Holly Bacon Recipes


 

Any dish that can be prepared in advance and left to take care of itself appeals to me. You could use any pork roast for this dish. If using a pork rack, ask your butcher to score the skin, trim or ‘French’ the rack and shorten the bones.

Prep time: 15 mins
Cook time: Approx 2 hours
Serves: 6-8

– 1 whole pork rack (approx 2.5kg or 9-10 chops), skin scored finely
– 1 tsp fennel seeds
– salt and ground black pepper
– 2 red onions, peeled and cut into thin wedges
– 2 apples or pears, cored and sliced into thin wedges
– 1 head fennel, thinly sliced (optional)
– 4-5 bay leaves
– 2 cups Verjuice or white wine

Preheat oven to 240ᅳC. Pat the pork skin dry with a paper towel. Grind the fennel seeds and rub them into the exposed flesh (not the rind) of the pork. Season with salt and pepper.

Place the onion, apple or pear and fennel, if using, in a large roasting dish and top with the bay leaves. Place the pork on top, skin side up. Pour the Verjuice or wine around the pork, avoiding the skin of the pork as it needs to be dry to create crackling. If desired, wrap the exposed bones with tinfoil to prevent browning.

Roast at 240ᅳC for 25 minutes until the pork skin begins to crackle, taking care it does not burn. Reduce the heat to 160ᅳC and cook for another 1ᄑ hours. Check occasionally, adding a little water to the dish if it looks like it’s drying out. There should still be quite a lot of liquid at the end so you can spoon the juices over the meat to serve.

Remove the pork from the oven, remove the foil, if using, and stand the rack for about 5 minutes before carving. Slice between the bones to separate into cutlets. Serve on a bed of the cooked onion, apple or pear and fennel from the roasting dish, with the juices spooned over the top.

 



small bacon scratchings

These absolutely delicious nibbles are made from bacon skin, as opposed to the usual pork skin.
Simply cut the bacon skin into strips, plcae evenly on an oven proof tray and fan bake at 180 degrees C for about an hour and a half until the skin is dry and crisp.

It is a good idea to pour off the bacon fat as it cooks out, this will help them crisp faster.
Don’t waste the bacon fat, it is delicious added to roasting vegetables or browning meat for casseroles

 


 

1-2 Smoked Pork Fillets
1 small onion chopped
1 small head broccoli cut into small floreyts
Olive oil
1 Tbsp soya sauce
Juice 1 lemon
1 tsp Harissa (Orcona make a beautiful one)
Penne pasta

Place the smoked pork fillets on an oiled tray, and bake in the oven for 20-30 minutes at 180 degrees until cooked.

Remove from the oven and allow to cool slightly. Cut each fillet in half then use two forks to shred the meat into long threads.
Cook the pasta till al dente, drain and add a little oil to prevent sticking.

In a large frypan, fry the onion till transparent in a little oil then add the broccoli, 2-3 tablespoons of water, the soya sauce and cover to cook until the broccoli in still crunchy and bright green, about 5-7 minutes.

Add the shredded pork, lemon juice and Harissa and mix.

Add the cooked pasta and toss everything together.

Serve in warmed pasts bowls.

 


These figs are small and firm which makes them ideal for cooking like this.
Pancetta is the cured and dried belly of pork, spiced and peppered which marries well with the sweetness of the figs.

Remove any excess stalk, slice the figs in half then just split the neck of each half with a knife.
Wrap each fig half in Holly pancetta and fix with a toothpick.

Place on an oven tray and in a moderate oven 180 degrees for 12-15 minutes or until the pancetta has turned crisp.

Remove from the oven and allow to cool before serving.

 


 

I used hams that were sliced on bacon thickness, which we are able to do. Just phone us the day before you need it and we can arrange this for you. Or you could use two thinner slices on each layer.

400g Origin Earth Cream Cheese
9 thick slices Holly Ham
100g fresh walnuts chopped

Mix the cream cheese with the walnuts. Spread some of this mix over one layer of the ham. Place another layer of ham, repeat spreading the cream cheese, walnut mix, and top with the third layer of ham.

This recipe will make three stacks.

Wrap the stacks in cling film and refrigerate for 1-2 hours.
Remove from the refrigerator, and take off the cling film.

Cut each stack into approx. 1cm cubes, insert a toothpick through each one and serve.

 


 

I used half a ham on the bone, but it is just as easy to glaze a piece of boneless ham, simply remove the skin the same way leaving the fat on the meat.

1 Jar Te Mata Fig award winning fig jam
1 Tbsp balsamic vinegar
1 Tbsp dry mustard powder
Juice 1/2 lemon (to taste)

Mix ingredients together and pat onto the fat of the ham. Place ham in an oven proof dish and warm through, oven at 120 degrees celsius for around an hour.

Carve and serve the ham warm, not hot, you will find it much easier to slice.

 


 

Sauce
300gm Holly bacon rind removed, chopped finely
1 onion chopped
1-2 cloves garlic, optional
1 red chilli sliced finely
1 tin chopped tomatoes in juice
2 tbsp tomato paste
2 tsp fresh oregano, chopped
salt (not much required because of the bacon)
Freshly ground black pepper
1/2 tsp sugar
1/2 cup water or red wine (what a choice!!)
Penne pasta to cook

Fry the chopped Holly Bacon until starting to crisp. Remove the bacon from the pan, drain excess fat (if any) leaving around 2 tbsp add the onion and fry to soften. Add garlic and cook for another 1-2 minutes.

Place bacon back in the pan together with the rest of the sauce ingredients.

Simmer for 5-10 minutes. Serve over cooked penne pasta and top with parmesan if desired.

Serves 4
Delicious and warming.