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Random recipe thread

Mr Magnolia

I thought I'd start a thread for poster's that weren't in on time for the 2011 Cooking Club, there seems to be a few that have missed out.

Feel free to post your recipes here and we'll give as many of them a go as possible. Everyone else can also post up the opinions, pictures etc. same as on the weekly threads. It could be useful as the weekly recipe may not suit/appeal to everyone anyway.

If you do get called to stand-in the recipe can always be reposted as the weekly recipe. It might be worth staggering the submissions as you see fit but we'd like to see as many people involved as possible!

Please note that this is now the only random recipe thread. Please post all your spare recipes here!

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Loire

Caramelised Pork Belly with Honey & Ginger sauce

Hi all.

I learned this recipe at a one-day cookery course with Neven Maguire & it's reproduced below with permission. It takes a bit of work and is best completed over 2 days. Having said that, it's pretty quick on the second day so it's a contender for either a Sat-night dinner party or a Sunday lunch.

It's made with an accompanying honey & ginger sauce, which you could skip, but it's easy and really delicious (especially for mopping up with mash!)

Honey and Ginger sauce:

Ingredients:
2 tbsp honey
2 tbsp soy sauce
2 tbsp balsamic vinegar (I actually used rice wine vinegar and it was perfect)
2 tbsp brown sugar
2 tbsp tomato ketchup
A thumb of ginger sliced up finely
250ml beef stock

Put everything in a pan, bring to the boil and simmer for 5-7 mins until it thickens to a sauce consistency.
Pass through a sieve into a jug

This sauce would also be great with chicken, duck or salmon.

Caramelised Pork Belly

Ingredients: Serves 6

1.5kg pork belly, boned & rolled. I had to do this myself as I forgot to ask the butcher so it added a bit
2 carrots diced
i onion diced
1 litre beef stock (cube is fine)
600ml red wine
600ml apple juice
2 garlic cloves, crushed
2 sprigs of thyme
2 springs of rosemary
1 tbsp softened butter
4 tbsp honey
2 tbsp balsamic vinegar

Day 1
Preheat the oven to 160
Brown the pork belly on a frying pan on a medium heat, until browned all over - a few minutes. Transfer to a casserole dish.
Sweat the carrots & onion for a few minutes on the frying pan. Add to the casserole dish
Add the beef stock, red wine, apple juice, garlic and herbs to the casserole dish and bake for 3 hours.
Remove and leave to sit for 1 hour in the juices, then remove, cut the string and wrap twice in foil. Leave in a fridge over night

Day 2
Cut the pork belly into slices - mine were a bit thick to be honest.
Fry in a frying pan with some oil for 2 minutes each side, until just golden - you may need to do this in batches. Transfer to warm plate.
Add the honey, vinegar to the pan and allow to bubble down for 2 minutes, until syrupy.
Add the pork slices back in abd cook for another 3-4 minutes basting regularly, until stick and caramelised. Yummy!

To serve, put the pork slices on a plate with mashed potatoes and wilted spinach, and if you have made the Honey and Ginger sauce, pour this over the pork. It's a great sauve for the mash too!

Enjoy!
Loire.

Photos:

Ingredients (Apple Juice missing from the photo!)

Brown the pork belly

Everything in the casserole pot

The baked pork belly

Pork Belly sliced (Mine were a bit too thick)

Pork Belly frying in yummy, sticky, caramelised goodness!!

Finished product!

MissFlitworth

Oh God, Loire, I want that pork right now and I can't have it right now. That's me ruined for the rest of the day in work!

Merkin

This is food porn in the truest sense of the word.

Good God it looks amazing. Mr. Merkin loves pork belly so I'm going to email him the recipe at work now with a NSFW warning. We are SO having this at the weekend!!! Thanks Loire!

Dizzyblonde

That looks fabulous!

dibkins

Oh gosh that looks good. I have some pork belly in the freezer that has the skin removed (i still have the skin). Will it fall apart if i try to roll it? Should i roll it with the skin?

Violet Sun

New person here.

Okay so I love to cook. Need ideas. As I'm getting to the stage where im bored. Very bored.

Not sure how advanced each of you are though by judging from the last recipe. More so than me. I'm going to start off with something simple, a dessert poached pears.

So get some hard pears. Doesn't matter what type. Yes you can do this with really ripe pears but I prefer hard pears. Start off with four pears.

1 can of of canned plums.
4 pears.
Half cup of port
1 vanilla been
1 vine of seedless grapes
1 cinnamon stick
Pinch of clove powder (more if you like it a lot)

You can use nutmeg, staraneiese or cloves too if you like instead of cinnamon, whatever floats your boat. Or mix them up, I like cinnamon with cloves.

Open can of plums. You will be using the syrup as the extra sugar content. Cut up the plums & remove pips. Peal the plums. Place in pot with the cut up plums & syrup. Place in port & put the stove on low flame. Place in spices, stir.

Rinse grapes & with you hands crush or split them open & in halls into the sauce. Stir. Cover pot, stir every now and then. You won't the pears to take in the flavour.

When the pears are soft, get a bowl & strainer. Place the pears on a plate seperately. Poor the sauce through the strainer on top of the bowl. Remove the spices & keep the grapes & plums. With the sauce. Put sauce on pears serve with or with out ice cream. Enjoy. You have sauce left over? Don't worry it freezes really well & can be used as a sauce for ice cream latter or you can poach more pears with it if you like. If you make the pears one day earlier & let the sit in the grape & plum sauce. The next day the pears are even richer in flavour. Again what ever floats your boat

MissFlitworth

Hi Violet Sun! Welcome to the Cooking Club The thread you posted in is just for chatting about and making the Strawberry Dumplings recipe so I've moved your post on to our Random Recipes thread.

If you're not sure about how the Cooking Club works you can read about it here and you can visit the main Cooking & Recipes forum here

Mrs Fox

Spiced Chickpea, Spinach and Feta Salad
adapted from Niamh Shields of eatlikeagirl.com

Serves 2

1 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp turmeric
1/2 tsp chilli powder
1/2 tsp garam masala
1 small onion, finely chopped
1 celery stick, finely chopped
1 tbsp light oil
2.5cm ginger, grated
1 fat clove of garlic
100g cherry/baby plum tomatoes, quartered
1 can of 400g chickpeas, drained and rinsed
Couple of handfuls of spinach
Handful of coriander leaves, chopped
200g feta cheese, crumbled
Sea salt & freshly ground black pepper
Juice of 1/2 unwaxed lemon

Toast the coriander and cumin in a dry frying pan until they start to pop, no more than a minute. Grind them in a mortar & pestle. Combine with turmeric, chilli and garam masala.
Fry the onion and celery in oil until onion is translucent, then add the spices, ginger and garlic and fry for a minute or so. Add the tomatoes and cook for a couple of minutes.
Add the chickpeas and coat in the spices. Add the spinach and stir until wilted.
Take off the heat and stir in the coriander and feta. Season and add lemon juice to taste.

BaZmO*

Mrs Fox wrote: »

Spiced Chickpea, Spinach and Feta Salad
adapted from Niamh Shields of eatlikeagirl.com

Serves 2

1 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp turmeric
1/2 tsp chilli powder
1/2 tsp garam masala
1 small onion, finely chopped
1 celery stick, finely chopped
1 tbsp light oil
2.5cm ginger, grated
1 fat clove of garlic
100g cherry/baby plum tomatoes, quartered
1 can of 400g chickpeas, drained and rinsed
Couple of handfuls of spinach
Handful of coriander leaves, chopped
200g feta cheese, crumbled
Sea salt & freshly ground black pepper
Juice of 1/2 unwaxed lemon

Toast the coriander and cumin in a dry frying pan until they start to pop, no more than a minute. Grind them in a mortar & pestle. Combine with turmeric, chilli and garam masala.
Fry the onion and celery in oil until onion is translucent, then add the spices, ginger and garlic and fry for a minute or so. Add the tomatoes and cook for a couple of minutes.
Add the chickpeas and coat in the spices. Add the spinach and stir until wilted.
Take off the heat and stir in the coriander and feta. Season and add lemon juice to taste.

Sounds lovely.

Just out of interest, what difference would it make if the lemon was waxed/unwaxed if you're only using the juice?

Mrs Fox

BaZmO* wrote: »

Sounds lovely.

Just out of interest, what difference would it make if the lemon was waxed/unwaxed if you're only using the juice?

Good question. I haven't a clue, surely it won't make any difference if you're only using the juice? Just copying the original recipe.

BaZmO*

Mrs Fox wrote: »

Good question. I haven't a clue, surely it won't make any difference if you're only using the juice? Just copying the original recipe.

It only ever makes a difference if you're using the zest.

sdp

you can always wash the wax of lemons, Put the lemon in a colander and pour over water from a recently boiled kettle leave for couple of seconds, then . scrub the fruit all over with a vegetable brush, under a cool running tap dry on kitchen paper, works on all citrus fruits

Dolbert

Cola chicken (serves 4)

Fry 2 chopped onions, 4 chopped chicken breasts and a chopped pepper for a few minutes. Add a tin of tomatoes, a couple of crushed garlic cloves, 200ml chicken stock and a can of cola (I used diet coke but either is fine). Add a dash of soy or Worcester sauce, some sweet or smoked paprika, some cumin and salt to taste. Let it all simmer and thicken for about 20 minutes and serve with rice.

angeldelight

Beef & Broccoli (serves 4)

2tsp cornflour
3tbsp plus 2tsp soy sauce
2tsp rice wine
4tsp sesame oil
450g sirloin steak trimmed of fat and thinly sliced
240g broccoli florets
4 spring onions
1tbsp crushed garlic
1tsp grated ginger
2 heaped tbsp dark brown sugar
1tbsp oyster sauce

1. Whisk together cornflour, 2tsp soy sauce, rice wine & 1tsp sesame oil. Use this to marinade beef

2. Add broccoli to boiling water and cook until bright green and crisp-tender (Max 2 mins). Drain and run under cold water

3. Heat wok over high heat. Use 1tsp sesame oil to brown half the beef then remove. Use another tsp to brown second half and remove

4. Heat last tsp sesame oil and use to fry off the white parts of spring onions. Add garlic & ginger and cook for 30 seconds. Add the broccoli, brown sugar, 3tbsp soy sauce and cook,stirring, for 1 minute. Add the beef and cook for another 1 minute. Stir through greens of spring onions before serving

RJohnG

Great tasting dish if it's prepared and cooked the right way.

Preparation and a wok burner is the key. You can still make it on a gas cooker but you wont get the real taste of the high burn.

Prepare your rice.

Rinse with hot water until it runs clear.

Measure equal amount of rice and water in a jug then add to a heavy bottomed pot.

Bring to the boil then reduce to a small flame and let it simmer with the lid on for around 8 minutes. Do not cook too long or it will go mushy. It should still be firm. Let it sit in the pot to steam a further 10 minutes.

Take out and put in the fridge to dry out for a few hours.

Heat your wok until it's smoking.

Add oil and coat the wok.
Medium heat, add your egg and break it up.
Turn heat down and add the rice. Work it with a ladle, separating any clumps.
Add peas (up to you)
Put inside a ladle 1/4 Tsp knorr stock powder. 1/2 Tsp light soy sauce. 1/4 Tsp oyster sauce. 1/4 Tsp salt. 1/4 Tsp dark soy (for colour but only a little bit)

Now add this into the rice. flip it a few times to coat it then turn the heat up full pelt until you can hear the rice pop (Chinese wok burner is best for this) now add a dash of pepper
and throw in some finely chopped spring onions.

2-3 minutes cook off max. Don't mess around have all your ingredients ready and go for it.

Chinese fried rice. Cheers.

The Hill Billy

Latest recipe merged.

tHB

The Hill Billy

Further to a request in the C&R forum, I'm popping up my Cous Cous Salad recipe here. Goes down great at a BBQ.

Serves 4 to 6.

Ingredients

1 packet of cous cous
1 medium red pepper, finely diced
1 medium red onion, finely diced
1 bunch scallions, finely diced
5 sun-dried tomatoes, finely diced
2 tbsp olive oil
2 knobs butter
2 cloves garlic, finely chopped
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground chilli
1⁄2 tsp salt

Preparation

Prepare the cous cous as per the packet instructions
When done add 1 tbsp of olive oil & butter & mix thoroughly then allow to cool
Gently fry the spices in the remaining olive oil for 2 mins
Add the pepper, onion, garlic & salt & sweat for 10 mins
Allow to cool & then mix into the cous cous with the sun-dried tomatoes & scallions

Job done! Feel free to adjust the spices to your taste.

Penny Dreadful

Dolbert wrote: »

Cola chicken (serves 4)

Fry 2 chopped onions, 4 chopped chicken breasts and a chopped pepper for a few minutes. Add a tin of tomatoes, a couple of crushed garlic cloves, 200ml chicken stock and a can of cola (I used diet coke but either is fine). Add a dash of soy or Worcester sauce, some sweet or smoked paprika, some cumin and salt to taste. Let it all simmer and thicken for about 20 minutes and serve with rice.

I'm very intrigued by this and will try it out tonight I think. What does the cola do I wonder.

Teeley

The Hill Billy..silly question maybe!..approximately how much couscous do you use in this recipe?

Minder

I first saw this recipe in Peter Kuruvita's book, Serendipity. I use a kilo of blue swimmer crabs as mud crabs are a rarity here. No idea what drumstick leaves are, so I left them out. In the cookbook, the recipe calls for kokum, also known as goroka. It's a souring agent similar to tamarind.

http://www.peterkuruvita.com/recipes/seafood/sri-lankan-mud-crab-curry/

SRI LANKAN MUD CRAB CURRY

INGREDIENTS

2 live mud crabs, about 1.2kg (2lb 12 oz) each

400 ml (14 fl oz) coconut milk

1 ball of tamarind golf ball size

1 tablespoon Jaffna curry powder

1 table spoon chilli powder

2 teaspoons cumin seeds,

½ cup fresh grated coconut

1 teaspoon black pepper

1 teaspoon fennel seeds

1 teaspoon black mustard seeds

¼ teaspoon ground turmeric

50 g (1 ¾ oz) ghee

1 Spanish onion sliced

1 sprig curry leaves, leaves picked

3 small green chillies, finely chopped

½ litre water

1 sprig of drumstick leaves

Juice of ½ limes

PROCEDURE

Put the crabs in the freezer for 1 hour to immobilise them. Pull off the top shells, pull out the spongy grey gills and remove the guts. Chop the crab into 6 pieces, then crack the large claws but leave them attached.

Roast the cumin seeds, coconut and pepper till the coconut is golden brown. Grind to a smooth past and put aside

Heat the ghee in a large heavy-based saucepan over high heat, add the mustard seeds till they start to pop, then add the fennel seeds till they brown, add onions, curry leaves, chillies and cook for a few minutes or until the onions are golden

Add the curry powder, chilli powder and turmeric mix in and add the crab and cook for another 3 minutes, at this stage you need to stir it a lot so the spices don’t burn.

Then add the coconut mixture, stir and add the water. If the curry is too dry add more water.

Cover and simmer for 12 minutes or until crab is just cooked through and sauce has thickened. Stir in the drumstick leaves, lime juice and season to taste with salt.

Mrs Fox

Minder wrote: »

I first saw this recipe in Peter Kuruvita's book, Serendipity. I use a kilo of blue swimmer crabs as mud crabs are a rarity here. No idea what drumstick leaves are, so I left them out. In the cookbook, the recipe calls for kokum, also known as goroka. It's a souring agent similar to tamarind.

Yeah I thought it was Peter Kuruvita's.
Drumstick leaves are Moringa, which I have in powder form for my green smoothies. I'll probably just leave it out rather than trying to be clever dusting some of the powder in

I had to google Kokum/Goroka; turns out it's mangosteen.
This Jaffna curry blend looks alright, don't you think?
Thank you Minder, you're a star. I'll definitely give this a go.

Minder

I never knew that kokum was from the mangosteen, I wonder if it's the rind. First bag i ever got was full of hard, unyielding little discs. Latest batch is more like fruit leather. It's sour but not unpleasant if you were to bite into a piece in the curry.

I must admit the Jaffna curry powder is also a new one on me. I just checked the recipe from the book and Jaffna curry powder doesn't feature in the list of ingredients. Then i realised he lists all the ingredients for same curry powder in that Crab recipe.

Mrs Fox

Minder wrote: »

I never knew that kokum was from the mangosteen, I wonder if it's the rind. First bag i ever got was full of hard, unyielding little discs. Latest batch is more like fruit leather. It's sour but not unpleasant if you were to bite into a piece in the curry.

This is the first I've heard of the ingredient. Did you get it in an Asian shop? I see that's it's available online too.
From your description it sounds like a souring agent. I do have discs of dried Asam Gelugor, which is also a type of garcinia (same as Kokum but different species. Oh how I love thee, Google

). But the crab curry recipe also includes a ball-size of tamarind. Is it going to be very sour?
Usually when I cook I use either tamarind paste or Asam Gelugor but never both.

Minder

The recipe in Serendipidity says kokum and no tamarind. The recipe online says tamarind and no kokum. So you're correct, you wouldn't use both. I guess PK updated it for the more commonly available tamarind. I can't recall where I bought it, but probably a random supermarket. Tesco are great to stocking diverse ingredients to suit the local communities in Greater London and I wander the aisles looking for inspiration.

squonk

Does freezing the crabs kill them? to me the recipe reads "Freeze the crabs for an hour to immobilise tthem, and then sproceed to disembowel and hack them to bits while (presumeably) still alive". I thought ther was a "Place them in a pot of water and bring slowly to the boil" step coming like with regular crab.

McChubbin

Howdy! Long time lurker, occasional poster on here.
I made this one twice now and it turned out lovely so I thought I'd share.
Very simple and takes no time to rustle up if you need a quick, easy dessert.

SIMPLE BREAD & BUTTER PUDDING WITH RAISINS

INGREDIENTS:
2 eggs
500ml milk
2 tsp ground cinnamon
250g plain white sugar
3 handfuls of raisins (currents and mixed fruits also go well in this recipe)
5 slices of bread (Purists insist on using stale bread but I've done this twice with the Everyday Basics fresh white bread from Supervalu and there's really no difference in the taste TBH)
Butter or butter-flavored spread (I used Clover spread as I was out of the regular stuff and it worked grand)

METHOD:

1: Preheat the oven to 190C.

2: Crack the eggs into a jug and add the milk. Whisk until fully blended.

3: Butter the slices of bread and cut in half. Line a baking or large lasagne tray with the slices until the base is covered.

4: Mix the sugar with the cinnamon and shake over the bread slices until evenly covered, followed by the raisins.

5: Pour over the egg/milk mixture and cover the bread evenly. It might look like you have a lot of liquid in the tray but trust me, it'll be fine.
Leave to soak in for 5-10 minutes.

6: Bake on the middle rack of the preheated oven for 35 minutes or until golden brown on top.

7: Take out of oven, leave to cool for about 10 minutes then slice and dollop into a bowl with a bit of cream, ideally served warm.

8: Enjoy!

Here's a quick pic of one I pulled out of the oven about 10 minutes ago. I like raisins...(Please excuse the picture quality- my phone is a potato.)

[Deleted User]

I love bread and butter pudding, yum.

I am putting this recipe here because (a) you all deserve to get to eat it and (b) I need to write it down because it was made up and very delicious.

I give you:

Bastardised Tex-Mex-Cajun-Italian Chicken Bacon Bake

Serves 4-6

Ingredients

Garlic oil (or any oil and a few cloves of garlic)
4 smoked rashers, chopped
3 chicken breasts, chopped
Handful chopped jalapeños
Handful frozen corn
1 onion, chopped
Butter, flour and milk for a standard bechamel sauce
Loooads of mature white cheddar cheese
300g pasta
Smoked paprika

1. Put your pasta on to boil until tender. Preheat the oven to 180.
2. Heat some garlic oil in a pan. Fry your rashers until almost crisp, then lob in the chicken and onions. Fry til the chicken is just cooked, and add the sweetcorn and stir for a couple of minutes.
3. Make a bechamel sauce by melting a chunk of butter and stirring in a couple of tablespoons of flour. Cook gently for a few minutes, then remove from the heat and gradually whisk in a pint-ish of milk until you have a smooth, very thin sauce with no lumps. Return to the heat, bring to the boil, whisking all the time. It should thicken nicely. Throw in some smoked paprika, to your taste, whisk well. Turn off the heat and whisk in a big handful of cheese. Once the sauce is smooth again, stir in the chopped jalapenos.
4. Toss the meat and veg with the pasta and sauce. Pour into a lasagne dish. Top with more cheese. Bake til golden and bubbly (or if you prefer, pop it under the grill).

Absolutely amazing.

Mr. CooL ICE

When I make lasagne, I make a large batch of sauce and freeze the extra in batches. This recipe makes a 6-portion lasagne, plus two 4-portion batches of bolognese, which I freeze. Handy when late in from work and want to make something that two fussy toddlers are guaranteed to love.

I have made The Sweeper's recipe and although it is nice, I prefer a sloppy lasagne. I have borrowed quite a few bits, notably how to fry the meat, which is a game changer.

Ingredients:

1 large onion

2-3 carrots

6-8 sticks of celery

1 tablespoon dried thyme

1 bulb of garlic

1 chilli or tablespoon of chilli powder

6 tins of chopped tomatoes (I use Mutti finely chopped)

1650g mince beef of medium fat content (I use 10%)

Worcestershire sauce

2 stock pots

4 heaped tablespoons oregano

1 heaped tablespoon Italian herbs

1 heaped tablespoon basil

50g butter

1oz plain flour (I use the scoop that comes with Odlums pack)

Half a nutmeg, freshly grated (or 1 teaspoon ground)

Approx 200ml milk

Two balls of mozzarella

Approx 9 dried pasta sheets (or more/less depending on dish size)

Method:

Heat a large casserole pot on medium/high and add a generous glug of olive oil. Very roughly chop the onion, carrot and celery. Like, quarter the onion and break that up. Don't bother peeling the carrot; just chop into half disks, etc. Add in the thyme. Reduce to medium and cover with lid. Let the veg sweat for about 15 minutes.
Peel and crush/halve the garlic cloves and roughly chop the chilli. Take the lid off and stir in the garlic. Let the juices evaporate for 2-3 minutes, then add the tins of tomatoes. Stir through the Italian herbs and one tablespoon of oregano. Put the lid half-on to let steam escape (I usually have a wooden spoon sticking out) and let it simmer for an hour. Take off the heat and let it sit for 30 minutes.
Using a stick blender, blend the contents of the pot until it has a soup-like consistency. Add a tablespoon of oregano and a generous glug of EV olive oil and put on a low/medium heat.
Heat a frying pan and add the tiniest amount of oil possible. Fry the meat in small batches (using The Sweeper's method), adding in a few drop of Worcestershire sauce with each batch. When each small batch is done, add to the sauce.
Add the rest of the oregano and the two stock pots and let pot simmer on low/medium for 30 mins.
Béchamel sauce time! Heat a saucepan on medium and add the butter. When melted and starting the pop, add the flour and whisk through. While the flour is cooking, grate in the nutmeg and stir through. After no more than 3 minutes of flour cooking time, add in the milk in batches, stirring until it has been absorbed by the flour. If the milk has been fully absorbed and the sauce is very runny, stop adding milk. Leave it on low while prepping the dish.
Add a scraping of meat sauce to the bottom of the dish and add pasta on top. Then add a layer of meat sauce, more sheets, then half the béchamel. Break up one ball of mozzarella into the béchamel. Cover in another layer of meat sauce, then pasta sheets, then a thin layer of meat sauce. Pour on the remaining béchamel and swirl it through the top meat sauce layer. Top with the remaining mozzarella.
Let the lasagne sit for up to 30 minutes, then cook in the middle of the oven at 170C for 40 minutes. Turn 10 minutes from the end if your oven is prone to hot spots. Sit for 10 minutes before serving.

Some notes:

My regular lasagne dish perfectly fits 3 sheets, hence the call for 9 in total. Modify this if you wish.
I use Knorr beef stock pots. You can use Oxo cubes if you wish.
I use the clear-ish olive oil for frying but use the extra virgin for flavouring the sauce.
I sometimes heat the milk in a separate saucepan with some frozen chopped onions in it to extract the onion-ey flavour before adding to the béchamel, but it doesn't make enough difference to be worth it IMO.
You can use a bag of grated mozzarella if feeling lazy. I sometimes use a ball for the middle and grated for the top.
Using bay leaves during the initial simmer with the tomatoes is a good idea but I hate trying to fish them out of this volume of sauce, so usually don't bother.
If my description of the layers is confusing, here is the layout:

Mozzarella

Mix of meat sauce and béchamel

Layer of paste sheets

Normal layer of meat sauce

Layer of béchamel sauce with mozzarella

Layer of paste sheets

Normal layer of meat sauce

Layer of paste sheets

Thin layer of meat sauce

Bottom of dish

Leo23

7Up Crispy Rashers & Spicy Ketchup

Ingredients:

Rasher:

-12 thick strips of Rashers

-177 ml or 3/4 cup Cherry 7UP® (Grab this star ingredient straight Scran!)

-3 tbsp. Sugar

Spicy Ketchup:

-1 tbsp. Sriracha or hot sauce

-1 tbsp. Ketchup

-A splash of 7UP®

This easy-peasy recipe will take just 20 minutes from start to finish (10 minutes prep time and 10 minutes cook time!) and is perfect for serving a cheerful crowd (6-10 people).

Step by Step Process

Kick-off by cooking the rasher to its crispy best and then setting it aside.

Next, mix the Cherry 7UP® and sugar in your skillet over high heat.

Allow it to simmer until it reduces, taking approximately 12 minutes. Patience is key here!

Add the cooked rasher into the skillet, ensuring each strip is coated with the 7UP® candy glaze, warming for about 2 minutes.

Finally, using your tongs, take out the bacon strips and let them sit for around 5 minutes to allow the glaze to set in.

Making the Spicy Ketchup:

Combine the ketchup and Sriracha (or your preferred hot sauce) in a mixing bowl and mix thoroughly.

Next, add a generous splash of Cherry 7UP® for that extra zing!

Voila! Your Cherry 7UP Crispy Rasher and Spicy Ketchup is ready to steal the show at any summer BBQ!