For the filling: 3 eggs, 500ml creme fraiche, 250g
lardons, 150g grated Emmental cheese, salt, pepper, a pinch of nutmeg.
With deep fried soft-shell crab with
lardons, poached egg, walnuts and feta in balsamic vinaigrette, it was the perfect set up to the restaurant's own take on the classic mushroom soup, topped with Gruyere cheese.
I had a local beef daube Bourguignon with shallots, mushrooms,
lardons, thyme mash and a red wine fumet, followed by a hot chocolate fondant.
This warm potato salad with shallots and
lardons is absolutely delicious as an accompaniment to a barbecue or as part of any summer lunch.
The Charcut-oree comes with bacon
lardons, salami, sausages and kassler ham.
I'm also using thin slices of pancetta rather than than dice or
lardons. I like to crisp the slices of pancetta up in the pan before breaking them up through the carbonara at the last minute and saving some for sprinkling over the top.
beer & BACON PANCAKES INGREDIENTS (Serves 6) Pancake batter: 200g smoked bacon
lardons; 160g self-raising flour, sifted; 1 teaspoon baking powder; 1 egg, separated; 60g dark brown sugar; pinch of salt; 250ml beer; 3 tablespoons melted butter, plus extra for frying To serve: 12 slices of fried smoked streaky bacon; maple syrup METHOD 1.
Pour in beer & BACON PANCAKES INGREDIENTS (Serves 6) Pancake batter: 200g smoked bacon
lardons; 160g self-raising flour, sifted; 1 teaspoon baking powder; 1 egg, separated; 60g dark brown sugar; pinch of salt; 250ml beer; 3 tablespoons melted butter, plus extra for frying To serve: 12 slices of fried smoked streaky bacon; maple syrup METHOD 1.
beer & BACON PANCAKES INGREDIENTS (Serves 6) Pancake batter: 200g smoked bacon
lardons; 160g self-raising flour, sifted; 1 teaspoon baking powder; 1 egg, separated; 60g dark brown sugar; pinch salt; 250ml beer; 3 tablespoons melted butter, plus extra for frying serve: 12 slices of fried smoked streaky bacon; maple syrup METHOD Fry the
lardons in a dry frying pan, then set aside on paper towel to drain any excess fat aside.
sweet INGREDIENTS 2ltrs fresh chicken or veg stock; 200g polenta, cornmeal or grits; sprig of thyme; 80g Cheddar, grated; 30g parmesan, grated; 30g butter; pinch of cayenne pepper; pinch of white pepper; sea salt For the dirty prawns: 16 raw king prawns, peeled with tails on, deveined and split down the middle to butterfly; 1tbsp olive oil; 6 garlic cloves, crushed; 100g smoked streaky bacon, cut into
lardons; 1tbsp butter; 4 spring onions, finely chopped; 1/2tsp sea salt; 1/4tsp white pepper; good pinch of cayenne pepper; squeeze of lemon juice METHOD 1.
Slow-braised beef short ribs,
lardons, chestnut mushrooms, bourguignon style sauce
The Taste of America Dirty Carbonara Fries are topped with bacon
lardons, regato cheese and a sprig of parsley.