Friday, 2 December 2011
Denhay Bacon Christmas recipes...
Racy Pigs in Blankets
British outdoor reared chipolata sausages
Denhay Streaky Bacon – ½ rasher per sausage.
4 tbs Worcestershire sauce
1 tbs medium or dry sherry
1 tbs runny honey
1 tbs grainy mustard
Stretch the bacon rashers with a flat knife and cut in half and wrap around the sausages
Mix the Worcestershire sauce, honey, sherry and mustard together and pour over the sausages and put a roasting tin for 20 minutes at around 180C/350F/GM4 basting the sausages at least once.
Angels on Horseback
18 Portland oysters, removed from their shells and halved depending on size
9 rashers Denhay Smoked Streaky bacon
Sprinkle an oyster with white pepper and wrap in Denhay Bacon. Fix securely with a toothpick, or thread several onto skewers. Grill for about 3 minutes on each side, until the bacon has cooked.
Chestnut and bacon stuffing for a 5-9kg turkey
1 large shallot
turkey heart and liver (optional)
175g button mushrooms
50g Denhay butter
225g chestnut purée
50g liver pâté
1 stick of celery
100g Denhay Smoked Streaky Bacon
1 tablespoon chopped parsley
salt and black pepper
50g fresh white breadcrumbs
Peel and chop the shallot. Chop the turkey heart and liver if using; slice the mushrooms. Fry these ingredients in the butter, until this has been absorbed. Mix in the chestnut purée and the pâté.
Chop the celery and bacon and add with the parsley. Season and add enough breadcrumbs to bind the stuffing. Fill the breast end of the turkey with the chestnut stuffing and fill the body cavity with a sausage stuffing.
Guest Post Credits- www.denhay.co.uk