Maple Hickory 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
Maple Bacon BLT
Ingredients
- 150g Maple Hickory Bacon
- 4 thick slices bread
- 1 large tomato, sliced
- 4 lettuce leaves
- 2 tbsp mayonnaise
- Black pepper
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 sides alongside the meat. Leave warming bread and final assembly until the meat is ready.
- Lay the thawed bacon in a cold frying pan in a single layer. Set over medium-low heat and cook for about 8–12 minutes, turning regularly, until the fat has rendered and the rashers are cooked through and golden. Work in batches if needed. Reduce the heat if sweet coatings darken quickly. For thick pieces that can be measured, check at least 72°C in the centre. Transfer to a clean plate and cut as the meal requires.
- Wash and dry the lettuce. Slice the tomato and season lightly with black pepper.
- Toast the bread. Spread with mayonnaise, then layer with the fully cooked bacon, tomato and lettuce. Close and cut in half.
Timings are estimates, not a doneness test. Use the centre-temperature check in the method. For more technique detail: How to Cook Bacon Properly.
Recipe 2 · By Chef Luca
Maple Bacon & Apple Potato Salad
Ingredients
- 250g Maple Hickory Bacon
- 600g potatoes, cut into bite-size pieces
- 2 apples, cored and thinly sliced
- 100g salad leaves
- 1 small red onion, thinly sliced
- 2 tbsp olive oil
- 1 tbsp cider vinegar
- 1 tsp Dijon mustard
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 sides alongside the meat. Leave warming bread and final assembly until the meat is ready.
- Lay the thawed bacon in a cold frying pan in a single layer. Set over medium-low heat and cook for about 8–12 minutes, turning regularly, until the fat has rendered and the rashers are cooked through and golden. Work in batches if needed. Reduce the heat if sweet coatings darken quickly. For thick pieces that can be measured, check at least 72°C in the centre. Transfer to a clean plate and cut as the meal requires.
- Simmer the potatoes in salted water for 12–15 minutes until tender, then drain.
- Whisk oil, vinegar and mustard. Toss half the dressing with the warm potatoes. Wash and dry the leaves.
- Slice the cooked meat. Arrange leaves, potatoes, fruit and red onion on plates; add the warm meat and the remaining dressing.
- Serve immediately so the leaves stay crisp.
Timings are estimates, not a doneness test. Use the centre-temperature check in the method. For more technique detail: How to Cook Bacon Properly.
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.