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Does eating ham, bacon and beef really increase your risk of developing type 2 diabetes?

<div class="theconversation-article-body"><a href="https://theconversation.com/profiles/duane-mellor-136502">Duane Mellor</a>, <a href="https://theconversation.com/institutions/aston-university-1107">Aston University</a> That lunchtime staple, the humble ham sandwich, has come in for a bashing in the press recently. According to <a href="https://www.theguardian.com/society/article/2024/aug/20/two-slices-of-ham-a-day-can-raise-type-2-diabetes-risk-by-15-research-suggests">many</a> <a href="https://www.dailymail.co.uk/health/article-13761253/Eating-ham-daily-linked-increase-risk-diabetes.html">reports</a>, eating two slices of ham a day can increase your risk of developing type 2 diabetes. But what’s the science behind these headlines? The research offers a more complex picture. <a href="https://www.thelancet.com/journals/landia/article/PIIS2213-8587(24)00179-7/fulltext">A new study</a> from the University of Cambridge highlighted an association between developing type 2 diabetes and eating processed meat like ham and bacon, and red meat such as beef and lamb. This led to headlines suggesting the risk was mainly linked to <a href="https://www.telegraph.co.uk/news/2024/08/21/ham-sandwich-processed-meat-fresh-risk-link-type-2-diabetes/">ham sandwiches</a>. This seems to have come from the <a href="https://www.cam.ac.uk/research/news/red-and-processed-meat-consumption-associated-with-higher-type-2-diabetes-risk">press release</a>, which used ham as the example to quantify the amount of processed meat associated with a 15% increased risk of developing type 2 diabetes over ten years. The research found that this risk was linked to eating an extra 50g of processed meat every day, which happens to equate to two slices of ham. A useful example thus appears to have been taken up by the media as the main cause, perhaps ignoring some of the key messages coming from the study. So, can processed and red meat really increase your risk of developing type 2 diabetes? The <a href="https://www.diabetes.org.uk/diabetes-the-basics/types-of-diabetes/type-2/diabetes-risk-factors">biggest risk factors</a> linked to developing type 2 diabetes are being over 40, having family members with type 2 diabetes, being of South Asian or African descent, or having a higher body weight – and especially a larger waist. <figure><iframe src="https://www.youtube.com/embed/EsOBcx2bJqU?wmode=transparent&start=0" width="440" height="260" frameborder="0" allowfullscreen="allowfullscreen"></iframe></figure> The Cambridge study used data from nearly 2 million people from 31 studies. Participants were followed for an average of ten years. During this time, around one in 20 people developed type 2 diabetes. The research suggested that a 10% increase in the probability of developing type 2 diabetes was associated with every 100g of additional red meat eaten daily. Eating half as much extra processed meat every day was linked to an even greater increased risk of developing the disease. This is not the <a href="https://ajcn.nutrition.org/article/S0002-9165(23)66119-2/abstract">first time</a> that both processed and red meats have been linked with an increased risk of developing type 2 diabetes. However, the key strength of the Cambridge study was that it tried to control for many of the other factors linked to the disease, including smoking, having a higher body weight, dietary intake and exercise. However, the size of the increased risk is modest, considering few people included in the study ate 50g or more processed meat per day – meaning moderate ham consumption is likely to have <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9908545/">no meaningful effect</a> on your risk. <h2>What’s the link?</h2> Processed meat has been linked to increased risk of type 2 diabetes because of its nitrate and salt content – additives that are used to cure many processed meats. Nitrates and salt in processed meats have also <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6893523/">been linked to</a> an increased risk of developing colon cancer. In fact, the World Health Organization classifies the additives as <a href="https://www.who.int/news-room/questions-and-answers/item/cancer-carcinogenicity-of-the-consumption-of-red-meat-and-processed-meat">group 1 carcinogens</a>, which means they can cause a range of cancers. The mechanism linking processed meat to cancer seems to be similar to how it might be linked to type 2 diabetes. During digestion, processed meat produces <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6294997/">N-nitroso chemicals</a>, which can damage cells. This can lead to inflammation and affects how insulin, the hormone that controls blood glucose (sugar), works. This in turn can lead to <a href="https://www.niddk.nih.gov/health-information/diabetes/overview/what-is-diabetes/prediabetes-insulin-resistance">insulin resistance</a>, when cells in your muscles, fat and liver don’t respond well to insulin and can’t easily take up glucose from your blood. Red meat, meanwhile, is <a href="https://www.healthline.com/nutrition/healthy-iron-rich-foods">rich in iron</a>. Research suggests that people with <a href="https://www.diabetes.org.uk/diabetes-the-basics/related-conditions/haemochromatosis-diabetes#:%7E:text=So%20a%20rise%20of%20iron,GP%20as%20soon%20as%20possible.">high levels of iron</a> are more likely to develop type 2 diabetes. However, <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8744124/#:%7E:text=The%20WHO%20has%20recognised%20iron,being%20affected%20with%20this%20condition.">low levels of iron</a> are more of a health concern for the general population. Another potential link regarding red meat could be the way it is cooked. <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5521980/">Previous studies</a> have suggested that charred meat, cooked over an open flame or at high temperature, is also linked to an increased risk of developing <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5911789/">type 2 diabetes</a>. Charring meat leads to formation of toxic chemicals such as <a href="https://www.sciencedirect.com/topics/pharmacology-toxicology-and-pharmaceutical-science/heterocyclic-amine#:%7E:text=Heterocyclic%20amines%20are%20aromatic%20compounds,of%20reactions%20called%20Maillard%20reactions.">heterocyclic aromatic amines</a> and harmful compounds like <a href="https://www.healthline.com/nutrition/advanced-glycation-end-products">advanced glycation end products</a>, both of which have been linked to <a href="https://pubmed.ncbi.nlm.nih.gov/21709297/">insulin resistance and type 2 diabetes</a>. <h2>Bye-bye barbecues and bacon butties?</h2> The key message is reduction, rather than avoidance. The UK government nutritional recommendations offer sound advice: limit your combined intake of red and processed meat to no more than <a href="https://www.nhs.uk/live-well/eat-well/food-types/meat-nutrition/#:%7E:text=Red%20meat%20and%20processed%20meat&text=If%20you%20currently%20eat%20more,%2C%20veal%2C%20venison%20and%20goat.">an average of 70g per day</a>. But these guidelines also suggest that red meat can be a valuable source of iron. So, if you decide to stop eating red meat, you should eat alternative sources of iron such as beans, lentils, dark green vegetables and fortified cereals. This needs to be done as part of a carefully planned diet. Non-meat sources of iron are more difficult for our bodies to absorb so should be eaten with a source of vitamin C, found in green vegetables and citrus fruit. The best advice to reduce your risk of developing type 2 diabetes is to maintain a healthy weight – consider losing weight if you have a higher body weight – and be as physically active as possible. A healthy diet should be based on plenty of vegetables, fruit, beans, peas, lentils, nuts and seeds, along with some wholegrain foods, some dairy products, fish and white meat (or vegetarian alternatives) – plus moderate amounts of red meat and minimal processed meat. This will help reduce your risk of type 2 diabetes, <a href="https://www.bhf.org.uk/informationsupport/support/healthy-living/healthy-eating">heart disease</a>, and <a href="https://www.cancerresearchuk.org/about-cancer/causes-of-cancer/diet-and-cancer/does-having-a-healthy-diet-reduce-my-risk-of-cancer">many cancers</a> – as well being more <a href="https://www.bda.uk.com/static/539e2268-7991-4d24-b9ee867c1b2808fc/a1283104-a0dd-476b-bda723452ae93870/one%20blue%20dot%20reference%20guide.pdf">environmentally sustainable</a>. But if you have a penchant for ham sandwiches, rest assured you can continue to indulge as an occasional treat. It’s your overall lifestyle and diet that really matter for your health and risk of developing type 2 diabetes.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/237346/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/duane-mellor-136502">Duane Mellor</a>, Visiting Academic, Aston Medical School, <a href="https://theconversation.com/institutions/aston-university-1107">Aston University</a> This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/does-eating-ham-bacon-and-beef-really-increase-your-risk-of-developing-type-2-diabetes-237346">original article</a>. </div>

Body

No croutons, no anchovies, no bacon: the 100-year-old Mexican origins of the Caesar salad

<a href="https://theconversation.com/profiles/garritt-c-van-dyk-1014186">Garritt C. Van Dyk</a>, <a href="https://theconversation.com/institutions/university-of-newcastle-1060">University of Newcastle</a> The most seductive culinary myths have murky origins, with a revolutionary discovery created by accident, or out of necessity. For the Caesar salad, these classic ingredients are spiced up with a family food feud and a spontaneous recipe invention on the Fourth of July, across the border in Mexico, during Prohibition. Our story is set during the era when America banned the production and sale of alcohol from <a href="https://www.atf.gov/our-history/timeline/18th-amendment-1919-national-prohibition-act">1919–1933</a>. Two brothers, Caesar (Cesare) and Alex (Alessandro) Cardini, moved to the United States from Italy. Caesar opened a restaurant in California in 1919. <a href="https://historicalmx.org/items/show/195">In the 1920s</a>, he opened another in the Mexican border town of Tijuana, serving food and liquor to Americans looking to circumvent Prohibition. Tijuana’s Main Street, packed with saloons, became a popular destination for southern Californians looking for drink. It claimed to have the “<a href="https://www.google.com/books/edition/Satan_s_Playground/znhxImXG8e0C">world’s longest bar</a>” at the Ballena, 215 feet (66 metres) long with ten bartenders and 30 waitresses. The story of the Caesar salad, allegedly 100 years old, is one of a cross-border national holiday Prohibition-era myth, a brotherly battle for the claim to fame and celebrity chef endorsements. <h2>Necessity is the mother of invention</h2> <a href="https://classicsandiego.com/restaurants/caesars-restaurant-tijuana/">On July 4 1924</a>, so the story goes, Caesar Cardini was hard at work in the kitchen of his restaurant, Caesar’s Place, packed with holiday crowds from across the border looking to celebrate with food and drink. He was confronted with a chef’s worst nightmare: running out of ingredients in the middle of service. As supplies for regular menu items dwindled, Caesar decided to improvise with what he had on hand. He took ingredients in the pantry and cool room and combined the smaller leaves from hearts of cos lettuce with a dressing made from coddled (one-minute boiled) eggs, olive oil, black pepper, lemon juice, a little garlic and Parmesan cheese. The novel combination was a huge success with the customers and became a regular menu item: the Caesar salad. <h2>Et tu, Alex?</h2> There is another version of the origin of the famous salad, made by Caesar’s brother, Alex, at his restaurant in Tijuana. Alex claims Caesar’s “inspiration” was actually a menu item at his place, the “<a href="https://www.bbc.com/travel/article/20190521-the-surprising-truth-about-caesar-salad">aviator’s salad</a>”, named because he made it as a morning-after pick-me-up for American pilots after a long night drinking. His version had many of the same ingredients, but used lime juice, not lemon, and was served with large croutons covered with mashed anchovies. When Caesar’s menu item later became famous, Alex asserted his claim as the true inventor of the salad, now named for his brother. <h2>Enter the celebrity chefs</h2> To add to the intrigue, two celebrity chefs championed the opposing sides of this feud. <a href="https://www.google.com/books/edition/Appetite_for_Life/sEAfuK8lDjkC">Julia Child</a> backed Caesar, and <a href="https://www.google.com/books/edition/The_Essential_Cuisines_of_Mexico/gzsGAwAAQBAJ">Diana Kennedy</a> (not nearly as famous, but known for her authentic Mexican cookbooks) supported Alex’s claim. By entering the fray, each of these culinary heavyweights added credence to different elements of each story and made the variations more popular in the US. While Child reached more viewers in print and on television, Kennedy had local influence, known for promoting regional Mexican cuisine. While they chose different versions, the influence of major media figures contributed to the evolution of the Caesar salad beyond its origins. The original had no croutons and no anchovies. As the recipe was codified into an “official” version, garlic was included in the form of an infused olive oil. Newer versions either mashed anchovies directly into the dressing or added Worcestershire sauce, which has anchovies in the mix. Caesar’s daughter, Rosa, always maintained her father was the original inventor of the salad. She continued to market her father’s <a href="https://classicsandiego.com/restaurants/caesar-cardini-cafe/">trademarked recipe</a> after his death in 1954. Ultimately she won the battle for her father’s claim as the creator of the dish, but elements from Alex’s recipe have become popular inclusions that deviate from the purist version, so his influence is present – even if his contribution is less visible. <h2>No forks required – but a bit of a performance</h2> If this weren’t enough, there is also a tasty morsel that got lost along the way. Caesar salad was originally meant to be eaten as finger food, with your hands, using the baby leaves as scoops for the delicious dressing ingredients. For <a href="https://www.latimes.com/food/story/2024-01-30/original-caesar-salad-tijuana-100-years">presentation</a> in a restaurant, the salad was also created in front of the diners’ table, on a rolling cart, with some recommending a “true” Caesar salad was tossed only seven times, clockwise. This extra level of drama, performance and prescribed ritual was usually limited to alcohol-doused flaming desserts. To have a humble salad, invented in desperation, elevated to this kind of treatment made it a very special dish – even without any bacon.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/233099/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/garritt-c-van-dyk-1014186">Garritt C. Van Dyk</a>, Lecturer in History, <a href="https://theconversation.com/institutions/university-of-newcastle-1060">University of Newcastle</a> Image credits: Shutterstock This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/no-croutons-no-anchovies-no-bacon-the-100-year-old-mexican-origins-of-the-caesar-salad-233099">original article</a>.

Food & Wine

Kevin Bacon returns to Footloose roots for a special cause

Kevin Bacon has taken a step back in time to return to the Utah high school where the 1984 movie Footloose was filmed. Students at Payson High School launched the #BacontoPayson social media campaign several months ago in an attempt to get the Hollywood legend to attend the school's final prom. The high schoolers recreated movie scenes and choreographed videos in the hopes of capturing Bacon's attention, willing him to return to the school before the campus relocates at the end of the school year. The online campaign worked, as the 65-year-old actor returned to Payson on Saturday where he addressed the students and praised their valiant efforts to get him back to the iconic school, but not before striding onto the stage while the iconic song Footloose blared through the grounds. <blockquote class="instagram-media" style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" data-instgrm-permalink="https://www.instagram.com/reel/C6CNgyNJOrk/?utm_source=ig_embed&utm_campaign=loading" data-instgrm-version="14"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"> </div> </div> </div> <div style="padding: 19% 0;"> </div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"> </div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <div style="padding: 12.5% 0;"> </div> <div style="display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;"> <div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);"> </div> <div style="background-color: #f4f4f4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;"> </div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);"> </div> </div> <div style="margin-left: 8px;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"> </div> <div style="width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg);"> </div> </div> <div style="margin-left: auto;"> <div style="width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);"> </div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);"> </div> <div style="width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);"> </div> </div> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"> </div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" href="https://www.instagram.com/reel/C6CNgyNJOrk/?utm_source=ig_embed&utm_campaign=loading" target="_blank" rel="noopener">A post shared by SixDegrees.org (@sixdegreesofkb)</a> </div> </blockquote> "When I first heard about this Bacon to Payson thing, I was like, 'Wow, this is crazy.' But you were all just tireless," Bacon said in his speech on the school's football field on Saturday, according to <a title="" href="https://www.abc4.com/news/wasatch-front/kevin-bacon-returns-to-payson-high-on-prom-night-for-40th-anniversary-of-footloose/" target="" rel="">ABC7</a>. "You talked me into it." As part of Payson High School's effort to get Bacon back on campus, they pledged to create 5000 essential resource kits to help his <a href="https://www.sixdegrees.org/footloose" target="_blank" rel="noopener">Sixdegrees.org</a> foundation, which benefits underserved and under-resourced communities. The organisation has a goal of packing and distributing up to 40,000 kits as part of its "Footloose40" initiative, which marks the 40th anniversary of the film's release. In his speech on Saturday, Bacon thanked the students for "turning what could be just a movie star coming back to get a pat on the back into something really positive." Bacon was awarded with an honorary Payson High School diploma, posed for photos with students and even swung by his locker during his visit during his visit. Image credits: TikTok / Paramount Pictures

Movies

Cheese and bacon muffins

A delicious savoury muffin that’s great for when the grandkids are around or an on-the-go snack. Makes: 12 Ingredients: <ul> <li>2 egg</li> <li>250g self-raising flour</li> <li>1 cup grated cheddar cheese</li> <li>3 rashers bacon, cooked and finely diced</li> <li>1 cup milk</li> <li>½ teaspoon salt</li> <li>½ teaspoon pepper</li> </ul> Method: 1. Preheat oven to 200°C. Grease muffin tray and set aside. 2. Combine flour, cheese, bacon, salt and pepper in bowl. 3. In separate bowl, whisk eggs and add milk. 4. Make a well in the dry ingredient and gradually add egg mixture. Gently mix until just combined. 5. Spoon mixture into muffin tray. Bake for 15 to 20 minutes or until tops are golden. Images: Shutterstock

Food & Wine

Does cooking bacon in water make it taste better

A rumour on the internet has suggested the key to juicier, crispier bacon is submerging it in cold water and bringing it to the boil. But does this theory have legs? Well, the idea at least seems to check out. The difference between “good” and “bad” bacon generally comes down to the rendering of the fat from cooking to too long or too quickly. But when you cook it with the cold-water method, bringing the cold water to the simmer, cooking it away completely, you theoretically cook the fat away without drying the bacon, and once the water’s gone all you have to do is brown the meat. <iframe width="560" height="315" src="https://www.youtube.com/embed/2guC4Badq2s" frameborder="0" allowfullscreen=""></iframe> <a href="http://www.news.com.au/lifestyle/food/eat/internet-cooking-test-should-you-cook-bacon-in-water/news-story/a4ac7d3e60033861c0a625ef9638c526" target="_blank">News.com.au</a> recently put this to test, cooking a control and putting it up against the new bacon cooking method, “The ‘new’ method had produced much drier, darker bacon. It was crispier as promised, but in a way that made it less enjoyable to eat. It had developed the consistency reminiscent of beef jerky. “Even worse, this method seemed to have leached a lot of the bacon’s salt content out into the water before gluing it back to the outside of the bacon as it evaporated, making the bacon much saltier to taste.” So, what do you think? Are you going to experiment with this new bacon-cooking method, or stick to what you know works? Let us know in the comments below.

Food & Wine

Bacon and egg tarts

Ready to eat in half an hour, this delicious recipe for bacon and egg tarts is the perfect with morning or afternoon tea will become a family favourite! Serves: 8 Ingredients: <ul> <li>8 rashers bacon</li> <li>4 eggs</li> <li>20g butter</li> <li>1 onion, finely chopped</li> <li>½ cup cream</li> <li>Salt and pepper</li> <li>2 sheets puff pastry</li> <li>100g mozzarella cheese, cubed</li> </ul> To serve <ul> <li>Tomato relish</li> <li>Rocket salad</li> </ul> Method: <ol> <li>Pre-heat oven to 210°C.</li> <li>Trim the bacon of rind and cut each rasher into two pieces.</li> <li>Melt butter in a small pan and sauté the onion over a medium heat for three minutes. Remove and cool.</li> <li>Break the eggs into a small bowl and add the cream. Using a fork to gently blend together but do not beat. Season with salt and pepper.</li> <li>Cut each sheet of puff pastry into four equal squares and place into greased muffin pans.</li> <li>Arrange the two pieces of bacon in each pastry case, place a few squares of mozzarella into pastry case. Pour the egg mixture slowly into each pastry case.</li> <li>Bake the tarts in the pre-heated oven and bake for 12 - 15 minutes until pastry is puffed and golden. Allow to cool for five minutes in the tin prior to removing tarts.</li> <li>Serve hot with tomato relish and fresh garden salad leaves.</li> </ol> Image: Getty

Food & Wine

Why you've been cooking bacon wrong this whole time

A popular foodie blogger has shared his secret hack to making the perfect crispy bacon. The chef and bacon connoisseur, who posts as Flavour God on the app, revealed his trick to achieving the fried bacon and it is as simple as adding water to the pan. In the viral video, the man poured water over his bacon before it started cooking, which ensured it was fried to perfection and didn't splutter in the pan. "OK before you yell at your phone, hear me out," he began the video. "Adding water to your bacon while cooking does two things: It makes crispy bacon and also keeps your bacon from splattering." He explained you should cook over medium-high until the water fully evaporates which will leave you with delicious crispy bacon. Most commenters were fascinated by the breakfast hack and promised to try it themselves. "Tried this tonight. Thank you! WORKED," one person wrote. "I seriously do this when I cook sausage patties," another said. For those concerned about mixing oil and water, the chef added: "The water cooks off before any fat renders to liquid." Another TikTok user suggested running the bacon under water before frying, which achieves a similar result. Image: TikTok

Food & Wine

Kevin Bacon shares playful insight into his laundry

Kevin Bacon made an interesting discovery about his wife Kyra Sedgwick while doing their laundry and took to social media to share it with fans. The 63-year-old shared a photo on Instagram of a lacy G-string belonging to his wife, which has been monogrammed with a cheeky message. “Sometimes doing laundry can be full of surprises,” the actor captioned the photo, with the underwear showing the words “I [heart] KB” bejewelled in rhinestones. <blockquote style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" class="instagram-media" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/p/CUAu6WRpP--/?utm_source=ig_embed&utm_campaign=loading" data-instgrm-version="13"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div> </div> </div> <div style="padding: 19% 0;"></div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"></div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" rel="noopener" href="https://www.instagram.com/p/CUAu6WRpP--/?utm_source=ig_embed&utm_campaign=loading" target="_blank">A post shared by Kevin Bacon (@kevinbacon)</a> </div> </blockquote> Sedgwick playfully responded in the comments, writing: “Thanks for airing my dirty laundry 😉❤️”. Fans reacted with their own jokes and comments, with many noticing Bacon’s face reflected in the washing machine dial. “I have that same pair,” one person joked. Another asked, “where do I get these”. The pair recently celebrated their 33rd wedding anniversary, with the Footloose star sharing a sweet post on Instagram to mark the occasion. <blockquote style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" class="instagram-media" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/p/CTaPu97JdAa/?utm_source=ig_embed&utm_campaign=loading" data-instgrm-version="13"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div> </div> </div> <div style="padding: 19% 0;"></div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"></div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" rel="noopener" href="https://www.instagram.com/p/CTaPu97JdAa/?utm_source=ig_embed&utm_campaign=loading" target="_blank">A post shared by Kevin Bacon (@kevinbacon)</a> </div> </blockquote> “Here’s to dancing through life with you @kyrasedgwickofficial,” he wrote alongside a black and white photo. “Happy anniversary. You are the reason.” Bacon and Sedgwick married in 1988 and share two children: 28-year-old actress Sosie and 31-year-old musician Travis. Image: kevinbacon / Instagram

Relationships

Slow roasted onions with cheesy bacon crumble

These delicious slow roasted onions with cheesy bacon crumble make for a great side dish. Caramelised and packed full of flavour, this is sure to be a hit at your next dinner party. Serves: 8 Prep: 15 mins Cooking time: 1 hour 20 mins Ingredients <ul> <li>8 medium brown onions</li> <li>2 tbs water</li> <li>2 tbs olive oil</li> <li>2 tbs maple syrup</li> <li>100g streaky rindless bacon, chopped</li> <li>2/3 cup panko breadcrumbs</li> <li>1⁄2 cup finely grated parmesan</li> <li>Fresh thyme, to serve</li> </ul> Method <ol> <li>Preheat oven to 150°C fan forced. Peel the onions, then cut in half crossways.</li> <li>Place the onions in a roasting pan, so that they fit snugly together in a single layer. Pour the water into the pan, it should just cover the base. 3. Press a sheet of baking paper onto the surface then cover tightly with foil. Cook for 1 hour.</li> <li>Remove the foil and baking paper, drain the liquid. Increase the oven 220C° fan forced. Combine the oil and maple syrup in a jug, pour over the onions then return to the oven. Roast uncovered, for 20 minutes, carefully turning over after 10 minutes or until onions are lightly caramelized.</li> <li>Meanwhile, place bacon into a non-stick frying pan over medium heat, cook stirring until light golden. Add the breadcrumbs and, cook, shaking the pan until breadcrumbs are light golden. Remove from the heat, stir in the parmesan and season.</li> <li>Spoon the crumble and thyme over the onions to serve. Serve warm or at room temperature.</li> </ol> Serving suggestion: Delicious served with chicken or roast lamb, beef or pork. Also great for Christmas buffet table. Serving suggestion: Great served with steak and slaw on an open steak sandwich. Recipe and image courtesy of <a href="https://www.australianonions.com.au/#o1QVCch0ERQvqoLz.97">Australian Onions</a>.

Food & Wine

Bacon-wrapped potatoes

I hesitate to specify how many this serves, because these bacon-wrapped beauties are very moreish. They're also good eaten cold (before someone else beats you to it). Serves: 3 to 4 Ingredients: <ul> <li>1 large red onion, thinly sliced</li> <li>8 medium-sized new potatoes (about the size of golf balls)</li> <li>4 rashers streaky bacon, cut in half lengthways</li> <li>2 tablespoons extra virgin olive oil</li> <li>Salt and pepper</li> </ul> Method: <ol start="1"> <li>Heat the oven to 200 degrees Celsius.</li> <li>Put the onion in an oven dish that will fit all the potatoes in a snug single layer.</li> <li>Prick the potatoes all over with a sharp knife.</li> <li>Wrap each potato securely in a strip of streaky bacon and sit them on top of the onion.</li> <li>Drizzle over the olive oil and season generously with salt and pepper.</li> <li>Bake for about 45 minutes, until the potatoes are tender and the bacon is crisp.</li> </ol> Written by Lucy Corry. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Image credit: Maarten Holl/Stuff.

Food & Wine

Herby potato salad with bacon and shallots

“There are many, many ways to make potato salad, but I always ﬁnd myself coming back to this version. The trick is to be plentiful with the herbs and bacon and to add a lot of dressing, as the warm potatoes quickly absorb the liquid. I like to include sour cream to give a tanginess to the dressing, as well as a good tablespoon of dijon mustard and a bit of vinegar for piquancy,” writes Justine Schofield in her latest cookbook Simple Every Day. Serves: 6 Ingredients: <ul> <li>1.2 kg bintje potatoes (or another waxy potato, such as Dutch cream, desiree or kipﬂer), unpeeled</li> <li>250 g bacon, ﬁnely chopped</li> <li>180 g homemade mayonnaise (or a good-quality whole-egg mayonnaise)</li> <li>100 g sour cream</li> <li>1 tablespoon dijon mustard</li> <li>1 teaspoon red wine vinegar</li> <li>zest of 1 lemon juice of ½ lemon</li> <li>pinch of cayenne pepper</li> <li>salt ﬂakes and freshly ground black pepper</li> <li>2 French shallots, ﬁnely chopped</li> <li>12 cornichons, sliced into rounds</li> <li>large handful of ﬂat-leaf parsley leaves, ﬁnely chopped</li> <li>small handful of chives, ﬁnely snipped</li> <li>3 dill fronds, ﬁnely chopped</li> </ul> Method: 1. Place the potatoes in a large saucepan of cold salted water. Bring to the boil, then turn down to medium heat and simmer for about 20–30 minutes until the potatoes are tender when pierced with a small knife. (The cooking time will vary depending on what potatoes you use and how large they are.) Drain and set aside until the potatoes are cool enough to handle. Peel off and discard the skins, then cut the potatoes into even cubes. 2. Meanwhile, place the bacon in a large frying pan over low heat and cook, tossing occasionally and slowly bringing the heat up to medium (this ensures the fat renders and the bacon becomes very crispy), for 5 minutes until sizzling, golden and crunchy. Drain on paper towel. 3. Combine the mayonnaise, sour cream, mustard, vinegar, lemon zest and juice, cayenne pepper and a pinch of salt and pepper in a large bowl. Mix in the shallot, cornichon and herbs, reserving a small handful of mixed herbs to serve. 4. Add the still-warm potato to the dressing, along with half the bacon. Toss very well so all the potato is coated, then scatter on the reserved herbs and bacon. Best served at room temperature. <img width="159" height="208" src="https://oversixtydev.blob.core.windows.net/media/46013/image__159x208.jpg" alt="Image_ (25)" style="float: right;"/> Recipe courtesy of Simple Every Day by Justine Schofield (Plum, $39.99).

Food & Wine

Pumpkin risotto with bacon and parmesan cheese

This Italian rice-pot recipe will be devoured in no time once it is served on the table. Serves: Two Ingredients: <ul> <li>400g butternut pumpkin, skin removed and cut into 1 cm cubes</li> <li>1 tablespoon olive oil </li> <li>1 cube vegetable stock</li> <li>1 litre boiling water</li> <li>1 tablespoon butter</li> <li>½ red onion, finely chopped</li> <li>2 rashers bacon, rind and fat removed and finely chopped</li> <li>1 clove garlic, peeled and crushed</li> <li>1 birdseye chili deseeded and finely chopped</li> <li>1 cup arborio rice</li> <li>Handful parmesan cheese, finely grated</li> </ul> Method: 1. Preheat the oven to 200°C/180°C fan-forced. 2. Coat the pumpkin with half of the olive oil and a generous pinch of salt and pepper. Spread out the pumpkin evenly on a lined oven tray and bake in the oven for 30 minutes, or until soft and golden. 3. Place the vegetable stock cube and boiling water in a small saucepan over a low heat to keep it warm. 4. Add the remaining olive oil and butter to a medium saucepan over a medium heat. Add the red onion and the bacon and cook, stirring, for 5 minutes or until the onion is soft. Add the garlic, birdseye chilli and arborio rice and cook, stirring, for 1 minute or until the grains are toasted. Stir to coat well. Tip: For extra heat add the birdseye chilli seeds. 5. Add 1 cup of the stock mixture to the pan and stir continuously until all of the liquid has absorbed. Continue this process of adding 1 cup of stock at a time until all of the stock has absorbed and the rice is ‘al dente’. Remove from the heat and stir through the Parmesan cheese, the baby spinach, half of the parsley, and the roasted pumpkin. Season to taste with salt and pepper. 6. Divide the risotto between bowls and garnish with the remaining parsley and extra Parmesan cheese. Recipe courtesy of <a href="https://www.hellofresh.com.au/tasty/" target="_blank">Hello Fresh</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now.</a>

Food & Wine

Creamy potato bake with chorizo and bacon

I love a good potato bake! It’s such a great side dish to a BBQ or any number of main meals. Think of this as the loaded potato bake of your dreams – the chorizo and bacon gives it so much flavour and that creamy cheesy sauce surrounding it is to die for! If your budget is a little tight you replace the chorizo with more bacon, but personally I find it a worthy expense for the taste it delivers. Serves: Six Ingredients: <ul> <li>850g small washed potatoes, skin on</li> <li>1 small brown onion, thinly sliced</li> <li>100g diced bacon</li> <li>100g chorizo sausage, diced</li> <li>2 teaspoons minced garlic</li> <li>1/2 teaspoon cracked black pepper</li> <li>2 cups cooking cream</li> <li>1 1/2 cups grated tasty cheese</li> <li>Sprinkle of paprika</li> </ul> Method: <ol> <li>Spray the slow cooker bowl lightly with oil.</li> <li>Re-wash your potatoes to ensure they are nice and clean, then slice them thinly – if you cut them thick you will need to increase the cooking time to ensure they are tender.</li> <li>Lay half the sliced potatoes into the slow cooker.</li> <li>Add the onion, bacon and chorizo.</li> <li>Cover with the remaining potatoes.</li> <li>Add the garlic and pepper to the cream and mix well.</li> <li>Pour over the potatoes.</li> <li>Cover, putting a tea towel (dish towel) under the lid, and cook on high for two hours.</li> <li>Reduce the heat to a low setting and cook for 2 hours.</li> <li>Scatter the cheese over the potato and sprinkle with paprika.</li> <li>Replace the lid and tea towel and cook for a further 30 minutes, so the cheese can melt.</li> <li>Serve straight from slow cooker.</li> </ol> Note: Cooking cream is less likely to split during cooking than regular cream. If you have the AUTO function, use that and cook for 4 1/2 hours. I use the paprika on top as it gives the look of browning – but you can finish it in the oven if you prefer. <img width="133" height="203" src="https://oversixtydev.blob.core.windows.net/media/37187/slow-cooker_133x203.jpg" alt="Slow Cooker (1)" style="float: right;"/> Written by Paulene Christie,slow-cooking internet sensation and busy working mum with a passion for sharing new and exciting recipes for the slow cooker. This recipe appears as part Slow Cooker Central Super Savers, a collection of budget-friendly recipes for all occasions published by ABC Books.

Food & Wine

Roasted potato skins with macadamias, bacon, rocket and blue cheese

The humble jacket potato turns into an absolutely moreish snack when you add macadamias, bacon and blue cheese. This is one recipe you simply have to try! Serves: 20 Ingredients: <ul> <li>5 large floury potatoes, washed, scrubbed</li> <li>2 tablespoons macadamia oil</li> <li>175g bacon, finely diced</li> <li>3 green onions, thinly sliced</li> <li>1/2 cup macadamias, roasted, roughly chopped</li> <li>75g blue cheese, crumbled</li> <li>Big handful wild rocket</li> <li>Sour cream to serve</li> </ul> Method: <ol> <li>Preheat oven to 200°C fan-forced. Brush each potato with half the macadamia oil, place on an oven tray and roast for 45 minutes to an hour or until tender.</li> <li>Set them aside until cool enough to handle.</li> <li>Cut the potatoes into quarters keeping the skin intact.</li> <li>Scoop out the flesh leaving some around the edges to help keep their shape. (Freeze the scooped out potato for making mash or fish cakes).</li> <li>In a large non-stick frying pan cook bacon over a medium heat for five minutes until golden and crispy, remove from the heat and add the green onions and half the macadamias.</li> <li>Preheat the oven grill on a medium-high heat. Place the skins onto a baking tray, flesh side down, brush with the remaining macadamia oil and grill for three minutes or until crispy.</li> <li>Remove from the grill and spoon the bacon, onion and macadamia mix into the skins.</li> <li>Add the remaining macadamias and top with the blue cheese.</li> <li>Grill for a further five minutes or until the cheese has melted.</li> <li>Place onto serving plates, top with rocket and serve warm with sour cream.</li> </ol> Wow, these roasted potato skins sound absolutely incredible. Have you ever tried a similar dish? Let us know in the comments below. We’d love to hear from you! Recipe courtesy of Australian Macadamias – <a href="http://www.australian-macadamias.org/consumer/en/taste/recipes" target="_blank">visit their site for more yummy food ideas</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/09/sicilian-style-gnocchi/">Sicilian style gnocchi</a> <a href="/lifestyle/food-wine/2016/09/pork-chops-with-apple-sage-and-sweet-wine/">Pork chops with apple, sage and sweet wine</a> <a href="/lifestyle/food-wine/2016/09/spicy-meatballs/">Spicy meatballs</a>

Food & Wine

Bacon bubble and squeak

This delicious recipe for bubble and squeak can be made with leftover vegetables or made with boiled or steamed vegetables. Ingredients: <ul> <li>500g roasted or steamed vegetables, diced</li> <li>400g potatoes, pre-cooked, peeled & diced</li> <li>50ml olive oil</li> <li>4 free range eggs, poached or fried</li> <li>8 bacon rashers, cooked until crisp & golden</li> <li>Salt & pepper to taste</li> <li>Chutney to serve</li> <li>Chopped parsley to garnish</li> </ul> Method: 1. Preheat grill. 2. Heat a medium non-stick pan over a medium heat with 25ml olive oil for 2-3 minutes. 3. Add the vegetables and potatoes to the pan and mash with a fork to combine, season and press into a large pancake shape. Cook over a medium heat 5-6 minutes until the base is golden and turn the mixture to incorporate the golden base. 4. Press the mixture once again into a large pancake shape and drizzle the edges of the pan with the remaining oil. Continue cooking for a further 5-6 minutes until base is crisp and golden. 5.Spread the surface of the bubble and squeak with the butter and place the pan under the pre-heated grill until surface is golden and bubbling. 6. Cut the bubble and squeak into large wedges and carefully remove from the pan and place onto each serving plate. 7. Top the bubble and squeak with an egg and crisp rashers of bacon. 8. Garnish with parsley and a dollop of chutney. How do you throw together the leftovers in the fridge? Let us know in the comments below. Recipe courtesy of <a href="http://www.pork.com.au/home-page-consumer.aspx" target="_blank">Australian Pork</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/08/kung-pao-chicken/">Kung pao chicken</a> <a href="/lifestyle/food-wine/2016/07/bread-and-butter-pudding/">Spelt brioche bread and butter pudding</a> <a href="/lifestyle/food-wine/2016/07/kangaroo-burgers/">Kangaroo burgers</a>

Food & Wine

Sweetcorn and bacon chowder

We simply can’t get enough of this heavenly, delicious sweetcorn and bacon chowder. Simple, tasty and warming, your guests will be begging you for the recipe. Serves: 2–4 Ingredients: <ul> <li>4 slices thick-cut smoked bacon, diced</li> <li>Olive oil</li> <li>1 medium leek, finely sliced into half moons</li> <li>1 medium red-skinned potato, diced</li> <li>30 g plain (all-purpose) flour</li> <li>750 ml Chicken Stock (see page 188)</li> <li>250 ml whole milk</li> <li>200 g frozen or fresh sweetcorn (if using fresh, remove the kernels from 1 large cob)</li> <li>Sea salt flakes and freshly ground black pepper</li> </ul> Method: <ol> <li>Cook the bacon in a little oil until crisp.</li> <li>Remove the bacon from the pan.</li> <li>Drain all but 2 tablespoons of fat, add the leek and potato and cook, covered, for 15 minutes.</li> <li>Add the flour and cook for 1 minute.</li> <li>Add the stock, milk and most of the bacon.</li> <li>Bring to the boil, then simmer until the potato is tender.</li> <li>Add the sweetcorn and simmer for 2 minutes.</li> <li>Season and top with bacon.</li> </ol> CHICKEN STOCK Makes: about 1 litre (or less if concentrated) Ingredients: <ul> <li>2 whole chicken legs</li> <li>2 carrots, cut into thirds</li> <li>2 celery stalks, halved</li> <li>1 onion, quartered</li> <li>3 sprigs thyme</li> <li>3 sprigs flat-leaf parsley</li> <li>2 bay leaves</li> <li>1 tablespoon black peppercorns</li> <li>2–3 litres water</li> </ul> Method: <ol> <li>Add the chicken, vegetables, herbs and pepper to a large saucepan and cover with the water.</li> <li>Bring to the boil, then reduce the heat to a gentle simmer for 3 hours, skimming any impurities that rise to the surface as needed.</li> <li>Strain through a fine mesh sieve and discard the solids.</li> <li>Continue to simmer to desired level of concentrate.</li> </ol> <img width="176" height="183" src="https://oversixtydev.blob.core.windows.net/media/26229/soups-cover-image_176x183.jpg" alt="Soups Cover Image (3)" style="float: right;"/>This is an edited extract from Soups by Anna Helm-Baxter published by Hardie Grant Books. RRP $19.99 and are available in stores nationally. Related links: <a href="/lifestyle/food-wine/2016/07/sausage-tomato-and-potato-soup/">Sausage tomato and potato soup</a> <a href="/lifestyle/food-wine/2016/07/broccoli-potato-and-spinach-soup/">Broccoli, potato and spinach soup</a> <a href="/lifestyle/food-wine/2016/06/potato-and-crispy-bacon-soup/">Potato and crispy bacon soup</a>

Food & Wine

Candied bacon ice cream

Anyone that has ever melted milk chocolate over salty popcorn, knows that sweet and savoury is a winning combination. This recipe may be little unorthodox, but we promise it’s worth the risk. If you’re up for something a little different (or maybe some ice cream for breakfast) why not give it a go? Ingredients: <ul> <li>2 smoked bacon rashers</li> <li>600ml cream</li> <li>1 cup milk</li> <li>100g caster sugar</li> <li>4 egg yolks</li> <li>pinch salt</li> <li>¼ teaspoon smoked paprika</li> </ul> For the candied bacon <ul> <li>4 smoked bacon rashers, grilled</li> <li>1 cup brown sugar</li> <li>½ cup maple syrup</li> <li>Honeycomb to serve</li> </ul> Method: <ol> <li>Preheat oven to 160°C.</li> <li>Cut the rashers of smoked bacon in half and place bacon in a deep heavy based saucepan.</li> <li>Whisk together the cream, milk and caster sugar and pour over the bacon.</li> <li>Heat the saucepan over a low heat being careful not to boil the milk approximately 5 minutes.</li> <li>Allow the mixture to cool slightly and remove the bacon pieces</li> <li>Remove half a cup of the cream mixture and whisk together with the egg yolks. Salt and paprika.</li> <li>Return the mixture to the saucepan and heat stirring constantly until mixture has thickened and coats the back of the spoon.</li> <li>Remove the custard from the saucepan and cool in a bowl. Return the bacon to the bowl and cover with a piece of baking paper to prevent a skin forming. Cool in the refrigerator 20 minutes. Whilst custard is cooling, prepare the candied bacon.</li> <li>Place the grilled bacon on a tray lined with baking paper and pour the combined sugar and maple syrup. Coat the bacon well with the mixture.</li> <li>Place the tray in the pre-heated oven until bacon is caramelised, this should take approximately 15 minutes. Remove and place bacon on a wire rack to cool.</li> <li>Remove the custard from the refrigerator and remove the bacon pieces and discard. Turn ice cream churn on, slowly pour the ice cream into the ice-cream machine. Finely chop 2 of the candied bacon rashers into very small pieces and add the bacon to the ice cream and churn for 20 minutes.</li> <li>Remove the ice cream from the churn and place in an airtight container freeze for 12 hours prior to serving.</li> <li>Serve scoops of bacon ice cream with a shard of candied bacon and top with chopped honeycomb.</li> </ol> Are you daring enough to try this kooky combination? Let us know in the comments below. Recipe courtesy of <a href="http://www.pork.com.au/home-page-consumer.aspx" target="_blank">Australian Pork.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/07/pear-and-chocolate-crumble/">Pear and chocolate crumble</a> <a href="/lifestyle/food-wine/2016/07/slow-cooked-chocolate-lava-cake/">Slow-cooked chocolate lava cake</a> <a href="/lifestyle/food-wine/2016/06/potato-and-crispy-bacon-soup/">Potato and crispy bacon soup</a>

Food & Wine

Bacon and chorizo pappardelle

If you’re looking for a hearty, flavoursome pasta that’s easy to make you really can’t do much better than this scrumptious bacon and chorizo pappardelle. Serves: 4 Ingredients: <ul> <li>200g Australian streaky bacon, thinly sliced</li> <li>200g spicy chorizo, sliced diagonally</li> <li>1 tablespoon olive oil</li> <li>2 cloves garlic, finely chopped</li> <li>1 long red chilli, finely chopped</li> <li>100g baby spinach leaves</li> <li>1/2 cup continental parsley leaves, chopped</li> <li>1 tablespoon tomato paste</li> <li>4 tablespoon olive oil</li> <li>400g Pappardelle pasta, cooked & drained</li> <li>4 tablespoon parmesan cheese, grated</li> <li>Cracked black pepper to taste</li> </ul> Method: <ol> <li>Heat one tablespoon of olive oil in a large deep frying pan over a medium high heat and sauté the bacon and chorizo until well brown. Remove from pan and set aside.</li> <li>Return the frying pan to the stove, over medium heat.</li> <li>Sauté garlic, chilli and spinach for two minutes.</li> <li>Combine the remaining four tablespoons of olive oil and tomato paste together with the parsley leaves and add them to the sautéed garlic and chilli.</li> <li>Return the bacon and chorizo to the pan and sauté for a further two minutes.</li> <li>Add the cooked pappardelle to the pan and toss well to coat pasta.</li> <li>Season with a little salt if required.</li> <li>Serve Pasta garnished with parmesan cheese and cracked black pepper.</li> </ol> Doesn’t that sound like an incredible pasta dish? What’s your favourite type of pasta to enjoy? Let us know in the comments below. Recipe courtesy of <a href="http://www.pork.com.au/home-page-consumer.aspx" target="_blank">Australian Pork.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/07/slow-cooker-creamy-chicken-pasta/">Slow cooker creamy chicken pasta</a> <a href="/lifestyle/food-wine/2016/07/vegetable-minestrone-soup/">Vegetable minestrone soup</a> <a href="/lifestyle/food-wine/2016/06/roast-winter-vegetable-pasta/">Roast winter vegetable pasta with herb and lemon dressing</a>

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Bacon and chorizo pappardelle