There are certain moments, when it quite simply sucks to be Jewish/Muslim/Vegetarian. Supermodels have been known to say that no meal tastes as good as skinny feels. Well I’m sorry if I offend anyone here, but no religion, food doctrine/dietary concern is as fulfilling as a rasher and a ride.
Fans of cured pig meat, should be aware that there is an actual higher level to which you can bring this humble offering. It aint just there to grease up your fry or pimp out your pasta – to truly elevate your rasher, you need to get your shit together and make a Big Fuck Off Bacon Bomb.
This dish incorporates pretty much everything that I love about anything edible – barbecue sauce, loads of spicy American style seasonings, the combination of beef and pork mince and of course, shitloads of bacon. It requires that you make a lattice/plaid of bacon that you stuff with the mince and whatever else you reckon you can squeeze in there. Not a huge amount to it, but it looks the bollocks and let’s face it, Bacon Bomb has got to be one of the coolest names of any dish ever.
INGREDIENTS, MAKES 2:
30 thin cut strips of Bacon. I would as always, recommend Hick’s – www.hicks.ie
1 pound of pork mince
1 teaspoon of garlic powder
1 teaspoon of salt
1 teaspoon of smoked sweet paprika
1 teaspoon of mustard powder
1 teaspoon of cayenne pepper
A jar of your favorite barbecue sauce or relish, if you want you can whizz up some of my rib basting sauce that I put together on a previous recipe, check it out here.
1 bulb of garlic
1 green pepper
2 small onions
Spread some olive oil on the garlic, onions and pepper and roast them on a 220 degree oven. They’re done when they’ve coloured nicely and softened up. Chop and slice them all up accordingly and put it aside.
Combine the dry ingredients for your spice mix.
Combine the beef and pork mince in a big bowl. Take out half and flatten it in a rectangular shape. Dust the either side with your spice mix then place half the roasted veg along the centre of the meat. Fold either side of the meat into the other tightly so that you have a big sausage looking thing.
Do the same thing all over again so that you have two. You now have to start assembling the bacon lattice. Do this by laying out odd numbers of rashers right next to each other, say 7 for a decent sized one. You then place 2 rashers in the centre of that and start folding the odd number of rashers into the centre rashers. Once they’re in, bring them back and then place another 2 rashers right next to the centre 2 and repeat the process so you have the plaid/lattice thing going on and you basically have a carpet of bacon. This video does a far better job of explaining the whole thing, it’s worth watching, although his Aussie accent is exceptionally annoying.
Again repeat so that you have two. Then what you do is, you get your meat roll, tuck the edge of the bacon lattice underneath it tightly and start rolling it all so that the bacon eventually covers it all up. Keep it as tight as possible as you’re rolling. If it aint tightly held together when you cook it, it will just turn to shit.
You then paint on your barbecue sauce and lash them both in the oven for about an hour and 15 minutes at 220 degrees centigrade. I recommend basting more sauce whenever you think it’s needed.
If you want to give it an extra bit of smoke, lash them on the barbie for a couple of minutes.
Let them sit for ten minutes before you carve them up. The centre will have the roasted veg surrounded by juicy spicy meat and then the outer layer will be a barbecued piece of crunchy goodness. Seriously, what’s not to like? Give it a go lads.
Myself and the For Food’s Sake crew had a wicked time last night in The Science Gallery. If you were among the capacity crowd that came along, many thanks for making it! Aoife put together a brilliant set of panelists to cover discussions that ranged from cooking it yourself, doing it yourself and growing it yourself. All of that worked beautifully within the context of what we were trying to explore, “What Will Your Future Taste Like?” If you weren’t there last night then do yourselves a favour and check out these links: http://www.giyireland.com/ http://www.natashaslivingfood.ie/ http://www.settfoodclub.com/
http://igniteshow.com/videos/diybio Loads of really interesting bits and pieces there lads, check them out.
We also had a brilliant demo on how to skin a rabbit from Ed Hick and Chef Shaun Hanna from The Oarsman in Carrick On Shannon made a deadly salad that contained some amazing dehydrated ingredients. I was on hand myself showing everyone how to make a smoked Bloody Mary by using the very cool Smoking Gun device. And as I had promised the week before I also made a special Cosmopolitan with spherified caviars of Grand Marnier. Should you want to attempt such a cocktail, go purchase a spherification kit from these lads here and then do the following:
1.6 g of sodium alginate
100 ml of low calcium water, such as Deep River Rock
140 ml of Grand Marnier
2.5 g of calcium chloride
500 ml of Deep River Rock water
1 shot of ABSOLUT Citron
2 shots of cranberry juice
a squeeze of lime juice
Get a soup blender out and blitz the alginate with the 100 ml of water. Let it sit with a lid on it, in a fridge overnight. This HAS to happen as you need to let the air bubbles escape.
The next day, you add in the Grand Marnier by gently stirring it in. You then blitz the calcium chloride into the 500 ml of water bath to create your water bath.
Take your syringe and suck up about 15 ml of the alginated mix. Place the syring about 6 inches above the water bath and start dropping it in bit by bit. Keep a steady straight hand so that your shapes are even.
Leave them in there for no longer than 2 minutes so that the reaction can take place, ie the calcium makes an outer filament around the Grand Marnier and you still have liquid on the inside of it. While that takes place, stir your vodka with the cranberry and lime with some ice. You then strain the caviars from the water bath and place them in a glass with some fizzy water to wash them. You then strain them and put them into your cocktail glass. Then you pour the booze on top. You should be left with something like this.
Aoife McElwain very kindly took that shot. She was one of many who gave us a dig out last night. Big shout out to her too! For Food’s Sake is really just about talking about and tasting food. Look us up on the auld buke or follow what myself and Aoife Carrigy have to share about it all. The more the merrier.