Our first Tincher Iron Chef.
Below are pictures and the recipe for each.
Appetizers
(Teri & Denny)
Deviled eggs with bacon topping.
Stuff Mushrooms
20 Mushrooms
2 packages of cream cheese
3 cloves of garlic
1/2 cup chopped bacon
10 green onions (sliced)
1 cup Parmesan cheese
ground pepper
onion & garlic powder
Combine all ingredients but the mushrooms until creamy.
Then stuff the mushroom, bake at 400 for 15 to 20 mins
until golden brown.
Bacon wrapped halibut
10 bacon slices
10 thin cut strips of halibut
Rondele cheese spread
Cook bacon in full strips until 3/4 done.
Slice halibut thin.
Roll halibut into bacon and hold together with tooth pick.
Bake or BBQ at 400 for about 15 mins.
After cooked put a Tbs of Rondele cheese spread.
Bacon Bloody Mary
Bloody Mary mix
Vodka
Pickled onion wrapped with bacon
Pickled asparagus, carrot & green bean
Soup & Salad
(Julie & Joel)
Avocado and Bacon Soup
- 1/2 pound bacon
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 quart chicken stock
- 2 avocados - peeled, pitted, and chopped
- 1/2 cup white wine
- 1 lime, juiced
- 1 cup heavy cream
- salt and pepper to taste
Directions
- In a skillet over medium heat, cook the bacon until evenly brown.
- Drain, reserving 1 tablespoon grease in the skillet, chop, and set aside. Place onion and celery in the skillet, and cook until tender.
- Transfer the onion and celery to a blender or food processor. Pour in 1/2 the chicken stock, add avocados, and blend until smooth.
- Transfer blender mixture to a large pot over medium heat. Whisk in remaining stock, wine, lime juice, and heavy cream. Season with salt and pepper. Cook, stirring often, until heated through, but do not boil. Garnish with chopped bacon to serve.
Bacon Dinner Salad
PORK BELLY ROULADE
Preparation time: 30 minutes
Cooking time: 3 hours
Skills needed: Intermediate
1kg pork belly, boned and skinned (by your butcher)
1 onion, diced
1 carrot, diced
1 stick celery, diced
300ml Pedro Ximenez sherry
2 cloves garlic, chopped
3 litres chicken stock
5 sprigs thyme
2-3 bay leaves
Fennel tops from 1 bulb used (see pickle)
PUREE
1 bulb celeriac
1/2 cup cream
100g butter
PICKLED FENNEL
1 bulb fennel
200g rice wine vinegar
2 tbsp caster sugar
100ml water
TO SERVE
Chopped fresh herbs
2 granny smith apples, finely grated
Cider vinegar dressing
Snow pea tendrils
Baby endive
For the pork belly: Place belly, meat side up, on a chopping board. Beat with a mallet to even thickness. Season the inside, roll into an even-size cylinder, then tie into sections so it holds shape. Season well, then seal the roll in a lightly oiled hot frypan. Place in a deep roasting pan.
Saute vegetables with garlic until translucent, deglaze with sherry and reduce by half. Add to roasting pan. Add enough chicken stock to cover 3/4 of the belly, with thyme, bay leaves and fennel tops. Bring to boil. Place in a pre-heated 180C oven for 3 hours, turning every hour, until a skewer goes through easily.. Set aside. Allow to cool. Reserve liquid separately.
For celeriac puree: Peel celeriac and chop into small pieces; boil in water until tender.
In a separate pot, melt butter and cream. Puree with celeriac in a blender, then pass through a sieve.
Season well.
For pickled fennel: Halve fennel bulb then slice thinly. Combine vinegar, water, caster sugar, water, and season to taste. It should be sweet and sour. Pour mixture over fennel; bring to boil.
To serve: Untruss belly and slice into 180g pieces. Reheat in a pan in oven with reserved juices until braising liquid is of a glazed consistency. Add chopped herbs.
Smear a large spoon of hot puree on to plate. Place belly on top and pour over braising liquid. Mix apple, pickled fennel, dressing, tendrils, endive, salt and pepper, and place on top of belly
3 Carrots
4 sticks of celery
800ml Vegetable Stock
500ml White Wine
For the Risotto:
1 tbsp butter
300g Risotto Rice
3/4tsp Asafoetida
1tsp Garlic Granules
125ml White Wine
1 1/2tsp finely grated Parmesan
Roughly chop the carrots and celery.
Heat 2 tbsp of oil (I use rapeseed) in the casserole, then seal the pork belly on all sides until it is turning golden brown.
Remove the pork.
Add carrots and celery to the casserole, fry in the oil for about 2 mins until the veg is softened and the celery is becoming translucent.
Place the pork belly on top of the veg.
Add the stock and wine, this should just cover the pork belly and no more.
Braise in oven for 2hrs.
Remove the pork belly from the liquid and place on a plate to rest for 10-15mins.
Meanwhile place the pork liquid and veg into a blender and blitz until smooth, this will give you between 1 - 1.5l of stock.
After resting the pork meat will fall away from the fat, using two forks shred the meat, until you are left with a plate of delicious, melting pork ready for your risotto.
Now get your pan ready for your risotto.
In a large bottomed shallow pan, melt the butter, add the asafoetida and the garlic granules (by all means you can add real garlic here, would be 3 cloves, but I find granules easier on the tummy). Just as the spices are turning golden, add the rice.
Fry the rice for 2-3 mins until completely coated and is beginning to turn transparent. Then add the wine.
Let it bubble away until all of the wine has evaporated.
Then begin adding the blended stock ladle by ladle, letting each ladleful be absorbed before adding the next.
Keep stirring the risotto in between adding stock, this is what nudges the starch out of the risotto rice and creates that lovely dreamy creamy risotto texture.
The risotto is ready when the rice is cooked but still has a little bite, and the risotto is not soup like but a cosy loose texture.
Before the last ladleful of stock add the shredded pork mixing in well.
After the last ladleful of stock has been absorbed add the Parmesan, stirring until well mixed and the risotto has a smooth velveteen feeling.
Lastly, add a knob of butter to gloss the risotto
Spring salad mix
almonds, cucumbers, red onion & cranberries
Dressing
bacon grease, balsamic vinegar, white sugar & peeper.
Main Course
(Meghan, Wes & Craig)
Preparation time: 30 minutes
Cooking time: 3 hours
Skills needed: Intermediate
1kg pork belly, boned and skinned (by your butcher)
1 onion, diced
1 carrot, diced
1 stick celery, diced
300ml Pedro Ximenez sherry
2 cloves garlic, chopped
3 litres chicken stock
5 sprigs thyme
2-3 bay leaves
Fennel tops from 1 bulb used (see pickle)
PUREE
1 bulb celeriac
1/2 cup cream
100g butter
PICKLED FENNEL
1 bulb fennel
200g rice wine vinegar
2 tbsp caster sugar
100ml water
TO SERVE
Chopped fresh herbs
2 granny smith apples, finely grated
Cider vinegar dressing
Snow pea tendrils
Baby endive
For the pork belly: Place belly, meat side up, on a chopping board. Beat with a mallet to even thickness. Season the inside, roll into an even-size cylinder, then tie into sections so it holds shape. Season well, then seal the roll in a lightly oiled hot frypan. Place in a deep roasting pan.
Saute vegetables with garlic until translucent, deglaze with sherry and reduce by half. Add to roasting pan. Add enough chicken stock to cover 3/4 of the belly, with thyme, bay leaves and fennel tops. Bring to boil. Place in a pre-heated 180C oven for 3 hours, turning every hour, until a skewer goes through easily.. Set aside. Allow to cool. Reserve liquid separately.
For celeriac puree: Peel celeriac and chop into small pieces; boil in water until tender.
In a separate pot, melt butter and cream. Puree with celeriac in a blender, then pass through a sieve.
Season well.
For pickled fennel: Halve fennel bulb then slice thinly. Combine vinegar, water, caster sugar, water, and season to taste. It should be sweet and sour. Pour mixture over fennel; bring to boil.
To serve: Untruss belly and slice into 180g pieces. Reheat in a pan in oven with reserved juices until braising liquid is of a glazed consistency. Add chopped herbs.
Smear a large spoon of hot puree on to plate. Place belly on top and pour over braising liquid. Mix apple, pickled fennel, dressing, tendrils, endive, salt and pepper, and place on top of belly
Slow Cooked Pork Belly Risotto
For the Pork:
2tbsp Rapeseed Oil
Pork Belly3 Carrots
4 sticks of celery
800ml Vegetable Stock
500ml White Wine
For the Risotto:
1 tbsp butter
300g Risotto Rice
3/4tsp Asafoetida
1tsp Garlic Granules
125ml White Wine
1 1/2tsp finely grated Parmesan
Preheat oven to 150 degrees Celsius/300 degrees Fahrenheit/Gas mark 2.
You
need a large casserole/pot with a lid that can be placed on the hob and placed
in oven.Roughly chop the carrots and celery.
Heat 2 tbsp of oil (I use rapeseed) in the casserole, then seal the pork belly on all sides until it is turning golden brown.
Remove the pork.
Add carrots and celery to the casserole, fry in the oil for about 2 mins until the veg is softened and the celery is becoming translucent.
Place the pork belly on top of the veg.
Add the stock and wine, this should just cover the pork belly and no more.
Braise in oven for 2hrs.
Remove the pork belly from the liquid and place on a plate to rest for 10-15mins.
Meanwhile place the pork liquid and veg into a blender and blitz until smooth, this will give you between 1 - 1.5l of stock.
After resting the pork meat will fall away from the fat, using two forks shred the meat, until you are left with a plate of delicious, melting pork ready for your risotto.
Now get your pan ready for your risotto.
In a large bottomed shallow pan, melt the butter, add the asafoetida and the garlic granules (by all means you can add real garlic here, would be 3 cloves, but I find granules easier on the tummy). Just as the spices are turning golden, add the rice.
Fry the rice for 2-3 mins until completely coated and is beginning to turn transparent. Then add the wine.
Let it bubble away until all of the wine has evaporated.
Then begin adding the blended stock ladle by ladle, letting each ladleful be absorbed before adding the next.
Keep stirring the risotto in between adding stock, this is what nudges the starch out of the risotto rice and creates that lovely dreamy creamy risotto texture.
The risotto is ready when the rice is cooked but still has a little bite, and the risotto is not soup like but a cosy loose texture.
Before the last ladleful of stock add the shredded pork mixing in well.
After the last ladleful of stock has been absorbed add the Parmesan, stirring until well mixed and the risotto has a smooth velveteen feeling.
Lastly, add a knob of butter to gloss the risotto
(optional, but I like the thickness the butter adds right at the
end).
And Serve.Bacon Cosmopolitan
Ingredients
- 1 (1.5 fluid ounce) jigger bacon vodka
- 1/2 fluid ounce cointreau
- 1 teaspoon fresh lime juice
- 1 1/2 fluid ounces cranberry juice
- 1 twist lime zest, garnish
Dessert
(Sami & Tino)
Double Chocolate Brownies with bacon
Boxed brownie mix with a layer of
bacon on the bottom of the pan.
Chocolate peanut butter cheesecake
Boxed chocolate peanut butter cheesecake mix
with a layer of bacon on the bottom.
Boxed chocolate peanut butter cheesecake mix
with a layer of bacon on the bottom.
