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  • Bacon tarts – ooer missus

Bacon tarts – ooer missus

Posted on Jan 11th, 2014
by Brian Kennett
Categories:
  • Main Course Recipes

I love writing about food because I can get away with names for my food like Brian’s Big Tarts.

We have a big party tomorrow with about 20 Filipinos coming round to see baby Jude.

IMG_4472

So we need to create some dishes for that party, and again I got all creative like.

So these are Brian’s Big Tarts, made up this afternoon in Kitchen Kennett – hoping the girls enjoy them tomorrow.

This will make enough for 3-4 large vol-au-vent or tart pastry cases that you can pick up at any supermarket in the frozen section.

You will need;

  • 3 large vol-au-vent cases
  • 4 finely chopped cloves of garlic
  • 3 finely chopped red onions
  • 1 packet of the cube bacons bits that you can get from supermarkets
  • 3 cups of frozen mini broad beans
  • 3 cups of frozen spinach – I used the frozen stuff as it is already cooked, if using fresh you’ll need more as it will wilt down in the heat
  • Olive oil
  • Salt & pepper
  • 2 packets of grated cheese – I used red leicester

Get your wok on the heat and add the oil in. Fry off the bacon, garlic and onion together until the bacon starts to brown.

Throw in the broad beans and the spinach and stir this through ensuring it is all de-frosted. This should take about 10 minutes.. Add in a pinch of salt and pepper and then take it off the heat.

Whilst still hot stir in one packet of the grated cheese and it should all melt nicely in to the greens.

On with the oven at 250.

Vol-au-vents on a baking tray and spoon in the mixture up to the top of the pastry casing. Sprinkle some cheese on top and then bash those babies in the oven – I like my tarts hot!!!

10-15 minutes later the cheese will have melted and started to brown, yep my friends you are done.

Take these out and serve hot, or, as I did, let them cool down, pop them in the fridge and serve the following day cold. It’s almost like quiche without the eggs. But very very tasty. A good thumbs up from all concerned. Plus pretty simple to make and it looks kind of professional when you finish!!!

Nice!!!

(Visited 6 times, 1 visits today)

Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.

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About

About

Is Life a Recipe is all about food. It's my personal experiences from my travels across Asia, and beyond. You'll see reviews of restaurants, reviews of hawkers and coffee shops, reviews of countries, reviews of food stalls, my travel experiences and recipes that I have created following those experiences. My recipes are Asian in nature, recreations of food I have eaten, Asian fusion options, and supposed to be simple and fun. ENJOY!!!

Check out my recipe on ExMagazine

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