Today is International Bacon Day – an unofficial celebration where people cook with bacon. Bacon Day celebrations occur on the first Saturday in September each year and typically include social gatherings where bacon-containing dishes are prepared and eaten, including breakfast, lunch, dinner, bacon-themed desserts, and beverages.
Whether served with eggs, in a sandwich or tossed in pasta, there is no meal that cannot be made better with bacon. There’s no reason to go without it, even if you’re trying to eat a little healthier. While we don’t recommend eating bacon at every meal, here are some ways you can incorporate it into dishes without feeling like you’re completely freaked out.
Bacon and mushroom penne
ingredients
400g cooked penne
½ red onion, finely chopped
3 cloves of garlic (made into a paste)
250g mushrooms, roughly chopped
250ml cream
100ml white wine
150g bacon, diced
50 g grated parmesan cheese
A handful of chopped parsley
salt and pepper
method
Bring a pan on high heat and add the chopped bacon. Let the fat ooze out and let the bacon brown lightly. Next add the onions and garlic and fry until golden brown.
Once golden brown, add the mushrooms and cook until most of the moisture is out.
Deglaze the pan with the white wine and simmer until the wine has evaporated.
Reduce the heat to medium and add the cream.
Let the cream sizzle gently, then add the cooked noodles and fold in.
Add the parmesan and chopped parsley and fold in evenly.
Platter and enjoy while watching a game of cricket on TV.
Recipe from Chef Kyle Marshall.
Cauliflower and bacon gratin
Servings: 6
ingredients
15ml vegetable oil
400g thick strips of bacon, diced
2 onions, halved and sliced
4 medium-sized potatoes, unpeeled and cut into thick slices
600 g cauliflower cut into bite-sized florets
100 g grated Gruyère cheese
125ml chopped chives
salt and pepper
250ml cream
method
Preheat the oven to 180 ° C.
Heat the oil in a pan and fry the bacon for 10 minutes until it becomes crispy. Add the onion and simmer for another 10 minutes until soft and golden.
Meanwhile, put the potatoes in a large saucepan with salted boiling water and cook for 10 minutes. Add cauliflower and cook for another 5 minutes. Drain in a colander.
Layer the potatoes and cauliflower in an ovenproof dish, sprinkle with bacon and onions, a small handful of cheese, some chives and season with salt and pepper.
Drizzle with a little cream. Continue until all the layers are done, pour the remaining cream on top and sprinkle with cheese and chives.
Bake for 30 minutes until bubbly. Take out of the oven and let rest for 1 minute.
Serve straight from the dish.
Angela Day’s recipe.
