Bacon Marm Mac & Cheese
Mix a spoonful of bacon marm into your favorite mac & cheese
Bacon Marm Pizza
- Pizza Doughfor 1 medium pizza
- ¼ cup bacon marm
- ½ cup grape or cherry tomatoes, sliced in half
- ½ cup aged white cheddar cheese, shredded
- Handful fresh arugula
Preheat oven to 500°F (260°C).
Lightly flour a work surface and roll the dough into a 13-inch circle (it doesn’t have to be perfect). Place the dough in a cast iron skillet, and with your fingers roll the edges of the dough to form a crust. Spread the bacon marm evenly onto the dough. Top with an even sprinkling of cheese and tomatoes.
Place the cast iron skillet on the stove over high heat. Heat the skillet for 3 minutes, then carefully (use oven mitts) transfer to the oven. Heating the pan before cooking will ensure a crispy crust. If you don’t have a cast iron skillet, you can use a pizza stone or baking sheet — just skip the stove step.
Bake for 15 to 18 minutes until the crust is golden and the cheese has melted. Remove from the oven and slide the pizza onto a cutting board. Top with arugula, slice, and serve.
Bacon Marm Chicken
Just a spoonful of Bacon Marm stirred in turns pan juices into a dynamite sauce for sautéed chicken. Add a dash of cream for pure delicious indulgence. Other chicken pieces work well, just adjust cooking time. If you are lucky enough to have any leftovers, shred glazed chicken and pile on a crusty bun with some aged cheddar.
1 tbsp (15 ml) extra virgin olive oil
1 tbsp (15 ml) butter
4 whole chicken legs
Pinch Kosher or Sea Salt
Pinch freshly ground pepper
1 tbsp (15 ml) chopped fresh rosemary
8 ounces (226 g) medium-sized mushrooms, quartered
1/2 cup (120 ml) red wine
1/2 cup (120 ml) chicken stock or ¼ cup stock and ¼ cup cream
2 tb (30 ml) Bacon Marm
Fresh lemon juice to taste
In a large frying pan, heat oil and butter over medium high heat.
Season chicken lightly with salt and pepper and add to pan. Brown well, about 10 minutes on each side. Reduce heat to medium, add rosemary and mushrooms. Stir occasionally to cook mushrooms evenly and continue to cook until chicken is cooked through, 10 to 15 minutes more.
Remove chicken and mushrooms to a side plate. Remove excess fat from pan and add wine and stock. Stir to release cooking juices and reduce to sauce consistency. Stir in Bacon Marm: heat through for 1 minute. Add cream, if using.
Taste and sharpen flavor with a dash of lemon juice. Return chicken and mushrooms to the pan: heat briefly, stirring to coat with the smoky onion sauce.