The Oliving by Hans range is quite extensive, with bacon, various salamis, kransky, cocktail franks, turkey breast, chorizo and twiggy sticks all making an appearance. The whole family was really impressed with the taste of everything, and something I particularly loved was that there was no weird refluxy thing going on after eating the salami. I had a lot of fun finding different ways to cook with the Oliving by Hans range, and have put together three recipes for you. Enjoy!
This is super simple, and was delicious served as a side to a variety of other dishes. Scroll to the bottom to see the whole table.
- approx 4 cups of cooked, quartered potatoes.
- 1 packet of Oliving by Hans Pansized Rindless Bacon
- a big handful of rocket
- about 3 chopped shallots
- salt and pepper
- balsamic vinegar or salad dressing of your choice.
- Chop the bacon into pieces about 3 cm square, fry in a large nonstick fry pan until almost crispy.
- Throw in the potatoes and stir every few minutes until the bacon is mega crispy and the potatoes are browned on the edges. Don’t rush this stage! Busy yourself with making a green salad or something. If it’s sticking to the pan add a tiny glug of olive oil, just to loosen it up, but you don’t want it too greasy.
- Add salt and pepper to taste, stir a few more times.
- Place the rocket on a large serving, top with the bacon potato mixture and top with chopped shallots.
My children love Gozleme, and they are so easy to make. I made them for the same table as the Bacon Potato Salad but they are great to eat anytime. For these, I used Oliving by Hans Hungarian Salami, for a delicious mild taste.
- 250 g of plain flour
- 400 ml of plain Greek style yogurt
- About 4 tablespoons of olive oil
- A pinch of salt
- Oliving by Hans Hungarian Salami
- Cheddar cheese, sliced thinly (optional)
- Using a metal mixing spoon or your hands, mix the flour, salt, yogurt and olive oil together until you have a smooth dough. You can do this with one hand and keep the other hand free in case the phone rings!
- No need to rest the dough! Knead it for about 3 minutes, then chop it into 8 pieces.
- Roll out the first piece of dough into an oval/rectangle shape, a few millimeters thick. Work with one piece at a time, keep the rest covered with a tea towel until you are ready to turn them into Gozleme, to save them from drying out.
- Place a piece of salami and a slice of cheese on one half of the dough. Use your fingers or a pastry brush to wet the dough with water, going around the perimeter of the salami. Fold the dough over, and press down firmly to seal.
- If you like, trim the edges of the Gozleme to make it neat, but leave a good perimeter of dough or the filling will spill out when you cook it. Save the scraps to make a bonus Gozleme at the end.
- Continue until you have used up all the dough, resting the Gozlemes under a tea towel until you are ready to cook.
- Pan fry in a little drizzle of olive oil over medium heat until golden brown, turn over and cook the other side. Don’t be tempted to turn the heat up and cook them faster, they need a little longer to cook all the way through the middle.
- Drain on paper towels until ready to eat. Serve hot.
I had never heard of Peperilli before, it is a bit like pepperoni but richer. Delicious! Wrapped up with cheese in puff pastry I thought these would be perfect for school lunch boxes, but it turns out my children thought they would be perfect as a snack and unfortunately ate them all on Sunday. Guess they must have really liked them! This is another easy recipe, but it might pay to hide them. Makes 8, but easy to expand.
- 24 slices of Oliving by Hans Peperilli, a bit less than one packet.
- 8 Slices of cheese – I used a combination of laughing cow cheese and cheddar.
- 2 sheets of store bought puff pastry, thawed.
- Milk, for glazing.
- Cut each sheet of puffed pastry into 4 triangles.
- On each triangle, lay 3 slices of Oliving by Hans Pererilli, and cheese of your choice.
- Roll up from the wide edge to the small, then bend the corners around so that it makes a croissant shape. Actually it makes a bit of a crab claw shape, but don’t worry about it.
- Use a pastry brush to glaze with milk. This gives it a nice colour when it cooks.
- Bake in a medium oven for about 20 minutes, or until browned.
By now I hope you are inspired to try some of this healthy, tasty Oliving by Hans range yourself, and guess what, you can! Oliving by Hans is available at Coles, Woolworths, IGA and other independent supermarkets. Lucky for you, Oliving by Hans would also like to give away four $30 Coles gift vouchers for you to create your own healthy masterpiece!
Do you have a fantastic recipe that uses bacon, salami or any other small goods? Or would you just like to leave a comment telling me how deep your love is for bacon? Tell me in a comment , complete the Rafflecopter, and four winners will be drawn on Monday 20th October. This is a game of skill, not chance, so make your recipe/bacon fan fiction amazing. Four winners will each receive one Coles Gift Card to the value of $30. Open to residents of Australia only. make sure you leave an email address so I can tell you that you’ve won.