Author: HollyBacon

Quick Crispy Pork Mince, Vegetables and Rice

Written by : Posted on May 23, 2020 : No Comments

1 Tbsp oil
1/2 onion finely chopped
500g Pork Mince
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 Cup water or stock
1 large carrot peeled and grated
2 Cups finely sliced cabbage
1 Tbsp dark soy sauce
1 Cup long grain rice

Cook the rice in plenty of boiling water until tender. Drain and set aside.
Fry the onion in the oil until soft.
Add the pork mince and break it up until it is separated. Season with salt and pepper, coriander and cumin.
Cook the pork until it starts to crisp.
Add the grated carrot and shredded cabbage and stir into the pork mix.
Add the water or stock and the cooked rice and cook until the vegetables are tender.
Stir in the soy sauce to taste.


Holly’s Famous Pea and Ham Soup

Written by : Posted on May 20, 2020 : No Comments

The same delicious Pea and Ham Soup as we serve in our Holly Kitchen, an easy, warming bowl of goodness that hides the vegetables from your ‘green averse’ family.

1 Holly Bacon shank
1 C dry soup mix (barley, lentils etc)
1 C green split peas
1/2 head celery including leaves, chopped
2 large carrots, grated

Half fill a large stockpot with water, add all the ingredients, place on a low heat and bring to a slow boil.

Leave to boil for several hours until the meat is falling off the shank and the split peas have softened to thicken the soup. Take the shank out of the pot, remove the meat from the bone and shred, discard the bones and skin and add the meat back to the soup.

Tip: Keep stirring the soup as it simmers to ensure it doesn’t catch on the bottom of the stock pot.

Gammon Steaks with Caramelised Apples

Written by : Posted on May 30, 2014 : No Comments

Gammon Steak with Caramelized Apples
By Johnnie Mountain

Oil for greasing
4 gammon steaks
30g butter
1 Tbsp sugar
2 large, firm eating apples, peeled, cored and cut into 6 wedges
handful watercress to serve

1. Preheat the oven to its lowest setting. Heat a griddle or frying pan over a medium heat and brush with a little oil. Cook the ham steaks for 3-4 minutes on each side until cooked. Transfer the steaks to the oven to keep warm while you cook the apples.
2. Put a medium sized frying pan over a low heat achat viagra pharmacie. Add the butter and sugar and when melted, turn the heat up to high and bubble for 1 minute. Add the apples and cook for 4-5 minutes until the caramel starts to turn dark amber and is smoking slightly. Take the pan off the heat and keep turning the apples in the caramel for 2 minutes.
3. Spoon the caramelized apple slices and sauce over the ham steaks and serve with a handful of watercress and creamy garlic potatoes.
Tip. To prevent the rind from curling the steak as it cooks, snip it with scissors before cooking


Ham and Apple Quesadillas

Written by : Posted on May 30, 2014 : No Comments

Ham and Apple Quesadillas
By Johnnie Mountain
Ham and cheese is a popular combination, but when partnered with apple and chillies in a toasted quesadilla it becomes irresistible.

8 soft wheat tortillas
8 slices Holly Ham cut into pieces
1 large sweet apple, peeled, quartered and thinly sliced
2 fresh chillies deseeded and finely chopped
2 pinches dried chilli flakes, or to taste
200g tasty cheese grated, try mixing Egmont with Mozzarella
oil for greasing
4 Tbsp sour cream to serve

1 large avocado, flesh scooped out
1 clove garlic crushed
2 spring onions
juice 1 lime
salt and freshly ground pepper

1 .Make the guacamole, putting the avocado in a non metallic bowl with the garlic, spring onions and lime juice. Season with salt and pepper then mash with a fork until mixed. Set aside.
2. Lay 4 of the tortillas on a large board and scatter ham pieces over each one. Lay apple slices over the ham, then scatter the chillies and a few dried chilli flakes to taste. Sprinkle on the cheese then top with the remaining tortillas.
3. Heat a large frying pan over a medium heat and grease lightly with oil. Slide one of the quesadillas into the pan and cook for 2 minutes until browned on the underside. Using a large, flexible spatula, carefully turn the quesadilla over and cook for a further 2-3 minutes until the cheese has melted and the tortilla is crisp. Slide onto a plate and keep warm while you cook the remaining quesadillas.
4. Leave quesadillas to rest, then cut each into slices. Serve with guacamole and sour cream.