Gamze Gold Recipes

Ali Stoner’s Gamze Gold Pizza BLT

“Treat dad to these fancy pizza BLTs, for Father’s Day…you ain’t never had a bacon sarnie quite like this!” – Ali Stoner

Ingredients:

• ‘Scottish’ pizza dough (makes 4)
• 500g white bread flour
• 400ml water
• 7g yeast
• 10g salt
• 10g caster sugar
• 35g lard

Method:

1. First start by activating your yeast. Take 400ml of tepid water, stir in the sugar and yeast and leave while you add your salt and lard to the flour and rub between your fingers till it’s like breadcrumbs.
2. Combine the flour mixture and yeast mixture into a stand mixer fitted with a dough hook and start kneading. Keep it running till dough is smooth and elastic. Tip into an oiled plastic tub and leave somewhere warm till doubled in size. Then stick it straight in the fridge overnight.
3. A couple hours before cooking the next day, tip the dough out onto your work surface onto some flour. Divide into 4 (approx 225g) then using some semolina, roll into 4 balls and leave to double in size. When ready, take each one out and press into a pizza shape in more semolina. Sprinkle inside with olive oil, fold over and gently press a crust shape with your fingers. Cook in your pizza oven or regular oven on high.
4. The bacon can be pan-fried or cooked on your barbecue. I use a little oil to get it started then let it gently caramelise on each side.
5. Layer your pizza BLT up with baconaisse, avocados, tomato, marinated onions, Gamze Gold back bacon and rocket

 

Gamze Gold Foccacia

Ingredients:

• 3 cups (375g) all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 packet (7g) instant yeast
• 1 cup (240ml) warm water
• 2 tablespoons olive oil, plus extra for drizzling
• 6 slices of bacon, cooked and chopped
• 1 large yellow capsicum (bell pepper), thinly sliced
• 2 cloves garlic, minced
• Fresh rosemary sprigs
• Sea salt, for sprinkling
• Freshly ground black pepper, to taste

Method:

1. Mix flour, salt, sugar, and yeast. Add warm water and olive oil, then knead until smooth. Let rise for 1 hour.
2. Cook and chop bacon. Sauté yellow capsicum with garlic until softened.
3. Preheat oven to 220°C. Spread dough on a baking tray, dimple the surface, and top with capsicum, bacon, rosemary, salt, and pepper. Drizzle with olive oil.
4. Bake for 20-25 minutes until golden. Cool slightly before slicing.

 

Jalapeño Gamze Gold Bacon Poppers

These jalapeño bacon poppers are the perfect blend of heat, creamy richness, and a hint of sweetness, making them an irresistible treat.

Ingredients:

• 8 fresh jalapeño peppers
• 10 rashers of bacon (2 diced for filling, 8 whole for wrapping)
• 1/2 cup (120g) cream cheese, softened
• 2 tablespoons fresh chives, finely chopped
• 1 tablespoon maple syrup
• Salt and pepper, to taste

Method:

1. Dice 2 rashers of bacon and cook until crispy. Drain on paper towels. In a bowl, mix the crispy bacon with cream cheese and chives. Season with salt and pepper to taste.
2. Cut the jalapeños in half lengthwise and remove the seeds and membranes. Fill each jalapeño half with the cream cheese mixture.
3. Wrap each stuffed jalapeño half with a whole rasher of bacon, securing it with a toothpick if necessary.
4. Heat a pan or BBQ over medium heat. Cook the bacon-wrapped jalapeños, turning occasionally, until the bacon is crispy and the jalapeños are slightly softened, about 8-10 minutes.
5. Drizzle the cooked jalapeño poppers with maple syrup for a sweet, smoky kick.

 

Gamze Gold Bacon Hollandaise Sauce

This bacon hollandaise sauce is a rich, indulgent twist on the classic.

Ingredients:

• 4 slices of bacon, finely chopped
• 3 large egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• 1/2 teaspoon Dijon mustard (optional)
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon water
• 1 tablespoon bacon fat (reserved from cooking bacon)
• Chopped chives or parsley, for garnish (optional)

Method:

1. Cook bacon until crispy. Reserve 1 tablespoon of bacon fat, and set aside the cooked bacon.
2. In a heatproof bowl, whisk egg yolks, lemon juice, and water until smooth.
3. Set the bowl over simmering water, whisking until thickened.
4. Gradually whisk in melted butter, followed by the reserved bacon fat.
5. Stir in crispy bacon, season with salt and pepper.
6. Pour over your dish and garnish with chives or parsley if desired.

 

Gamze Gold Club Sandwich

Ingredients:

• 4 slices of Gamze Gold bacon
• 2 slices of artisan bread (sourdough or ciabatta recommended)
• 1 ripe avocado
• 1 ripe tomato, thinly sliced
• 2 leaves of butter lettuce
• 1 tablespoon mayonnaise
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• Olive oil or butter, for toasting

Method:

1. In a skillet over medium heat, cook the Gamze Gold bacon until golden. Remove from the skillet and drain on paper towels.
2. Lightly brush the bread slices with olive oil or butter. Toast them in the skillet until golden and slightly crisp.
3. In a small bowl, mix the mayonnaise and Dijon mustard. Spread this mixture on one side of each toasted bread slice. Mash the avocado and season with salt and pepper, then spread it over one slice of bread. Layer the bacon, tomato slices, and lettuce on top of the avocado. Place the second slice of bread on top, mayo side down.
4. Slice the sandwich in half and serve immediately, enjoying the perfect combination of crispy bacon, creamy avocado, and fresh vegetables.

 

Ali Stoner’s – Gamze Gold Bacon & Scallop Skewers

“Simple in construction, this double cold smoked bacon lends a unique flavour to the scallops and allows them to be cooked perfectly. Smoky baconaisse provides that extra umami hit and the charred lemon and nasturtium cut through beautifully bringing the flavours all together. An easy wine bar style dish using premium, beautiful ingredients to be made at home.” – Ali Stoner

Ingredients:

• 12 fresh scallops
• 6 rashers Gamze Gold streaky bacon
• Smoky baconaisse (recipe below)
• Nasturtium leaves if you have them
• 1 lemon

Method:

1. Cut your bacon rashers in half, and using the side of a knife stretch them a bit the wrap them around a scallop. I put 3 scallops per skewer. Cut the cheeks off the lemon and baste the cut surface and the skewers with a little olive oil. Get into a hot bbq, and cook the skewers on either side, remove the lemon cheeks to a plate once the cut side has charred.
2. To plate up, spoon some baconaisse onto the centre of your plate, place a couple of skewers on top, garnish with the charred lemon and nasturtium leaves.

Ali Stoner’s – Baconaisse

Ingredients:

• 2 slices streaky bacon – fried and chopped
• Handful chives chopped
• 1 egg
• 1 large tsp Dijon mustard
• Half tsp salt
• Squeeze of lemon juice to taste
• 200ml light olive oil

Method:

Crack egg into blender jug, add salt, Dijon, lemon and oil. Place hand blender to bottom, turn on and gently lift to surface until emulsion is formed. Add Bacon and chives and adjust seasoning and lemon juice to taste.