Yep, you’re getting two recipes for the price of one with this post for loaded bacon and cheese wedges and philly cheese steak sliders. We’re really spoiling you lately. Least you could do is show willing and buy my ruddy book or a meat-box! Haha.
I’m in a bit of a huff tonight, if I’m honest. Came home to find a big bill waiting for me on the doormat. Normally I never say no to bending down for a Big Bill but this one was our council tax and it’s fucking £1700! What the hell for? They’ve turned off our street lights, driving on the roads feels like I’m playing Moon Patrol and they only pick up the bins when there is a full solar eclipse. There’s more chance of me getting pregnant than getting a book that doesn’t have Katie Price on the front cover out of our local library and if you fancy a stroll in the park, best get used to the dogshit and litter billowing around your feet like the shittiest version of the Crystal Dome. I don’t know why they don’t push all the dog-sausages into the fucking potholes in the road, at least that way I wouldn’t get out of the car with my neck canted a forty-five degree angle from being clattered off the roof of my car.
MOAN MOAN MOAN. But seriously, it would be a bloody welcome change if they said oh James, you work hard, here, enjoy your wage to do whatever you want with it, instead of grasping it out of my cold, cruel hands. I’m paying into a pension and being sensible by saving, but what’s the use? So when I get to seventy the Government can take away my house and stick me in a care home? Fuck that. We’ve already decided that when we get to seventy, if we’re both alive and capable of getting lob-ons, the house is getting sold and we’re getting two lithe twenty year olds to rub our bunions and change our oxygen tanks. BAH.
I might start a go-fund-me accompanied by a picture of Paul looking sadly into middle-distance and footage of me looking through photo albums. Maybe.
Can I just take a second to remind you of something? We have a list of every recipe we’ve EVER done right here. I worry that some people don’t know where it is. Use it, it’ll serve you well!
Anyway look, let’s get to the real reason you’re here. These recipes make enough for four. Each recipe is syn free if you use the appropriate HEAs and HEBs. If you have both of them at the same time, syn the cheese on the wedges – 40g is one HEA or 6 syns, so at most it’ll be 1.5 syns per portion. It’s syn free if you don’t combine the burgers and wedges. I’m just being a slut.
to make loaded bacon and cheese wedges, you’re going to need:
- ‘wet’ potatoes, like Maris Piper, as many as you dare
- a few squirts of olive oil spray (0.5 syn for 7 squirts)
- one beef oxo cube
- packet of bacon medallions (we used half a pack from our Musclefood freezer filler, because it doesn’t disappear to nowt – proper tasty bacon)
- spring onions
- lighter mature cheese (40g or one HEA)
- optional: hot sauce if you want it
to make loaded bacon and cheese wedges, you should:
- cut each potato in half, then cut into each half in a ‘v’ shape, so you’re dividing each half into three triangular wedges – or you know, don’t fuck about and just cut them how you like
- tip them into a bowl, sprinkle over the oxo cube and oil, and shake the buggers so they’re coated in a bit of stock cube and oil
- put them into an oven for 30 minutes or so to colour and soften
- meanwhile, fry off the bacon in small chunks, slice the spring onion and grate the cheese (remember, one of these makes that cheese allowance stretch further)
- check your wedges – if they’re nearly done, take them out, scatter the bacon and cheese and spring onion over the top, and put back into the oven until the wedges are done and the cheese is crispy and delicious
- best get a defibrillator ready, just saying
If you’re looking for something to serve it with, these tiny sliders (fancy word for little ‘burgers’) will do the trick. There’s no speed food on your plate, but fuck it. If you don’t tell Mags, nor will I. This was our treat night after all. Jeez.
to make philly cheese steak sliders, you’ll need:
- a big white onion
- a big green pepper
- one slice of Swiss Gruyere (we buy ours from Waitrose) – 5 syns for a 25g slice, or a HEA
- a suitable breadbun for your healthy extra allowance
- 120ml of beef stock
- packet of beef strips (I promise I’m not deliberately over-advertising but we genuinely used our beef strips from our Musclefood freezer filler, and they were tasty as all outdoors)
- lots of black pepper
to make philly cheese steak sliders, you should:
- cut your onion into decent slices, same with the pepper
- soften them in a dot of oil, a few sprays of olive oil or even better, a few drops of Worcestershire sauce, or if you’re an imbecile, use Frylight and wreck your pans
- once they’re softened, set them aside and throw in the beef, cooking it off and giving it a bit of colour – I use Worcestershire sauce instead of oil because it adds taste
- once the meat is browned off, put the stock in plus lots of pepper and whack the heat up, stirring until the stock has cooked off and thickened – give the bottom of the pan a good scrub with your spoon to get all those juices up
- assemble your slider – breadbun cut in half, cheese slice, beef strips, peppers and onions
It doesn’t look terribly exciting but my word these were fantastic.
Now if you’ll excuse me I’m off to perform oral sex in exchange for money. By the time I’ve paid off the council tax I’ll be permanently yawning. 🙁