Kingaroy BaconFest inspired recipes
A curated selection of recipes for bacon-lovers by TAFE Queensland's Hospitality and Cookery Leading Vocational Teacher Jason Ford.
- 2 chicken breasts
- 2 tbsps of olive oil
- 1 lime, zested
- 2 Thai basil sprigs, shredded
- 2 tbsps of the Taste of TAFE Spice Rub
- 1 chilli, chopped
- 1 garlic clove, chopped
- 2 winged beans, sliced and blanched
- 5 cherry tomatoes, halved
- 1 tbsp of lime juice
- 2 tbsp of dried shrimp
- 1 tbsp of palm sugar
- 2 tbsp of fish sauce
- 150g green papaya, shredded
- 50g carrot, shredded
- 2 coriander sprigs, torn
- 1 tbsp of roasted peanuts
- Pound chicken breasts until an even thickness.
- Place in a sealed plastic bag with olive oil, Thai basil and seasoning with Spice Rub.
- In the refrigerator, allow to marinate for at least one hour.
- Cook chicken on a hot grill or fry pan until cooked through.
- Remove from heat and allow to rest.
- In a mortar and pestle, pound the chilli.
- Add the garlic and pound to a paste.
- Add the winged beans and bruise slightly.
- Add the tomatoes and crush slightly.
- Add lime juice and dried shrimp, continue pounding.
- Add palm sugar and fish sauce and mix until combined.
- Add papaya and carrot and mix until combined.
- Spoon salad mixture over chicken and sprinkle with coriander and chopped peanuts.
- 250g avocado
- 1 tbsp harissa paste
- 1 small lime, juiced
- Salt and pepper to taste
- 2 gelatine leaves
- 150g cream, whipped
- 2 x 150g salmon fillets
- 2 tbsp extra virgin olive oil
- Taste of TAFE Spice Rub
- 125g tomatoes, diced
- 50g red capsicum, chopped
- 50g red onion, finely dice
- 1 lime, juiced and finely grated rind
- 1 long red chilli, seeded, finely chopped
- 4 sprigs fresh coriander, chopped, plus extra sprigs, to serve
- Purée the avocado in a blender until very smooth.
- Add harissa paste, lime juice, blend until combined and then season with salt and pepper.
- Soak gelatine leaves in cold water until softened; drain out water and then gently warm gelatine leaves until it melt.
- Whisk meted gelatine through avocado mixture, the carefully fold through whipped cream.
- Refrigerate until set.
Crispy skin salmon
- Rub salmon fillets with olive oil and season with spice rub.
- Heat a pan to medium heat with a little olive oil.
- Place salmon in pan skin side down, turn heat down to low, and cook for approximately 5 minutes.
- Flip salmon over, turn heat up to medium and cook for another 2 minutes.
- Combine tomato, capsicum, lime rind and juice, chilli, chopped coriander and onion in a small bowl. Season.
- 2 tbsp of olive oil
- 1 clove garlic, crushed
- 1 small onion, finely diced
- ½ eggplant, 1cm dice
- 6 okra, sliced
- ½ cup butternut pumpkin, 1 cm dice
- 1 tomato, 1cm dice
- 4 sprigs basil leaves, torn salt and pepper
- 6 lamb cutlets
- 3 tbsp of the Taste of TAFE Spice Rub
- Olive oil
- 1 cup of milk
- ¼ cup polenta
- 1 tbsp of butter
- 3 tbsp parmesan, grated
- salt and pepper
- In a deep fry pan, heat the olive oil.
- Add the onions and garlic and cook until soft and tender.
- Add the eggplant, okra, pumpkin and tomato, cook on a gentle heat until vegetables soften.
- Stir through fresh basil and season to taste.
- Combine olive oil and spice rub.
- Brush mixture into lamb cutlets.
- Heat a grill or frying pan to medium-high heat, and cook lamb cutlets for approximately 2-3 minutes each side. Cook until medium, careful not to overcook.
- Allow to rest on a warm plate covered with alfoil.
- Bring milk to boil in a saucepan.
- Gradually sprinkle polenta into simmering milk while whisking.
- When the mixture has thickened to a smooth consistency, add butter, grated parmesan and season with salt and white pepper.
- Stir until all the ingredients are combined.
- Spoon polenta on plate.
- Top with a serve of ratatouille.
- Arrange lamb cutlets on top.
- 4 long rashers of bacon
- 40ml of sweet chilli sauce
- 2 English muffins, halved and toasted
- 6 large eggs
- 20g butter
- salt and pepper
- 30g crème fraiche
- 30g spring onions, thinly sliced
- 4ml of truffle oil
- 60g English spinach (optional)
- Pre-heat oven to 170oC.
- Brush each rasher of bacon with sweet chilli sauce, and roll each of them up into a rose, secure with a tooth pick so it doesn’t unravel during cooking.
- Place bacon roses on a greased baking tray, and bake for 10 minutes until golden brown and sizzling. Remove bacon from oven, cool slightly before removing the toothpicks.
- Crack the eggs into a saucepan.
- Add the butter in small cubes.
- Place the pan over medium heat.
- Stir continually with a spatula, scraping the sides and bottom of the pan to prevent the egg from sticking.
- Once the egg is half cooked and coagulated, remove from heat while continuing to stir. The hot pan will keep cooking the egg until it’s a soft creamy scramble.
- Stir in the salt, pepper, crème fraiche and spring onions just before serving.
- Spoon scrambled egg evenly on toasted English muffins and drizzle with truffle oil.
- Fresh baby spinach is a great optional accompaniment for this dish.
- 4 bagels
- 1 avocado, mashed
- 4 tsp harissa chilli paste
- 1 lemon, juiced
- 12 rashers streaky bacon
- 1 cup rocket leaves
- 12 smoked salmon, slices
- 2 tbsp sour cream
- 16 capers, finely chopped
- 1 tbsp fresh chives, finely chopped
- 2 trussed tomatoes, sliced
- sea salt and fresh ground black pepper
- Slice bagels evenly in half (for a base and a top) and toast until golden brown.
- In a bowl, combine mashed avocado, harissa paste, lemon juice and season with salt and pepper. Spread avocado mix on evenly on each bagel bases.
- Fry bacon rashers until crispy, then place on top of avocado layer.
- Divide rocket evenly on each bagel base.
- Lay smoked salmon slices evenly amongst all four bagel bases, drizzle with sour cream, sprinkle with chopped capers and chives.
- Arrange sliced tomatoes on top of smoked salmon, then lightly season with salt and pepper.
- Finish off with the toasted bagel tops and serve. Enjoy!
- 250g split peas, rinsed and drained
- 1500mL water
- 250g streaky bacon, whole piece
- 100g celery, diced
- 100g carrot, diced
- 100g leek, diced
- 100g potato, peeled and diced
- 20g butter
- 100g onion, finely diced
- ground black pepper
- 15g chives, finely chopped
- Place the peas and water in a saucepan and bring to the boil.
- Add the bacon piece, cover with a lid and gently simmer for approximately 40 minutes.
- Add the diced celery, carrot, leek and potato.
- Cover with lid and gently simmer for an additional 20 minutes.
- In another pan, melt the butter and gently cook the diced onions until tender and translucent, then place aside.
- Remove the piece of cooked bacon from the soup, trim off any excess fat and rind. Shred the remaining bacon flesh and stir back into the soup together with the fried onions.
- Adjust seasoning with black pepper, and some seasalt flakes if required.
- Serve in soup bowls sprinkled with chopped chives for garnish. Enjoy!
- 1 tbsp peanut oil
- 1 shallot, finely chopped
- 1 garlic cloves, finely chopped
- 1 small red chilli, seeded and finely chopped
- 75g pork medallions, finely chopped
- 75g lean bacon rashers. diced
- 1 tsp Chinese five spice powder
- 100g unsalted peanuts, chopped
- 1 tbsp fish sauce
- 2 tbsp soy sauce
- 1 juice of lime
- 1 tbsp clear honey
- 4 cos lettuce cups
- 30 g bean sprouts
- coriander leaves, to garnish
- Heat the oil in a large pan and cook the shallots and garlic for 2 minutes.
- Add the chilli, pork, bacon and five spice and cook for a further 5 minutes.
- Stir in the peanuts, fish sauce, soy sauce, lime juice and honey and warm through gently, stirring until the pork is cooked through.
- Allow to cool then chill for at least 20 minutes.
- Separate the lettuce leaves and place 12 on a large serving platter.
- Stir the bean sprouts into the minced pork then spoon into the lettuce leaves.
- Drizzle with chilli lime dressing and garnish with coriander leaves and serve.
Chilli and lime dressing
- ½ cup lime juice
- ¼ cup smoky extra virgin peanut oil
- 2 tbsp palm sugar
- 2 tbsp coriander
- 1 tbsp harissa chilli paste
- pinch salt
- Combine all ingredients, chill for 2 hours for flavours to blend.
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