3537. BACON-WRAPPED CHICKEN with TAMARIND SAUCE

makes four servings


8 bone-in, skin-on chicken legs
salt and pepper
1/2 teaspoon of ground cumin
1/4 teaspoon ground thyme
1/2 teaspoon onion powder
8 thin slices of bacon

Sauce
2 garlic cloves, minced
1/2 cup chopped onion
1/2 cup of chicken stock
1 cup of tamarind pulp
salt and pepper
2 tablespoons of sugar

Place chicken legs in a dish and season with salt, pepper, cumin, thyme and onion powder. Place all the tamarind sauce in the blender and set aside. Preheat oven to 375°F. Wrap a bacon slice around each chicken leg. Arrange the chicken on baking pan. Drizzle the tamarind sauce over the legs and place in the fridge for about 30 minutes. Bake for about 45 minutes, until bacon is crisp and chicken cooked through.


bacon recipe source: Erica Dinho, My Colombian Recipes, January 24, 2013

3447. BARBECUED OYSTERS with BACON-CHILI-TAMARIND SAUCE

serves 8-10 people

230 grams (½ lb.) bacon rashers

80 grams (3 oz.) tamarind pulp, soaked in ¾ cup hot water for 30 minutes

160 grams (5.5 oz.) light palm sugar, crushed  

1 tablespoons fish sauce  

5 small red chillies, crushed in a mortar and pestle  

24 unopened oysters  

3 golden shallots, thinly sliced, to serve 

½ bunch Thai basil leaves, to serve To serve: lime halves

 

Remove rind from bacon and cook rind in a frying pan over medium-high heat until fat renders (5-10 minutes). Remove crackling from pan (it can be discarded or eaten by the cook). Finely chop remaining bacon, add to pan, stir occasionally until crisp and golden (10-15 minutes), then set aside on absorbent paper to drain.

 

Meanwhile, pass tamarind liquid through a sieve into a bowl (discard solids), add palm sugar and stir to dissolve. Add fish sauce and chilli and set aside.

 

Preheat barbecue to high heat, add oysters and barbecue until they pop open (3-5 minutes). Separate oyster lids from bases with a knife, top oysters with a little bacon, a drizzle of tamarind sauce, a scattering of shallot and a few Thai basil leaves and serve with lime halves.

 

 

bacon recipe source: Lisa Featherby, Gourmet Traveler (Sydney, NSW 2001 Australia), November 2013