Holly Bacon Recipes Category
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.
Meatballs with Spanish Rice
1 pack Holly Beef and Bacon Meatballs
Oil to fry
170g long grain rice
1 onion finely chopped
1 small green capsicum chopped
2 sticks celery chopped
1 tin chopped tomatoes
salt and pepper
1 tsp smoked paprika
Roll the meatballs in the flour and fry until cooked.
Boil the rice in plenty of salted water until tender and drain.
In a frypan melt the butter and add the onion, smoked paprika, capsicum and celer, cook gently for about 15 minutes.
Add the tomatoes and seasonings and when hot, stir in the rice and meatballs.
Heat all together, stirring, then arrange onto a hot serving dish.
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.
Cheese and Herb Sausage Flan
100g short crust pastry
1 onion, chopped
4 rashers Holly Bacon or 1 pack Holly Bacon Pieces
Oil for frying
4 Holly Pork Sausages or Toulouse Sausages, skinned.
1 Tbsp chopped fresh herbs (sage, parsley, thyme are all good)
Salt and freshly ground black pepper
2-3 eggs whisked
100g grated cheese
Turn the oven on to 200 degrees C
Line a 15cm flan dish with the pastry.
Cut the bacon into smallish pieces.
Fry the onion and bacon in the oil until golden and drain well.
Place pieces of the sausage meat evenly over the pastry base, spread the onion, bacon and herb mixture over the top and season with salt and pepper. M
Pour the whisked eggs over the pastry base and sprinkle with cheese.
Bake in the oven for 15 minutes or until the pastry is set.
Reduce the oven temperature to 180 degrees C and cook for a further 25 minutes until the sausage meat is cooked.
Serve with a green salad.