The Great Bacon Safari

All of our bacon and accompanying meats are purchased from our great sponsor Lindens Fresh Meat, Poultry and Seafood which is located right opposite Maxi Foods in the Ferntree Gully Plaza in Upper Ferntree Gully.  Make sure your drop by and let them know you are from the club.

We are going to have a bit of fun this year as it is fairly obvious that a lot of us like Bacon. So we are going to have ourselves a Bacon safari.  This will be a heap of bacon dishes that we cook up ourselves with photos and recipes for you to try at home.

Click on any of the pics to see a full image

Entry 1 - Plugger: Crisby Bacon and Potato Slice

Before

After

A very simple dish to do which takes around an hour to cook.

Ingredients

  • Thin sliced potatos

  • Bacon (naturally)

  • Tasty Cheese

  • Onion

  • Thinly sliced onion

  • Butter

  • Finely chopped spring onions

  • Rock salt and cracked pepper

 

We are creating a double layer in the following sequence:

  • piece of bacon

  • piece of thinly sliced onion

  • piece of thinly sliced potato

  • piece of cheese

  • a dab of butter

  • salt and pepper

 

repeat this so that each serving is two layers. On the final layer sprinkle the finely chopped spring onions.  Place in a tray and cover with foil and cook in the oven on 180 for 50 minutes.  Remove the foil cover and put back in the over for 10-15 minutes to allow for crisping.  Serve and enjoy

Entry 3 - Plugger: Bacon Parmigiana

Before

After

A very simple dish to do which takes around an 15 minutes to.

Ingredients

  • Thin sliced chorizo

  • Bacon steaks 1cm thick

  • Mozarella Cheese

  • Tomato Paste

 

You will need a chunk of bacon to do this.  Slice the bacon into 1cm thick steaks.  Slice the chorizo into thin slices.  Cook the bacon until it has become crispy on theoutside and started to brown up (cooking in oil makes this step much easier and prevents any excessive drying out of the meat).  Rapidly fry up the chorizo sausage so it goes crispy.  Place the bacon steaks on a baking tray, cover with tomato paste and then layer on the chorizo.  The cover with your cheese and place under the griller for a few minutes until the cheese has melted and browned.  I do not have a good griller so I could not get a good brown on the top.

Entry 5 - Mark Lynch -Glazed Bacon on the Spit

During

A very easy recipe that takes a bit of relaxation time whilst it cooks.

Ingredients

  • Lump of bacon - suggestion is about 3 inches at a minimum

  • Honey

  • Balsamic Vinegar

 

Your Glaze is quite simple mix up some pure honey and balsamic vinegar in a small bowl until it creates a gooey mess.  Dip the finer in and have a taste, you want to get the mix so that one ingredient does not overpower the other, basically blend it to your taste buds.  Smother the bacon with the glaze and put the bacon on your spit over the top of low coals.  Let it slowly cook for around 1 hour and then grab a knife and cut off a chunk.

 

Once you have taken off a chunk of the cooked bacon, reglaze so that the next piece tastes just as good.  This is a perfect recipe for a lazy balmy night with friends and a couple of chilled beers.

Entry 2 - Matt Anderson: Marinated Bacon & Pineapple Shaslicks

During

After

A different version of the shaslick.

Ingredients

  • Chorizo sausage

  • Bacon (naturally)

  • Fresh Pineapple

  • Fresh Mango

  • Onion

  • Cooked Prawns

  • Capsicum

  • Metal skewers not the bamboo ones

 

Mix your pieces up on the shaslick. The Mango can come off so it best to nestle it between the capsicum and onion to keep it on the skewer.  Once again pineapple and mango provides a sweetness that offsets the saltiness of the bacon and chorizo and creates a set of tastes that complement each other.  The capsicum is another ingredient that will create a taste explosion.  The addition of prawns is also a perfect match with the mango.  If you like some crunch in your chorizo then throw that on the hot plater for a while before putting it on the skewer.

 

Cook on the BBQ until ready, let it sit for a minute so you don't burn your tongue and then dig in

Entry 4 - Smoo: Bacon, Prawn and Mango Shaslicks

Before

During

A very simple dish to do on the BBQ.

Ingredients

  • Thin sliced chorizo sausage

  • Bacon (naturally)

  • Fresh Pineapple

  • Capsicum

  • BBQ Honey Sauce

  • Smokey Garlic and Chilli Sauce

  • Metal skewers not the bamboo ones

 

Marinade your bacon for a while (the optimal is do it a few hours before cooking) Do a couple with one of the sauces and a couple with the other so you have 2 batches of different flavours.  If you do not have a chunk of bacon as used here, use the bacon rashers and fold them up to create a chunk. 

 

Mix your pieces up on the shaslick.  What is important here is that the pineapple provides a sweetness that offsets the saltiness of the bacon and chorizo and creates a set of tastes that complement each other.  The capsicum is another ingredient that will create a taste explosion.

 

Cook on the BBQ until ready, let it sit for a minute so you don't burn your tongue and then dig in

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