Author: Moni

Porketta

Although popular in the whole country, Porketta originated in central Italy, with Ariccia (in the Province of Rome) being the town most closely associated with it.
A traditional gourmet roast, Porketta is pork filled with herbs and spices, oven cooked and covered with delicious crackling. Porketta is served perfectly on crusty bread with mustard.

Bacon Cornbread Muffins

Serves 4
Makes 12 muffins

What You Will Need

  • 6 rashers of Tibaldi Natural Short Cut Bacon
  • 2 cups SR flour sifted
  • 85G butter melted
  • 1 cup grated cheddar cheese
  • 1 egg
  • 1 1/4 cups milk
  • I cup of canned corn

Directions

  1. Pre heat oven to 180.
  2. Chop and fry Bacon and set aside.
  3. Grease muffin tin with some of butter.
  4. Mix butter, egg and milk together.
  5. Mix cheese with flour, add bacon, corn and milk mixture.
  6. Spoon mixture into tin and bake for 20 mins.
Short-Cut-Bacon

Ham off the Bone and Mango Chilli Salad

Serves 4

What You Will Need

  • 250g Tibaldi Authentic Ham off the Bone
  • 2 mangos
  • 1 cup bean sprouts
  • 1/2 cup fresh mint chopped
  • 150 g snow peas cut lengthways

For the Chilli dressing

  • 1/2 cup olive oil
  • 2 tablespoons white vinegar
  • 2 tablespoons lime juice
  • 2 teaspoons fish sauce
  • 2 teaspoons brown sugar
  • 2 red chilli’s chopped
  • 2 garlic clove’s crushed

Directions

  1. Cube mango into 2.5 cm pieces. Combine salad ingredients in a large bowl.
  2. Combine dressing ingredients in a jar with a lid and shake well.
  3. Just before serving, drizzle dressing over salad and toss gently
  4. Arrange ham on serving platter.

Chicken Balls Wrapped in Streaky Bacon

Makes 15 balls

What You Will Need

  • 500g chicken mince
  • 1 slice of bread made into breadcrumbs
  • ½ tsp cumin
  • 1 tablespoon finely chopped parsley
  • 3 shallots cut into 2cm lengths
  • 6 pieces of streaky bacon cut in half length ways
  • Vegetable oil for shallow frying

Directions

  1. Mix the chicken mince, breadcrumbs, cumin, parsley and salt & pepper all together.
  2. With damp hands scoop about a walnut size amount of mixture and roll into a ball.
  3. Heat the oil, and place a few balls in at a time making sure the oil doesn’t bubble too high in the saucepan.
  4. Once crisp and golden brown, drain the balls and place onto absorbent paper.
  5. Fry the streaky bacon in a frying pan.
  6. Once cool enough to handle wrap a slice of bacon around the ball and using a toothpick thread a piece of shallot and the folded bacon into the chicken ball.
  7. Place them onto baking paper covered tray and cook in a moderate oven for 15mins.

Bacon Breaky Smash with Baked Beans and Sweet Potato Hash Browns

Serves 4

What You Will Need

  • 8 x Tibaldi Short Cut rashers of bacon
  • 2 avocados
  • 100g Persian feta
  • 1 tablespoon lemon juice
  • 400g sweet potato grated
  • 400g potato grated and all the juice squeezed out
  • 2 tablespoons of plain flour
  • 1 egg
  • 1 x 400g cannellini beans drained
  • I small brown onion finely sliced
  • 1 x 400g chopped tomatos
  • 1 teaspoon of oregano
  • Dried chilli to taste
  • Season

Directions

  1. Start by making the baked beans. Fry the onions in a frying pan with some oil when brown add the tomatoes and herbs bring to the boil then reduce to simmer for 10 minutes.
  2. Add the cannellini beans stir to combine then pour into serving ramekin cover with foil and put in the oven to keep warm.
  3. Cook your bacon and pop into the oven to keep warm.
  4. To make the smash roughly chop the avocado, feta and lemon juice together and set aside.
  5. Season to taste, a little fresh chilli is nice.
  6. Combine potatoes, egg and flour in a bowl, mix well.
  7. Heat a frying pan with a good splash of oil. Roll mixture into balls and drop into the pan squashing them firmly down with an egg flipper. Cook both sides until golden brown.
  8. Plate everything up on a share board and top with some poached eggs and micro herbs.