2998. BACON-WRAPPED DATES with MANCHEGO and ROMESCO SAUCE

yields 12-15 one-bite servings



1 (12 ounce) container Medjool dates, pitted

1 pound thick sliced hardwood smoked bacon

1/4 pound manchego cheese

freshly cracked black pepper

romesco sauce

 

Pre-heat the oven to 400°F. Line a rimmed baking sheet with tin foil & set a metal cooling rack on top. Remove the pits from the dates by making a small slice into the date with a paring knife. Gently slide a finger in to pop out the pit & discard. Chop a pieces of the manchego cheese large enough to stuff inside the date. Place one stripe of bacon on a cooking board & slice into three equals sections. Take one section & wrap around the cheese stuffed date; Set seem side down on cooling rack. Repeat with remaining dates. Grind fresh black pepper on top of bacon wrapped dates & bake until the bacon is crisp, 20 to 30 minutes. Serve with romesco sauce or honey drizzled over the top.

 

 

bacon recipe courtesy of: Michael Norpell, for Foodista, August 13, 2011

2698. CHICKEN ROULADE with BACON, ROMESCO SAUCE and FONDANT POTATOES

serves two

For the romesco sauce

2 medium red peppers 

100ml/3½fl oz extra virgin olive oil, plus extra for frying

2 garlic cloves, diced

1 red chilli, diced

1 x 200g/7oz can chopped plum tomatoes 

2 tablespoons red wine vinegar 

1 teaspoon salt 

1 tablespoon ground hazelnuts 

1 tablespoon ground almonds 

For the chicken roulade

2 large free-range chicken breasts, skin removed

salt and freshly ground black pepper 

1 tablespoon groundnut oil

275g/10oz mixture of chestnut and white mushrooms, sliced

1 garlic clove, chopped

2 handfuls fresh spinach leaves

4 slices unsmoked back bacon, diced

For the fondant potatoes

150g/5oz unsalted butter 

1 garlic clove, diced

3 large floury potatoes (about 750g/1lb 10oz in total), peeled and cut into 1cm/0.5-in thick rounds using a pastry cutter

3 tablespoons chicken stock 

For the romesco sauce, preheat the grill to its highest setting. Prick the peppers in a few places with a fork, then place them under the grill, turning every now and then, until the skins are blackened and charred. Transfer to a bowl and cover immediately with cling film to trap the steam. Leave for a few minutes and, when cool enough to handle, pull off the skins and remove the core and seeds. Set the flesh aside.

Heat one tablespoon of the olive oil in a frying pan over a medium heat and fry the garlic and chilli together for 1-2 minutes, until fragrant and golden, but not browned. Pour in the tomatoes and cook for five minutes, or until they have broken down to a thick consistency and are almost catching on the bottom of the pan.

Transfer the contents of the pan into a food processor, add the red pepper flesh, the remaining olive oil, and all of the vinegar and salt and blend until smooth. Stir in the ground nuts and set aside.

For the chicken roulade, preheat the oven to 200C/400F/Gas 6.

Place each chicken breast between two sheets of cling film and flatten with a rolling pin or meat mallet until very thin (about 0.5cm/¼in). Remove the cling film and season the chicken with salt and freshly ground black pepper.

Heat the groundnut oil in a frying pan over a medium heat and gently fry the mushrooms with the garlic for 2-3 minutes, or until the mushrooms have started to shrink but are not fully cooked. Leave to cool.

Spread the mushroom mixture over the chicken breasts, then top with the spinach leaves. Roll each chicken breast up tightly and wrap two slices of bacon around each breast to secure. Place onto a lightly greased baking tray and cook in the oven for 15-20 minutes, or until completely cooked through (no traces of pink should remain when you cut into the chicken). Keep warm.

Meanwhile, for the fondant potatoes, melt the butter in a large frying pan over a medium heat then add the garlic and fry for one minute. Add the potatoes and fry for five minutes, or until the potatoes are golden brown on the bottom.

Turn the potatoes over, then pour in the chicken stock and bring to the boil. Season with salt and freshly ground black pepper, then reduce the heat and simmer for 8-10 minutes, or until the potatoes are tender.

To serve, carve the chicken roulade into thick slices and serve with the hot fondant potatoes and romesco sauce on the side.

bacon recipe courtesy of: The Pendles Family, The Hairy Bikers' Cook Off, BBC Food

1851. SCALLOP with BACON and ROMESCO SAUCE

yields 1 serving


5 large scallops, cleaned
10 slices bacon, thinly sliced
10 2-inch brioche croutes
30 ml romesco sauce
25 ml olive oil

Romesco Sauce
1 dried romesco pepper, soaked
1 red pepper
100 grams tomatoes
2 cloves garlic, peeled
25 grams almonds, blanched
30 ml white wine vinegar
130 ml olive oil
seasoning

Place the red pepper, almonds, garlic and tomatoes on a tray and bake in a medium oven. When soft and lightly browned, peel the pepper and tomatoes and seed them. Blend all the ingredients together with the romesco pepper and gradually add the vinegar, olive oil and seasoning. Brush the brioche croutes with the romesco sauce and bake in a hot oven until golden brown. Cut the scallops in half and wrap around the bacon and secure with a cocktail stick. Heat the olive oil in a frying pan until very hot. Place the scallops in the pan and cook on each side for 20 seconds. Remove from the pan and place on the croute. Spoon on a little more of the romesco sauce.


bacon recipe courtesy of: Steve Murch, Big Oven.com, Seattle, Washington