting tin to the oven and bake for 40-50 minutes until the pudding has risen and is golden.

The pudding will deflate a little once you take it out of the oven.

 

Pancetta Wrapped Onion Rings

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These are just delicious!

Simple and effective, I baked these in the oven but they are perfect for the barbecue too.

If you can’t find pancetta, speck and streaky bacon rashers work beautifully too, just make sure that they are very thinly sliced.

I tend to use the outer rings of the onion, don’t throw out the centres, just chop them, bag and freeze them for another time.

Makes 15-20 rings.

Ingredients

1 medium onion, cut into 1cm rings

45 very thin slices of pancetta, rind removed

Method

Preheat the oven to 220degrees Centigrade. Line a baking sheet with baking parchment.

Loosen up the onion rings to separate them.

Wrap each ring with pancetta, wrapping at a slight angle for maximum coverage.

Repeat with the remaining rings.

Lay out on the baking sheet and pop in the oven.

Bake for 7-10mins until the pancetta is crisp.

 

Quiche Lorraine

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I love quiche and just because I have Coeliacs I don’t see why I should miss out!

So, gluten free pastry. Basically forget everything you know about regular pastry, I don’t roll this out, it’s too sticky, think more along the lines of a rustic tart, that way any wonky edges can be explained away! As sticky as this can get it does make lovely “short” pastry, I have given it to friends and nobody picked up on it being gluten free.

If you would rather regular pastry use, 175g flour, 100g butter and 1 egg yolk.

I always double this recipe as these quiches freeze really really well, ideal for lunch boxes and picnics at a later date, I even tend to make the spare quiche in a long rectangular tin, the slices fit more easily in the lunch boxes.

Makes one quiche, I use a 23x 3cm fluted edge tin. Serves 6-8.

Ingredients

Pastry

75g glutinous, sticky, rice flour, plus extra

75g buckwheat flour

75g fine corn polenta

150g butter, salted, cubed

1 egg

1-2 tablespoons water

Filling

3 eggs, beaten

150mls cream

200mls sour cream

150g Gruyere cheese, 125g cubed, 1cm,  25g finely grated

200g speck or bacon, cubed, 0.5cm

a little freshly grated nutmeg

salt and pepper

Method

Process the flours and polenta.

Add the cubed butter and pulse until forming breadcrumbs.

Beat the egg with 1 tablespoon water.

With the motor running, add the egg to the flour.

Give it a minute to come together, if it isn’t, add the remaining water.

Allow the processor to bring the dough together a little.

Take a large piece of plastic wrap, lay it on your work surface, sprinkle with a little more rice flour.

Scoop the pastry onto the prepared plastic wrap, sprinkle with a little more rice flour and top with another large piece of plastic wrap, forming the dough into a large disc.

Pop in the fridge for 30mins.

Cook the cubed meat in a frying pan with no added fat, set aside to cool on some kitchen towel.

Remove the pastry from the fridge, break off small pieces and start pressing them into the tin, I tend to do the base first and then work up the sides.

Return to the fridge for 30mins.

Preheat the oven to 190 degrees Centigrade.

You need to blind  bake the pastry first so, line the inside of the pastry, where your filling will go, with a piece of baking parchment and pour on a layer of baking beans or dry rice.

Bake for 15 mins.

Remove from the oven and gently lift out the paper and beans/rice.

Cover the base of the quiche with the cubed cheese followed by the cooked bacon.

In a jug, whisk the eggs, cream and sour cream, add the nutmeg, salt and pepper.

Place the quiche tin on a baking sheet. Move it onto your stove top, so it is nice and close to the oven, less spills!

Fill gently with the egg mixture and top with the grated cheese.

Place in the oven and bake for 25mins.

Remove once golden and puffy, it will sink back down.

Allow to cool a little before serving.