Bacon and Caramelised Onion Croziflette
with Balsamic Glazed Baby Leaf and Apple Salad
- Milk
- Cereals containing gluten
- Wheat
- Sulphites
- Soya
- May contain traces of allergens
Ingredients
1 unit(s)
Onion
2 unit(s)
Garlic Clove
90 grams
Mature Cheddar Cheese
(Contains: Milk)
180 grams
Macaroni
(Contains: Cereals containing gluten, Wheat May contain traces of: Soya)
60 grams
British Smoked Bacon Lardons
1 sachet(s)
Mixed Herbs
10 grams
Chicken Stock Paste
150 grams
Creme Fraiche
(Contains: Milk)
20 grams
Baby Leaf Mix
1 unit(s)
Apple
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
Bring a large saucepan of water to the boil with 0.5 tsp salt for the macaroni.
Meanwhile, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Grate the Cheddar cheese.
When boiling, stir the macaroni into the water and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.
While the pasta cooks, heat a drizzle of oil in a large saucepan on medium heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins.
Once the onions have softened, add the bacon and fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Meanwhile, preheat your grill to high.
Next, add the garlic and mixed herbs, fry for a further 30 secs.
Stir in the chicken stock paste and water for the sauce (see pantry for amount).
Bring to the boil then lower the heat and simmer until the liquid has reduced a little, 1-2 mins.
Once the liquid has reduced, stir in the creme fraiche then remove from the heat.
Stir in half the cheese until melted then taste and season with salt and pepper if you feel it needs it.
Add the cooked macaroni to the pan, mix together then transfer to an appropriate sized grill-proof dish.
Evenly scatter over the remaining cheese and pop under your grill until golden and bubbling, 5-6 mins.
Meanwhile, quarter, core and thinly slice the apple (no need to peel) then pop into a medium bowl.
Add the baby leaf mix, drizzle over the balsamic glaze and a little olive oil. Season with salt and pepper and toss together.
When everything's ready, share the bacon and caramelised onion croziflette out between your plates.
Serve the salad on the side.
Enjoy!
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