3334. CANDIED BACON and CHOCOLATE TARTLET with PORK SCRATCHING SNAP, CREME FRAICHE and CARAMEL SAUCE

serves four


For the sweet pastry
100 grams of butter, cubed and cold
50 grams icing sugar
175 grams plain flour

For the filling
225 mls double cream
1 tablespoon caster sugar
150 grams Godiva dark chocolate pellets
125 grams streaky bacon, finely chopped
2 tablespoons of golden syrup

For the pork scratching snap
200 grams caster sugar
25 grams butter
50 grams pork scratching, chopped finely

For the caramel sauce
100 grams double cream
50 grams soft light brown sugar
50 grams butter
Crème fraiche, to serve

First make your sweet pastry (or pâte sucrée) by blending the butter, icing sugar, plain flour and eggs in a food processor and mix until everything comes together into a ball of dough. Wrap in cling film and leave to rest in the fridge for an hour.

Then preheat your oven to 160C (320F) and butter four individual tart tins, 10-cm across.

Roll out your pastry to a thickness of about 5mm and line your tart tins. If your pastry sticks, a good tip is to roll it out between two sheets of cling film (tip from @tomsdinner on Twitter). Prick the pastry and place the tins in the freezer for 15 minutes, then blind bake in the oven for about 12-15 minutes until the pastry is cooked through and golden. Leave to cool.

Next make your candied bacon by frying the streaky pieces in a pan until they are cooked through and slightly crispy. Place in a bowl and stir through the golden syrup. To refine further, place in a food blender or processor and pulse very briefly to make smaller nuggets.

To make the chocolate filling, put the cream and sugar into a saucepan and bring to the boil. Remove from the heat and mix until the chocolate has melted. Add roughly two-thirds of the bacon nuggets (keeping some back for presentation) and mix further and then pour the sauce into the cooked pastry cases. Leave to set at room temperature for an hour or so.

To make the pork scratching snap, place the sugar in a saucepan and gently heat until it melts and forms a caramel. Jiggle the saucepan slightly to help it on its way and do keep an eye on the caramel, as in my experience it can burn very quickly. Add the butter and the chopped pork scratchings and mix together. Then pour onto a sheet of greaseproof paper, spreading and thinning with a pallet knife and leave to cool and set. Once set, cut or smash with the back of a knife to create shards.

Finally, make the caramel sauce by heating the butter and sugar together in a saucepan, take off the heat and then mix through the cream.

To serve, drizzle the caramel sauce over your plate of choice, place the chocolate tart on top, add a quenelle of crème fraiche and a shard of the pork scratching snap and then dot a small spoonful of the remaining candied bacon onto the crème fraiche.


bacon recipe source: Danny Kingston (@FoodUrchin), on Great British Chefs, Unit 4, Pride Court 80-82, White Lion Street, London, N1 9PF

1095. QUAIL and QUAIL EGG TARTLETS with CONFIT ONIONS, TRUFFLES, BACON and WILD MUSHROOMS

makes 4 servings


4 quails
16 poached quail eggs
7 oz. chopped mushroom caps
3 1/2 oz. summer truffles and other mushrooms

Confit onions
4 onions, sliced
2 oz. bacon, in small pieces
3 1/2 oz. heavy cream
3 tablespoons butter
salt and pepper
vegetable oil

4 tartlet shells
8 oz. white flour
2 oz. butter
1 egg yolk
2 oz. water
2 tablespoons sugar
1 teaspoon salt

Making the pastry: Make the pastry 4 hours in advance so that it firms up and loses some of its elasticity. Rub the butter and flour together until crumbly. In a bowl, combine the other ingredients; gradually blend into the first butter/flour mixture. Roll into a ball; cover with plastic wrap and refrigerate. Roll out the pastry on a lightly floured surface. Line 4 well-buttered brioche molds with pastry. Refrigerate until completely chilled or until ready to use. Bake in a 325°F. oven for 15-20 minutes. Remove from the oven; cool and unmold.

Confit onions: Gently cook the onions in butter with a pinch of salt; drain in a strainer to remove the excess liquid and butter. Sauté the bacon bits in a few drops of oil until browned; drain. Pour the cream into the same skillet and reduce by half; add the onions and bacon; season with salt and pepper.

Preparing the quails and finishing: Roast the quails in a 400°F. oven for 6 minutes; let rest for 10 minutes; cut in half; debone the breast but leave the bone in the leg. Poach the quail eggs by breaking them into boiling water to which a little vinegar has been added. Remove with a strainer once the white begins to coagulate; refresh in cold water and set aside. Just before serving, reheat briefly by immersing them in boiling water for a few seconds with a strainer. Cook the spinach and drain. Divide among the tartlets. Sauté the mushrooms and summer truffles; season with salt and pepper; place on the spinach. Add a spoonful of confit onions and cover with 4 quail eggs. Garnish with boned quail and serve immediately.


courtesy of: Michael Caines, Gidleigh Park, Great Britain