2497. LIMPET and SMOKY BACON STRUDEL with WILD GARLIC

serves four


20 limpets
4 rashers of smoked streaky bacon cut into lardons
4 shallots
splash of decent dry white wine
½ pint of double cream
handful of wild garlic leaves
handful of fresh flat leaf parsley
4 sheets of filo pastry
melted butter

First cook your limpets by boiling them in seawater (or salty fresh water) until the meat leaves the shell. After the meat has cooled, remove the tough 'foot' with a knife and chop very finely. Keep aside the softer part to be added whole.

Fry the bacon until crispy, turn the heat down, add the shallots and cook until soft.

Now add the limpet meat and a splash of wine (you may want a glass for yourself to get you in the mood), when the wine has reduced by half add the cream and reduce further for a minute or so.

Roughly chop the wild garlic and parsley and add to the mix - which by now should smell delicious and look rather appetizing - considering its contents.

Season with a little black pepper - but no salt. Remove from the heat and allow to cool for a moment while you prepare your pastry (open the packet).

Lay a sheet of filo pastry on a table 'portrait' style and put an elongated dollop of limpet mixture across it, one third of the way up. Brush melted butter all around the mixture and fold the sides of the pastry over the mix.

Now, starting at the edge nearest you, roll the pastry into a neat strudel shape. Brush liberally with butter and place on a baking sheet. Repeat with the other sheets of pastry and bake in an oven preheated to 220°C for 10 minutes until golden brown.

Top and tail the strudel and cut in half at a 45 degree angle and stand up. Garnish with baby leaves and soft herbs, wood sorrel works especially well.


bacon recipe courtesy of: Chef Tom at Am Birlinn, Dervaig Rd Isle of Mull, Argyll and Bute PA75 6QS, United Kingdom
01688 400619 | Channel 4

1893. GLAZED CHICKEN OYSTERS with CRISP BACON and WILD GARLIC LEAF SALAD

serves four

3 rashers back bacon, with rind, smoked or unsmoked
100ml white wine
20 chicken oysters
1 tablespoon clear honey

For the salad
1 bunch wild garlic
1 white curly endive lettuce
1 lamb's lettuce, leaves separated
150 grams cherry tomatoes, halved

For the dressing
2 tablespoons olive oil
2 teaspoons white wine vinegar
fine sea salt and freshly ground black pepper

Bring a pan of water to the boil and drop in the bacon rashers. Cook for 3 minutes, until they lighten in colour, drain, and pat dry with kitchen paper.

Pour the wine into a separate saucepan and add the chicken oysters. Tightly cover the pan and bring to a simmer. Gently cook the chicken oysters for 5 minutes, remove the pan from the heat, and leave on one side to cool, without removing the lid.

Remove the rind from the cooked bacon and discard. Shred the bacon into 3cm strips, and fry in a tablespoon of olive oil until crisp.

Lift the cooled chicken oysters out of the pan and trim off any extra fat or skin. Strain the cooking liquor through a fine sieve into another pan. Bring to boil, add the honey, and cook down, over a medium heat, until it becomes a sticky glaze.

Return the chicken oysters to the pan and coat with the glaze. Keep warm.

Combine the salad leaves with the tomatoes and stir in the oil, vinegar and seasoning. Toss in the bacon pieces.

Arrange the salad in centre of a large plate, and place the chicken oysters around. Drizzle over any remaining glaze and serve.


bacon recipe courtesy of: Martin Blunos, Market Kitchen, Good Food Channel, UK-TV