PASTA WITH BACON AND LEEKS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water; drain the pasta.
- Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Remove with a slotted spoon and drain on paper towels; pour off all but 1 tablespoon of the drippings from the skillet.
- Add the leeks to the drippings in the skillet. Season with 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until soft, about 3 minutes. Add the heavy cream and cook until it begins to thicken, about 2 minutes.
- Add the pasta to the skillet along with the parmesan, half of the bacon and 1/2 teaspoon pepper; toss to coat, adding enough of the reserved pasta cooking water to loosen. To serve, top with the remaining bacon, more parmesan and parsley.
Nutrition Facts : Calories 365 calorie, Fat 32 grams, SaturatedFat 17 grams, Cholesterol 97 milligrams, Sodium 727 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 21 grams
PHEASANT, LEEK & BACON PIE
Don't be scared of cooking game - you can cook pheasant breasts as you would chicken
Provided by Good Food team
Categories Dinner, Main course
Time 1h40m
Number Of Ingredients 16
Steps:
- Heat the butter in a casserole dish and cook the bacon for 1 min until it changes colour. Add the leeks, celery, carrots and bay, and cook until they start to soften. Stir the flour into the veg until it goes a sandy colour, then splash in the cider and reduce. Pour in the chicken stock, stir, then add the cream. Season, then bring everything to a simmer. Add the pheasant and gently simmer for 20 mins until the meat and veg are tender. Stir through the mustard and vinegar, then turn off the heat and cool.
- Heat oven to 220C/200C fan/gas 7. Tip the mixture into a large rectangular dish. Roll the pastry out on a floured surface, place over the dish and trim round the edges, leaving an overhang. Brush the pastry with egg, then decorate with any leftover pastry, if you like. Sprinkle with a little sea salt. The pie can now be frozen for up to 1 month; defrost completely before baking. Bake for 30-35 mins until golden. Remove from the oven and leave to cool for 5 mins before serving.
Nutrition Facts : Calories 777 calories, Fat 48 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 47 grams protein, Sodium 2.75 milligram of sodium
BACON, LEEK, AND POTATO PIE
Posting for ZWT6. A variation from Jeffs Great British Eats. Serve as main dish or with baked beans or mushy peas. Notice that you need LEFTOVER mashed potatoes so plan accordingly. British bacon looks more meaty than American-wonder if it resembles Canadian bacon?
Provided by WiGal
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Warm your MASHED potatoes.
- Set them aside and keep warm.
- Heat and cook the bacon in HALF the butter and ALL the oil in a medium-to-large frying pan until just beginning to brown and crisp.
- Remove from pan with a slotted spoon.
- Add leek to the grease in the pan.
- Add seasoning to taste, and the sugar.
- Meanwhile, preheat broiler to highest temperature and position rack.
- Fry leek gently over medium heat until soft and caramelized. Take care not to burn!
- Return the bacon to the pan and stir evenly through leek.
- Pour the mixture evenly into a standard-sized (9") pie pan.
- Add the REMAINING butter and 4 ounces of the cheese to the warmed potatoes.
- Season with salt & pepper to taste and mix well.
- Spoon the potato-cheese mixture evenly over the leeks and bacon, sprinkle evenly with REMAINING cheese, top decoratively with tomato slices and season the tomatoes with just a touch more salt possibly pepper if you like.
- Place pie under the broiler until the cheese is melted and the top is nicely browned in spots.
Nutrition Facts : Calories 645.7, Fat 54.8, SaturatedFat 28.1, Cholesterol 124.4, Sodium 1001.7, Carbohydrate 23.7, Fiber 2.3, Sugar 3.7, Protein 15.8
LEEK, POTATO & BACON BAKE
This bake is a cross between two classics - creamy dauphinoise and pommes boulangère (potatoes cooked in stock), the perfect side dish
Provided by Jane Hornby
Categories Dinner, Side dish, Supper
Time 1h
Number Of Ingredients 6
Steps:
- Heat oven to 200C/fan 180C/gas 6. Put the stock in a large pan, bring to the boil, then add the potatoes and the leeks. Bring back to the boil for 5 mins, then drain well, reserving the stock in a jug.
- Meanwhile, butter a large baking dish. Layer up the potatoes and leeks higgledypiggledy, seasoning as you go, then scatter the bacon over the top. Season well, pour over 200ml of the reserved stock, then spoon over the cream (if using) and cover with foil. Can be made up to 1 day ahead and chilled. Bake for 40 mins, uncovering halfway through so that the bacon crisps.
Nutrition Facts : Calories 153 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.35 milligram of sodium
CHICKEN & LEEK PIE
Make our comforting chicken and leek pie with a flaky puff pastry crust. Bursting with seasonal flavours, this easy pie recipe is perfect for entertaining.
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 3h
Number Of Ingredients 18
Steps:
- Put the chicken into a deep pan that is just large enough to hold it quite snugly. Pour in enough water to half-cover the bird, then tip in the peppercorns, bay leaves, thyme, onion and celery. Add ½ tsp salt and bring to the boil on the hob, then reduce the heat, cover tightly and simmer for 1 hr-1 hr 15 until tender.
- Transfer the chicken to a plate. Strain 425ml of the stock into a measuring jug (top up with water if you need to). Strip the meat off the chicken, cut into bite-sized pieces and put in a 1.7-litre pie dish.
- Put the eggs in boiling water and boil for 6 minutes. Drain, cool them under cold water and remove the shells. Quarter the eggs and nestle them in the pie dish among the chicken pieces.
- Heat the butter and oil in a large frying pan and fry the bacon until crisp. Add the leeks and cook for 2 minutes until softened. Stir in the flour and cook for 1 minute. Pour in the chicken stock a third at a time, stirring continuously and making sure the sauce is thick and smooth before adding the next batch. Stir in the mustard, crème fraîche and parsley, then add a squeeze of lemon juice and black pepper to taste. Add salt if needed. Spoon over the chicken and leave to cool.
- Meanwhile, preheat the oven to 220C/200C fan/gas 7. Reserve a quarter of the pastry for decoration and roll out the remainder to a shape about 5cm larger than the top of the pie dish, then cut a 2.5cm strip from all round the edge. Brush the edge of the dish with water and stick the pastry strip to it. Brush the strip with water. Flip the pastry lid over the rolling pin, lift it up and unroll over the pie. Press the edge on to the pastry strip to seal, and trim any excess with a sharp knife.
- Tap the blade of a small sharp knife all along the outside edge of the pastry (this helps the edge to rise during cooking), then flute it using the back of the knife. Make a hole in the lid centre with the tip of the knife, to allow steam to escape as the pie bakes.
- Roll out the pastry you put aside earlier. Cut 8 long strips each about 1cm wide, and two more strips each about 4cm wide. Cut the wider strips diagonally to make eight diamond leaf shapes. Mark the veins of the leaves with the tip of a sharp knife. Brush the pastry lid with beaten egg, then lay the eight thin strips on top, as in the picture. Brush again with egg and arrange the leaves in the centre, between the strips. Brush with egg.
- Chill the pie for 15 mins, if you have time, to set the pastry. Will keep in the fridge for one day - just add 4-5 mins to baking time. Bake for 30-35 mins until the pastry is crisp, puffed up and deep golden brown.
Nutrition Facts : Calories 762 calories, Fat 49 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 27 grams carbohydrates, Fiber 2 grams fiber, Protein 55 grams protein, Sodium 2.78 milligram of sodium
More about "bacon leek and sweetcorn pie recipes"
BACON AND LEEK PIE RECIPE | FOOD FROM PORTUGAL
From foodfromportugal.com
Estimated Reading Time 2 mins
BACON, LEEK AND MUSHROOM PIE- BORD BIA
From bordbia.ie
MASHED POTATO PIE WITH BACON, LEEKS AND CHEESE RECIPE
From deliciousmagazine.co.uk
ULTIMATE EGG, BACON AND LEEK PIE: A MOUTHWATERING …
From cookist.com
BACON, LEEK AND SWEETCORN PUFF PIE - ALDI UK
From aldi.co.uk
BACON AND LEEK PIE RECIPE | LOVE PORK
From lovepork.co.uk
Cuisine BritishTotal Time 30 minsServings 4
BACON, LEEK AND SWEETCORN PUFF PIE - SIMPLY FRESH
From simplyfresh.info
Estimated Reading Time 1 min
CHICKEN, BACON, MUSHROOM AND LEEK PIE - RECIPE PETITCHEF
From en.petitchef.com
BACON AND LEEK PIE RECIPE - FOOD.COM
From food.com
MASH, BACON, LEEK AND CHEESE PIE | DINNER RECIPES | GOODTO
From goodto.com
BACON, LEEK & SWEETCORN PUFF PIE | SECRET SAUCE
From secretsauce.co.uk
HOMEMADE LEEK CREAMED CORN • CURIOUS CUISINIERE
From curiouscuisiniere.com
BACON,LEEK AND SWEETCORN PIE RECIPE BY MARKMARKY
From cookpad.com
CHICKEN AND SWEETCORN PIE | TESCO REAL FOOD
From realfood.tesco.com
BACON, LEEK & SWEETCORN PUFF PIE | GREAT BRITISH FOOD AWARDS
From greatbritishfoodawards.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love