Bacon recipes

Smoky maple-espresso baked beans

25 minutes

Bacon recipes

Tagliatelle with mint pea purée, toasted hazelnuts, bacon and cured egg yolk

15 minutes

Bacon recipes

Potato farl with crispy bacon and maple syrup

15 minutes

Bacon recipes

Crunchy vegetable salad with crumbled crispy bacon

30 minutes

Avocado recipes

The new Cobb-style salad platter with beetroot dressing

Bacon recipes

Bacon-crusted salmon with minty peas

15 minutes

Bacon recipes

Rainbow Ricotta cakes with chipotle bacon

20 minutes

Bacon recipes

Spinach, chickpea and bacon salad

15 minutes

Avocado recipes

Black pepper bacon-wrapped roast butternut

25 - 30 minutes

Bacon recipes

Honeybush-poached pear-and-biltong salad

45 minutes, plus cooling time

Honeybush-poached pear-and-biltong salad

By Natasha

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes, plus cooling time

Ingredients

2 T wholegrain mustard
1 cup olive oil
5 T balsamic vinegar
70 g treacle sugar
200 g moist biltong, thinly sliced

For the poached pears:

3 cups white wine
2 honeybush teabags
200 g sugar
1 star anise
1 cinnamon stick
10 peppercorns
5 cloves
4 pears, peeled
60 g walnuts, crushed
1 T biltong powder
120 g Gorgonzola
1 T caster sugar

For the salad:

20 g Baby spinach leaves, shredded
60 g walnuts, roasted and salted
20 g microgreens
1 T biltong powder, to garnish

Method

Place the mustard, olive oil, balsamic vinegar and treacle sugar in a jar with a lid and shake well. Pour over the biltong and set aside until ready to use.

To poach the pears, place the wine, teabags, sugar, spices and pears in a saucepan and simmer over a medium heat for 20 minutes. Remove the pears from the saucepan and increase the heat to reduce the liquid to a light syrup. Once it has reduced, return the pears to the syrup. Cool and store in the fridge. Use a melon baller to core the pears from the bottom so that they can be filled with the Gorgonzola.

Preheat the oven to 180°C. Mix the crushed walnuts with the biltong powder. Fill the poached pears with Gorgonzola and create a “stopper” at the bottom of each with the walnut-and-biltong mixture.

Place the filled pears on a nonstick oven tray and bake until heated through and the cheese starts to melt, about 15–20 minutes. Remove the pears from the oven, sprinkle with caster sugar and use a kitchen blowtorch to caramelise them.

To serve, assemble the salad by arranging the marinated biltong (retain the marinade), baby spinach, walnuts and microgreens on a platter. Dress with 4 Tof the biltong marinade. Place the pears on top of the salad and sprinkle with the biltong powder.

Discover more salad recipes here.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Smoky maple-espresso baked beans

Tagliatelle with mint pea purée, toasted hazelnuts, bacon and cured egg yolk

Potato farl with crispy bacon and maple syrup

Crunchy vegetable salad with crumbled crispy bacon

The new Cobb-style salad platter with beetroot dressing

Bacon-crusted salmon with minty peas

Rainbow Ricotta cakes with chipotle bacon

Spinach, chickpea and bacon salad

Bacon-and-“broccomole” dip

Black pepper bacon-wrapped roast butternut

Carbonara with chunky pork

Honeybush-poached pear-and-biltong salad

Honeybush-poached pear-and-biltong salad

Ingredients

Method