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10
Recipes continued
Potato Bake with Creamy Bacon Sauce
Serves 6-8
1 tablespoon olive oil
2 leeks, trimmed, washed, thinly sliced
175g bacon, diced
1.5kg potatoes (Sebago), peeled, thinly
sliced
2 cups pouring cream
1 tablespoon dijon mustard
¼ cup milk
Salt and freshly ground black pepper ¾
cup grated parmesan cheese
1. Heat oil in a large non-stick frying pan.
Cook leek and bacon for 2-3 minutes or
until leek is soft and bacon is slightly
browned.
2. Place a third of potatoes in slow
cooker. Layer with half the leek and
bacon mixture. Repeat, finishing with
potatoes.
3. Combine cream, mustard, milk, salt
and pepper in a jug. Pour over potatoes.
Sprinkle with cheese. Cover and cook
on HIGH for 3 hours. Stand for 30
minutes before serving.
Hearty Homemade Beans
Serves 6
1 ½ cups dried cannellini beans, soaked
overnight
1 tablespoon olive oil
1 small onion, finely chopped
175g shortcut bacon, finely chopped
3 cloves garlic, crushed
1 small carrot, finely chopped
1 small celery stick, finely chopped
2 tablespoons tomato paste
2 x 400g can diced tomatoes
¼ cup chicken stock
¼ cup chopped fresh flat-leaf parsley salt
and freshly ground black pepper
1. Place beans in a large bowl and cover
with water. Soak beans overnight in the
fridge.
2. Heat oil in a large non-stick frying pan.
Cook onion and bacon for 2-3 minutes
or until soft. Add carrot and celery and
cook for a further 2 minutes.
3. Transfer to slow cooker with tomatoes
and stock. Cover and cook on HIGH 4-5
hours or LOW 6-8 hours.
4. Stir through parsley and season with
salt and pepper.
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