Pea And Bacon Pirlou Recipes

PEAS, BACON AND PROSECCO

Steps:

• Place the bacon in a large skillet over medium heat. Cook, stirring often, until crispy and the fat has rendered, about 5 minutes. Drain off all but 2 tablespoons of the bacon fat. Add the shallots to the pan and cook until soft and fragrant, about 2 minutes. With a wooden spoon, stir in the peas; cook until heated through, 4 minutes. When the peas are hot, raise the heat to medium-high and add the mint, pecorino and salt. Toss gently to combine. Add the Prosecco, remove the pan from the heat, and stir until everything is evenly combined and coated in the sauce.

BACON PEA SALAD

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble. Reserve 1 tablespoon bacon grease.
• Whisk mayonnaise, reserved bacon grease, honey, sugar, salt, and black pepper together in a bowl until dressing is smooth.
• Mix bacon, peas, celery, Cheddar cheese, and onion together in a bowl. Drizzle dressing over salad and toss to coat. Refrigerate until chilled, about 30 minutes.

PEAMEAL BACON

Steps:

• 1. In a plastic (preferably) container large enough to hold both the brine and the meat, mix together the water, maple syrup, salt, cure, and spices.
• 2. Scoop out a scant 1 cup (200 ml) brine, and use it to load the brine injector. Then, inject the loin every 3/4 to 1 inch (2 to 2.5 cm), inserting the needle about 3/4 inch (2 cm) deep. Try to distribute the brine evenly over the loin. Place the loin in the container with the remaining brine, and keep the meat submerged with the help of a plate or an object of a similar build. Cover and refrigerate for 4 full days.
• 3. Remove the loin from the brine and pat it dry. Then roll it in the meal of your choosing. Give it a day's rest, uncovered, in the fridge, so the meal and meat form as one.
• 4. You have two options on cooking it: you can slice it and griddle it for a minute on each side (for thin slices that is), or you can bake it at 375°F (190°C) for about an hour, or until it has a core temperature of 142°F (61°C), then slice it. I like it the first way, especially when it gets a bit burnt on the edges and I have added a dash of maple syrup that caramelizes a bit toward the end.

BACON PEA SALAD

Steps:

• Combine the first 6 ingredients; toss to coat. Refrigerate, covered, at least 30 minutes. Stir in bacon before serving.

PEAS AND BACON

Steps:

• Add the butter to a large skillet over medium heat. Cook the shallot for 3-4 minutes until softened, then add the frozen peas to the skillet. Toss the peas to combine with the butter, then add the cooked bacon, fresh thyme and chicken broth.
• Cover the skillet and let the peas steam for 5 minutes until warmed through. Stir and taste for seasonings, adding salt and pepper to taste.

PEAS WITH BACON

Steps:

• In a large skillet, cook bacon over medium, stirring occasionally, until fat is rendered and bacon is crispy, 5 to 7 minutes. With a slotted spoon, transfer bacon to a paper-towel-lined plate, leaving fat in skillet.
• Add peas to skillet. Cook, stirring frequently, until heated through, 4 to 6 minutes. Remove from heat; stir in vinegar, and season with salt and pepper. Serve peas topped with bacon.

PEAS AND BACON

Steps:

• Cook the bacon in a large saute pan over medium-low heat until the fat is rendered and the bacon is crispy, about 5 minutes. Add the garlic and shallots and sweat for 1 minute. Add the peas and increase the heat to medium. Pour in the orange juice and cook until the peas are tender, about 2 minutes.
• Remove from the heat and fold in the orange zest, parsley and butter. Taste for seasoning and add salt if necessary, though you shouldn't need much because the bacon adds a natural saltiness to the dish.

CAROLINA PILAU (PERLOO)

Steps:

• Fry the bacon in a large skillet over very low heat, just until it reaches the crisp stage. Remove from pan, crumble and set aside. Pour off all but 2 tablespoons of the bacon fat, then add the rice and stir, cooking slowly until rice is lightly browned.
• Add the boiling stock, stir, and bring back to the boil.
• Add chicken, vegetables, bay leaf, salt and pepper.
• Reduce heat and simmer, covered, for 30 minutes, or until rice, chicken and vegetables are done and liquid is absorbed.
• Serving Ideas : Sprinkle with crumbled bacon and parsley.

PEA & BACON PASTIES

Steps:

• Put the lardons in a large frying pan, cook until crisp, about 8 mins, then drain on kitchen paper. Meanwhile, pour kettle-hot water over the peas and leave to stand for 5 mins, then drain well.
• Heat oven to 200C/180C fan/gas 6. When the bacon and peas have cooled, combine in a large bowl. Mash lightly to crush the peas and break up the bacon. Stir in the mascarpone, Parmesan, 1 egg and the mint, then season with black pepper.
• Roll out the pastry on a lightly floured surface to the thickness of a 20p coin. Cut circles out using an 12cm cutter. Spoon the filling into the centre of each. Brush the edges with beaten egg and pinch the pastry together on one side to seal. Brush the tops with a little more egg wash and sprinkle each with Parmesan. Place the pasties on 2 floured baking sheets. Bake for 25 mins. Leave to cool, then chill until ready to serve or pack up.

SPICY BLACK-EYED PEA SOUP WITH BACON

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until lightly browned, 8 to 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.
• Add tomatoes, onion, jalapenos, garlic, salt, and pepper to bacon drippings. Saute over medium-high heat until vegetables are soft, about 5 minutes.
• Add water and bouillon; stir until bouillon cubes dissolve. Stir in peas and cook until heated through, about 5 minutes. Add Swiss cheese and simmer gently until cheese is melted, 3 to 5 minutes.

PEA AND BACON PIRLOU

Steps:

• Cook the bacon in a saucepan over medium heat until crispy, then remove and drain on a brown paper bag. Add the onion and celery to the bacon fat and cook and stir until the vegetables are soft, about 5 minutes. Add the garlic and continue to cook and stir for 1 minute longer. Stir in the rice, thyme, mustard, paprika, cayenne, and salt and black pepper to taste and cook and stir for about 3 minutes to coat the rice.
• Add the broth and tomato and stir to mix. Bring to a low boil and simmer, uncovered, stirring occasionally, until most of the liquid is absorbed and the rice is cooked, about 20 minutes. The rice will be creamy, not fluffy and dry.
• While the rice is cooking, rinse and drain the peas, discarding any blemished peas or bits of pod. Place the peas in a saucepan with about 3 cups of water. Season with salt and black pepper and bring to a low boil. Simmer, stirring occasionally, skimming as needed, for 15 to 20 minutes, until the peas are tender. Drain and set aside to keep warm.
• Add the parsley and butter to the rice mixture and season with additional salt and black pepper, if necessary. Spoon the peas over the pirlou, sprinkle with the reserved bacon and more parsley, and serve.