Tag Archives: onions

Bolar Roast Braised with Bacon & Onions

Braised Bolar Roast 006aI have been cooking variations on this recipe for years. The first time was from a recipe from my favourite cookbook The Essentials of
Classic Italian Cooking by Marcella Hazan.

In her recipe Marcella says that the liquid will evaporate and the
onions turn brown during the cooking process in the oven however I have always found it necessary to do as I have done here remove the meat and then place the cooked onion mixture over a high heat to evaporate the liquid – maybe Marcella’s onions didn’t give up as much liquid as mine or maybe they were smaller – who knows!

I love this method of cooking a bolar roast as it uses no liquid except that which flows from the onions and the only fat comes from the bacon and the meat itself. While the cooking time is lengthy once in the oven the dish requires no further attention until the meat is cooked.

Bolar Roast Braised with Bacon & Onions

Serves 6

4 medium (about 200g each) onions, very thinly sliced
200g bacon, rind removed, cut into strips
4 large garlic cloves, chopped
10 whole allspice berries
1 tsp Orcona Chipotle Flake
1 bay leaf
1.5 kg bolar roast
salt and freshly ground pepper
¼ cup chopped flat-leaf parsley

1              Preheat oven to 160°C.
2              Season roast with salt and pepper.
3              Place the onions, half the bacon, garlic, allspice, Chipotle Flake and bay leaf in a heavy-based flameproof casserole dish and mix to combine. Sit bolar roast on top of onion mixture then scatter with remaining bacon.
4              Cover, place in preheated oven and cook for about 3½ hours or until meat is very tender.
5              Remove beef, place on a plate, cover with foil and keep warm. Place casserole over high heat, bring to the boil and boil to
reduce liquid. During this process the onion mixture will turn a
delicious brown – the exact length of time will depend on how much liquid the onions have released during cooking.
6              To serve, stir most of the parsley into the onion mixture. Spoon onion mixture onto a serving platter, reserving some to spoon over the meat, cut meat into thickish slices, place on top of onions, then spoon remaining onion mixture over meat and scatter with
remaining parsley.

Serving suggestions: Serve with creamy mashed potatoes or polenta and a steamed green vegetable of your choice. For a more casual meal, accompany with slices of crusty bread to mop up the delicious juices and a salad of mixed leaves.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Beef, Bacon & Cheese Sandwiches

Sandwiches 004aThese sandwiches are great for feeding a crowd and easy to do on the barbecue, toast the bread on the barbecue grill and cook the
bacon and beef patties on the barbecue plate. The onions can be cooked ahead of time and reheated when required.

The sandwiches can be as simple or as exotic as you fancy. Make your own patties or use good quality purchased ones, use standard tasty cheese or take it up market and use a gourmet cheese – smoked cheese works well on these too. The onions can be as fiery or as mild as you want depending on the tastes of those you are feeding – here I used 2 tablespoons of Orcona’s Hairy Cactus sauce which is a green jalapeno sauce that is medium hot and gave the
onions just a hint of heat without being overpowering.

Beef, Bacon & Cheese Sandwiches

Serves 4

2 tbsp vegetable oil
500g onion, thinly sliced
hot sauce of your choice, to taste (optional)
¼ cup beef stock
8 thick slices bread of your choice
softened butter
4 slices bacon, rind removed
4 beef patties
1 cup grated cheese
¼ cup tomato or barbecue sauce

1              Place oil and onions in a frying pan over a medium heat, cover and cook, stirring from occasionally for 10-15 minutes or until
onions are tender and translucent. Stir in hot sauce and stock and bring to simmering, remove pan from heat.
2              Spread one side of each slice of bread with a little butter. Heat a large frying pan over a medium heat and cook, bread,
buttered side down for about 2 minutes or until toasted. Remove, keep warm and repeat with remaining bread slices.
3              Add bacon to pan and cook, turning once until crisp. Remove, drain on paper towels and keep warm.
4              Heat pan over medium-high heat, add a little oil and beef patties and cook for 3-4 minutes each side or until cooked to your liking. Pile a quarter of the grated cheese onto each patty and cook for about 1 minute longer or until cheese just starts to melt.
5              Place 4 slices of toasted bread, untoasted side up on serving plates. Top with beef patties, bacon, onions, cheese, sauce and
remaining bread slices, toasted side up.

Happy cooking and eating.

Recipe by Rachel Blackmore

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