Smoked Lardons Popular in French cooking, lardons are bite-sized bacon chunks. They work well in any recipe that calls for chopped bacon. To test the Smoked Lardons, I made Spaghetti Carbonara ...

This recipe is also a great way to make ... Upgrade your carnitas tacos by swapping some of the lard the pork is simmered in ...

Blitz the sauce using a handheld blender or food processor ... In a medium saucepan fry the bacon lardons in 1tb rapeseed oil until golden brown. Reduce the heat to medium add the peas and cook ...

Keeping a jar of leftover bacon grease on hand to use as cooking oil for vegetables, beans, dressings, and eggs is a ...

Add the nutmeg, remove from the heat and cool slightly and then blend to a purée using a stick-blender ... In a separate pan, fry the bacon lardons and set aside. To serve the soup, top with ...

A filo parcel filled with chicken breast pieces, smoked bacon lardons, pine nuts and butternut ... cotton sheet dusted with cornflour. Using your hands, gently begin to stretch the dough until ...

1. In a large pot, sauté bacon lardons until crispy. 2. Using a slotted spoon, remove bacon, leaving the rendered fat in the pot. 3. Sautée shallots, leeks and celery in bacon fat just until ...

Get fancy with 'Coq Au Vin', a classic French delicacy! Braise the chicken with red wine, mushrooms, garlic and bacon lardons before throwing in some fresh parsley.

Add reserved bacon fat and mushrooms to the skillet, and sauté until they are just cooked. Set aside. Preheat oven to 400 degrees. Using a sifter, very lightly dust each fish fillet with flour ...

Just chuck over the bacon lardons. Cook for five minutes then ... As well as creating a more streamlined design for recipe content, we’ve added lots of new features to make your food experience ...

Meanwhile, set a large, high-walled pan over medium-high heat and add lardons. Cook until browned on all sides, about 4 minutes. Use a slotted spoon to transfer lardons to a plate, reserving ...

Tartiflette is a traditional dish from the French Alps and a great après-ski feast – usually a not-so-colourful-but-very-delicious mound of potatoes and bacon ... This recipe takes the basic ...