Feb 262013

If you can’t tell, I love bacon. I made this last night as a side dish to some Pho Soup. Neil was a big fan of it and I was a fan of how simple it all came together.


3/4 Cup of Lardons (or thick pieces of bacon)

1 whole Cucumber de-seeded , cut lengthwise into quarters and then into 1/2 inch slices

1 teaspoon of Sichuan peppercorns

1/2 of a red chilli without seeds sliced

1 star anise

1 Tablespoon of ground nut oil

1 Tablespoon of Shaohsing rice wine

1 Tablespoon of toasted Sesame Oil

2 Tablespoons of rice vinegar

Right before serving

Juice of 1 Lime

1/4 Cup of fresh Cilantro

1/4 Cup of honey roasted peanuts

Heat a wok with the ground nut oil and add the peppercorns, star anise, and red chilli and let cook for about 1 minute. Then add the lardons until nice and crispy. Add the Shaohsing rice wine, rice vinegar, and sesame oil and cook for 30 seconds and add the cucumbers and cook for another 30 seconds. Remove from wok and place in a bowl, drizzle with lemon juice and top with Cilantro and roasted peanuts. Serve warm or at room temperature.



Jan 212013

I am of the mentality Bacon makes everything better. One of the things I love about London are all my choices I have when it comes to bacon. I thought this was also great to give the fish a less fishy flavor. Neil, is just starting to introduce fish into his diet so having it wrapped in bacon was a great way to segue.

Bacon Wrapped Monk Fish

Bacon Wrapped Monk Fish


For each individual cut of the monk fish I wrapped two pieces of bacon around. I also had some mini roasted plum tomatoes and placed those on top of the fish before wrapping. Cook the fish in a skillet with a little bit of butter and oil. My Monk fish took about 10 minutes to cook. I served it with Unlce Ben’s Original Recipe and Carrots. This was a very fast meal to put together and would definitely do it again.

Bacon Wrapped Monk Fish  with Uncle Ben's Original

Bacon Wrapped Monk Fish with Uncle Ben’s Original