Lesson #101 for writing a piece about a new cookbook; never do so when you’re hungry.
And especially when the book is a nifty little tome praising the delights of delicious, scrumptious, more-is-more bacon.
Jack Campbell’s The Little Bacon Cookbook takes the bacon lover into territory way beyond mere bacon-and-eggs (as drool-worthy as this is) from making your own cuts of bacon, to some seriously must-try snacks (think bacon-wrapped Sriracha onion rings, broccoli and bacon fritters and more) to mains (the intriguing bacon-weave BLT, smoky pork and bacon tacos) to, yes, desserts (including bacon donuts, bacon-bourbon ice cream soda).
Here’s just one of the delicious recipes:
3 small (about 500g) orange sweet potatoes, scrubbed well
17 slices rindless streaky bacon, halved lengthways
Olive oil cooking spray
3 tablespoons plain (all-purpose) flour
1 large free-range egg, lightly beaten
60g panko (Japanese) breadcrumbs
3 tablespoons finely grated parmesan cheese
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon sweet smoked paprika
2 firm avocados, cut into 8 wedges each
salt flakes, to serve
150g good quality mayonnaise
about 1 tablespoon Sriracha hot sauce
squeeze of lime juice, to taste
Pre-heat the oven to 200C/400F (fan-forced). Line two large baking trays with foil and place a wire rack on top of each.
Cut the sweet potato lengthways into wedges You should get six wedges from each. Wrap each wedge with a bacon slice and place in a single layer over the prepared rack. Spray lightly with olive oil.
Bake for 10 minutes then move to lower shelf in the oven. Increase the oven temperature to 210C/410F (fan-forced). Continue baking for a further 15 minutes
or until the potato is tender and the bacon is crisp.
Meanwhile, set up three shallow bowls in a row. Put the flour in the first bowl and season with salt and pepper. Place the egg into the middle bowl. Combine breadcrumbs, cheese, spices and a little more salt and pepper in the remaining bowl.
Working with one avocado wedge at a time, coat each wedge in the flour, shaking off the excess, followed by the beaten egg. Then roll in the breadcrumb mixture to coat well. Place on the second wire rack. Spray lightly with olive oil. Add to the top shelf of the oven, above the sweet potato, and bake for 13-15 minutes, until lightly browned and crisp.
Meanwhile for the Sriracha mayo, combine the Sriracha, mayonnaise and lime juice in a small bowl and set aside until required.
Sprinkle the wedges with salt flakes and serve on a platter with the Sriracha mayo on the side for dipping.