Delectable Chargrilled Prime-cut Bacon Fillet with Rosemary Infused Hasselback Potato, Beetroot & Apple Relish & Roasted Curly Kale

  
Bacon Cabbage & Spuds but not like you remember from Childhood! This is a gorgeous dinner I made when my blog was just under 2 weeks old. I posted it on facebook but It never made it on to the web blog just yet, here it is for you now! These Hasselback Potatoes are crunchy & tasty sprinkled with Rosemary Sprigs & Sea Salt, the Beetroot & Apple Relish compliments the Bacon Fillet so well & the Kale is a delight oven baked & crispy. I seem to have originally blogged it for one but I recall the relish makes plenty for up to 4 people so just double the other elements for 2 or 4 or however many you’re feeding. It comes in at a very reasonable 9 Propoints & 5 on the Filling & Healthy Plan. This is a little bit fancy so would be a good choice if entertaining. I really hope you enjoy!
1 Prime-cut Bacon Fillet

1 Medium Potato

2 Eating Apples (cooking are too sour for this)

1 Medium Uncooked Beetroot

Fresh Curly Kale

Spray Oil

Fresh Rosemary Sprigs

Sea Salt & Fresh Ground Black Pepper

Ground Cloves

1 Tsp Sweetener  

Slice the Potato down lengthwise without cutting the whole way through (I find if you place a wooden spoon handle each side of the potato it helps stop the knife from going the whole way through) Fan the Slices out gently with your fingers & gently place the Rosemary Leaves in between the slices, season with Salt & Pepper. Bake in a preheated oven at 200c on a baking tray for approximately 50 minutes or until browning & cooked through. Peel & chop the Apples & Beetroot (be careful fresh beetroot stains badly, I used gloves) and place in a pot of 250ml of just boiled water brought down to a simmering heat. Add the Sweetener, a pinch of ground cloves & a small dash of salt & pepper. Simmer for 30 minutes until soft & blitz with a hand blender to a purée. Place the Kale on a baking tray, spray with spray oil & season with salt & pepper. Roast for the final 8 to 10 minutes being careful to check it doesn’t overcook. Lightly fry the Bacon Fillet on a hot griddle pan sprayed with spray oil for 6 to 8 minutes a side or until thoroughly cooked through. Serve the Bacon Fillet with the Hasselback Potato, top the Bacon with the Beetroot Relish & serve your Kale alongside & Enjoy!

Delectable Silky Salmon with a Wholegrain & Dijon Mustard Crust accompanied by Beautiful Hasselback Roasted Thyme Potato & Fresh Beetroot Yogurt Side Salad with Peppery Rocket Leaves.

 

  

Salmon Marinade: 1 heaped tsp Honey (from treats on simple start), 2 tsp Wholegrain Mustard, 1 tsp Dijon Mustard, 2 tsp Rice Wine Vinegar, Dash Soy Sauce, Pinch of Red Chilli Flakes. Mix well & marinade Salmon Fillets for as long as you can 20mins at least. Meanwhile prepare your Potato, Cut slices down the Potato taking care not to cut the whole way down, stop just short of the end (I put a wooden spoon down alongside with the handle beside the potato so when the knife hits the spoon handle it stops there & doesn’t cut through) Gently lightly fan out Potato Slices (they will fan out more in the oven) Spray well with oil, season with Salt & Pepper & place some thyme between some slices (this helps to fan it out too) Roast on a baking tray covered with foil & sprayed for approx 45mins to an hour at 200c until brown & cooked through. Beetroot: Peel & Chop a fresh Beetroot (wear gloves it stains!) and place in the oven in an ovenproof dish for 1hr or until cooked through, allow to cool for 5mins & dice finely. Mix it with a few tbsps natural low fat yogurt, a good squeeze lemon juice, a sprinke of ground cumin & salt & pepper. Place the Salmon in an ovenproof dish & spread the remaining mustard marinade over the top, bake in the oven for the last 18mins of the cooking time. Serve with Rocket Leaves & Enjoy! Free on Simple Start, 1pp on F&H & approx 10pps if pointing (depending on weight of potato & salmon)