2 slices bacon, chopped. 500ml vegetable stock, fresh or made with one stock cube. 1 tin tomatoes, chopped. 1 tin chick peas, rinsed and drained. • Heat the oil in a saucepan, add the onion and cook gently for 5 minutes. Add the garlic, green pepper andbacon, then fry for a further 5 minutes. Add the stock, tomatoes, passata and chick peas, then simmer for 30 minutes. 2 slices bacon. 1 tin tomatoes. 5 minutes Add the garlic, green pepper andbacon, then fry for a further. 5 minutes Add the stock, tomatoes, passata and chick peas, then simmer for
200g/7oz of penne or fusilli pasta (can use gluten free). 13 slices of lean bacon sliced into small pieces. 12 chicken breasts (skin and fat removed) cut into bitesize pieces. 1Handful of cherry or grape tomatoes halved. 12 tablespoons of tomato paste (puree in the uk). 1Salt and Pepper to season. 1Place pasta into a saucepan of boiling hot water and cook until al dente, drain and rinse with cold water to prevent from cooking further. 1Spray a frying pan with some spray oil add, the chicken and cook until golden brown and set aside. 1Add the onion, garlic andbaconand brown for 2 mins. 1Add all other vegetables and cook for a further 5 mins. 1Add the passata, stock, balsamic vinegar, Tabasco, tomato puree and oregano and bring to the boil then reduce the heat. 1Add the mixture to a casserole dish, along with the pasta and chicken, season with salt and pepper and top with cheddar, then bake in the oven for approx 30mins until the cheese on top is melted and golden. 1Serve with your choice of sides
Pop on a baking tray and brush each wheel liberally with the beaten egg. First off, fry the bacon until super crispy, put on some kitchen paper and leave to one side
I have met Elaine of Foodbod and had a super time in Borough Market with her. As I was too busy to join in with Celia’s monthly In My Kitchen series (even though I have some wonderful things to share with you so will save them for next month) I made it a point to join this round up when I saw Celia’s post on Instagram, which was followed swiftly by her blog post –
Ingredients 2 tablespoons kosher salt 16 ounces spaghetti pasta 1 pound thick-cut bacon or pancetta, chopped 3 tablespoons extra-virgin olive oil 1 cup red onion, diced 1 teaspoon red chili flakes 3 tablespoons garlic, minced 2 cups Roma tomatoes, diced 1/4 cup red wine 4 tablespoons basil, chiffonade 1/4 cup freshly grated Parmesan Salt and freshly ground black pepper
That’s all for today, I hope my simple and tasty Bacon Wrapped Chicken with Goat’s Cheese and Basil served with Mixed Pepper Tomato Salsa recipes have inspired you to make them, maybe for a family weekend lunch or supper
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