PEAMEAL BACON & EGG WITH SPRING ONION RELISH AND HONEY MUSTARD AIOLI
Steps:
- In a small bowl, stir together garlic, salt, mayonnaise, mustard, lemon juice and honey. Cover and refrigerate. Will keep for up to one week.
- In a sauté pan over medium heat, cook maple bacon until crisp. Add celery, spring onions and chili. Toss together. Add pickles and vinegar. Season with salt and pepper. Remove from heat and stir in celery leaves and parsley. Set aside.
- In a small bowl, whisk together honey and mustard. Heat a large skillet over medium-high heat. Add 4 slices of bacon and brush tops with honey mustard to coat well. Turn and brush with more glaze. Cook bacon until golden brown and cooked through, 1 to 2 minutes per side. Remove bacon to a plate and repeat with remaining bacon.
- Crack eggs into another pan, breaking yolks if desired. Cook until whites are almost set, then cover the pan with a lid and cook 30 seconds more.
- Cut rolls in half. Spread 1 tablespoon of honey mustard aioli on the bottom half of each roll. Layer each sandwich with a lettuce leaf, 4 slices of peameal bacon and an egg. Finish each sandwich with a large spoonful of spring onion pickle relish.
BAKED PEAMEAL BACON AND EGGS
This recipe is so easy and sooo good! I usually make this when I have a housefull of guests and it's always a hit! When making it for just 2 of us I cut the recipe in half. It's so easy to cut, each piece has a slice of bacon. Taken from Companys Coming book.
Provided by Tabby Bartley
Categories Breakfast
Time 40m
Yield 6-10 serving(s)
Number Of Ingredients 7
Steps:
- Cover bottom of greased 9x13 " pan with bacon in rows.
- Beat eggs in bowl. Stir in milk.
- Add flour, baking powder, salt, and pepper. Stir. Pour over bacon.
- Bake at 425' for 35 min until brown and crusty.
Nutrition Facts : Calories 353.2, Fat 11.7, SaturatedFat 4.5, Cholesterol 246.6, Sodium 1349.1, Carbohydrate 37.4, Fiber 1.1, Sugar 0.5, Protein 23.1
MAPLE PEAMEAL BACON ROAST
Found this recipe online. It is quite different from any pork recipe I've tried but oh so good!! I find 1/2 the recipe is enough for 2-4 people.
Provided by soulmatesforever
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350F/180°C.
- Cut six 1-inch slits across roast.
- Place a cooling rack on a large rimmed baking sheet lined with foil. Place bacon on rack.
- Combine maple syrup, Dijon mustard, rosemary, salt and pepper. Brush with basting mixture.
- Bake in centre of oven for 25 - 30 minutes and baste with remaining mixture.
- Bake for 50 - 60 minutes, or until a thermometer registers 130F/55°C.
- Let rest for 5 minutes before slicing.
Nutrition Facts : Calories 488.3, Fat 18.7, SaturatedFat 5.9, Cholesterol 132.3, Sodium 3788.2, Carbohydrate 22.6, Fiber 0.3, Sugar 15.9, Protein 54.9
PEAMEAL BACON
Provided by Fredéric Morin
Categories Brunch Pork Tenderloin Cornmeal Maple Syrup Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 pounds (1.8 kg)
Number Of Ingredients 9
Steps:
- 1. In a plastic (preferably) container large enough to hold both the brine and the meat, mix together the water, maple syrup, salt, cure, and spices.
- 2. Scoop out a scant 1 cup (200 ml) brine, and use it to load the brine injector. Then, inject the loin every 3/4 to 1 inch (2 to 2.5 cm), inserting the needle about 3/4 inch (2 cm) deep. Try to distribute the brine evenly over the loin. Place the loin in the container with the remaining brine, and keep the meat submerged with the help of a plate or an object of a similar build. Cover and refrigerate for 4 full days.
- 3. Remove the loin from the brine and pat it dry. Then roll it in the meal of your choosing. Give it a day's rest, uncovered, in the fridge, so the meal and meat form as one.
- 4. You have two options on cooking it: you can slice it and griddle it for a minute on each side (for thin slices that is), or you can bake it at 375°F (190°C) for about an hour, or until it has a core temperature of 142°F (61°C), then slice it. I like it the first way, especially when it gets a bit burnt on the edges and I have added a dash of maple syrup that caramelizes a bit toward the end.
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