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Figgy chestnut stuffing bites
Info
Streaky bacon blankets jam packed with a chestnut, fig, herb and Winter Spice stuffing.
Ingredients
Method
Ingredients
- 1 Onion (finely chopped)
- Knob of butter
- 2 tsp Bart sage
- 1/2 tsp Bart cinnamon
- 1/2 tsp Bart ground nutmeg
- 1/2 tsp Bart ground cloves
- 1/2 tsp Bart allspice
- 180g figs (roughly chopped)
- 180g chestnuts (crumbled)
- 1 lemon (zest of)
- 1/2 orange (zest of)
- 100g breadcrumbs
- Pinch of Bart rock salt
- Pinch of Bart black peppercorns
- 400g pork shoulder (minced)
- 1 large egg
- 600g streaky bacon
Method
- Melt the knob of butter in a heavy based pan and add the onion and sage. Fry gently until the onion is translucent, then stir in the Winter Spice and mix until well coated. Cook for a further minute, then remove from the heat and leave to cool.
- In a large bowl, crumble the chestnuts and mix in the chopped figs, zests and breadcrumbs. Season well and set aside.
- Using a food processor, mince the pork shoulder until it forms a chunky puree. Add to the chestnuts, crack in the egg and mix until thoroughly combined.
- Preheat the oven to Gas Mark 6/200C/392f. Slice the bacon rashers in half lengthways and lay out on a board. Taking a generous heaped teaspoon of the mix, roll into a ball with your hands and place at one end of a bacon strip. Roll the ball up tightly in the bacon, and place in a large shallow baking tin. Repeat until the mixture has all been rolled, placing the bites slightly apart. Brush lightly with oil and then wrap the tin in foil.
- Cook in the middle of the oven for 30 minutes, then uncover and move to the top shelf for 5-10 minutes to colour and crisp up. Remove and serve hot.
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