I've stuffed chicken thighs before and wrapped them in
bacon. This time the stuffing was a
success. There were two reasons it was
successful – the first is that I bashed the chicken out quite thin so was able
to wrap it right around the stuffing.
The second was that ricotta cheese worked much better than cream cheese
in the stuffing – it didn't melt away.
Ingredients:
Chicken thighs
Pink salt
White pepper
Chopped spinach (from the freezer)
Ricotta cheese
Bacon rashers
Method:
Bash out your chicken thighs – I used a pestle wrapped
in cling film but a meat mallet would be perfect.
Salt and pepper the upside of each thigh and then put a
layer of spinach into the middle of each thigh covered by a layer of ricotta.
Roll the thigh round the filling. Then wrap each thigh across the other way
with the bacon and secure each thigh with some toothpicks.
Roast at a moderate heat until the juices run clear.
The Blog of the
Month for November is a great food (and travel) blog called TIFFIN. Fiona is based in Brisbane, Australia but
travels a lot. Some of her recent
recipes that I really like include: Mulberry
Ice Cream, Pickled
Broccoli Stalks and
Chocolate
Coconut Slice
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