By SIMON WEBSTER
Memories came flooding back the last few days while working outside. I’ve been clearing a lot of dead trees and shrubs to extend my car park area so I’ve had a lot of time to think.
All this work, clearing land, took me back – many years ago – to New Zealand. I was seven and helping my dad clear the section of land where our house would be. We had been living in rented accommodations for three years, since arriving in New Zealand.
Dad would work all week at his full time job and also on Saturday doing odd jobs – painting houses, carpentry and repairs – to make extra money. That left Sunday to clear the property and get the work done on building a home for our family.
We also had only one car so the whole family was there lending a hand. But we thought it was fun because we all had the same goal in mind – my brother, my two sisters, and I – our own rooms. Yeah, finally!
Mum always brought great food that everyone enjoyed and was very filling for all the work that had to be done. One of my favorite dishes was bacon and egg pie.
It was great when chilled for summer lunches and even better served hot from the oven on an autumn day.
Bacon & Egg Pie
1 sheet puff pastry, thawed
1 cup grated sharp cheddar
6 strips bacon
1/2 onion, chopped
6 large eggs
Salt and pepper
In a skillet cook the bacon until it is done, but not crisp. Remove from the pan and drain off most of the fat, leaving about a tablespoon in the pan. Sauté the onions until soft. Remove from the pan to cool.
Chop the bacon into strips. Roll out the pastry to fit an 8 x 8 baking pan with excess pressed up the sides. Top with grated cheese. Sprinkle with bacon and onions on top of the cheese.
Crack the eggs with unbroken yolks distributing evenly over the top. Season with salt and pepper. Bake at 350 degrees for 30 minutes.
Simon Webster is the Executive Chef of Sabor a Pasion Country House & Bistro a multi-faceted dining destination just outside Palestine.
For more information go to www.saborapasion.com or call 903-729-9500.