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What to do with bacon offcuts

edited 30 November -1 at 1:00AM in Old Style MoneySaving
188 replies 32.7K views
mah_jongmah_jong Forumite
1.3K posts
Mortgage-free Glee!
edited 30 November -1 at 1:00AM in Old Style MoneySaving
Hi .,,,another question

I have been given a apack off bacon misshapes, its huge!!!
I made a pot of something that was serves as soup as one day and stew the next ! I shall call it stoop! It was delish, it had beans, lentils onion and leek in it. BUT have still got half a packet and one day to use it...have most things at hand ....any one with ideas??

TIA (as always)
Ma

«13456719

Replies

  • Guardian Recipe
    [font=Geneva,Arial,sans-serif] Cabbage and bacon by Chris Howe
    [/font]

    [font=Geneva,Arial,sans-serif]Ingredients:
    Cabbage (Savoy, white, it doesn't matter)
    A couple of tablespoons of olive oil
    Butter
    Some bacon offcuts (200g or more if you have it)
    A small onion and a couple of cloves of garlic (optional if you have them)
    Salt, pepper and a couple of juniper berries[/font]

    [font=Geneva,Arial,sans-serif]Finely slice the cabbage, onion and garlic. Fry the garlic and onion in plenty of butter or olive oil (or a mixture of both) until soft and golden. Add the bacon bits and juniper berries and fry for a few more minutes. Add the cabbage, salt and pepper and cover, stirring occasionally. Add salt and pepper. Cook until the cabbage is soft - you can cook for less time if you like crunchy cabbage, or more if you like it very soft. If you have an open bottle of wine, you can add a small splash when you add the cabbage, but not too much and also don't add any water - plenty will come out of the cabbage. Serve in bowls with crusty bread and butter.[/font]

    Cabbage goes well with bacon. I do a mix very like the above but with mashed potatoes. I just prepare the cabbage and bacon as above, while cooking some tates for mashing. The cabbage/bacon mix is then mixed in with the mashed potatoes and put in the oven till it's warmed through and crispy brown on top. I think it comes from our dutch relatives so don't know what it's called.
    My weight loss following Doktor Dahlqvist' Dietary Program
    Start 23rd Jan 2008 14st 9lbs Current 10st 12lbs
  • seeing as it's so cold, how about a bacon & onion pudding.

    Make a suet pasty dough
    8 oz self raising flour
    4 oz suet
    pinch salt and enough cold water to mix to a soft rollable dough.

    Place a circle of dough in the bottom of a pudding basin and add a layer of onions chopped bacon and a pinch of thyme and a grind of black perpper.
    Continue with the layers until all the dough is used. Cover with greaseproof and foil and steam for 21/2 to 3 hours or til you get bored. serve with veg and gravy.

    Or bacon pasta.

    Chop up an onion and as much garlic as you like. sweat in butter until soft but not coloured. add chopped bacon bits, the smoked stuff is better but usually theres a mix in the pack and that is fine. Add some pesto or mixed herbs and cook until the bacon is done.
    serve with pasta, and parmesan or cheddar. If you have some cream or creme fraiche add that to the bacon mix to make it a bit more posh.

    HTH:D
  • henhoghenhog Forumite
    2.8K posts
    How about savoury bread and butter pudding!

    Butter 1 1/2 0z
    2 leeks or onions
    8 slices of bread
    40z off cuts of ham
    50z cheese
    1 pint of milk
    3 eggs
    salt and pepper

    Grease a 2 1/2 pint baking dish with a little butter
    melt the remaining butter in a saucepan and add the leeks and or onions. saute for five mins.
    Cut bread into triangles and cover the bottom of the baking dish. scatter half the leeks on top, then sprinkle with half the ham and half the grated cheese.
    do this once more - bread in triangles, leeks, ham, onions to make a second layer.
    Beat the eggs amd milk together and season with the salt and pepper. Pour over the bread and top with a bit more grated cheese.
    Cover and let stand for 20 - 30 mins
    Preheat oven to 190C, 375F or Gas 5. Remove the cover from the pudding and bake for 30 - 35 mins, until puffed up and golden brown.
    Serve at once.

    (taken from the New Dairy cookbook)

    Hope this helps!
  • mink35mink35 Forumite
    6.1K posts
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    home made quiche?? then freeze until needed :)
    Mink
  • Debt_Free_ChickDebt_Free_Chick Forumite
    13.3K posts
    ✭✭✭✭✭
    Carbonara sauce, for pasta?
    Warning ..... I'm a peri-menopausal axe-wielding maniac ;)
  • KatgoddessKatgoddess Forumite
    1.8K posts
    Part of the Furniture 1,000 Posts
    ✭✭✭
    Meaty pizza?
    :heart: "A baby will make love stronger, days shorter, nights longer, bankroll smaller, home happier, clothes shabbier, the past forgotten, and the future worth living for." :heart:
  • bacon sandwiches?
  • QueenieQueenie Forumite
    8.8K posts
    ✭✭✭✭
    I buy these because they are soooooo economical :D

    Some of the things I use them for are:

    Quiche
    Omlettes
    Scramble egg n bacon stuffed pitta breads (served with a salad makes a quick pleasant meal)
    Bacon Hotpot
    Bacon and potato rosti's
    Pasties

    Also, I mince it up in the processor and add to some of the mince quantities in other recipes: meatloaves, hm burgers, bolognaise sauce, chilli, cottage pies etc.

    D-LISH! :drool:

    scheming - they can't be used for bacon sandwiches per se because they are bacon off cuts and come in all odd shapes and sizes. Sometimes you might be lucky enough to find some pieces that will make a sandwich, but in the main, they are used for cooking up in other ways.
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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  • mah_jongmah_jong Forumite
    1.3K posts
    Mortgage-free Glee!
    mink35 wrote:
    home made quiche?? then freeze until needed :)


    I had wondered about freezing too.....but there was nothing on the pack to say that I could, which made me think tha I couldn't !!!!

    After 3 days of bacon based stuff.... ( soup, stew then omlette and STILL half a pack to go........)

    ;-)

  • squeakysqueaky Forumite
    14.1K posts
    I'm a Volunteer Board Guide
    ✭✭✭✭✭
    My local Co-op often does those packs of offcuts. Way to much to use in a couple of days so I immediately separate it out into portions of various sizes, wrap them in clingfilm and then freeze them.

    That way I can later pick and choose as to which size pack I want to use to fit the meal I'm doing. I do it by eye but you could weigh portions to fit whatever meals you might have planned if you like. Whatever. It's your bacon :)
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