Tag: bacon

Sausage pie with bacon and mustard

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Asparagus Egg and Bacon Salad with Dijon Vinaigrette

I love the combination of this simple salad of asparagus, hard boiled egg and bacon tossed with a Dijon vinaigrette – it has Spring written all over it!

I’ve been dying for this salad all week. Asparagus and eggs are a match made in heaven, but not just for breakfast, it’s great for lunch too! I always keep hard boiled eggs on hand in my fridge to use throughout the week, therefore this salad came together in less than 10 minutes. It’s perfect to pack for lunch, and you can easily double or multiply the recipe to feed more. It’s also very inexpensive to make, low-carb, high in protein and fiber and perfect for gluten-free and Paleo diets.

Asparagus Egg and Bacon Salad
gordon-ramsay-recipe.com
Servings: 1 Serving Size: 1 salad • Old Points: 5 pts • Points+: 6 pts
Calories: 219 • Fat: 13 g • Protein: 16 g • Carb: 11 g • Fiber: 5 g • Sugar: 1 g
Sodium: 306 mg (without salt)

Ingredients:

1 large hard boiled egg, peeled and sliced
1 2/3 cups chopped asparagus
2 slices cooked and crumbled center cut bacon
1/2 tsp Dijon mustard
1 teaspoon extra virgin olive oil
1 teaspoon red wine vinegar
pinch salt and pepper, to taste

Directions:

Bring a pot of water to a boil, add the asparagus and cook 2 to 3 minutes, until tender yet firm. Drain and run under cold water to stop it from cooking further. Set aside.

In a small bowl mix the Dijon, oil, vinegar and a pinch of salt and pepper.

Arrange the asparagus on a plate, top with egg and bacon and drizzle with the vinaigrette. Enjoy!

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Gordon Ramsay’s Smoky Pork Sliders with Barbecue Sauce…

Gordon Ramsay’s Smoky Pork Sliders with Barbecue Sauce

Makes enough for 2 or 4

olive oil, for frying
4 rashers of rind-less smoked back bacon, finely chopped
1 banana shallot – peeled and finely chopped
1 teaspoon smoked paprika
500g minced pork

To Serve:
Mini or regular burger buns
Applewood smoked Cheddar cheese – sliced
Baby gem lettuce leaves
Slices of tomato

For the BBQ Sauce:
olive oil – for frying
1 small onion – peeled and finely diced
2-3 cloves garlic – finely chopped
sea salt and freshly ground black pepper
1 tablespoon brown sugar
1 teaspoon smoked paprika
1 tablespoon cider vinegar
2 teaspoon Worcestershire sauce
6 tablespoons tomato ketchup

First make the barbecue sauce:

Heat oil in a frying pan, add onion and garlic with some seasoning and the sugar, and fry for 5 minutes until softened.

Add paprika and stir to combine. Cook for 10-15 minutes until onion is caramelising, then add vinegar and let it cook out for a few minutes.

Add Worcestershire sauce and tomato sauce, mix well and continue to cook for about 8 minutes until sauce has reduced to a dropping consistency.

Taste and adjust seasoning. Remove from heat and set aside.

While the barbecue sauce is reducing, start preparing the burger mince. Fry bacon in an oiled pan for about 5 minutes until almost cooked through.

Add the shallot and cook for 5 minutes until it is tender and the bacon is crisp. Sprinkle in smoked paprika and mix well.

Continue to cook for 1-2 minutes, then remove from heat, draining excess fat on kitchen paper.

Season the minced pork and mix well with cooked shallot and bacon.
Shape into balls the size of golf balls and flatten into patties.

Heat a large, heavy-based frying pan with a little oil.

Season patties and cook for 1-2 minutes on each side, basting with the juices until cooked through and coloured.

Turn off heat and leave to rest in the pan. Top each patty with a slice of cheese, allowing it to melt slightly.

Assemble sliders in mini buns, layered with lettuce, tomato slices and barbecue sauce (any remaining sauce will keep well in the fridge).
Serve immediately.