King Valley Free Range Pork

Remember a few posts back when I received the surprise package in the mail from Elizabeth at King Valley Free Range Pork? Well, I thought I should show you what else became of all the mixed cures and cuts I was so lucky to sample. Besides the few slices I snuck all for myself, gently fried, browned and savoured during one of those rare minutes of peace - I'd like to think I got a bit of mileage out of my special present.

There was soup. The streaky belly bacon and became the contrast to a smooth and sweet potato and leek soup.

There was pizza. Simple, homemade pizza base with a little dried oregano woven into the dough, topped with pesto, thinly sliced potato, KVFR bacon and some shavings of Parmesan cheese. 

There was steak. Ridiculously marbled grassfed portherhouse, wrapped in smokey KVFR loin bacon. Seared with a little butter, served alongside some herby, buttery, new potatoes.

Tight A$$ Tuesdays: Comfy Bacon Bone Soup

Mum used to make this continuously as soon as the temperature dropped below "sweltering" and then sometimes even when it didn't. Monday to Sunday - that's what we got. Although it was rather monotonous during those months, it was very good. This is yummy-for-my-tummy ultimate well-being food.

This little dude got caught in the act of eating my oregano. He escaped the pot but promptly became chook food. Out of the pan into the fire?

And bonus, you can make it with your eyes shut in a matter of minutes, it makes enough to feed several small countries, it's healthy and costs just a few dollars for countless meals. It gloops up considerably upon cooling, so you can thin it down with stock or water to make even more. I kid you not, the fridge will be full, the freezer packed and your belly distended once you give this a whirl. And, seriously, give this a go.

Bacon Bone Soup
(This makes enough to almost fill my 14L stockpot)

2 large onions, diced
4 carrots, diced
4 celery stems, diced
4 potatoes, diced
1.5kg bacon bones or smoked hocks
500g dried split peas, soup mix, barley, dried grains or whatever

In your stockpot, saute the onions, carrots, celery and potatoes over a low heat until lightly coloured and softened. Add the bacon bones and dried grains and enough water to completely cover all the bones or fill your pot to about 3/4, whichever is more. Bring to a gentle simmer, stirring occasionally so it doesn't catch on the bottom. After a couple of hours, the meat should be falling off the bones, and the liquid thickened and rich. Season with salt and pepper and get into it with some buttered fresh bread or toast.

Notes: There is no strict recipe, if you don't eat pork, use some browned beef or chicken bones. Use any vegetables in any proportions, clear out the fridge and put it all in. Pasta and rice are good substitutes for the soup mix. Frozen peas etc are great additions to put in at the end. Try putting it all in your slow-cooker and forget about it for the day. You'll come home to dinner all done and the house smelling... soupy.

Easy Peasy Big Breakfast and Hangover Cure

photo by Romulo Yanes

Is there anything more warm-fuzzy-feeling inducing than a proper, hot breakfast that invariably incorporates the obligatory eggs and crispy bacon? And a big breakfast is the perfect cure after a big night, no? But unless you're happy to roll out of bed with the birds sporting your Sunday best headache, here is a recipe to get your hangover on the mend before you even hit the turps. When you wake from your medicinal purposes only alcohol induced coma, stumble out of bed, throw it in the oven and, well, you (and any other random people scattered over your lounge room) can thank me when you're able.

The Obligatory Egg: Cheese & Spinach Strata
(Nabbed then tweaked from Gourmet 2003)
Serves 6

250g frozen spinach, thawed, squeezed, and chopped
1 large onion, finely chopped
3 tablespoons butter
1/2 teaspoon ground nutmeg (or 1/4 tsp freshly grated)
8 cups torn up bread
2 cups Gruyère, grated (you could get away with a sharp cheddar)
1 cup parmesan, finely grated
2 3/4 cups milk
9 large eggs
2 tablespoons Dijon mustard

Sweat off the onion and butter until soft, season with salt and pepper and the nutmeg. Stir in the spinach and set aside.

In a baking dish, layer one third of the bread, then a third of the spinach mixture, and one third of the cheese. Repeat this twice.

Whisk eggs, milk, mustard together and pour over the bread layers. Cover and chill over night or about 8 hours.

The next morning, stand at room temperature for 30 minutes, (you can take this time for some hair of the dog) and preheat oven to 180c. Bake uncovered until golden and cooked through, around 50 minutes (great time for a shower and to wait for the ceiling to stop spinning). Stand for 5 minutes before serving.

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If you're feeling particularly generous towards the people who will probably drain your drinks fridge tonight, you could try some of these tips for the other components of a big breaky too.

Crispy bacon - bake in the oven with the strata, on a wire rack over a baking sheet (use rasher bacon so it is crispy and not dry).

Muffins - either savoury or sweet, muffins freeze well and can be thawed the night before and warmed slightly before serving.

Fruit Salad - use seasonal fruits and combine the night before.

Scones - cut out the dough and freeze on the baking trays, ready to go. They cook perfectly straight from the freezer.

French Toast and other eggy bakes - these are always better made the night before, they'll have a better texture.