Korean-Style Pork Mince Bowl
Prep time: 5 mins
Cooking time: 15 mins
Easy
Serves:
4
Ploughman’s Mini Bacon Loaves
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Cook time: 25 mins
Serves: 7
Cooking Skill: Not Too Tricky
Ingredients
1x 240g pack
Wiltshire cure unsmoked back bacon rashers, trimmed and cut into large pieces
450g
plain flour
2 tablespoons
baking powder
Pinch
salt
4
medium eggs
450ml
semi skimmed milk
25g
butter
5
pickled onions, sliced
50g
hard cheese, eg cheddar, cut into small cubes
1
tomato, roughly chopped
Method
Step 1
Preheat the oven to 180°C, 160°C Fan, Gas Mark 4.
Step 2
Into a large bowl place the flour, baking powder and salt.
Step 3
Break the eggs into a jug and lightly mix with a fork. Add the milk and mix together.
Step 4
Place the butter into a hot frying pan and add the bacon, cook for 2-3 minutes until bacon is cooked through. Allow to cool slightly. Add the cooked bacon to the flour and mix, then add the onions, cheese and tomato.
Step 5
Fold together the bacon and flour mixture with the egg and milk mix using a large spoon, until all ingredients are thoroughly combined, but don’t over mix!
Step 6
Fill each lined mini loaf tin or large muffin case almost to the top with about 3 large spoonfuls of the mixture. Cook in the preheated oven for about 20-25 minutes until well risen and golden.
Step 7
Serve hot or cold, sliced with or without butter, extra pickled onions and cheese!
Method
Step 1
Preheat the oven to 180°C, 160°C Fan, Gas Mark 4.
Step 2
Into a large bowl place the flour, baking powder and salt.
Step 3
Break the eggs into a jug and lightly mix with a fork. Add the milk and mix together.
Step 4
Place the butter into a hot frying pan and add the bacon, cook for 2-3 minutes until bacon is cooked through. Allow to cool slightly. Add the cooked bacon to the flour and mix, then add the onions, cheese and tomato.
Step 5
Fold together the bacon and flour mixture with the egg and milk mix using a large spoon, until all ingredients are thoroughly combined, but don’t over mix!
Step 6
Fill each lined mini loaf tin or large muffin case almost to the top with about 3 large spoonfuls of the mixture. Cook in the preheated oven for about 20-25 minutes until well risen and golden.
Step 7
Serve hot or cold, sliced with or without butter, extra pickled onions and cheese!
Ploughman’s Mini Bacon Loaves
Ingredients
- 1x 240g pack Wiltshire cure unsmoked back bacon rashers, trimmed and cut into large pieces
- 450g plain flour
- 2 tablespoons baking powder
- Pinch salt
- 4 medium eggs
- 450ml semi skimmed milk
- 25g butter
- 5 pickled onions, sliced
- 50g hard cheese, eg cheddar, cut into small cubes
- 1 tomato, roughly chopped
Method
Step 1
Preheat the oven to 180°C, 160°C Fan, Gas Mark 4.
Step 2
Into a large bowl place the flour, baking powder and salt.
Step 3
Break the eggs into a jug and lightly mix with a fork. Add the milk and mix together.
Step 4
Place the butter into a hot frying pan and add the bacon, cook for 2-3 minutes until bacon is cooked through. Allow to cool slightly. Add the cooked bacon to the flour and mix, then add the onions, cheese and tomato.
Step 5
Fold together the bacon and flour mixture with the egg and milk mix using a large spoon, until all ingredients are thoroughly combined, but don’t over mix!
Step 6
Fill each lined mini loaf tin or large muffin case almost to the top with about 3 large spoonfuls of the mixture. Cook in the preheated oven for about 20-25 minutes until well risen and golden.
Step 7
Serve hot or cold, sliced with or without butter, extra pickled onions and cheese!
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