en_GB http://tobyinkster.co.uk/tag/bacon/ http://tobyinkster.co.uk/blog/2003/09/01/quiche/ <p>Leave out the bacon for a vegitarian option! This recipe is based on one by Andreas Wohr.</p> <h2>Ingredients</h2> <h3>Pastry</h3> <ul> <li>200g flour</li> <li>150g butter/margerine (not low fat!)</li> <li>1 teaspoon baking powder</li> <li>salt</li> <li>6 tablespoons water</li> </ul> <h3>Filling</h3> <ul> <li>250g&#8211;300g medium chedder</li> <li>4&#8211;6 rashers smoked bacon, grilled and chopped</li> <li>4&#8211;6 eggs</li> <li>30g butter, melted</li> <li>1 small onion, finely chopped</li> <li>2&#8211;4 mushrooms, chopped</li> <li>125mL milk</li> <li>salt and pepper</li> <li>ground nutmeg</li> </ul> <h2>Method</h2> <p>Preheat the oven to 200&deg;C. Mix together the flour, butter, baking power, salt and water in a bowl into a doughy pastry. Put this into a flan dish and blind bake it until<br> it is golden brown.</p> <p>While it is cooking, stir the eggs, cheese, bacon, butter, mushrooms and milk in a second bowl until thoroughly mixed. When the shell is cooked, spoon the filling into it and smooth it down. Sprinkle it with salt, pepper and nutmeg. Place back in the oven.</p> <p>The quiche will probably take between 30 and 45 minutes to cook. When done, it should be golden brown on top and set (it shouldn&#8217;t wobble too much!). A final check is to put a knife into the quiche and withdraw it - if the knife is clean, then the quiche is cooked!</p> http://tobyinkster.co.uk/blog/2003/08/31/roast-lamb/ <p>This should serve 4 or even 5! You may want to also serve it with some autumnal vegetables (such as swede, parsnip, carrot, cauliflower, brocolli or spinach) although I haven&#8217;t included details of how to cook them here.</p> <h2>Ingredients</h2> <h3>Lamb</h3> <ul> <li>half a leg of lamb</li> <li>1 large glass red wine</li> <li>loads of rosemary, preferably fresh</li> <li>3&#8211;4 cloves of garlic</li> <li>salt and pepper</li> <li>vegetable oil</li> </ul> <h3>Roast Potato</h3> <ul> <li>4&#8211;6 large potatos</li> <li>chopped rosemary, preferably fresh (optional)</li> <li>flour</li> <li>salt and pepper</li> <li>goose fat or another fat or oil</li> </ul> <h3>Sausages</h3> <ul> <li>12 chipolatas or thin sausages</li> <li>12 rashers streaky bacon</li> </ul> <h3>Yorkshire Puddings</h3> <ul> <li>2 eggs</li> <li>100g flour</li> <li>50g butter/margerine, melted</li> <li>100mL water</li> <li>50mL milk</li> <li>a pinch of salt</li> <li>goose fat or another fat or oil</li> </ul> <h2>Method</h2> <p>Preheat the oven to 180&deg;C.</p> <p>Place the lamb leg onto a baking tray. Poke about 12 holes into the lamb with a sharp knife. Insert garlic and rosemary (a sliver&nbsp;&#8212; about &#188;&nbsp;&#8212; of a clove of garlic and 3&#8211;4 leaves of rosemary) into&#8230;</p> http://tobyinkster.co.uk/blog/2003/08/31/carbonara/ <p>Traditionally, Carbonara sauce includes raw egg, but that of course carries with it a risk of salmonela infection. My recipe instead uses white sauce as a substitute&#8230;</p>