Canadian Bacon Recipes
What to make with it · Chef Luca
Two meals to make with this product
Choose the meal you want, then follow the quantities and method below. The sides, sauces and serving steps are part of the recipe.
Start with meat thawed in the refrigerator at 4°C or below, in a tray that catches any drips. Allow roughly 24 hours for a small pack and longer for a large rack or tightly packed pieces. Do not thaw on the counter. Thawing time is additional to the recipe timings.
Recipe 1 · By Chef Luca
Canadian Bacon, Egg & Cheddar Muffins
Ingredients
- 150g Canadian Bacon
- 2 English muffins, split
- 2 eggs
- 2 cheddar slices
- 2 tsp neutral oil
- 1 tomato, sliced
- 1 tsp neutral oil for the meat, if needed
Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.
Make the meal
- Prepare the potato or vegetable sides alongside the meat. Cook the eggs last so everything arrives at the table hot.
- Pat the thawed Canadian bacon dry. Heat 1 tsp oil over medium-low heat. Cook the slices in one layer, turning every 1–2 minutes, for approximately 6–10 minutes, or longer for thick slices. These are not ready-to-eat slices: check at least 63°C in the thickest centre, inserting the thermometer from the edge, then rest for 3 minutes. Follow stricter pack directions.
- Toast the muffins. Fry the eggs in oil over medium-low heat, covering briefly, until both whites and yolks are firm.
- Layer the cooked meat, cheddar, tomato and egg into the warm muffins. Serve straight away.
Timings are estimates, not a doneness test. Use the centre-temperature check in the method. For more technique detail: How to Cook Canadian Bacon.
Recipe 2 · By Chef Luca
Canadian Bacon & Pea Creamy Pasta
Ingredients
- 250g Canadian Bacon
- 320g dried tagliatelle or short pasta
- 250g frozen peas
- 1 small onion, diced
- 150ml cooking cream
- 1 tbsp olive oil
- 2 tbsp chopped parsley
- Black pepper
- 1 tsp neutral oil for the meat, if needed
Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.
Make the meal
- Start the sauce alongside the meat in a separate pan. Boil the pasta when the sauce is nearly ready, so it can go straight into the finished sauce.
- Pat the thawed Canadian bacon dry. Heat 1 tsp oil over medium-low heat. Cook the slices in one layer, turning every 1–2 minutes, for approximately 6–10 minutes, or longer for thick slices. These are not ready-to-eat slices: check at least 63°C in the thickest centre, inserting the thermometer from the edge, then rest for 3 minutes. Follow stricter pack directions.
- Boil the pasta according to its packet. Reserve 200ml of the cooking water.
- Soften the onion in olive oil for 5 minutes. Add frozen peas with 2 tbsp water and simmer for 4–5 minutes. Add cream and warm for 2 minutes.
- Cut the cooked meat into bite-size pieces. Add to the sauce with the drained pasta, then toss with enough pasta water to make a coating rather than a pool.
- Fold in the herbs and grind over black pepper. Serve immediately.
Timings are estimates, not a doneness test. Use the centre-temperature check in the method. For more technique detail: How to Cook Canadian Bacon.
Keep raw meat separate from ready-to-eat ingredients and use a clean board after cooking. Refrigerate leftovers within 2 hours, or 1 hour above 32°C; use within 3 days and reheat hot components to 74°C. Keep salad and dressing separate. Safe cooking temperatures · Defrosting and storage guide.