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Food and Drinks
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Bacon recipes, from tartiflette with Anthony Bourdain’s help to grilled oysters with onions

  • Baked in the oven, tartiflette combines new potatoes with bacon, loads of Reblochon cheese, onion and white wine
  • Needing just three steps like tartiflette, grilled oysters with bacon and onions could hardly be easier once you’ve shucked a dozen oysters

Reading Time:2 minutes
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Tartiflette combines new potatoes, soft cheese, onions, wine and bacon. This recipe is adapted from one by the late Anthony Bourdain. Photo: SCMP/Jonathan Wong
Susan Jung

I’m not one of those people who think everything tastes better with bacon. I believe there are exceptions – most desserts, for instance. But I do love bacon, be it pancetta, the super-intense Chinese dried meat called lap yuk, lean back bacon or the very fatty type made from pork belly, and usually have at least three types in my freezer.

Tartiflette

This recipe is adapted from one in Anthony Bourdain’s Les Halles Cookbook (2004).
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I keep the skin on the potatoes but you can peel them if you like.

Anthony Bourdain’s Les Halles Cookbook (2004).
Anthony Bourdain’s Les Halles Cookbook (2004).

  • 1kg (2lb 3 oz) small to medium-sized new potatoes

  • 30ml (2 tbsp) cooking oil

  • 1 medium-sized onion, halved, then thinly sliced

  • 225 grams (8 oz) slab bacon, either home-made or shop-bought (skin removed)

  • 170ml (¾ cup) white wine

  • 450 grams (1 lb) Reblochon cheese, thinly sliced

  • Fine sea salt and freshly ground black pepper

1 Scrub the potatoes but don’t peel them. Slice them about 5mm thick. Bring a large pot of salted water to the boil, add the potato then simmer until it’s barely tender; do not overcook. Drain, rinse the slices with cold water and drain again.

2 Dice the bacon. Heat the oil in a large skillet and add the onion. Cook over a medium-high flame for several minutes, or until the onion is soft and golden. Stir in the bacon and cook until lightly browned, then add the potatoes and wine. Season to taste with salt and pepper, then cook, stirring often, until the wine is absorbed.

3 Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Spread half the potato mixture into a heatproof dish then top with half the Reblochon. Repeat the layering then bake for 20 minutes, or until brown and bubbling. Serve immediately.
Shuck the oysters and cut the muscle that attaches the meat to the shell. Photo: Shutterstock
Shuck the oysters and cut the muscle that attaches the meat to the shell. Photo: Shutterstock

Grilled oysters with bacon and onion

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