Bacon wrapped water chestnuts

 
 

These Bacon Wrapped Water Chestnuts had a nice texture.  Next time I'd just brush the water chestnuts with honey, wrap them and brush with chilli butter (like these bacon wrapped prawns).  But they still make an interesting little bite.

 

Ingredients:

 

Small tin of water chestnuts (drained)

Bacon

Marinade – soy sauce, honey, Dijon mustard

 

Method:

 

Marinade your water chestnuts for half an hour or so, stirring now and again. Soak your toothpicks in water (they still burned a bit)

 

Wrap each water chestnut in bacon and secure with a toothpick.  Brush a bit of marinade on each.

 

Bake in a hottish oven for 15 minutes, then baste again and finish with another 10-15 minutes.

 

Serve with a little herby garnish (dill).  Wait 5-10 minutes before eating or you will burn your mouth – I know from experience.

 

I didn't have enough bacon so I wrapped some of the water chestnuts in a wonton wrapper.  That worked ok too.

 

PS I had a can of water chestnuts which has sat in my cupboard for years and years.  I'm not sure why they aren't used more.  They stay crunchy despite being cooked.  They are not nuts at all but the centre of an aquatic vegetable.  It grows in Asia, Africa and Australasia.

 

Bacon Wrapped Dates

 
 

These Bacon Wrapped Dates had only three ingredients – but one was bacon – and were scoffed up in a satisfying way.

 

The three ingredients:

 

Dates – mine had been pitted

Bacon – thin rindless sort

Goat's cheese

 

Ok – to make them make a cut in each date and fill the date with a bit of goat's cheese.  Push the date back together.

 

Wrap each date in bacon – about a third of a rasher should do it.  Secure with a toothpick (put it through the meat not the fat of the bacon).

 

Bake for 10 minutes in a hottish oven, turn them over using the toothpicks and take them out when they are golden – about 5 minutes did mine.

 

The result is a scrumptious melding of sweet, salty and smoky.  Irresistible.

 

I put together the dish the day before and just put it into the fridge (not cooked) on baking paper in an oven dish.  I then just whipped it out to warm up at the same time as the oven was heating.  Very stress free.

Ham & cheese toastie with brown sauce

 
 

I don't have anything fancy for you today – just reminding you of a slightly changed up toastie using some leftover ham and also some of my brown sauce I made.

 

Ingredients:

 

4 slices of bread (I used mixed grain)

Spread or butter

Grated cheese

Finely sliced leftover ham

Salt and pepper

Brown sauce

Chilli pieces for garnish

 

Method:

 

Heat up your oven or grill till it's quite hot.  While it is heating, butter the bread and then put it butter side down onto some baking paper on a baking sheet.

 

Sprinkle each piece with grated cheese – trying to get it evenly across the slice – without falling off the sides.  Sprinkle your ham on and then a bit more cheese and some salt and pepper.  Spoon some dots of brown sauce onto each slice – you don't want to put too much so that the bread goes soggy but just enough to give a bit of a kick of flavour.

 

Cook in the oven for about 10 to 15 minutes – don't forget to check them – it can be a fine line between golden and burned.  Serve after letting them sit for a minute or two with some chilli pieces for a garnish.

Olive Cheese Bread

 

 

First, thanks to Ree Drummond for the recipe idea!  Simple, tasty and effective.

 

Ingredients:

 

Black olives – 2 parts

Green olives – 1 part

2 spring onions

Mayonnaise

Grated cheese

¼ pound butter

1 loaf of bread

 

Method:

 

I defrosted my loaf in the microwave.  We have discovered that the texture of the bread is closer to fresh this way than just leaving it on the bench to defrost.

 

Heat your oven up to hot

 

Slice the loaf of bread in half lengthways.

 

Chop your olives and spring onions.  Mix together with all the other ingredients.  It's best if the butter is softened.

 

Spread the mix onto the loaf and bake for 20-25 minutes.

Note this recipe did not call for added salt or pepper and was tasty without.

Using Up Frozen Peking Duck Wrappers

 
 

I had some Peking Duck Wrappers (or wonton?) in the freezer that needed using so I did this little recipe.

 

Ingredients:

Cherry bocconcini balls (2 in each one)

Slice of Jalapeno peppers (boy are they hot!)

Salmon

Parmesan (grated)

Celery salt & pepper

Slice of gherkin

Slice of tomato

Softened ghee or butter

 

Method:

Soften the ghee or butter and grease your muffin tin – pop the wrapper into each one once it has softened enough.

Then in goes the salmon, cheeses and then the rest on top.

Cook in a moderate oven until crispy and cheese is melted.

Need Some Inspiration? Try Snacks & Treats!

Roasted Pumpkin Seeds

Food on Friday: August Edition was another gem. Thank you to everyone who participated.

The pic at the top was brought over by  Christoph of James & Everett – Roasted Pumpkin Seeds – great photo styling too!

Ham & Cheese Pinwheels by Tina of Squirrel Head Manor

 
 

 

Brown Sugar Shortbread by Dorothy of Shockingly Delicious.

Last for this time, some yummy Truffles by Margaret of I'm Turning 60.

For other Snacks & Treats head over to this Pinboard.

Food on Friday: August 2020

It's the second Friday of the month so here is Food on Friday. 

 

As you can see, there are 2 new themes –  Snacks & Treats and Vegetables .  I hope you'll find some great stuff in your archives to share.

 

Feel free to add a number of things under each category and come back later in the month to add more if you would like to.   

 

To add your dishes, just put the name of the dish together with your blog name/name into the first Mr Linky box you will find below.  Then paste the url for your post about it into the second box. Mr Linky now makes you tick a compliance box which I always forget first time!

 

I'll be pinning your creations to the relevant Pinboards –  Snacks & Treats and Vegetables

 

Have fun!

Brazil Nut Rescue Mission

I had bought a kilo of brazil nuts from a restaurant supplier during the lockdown.  Far too many, given that we each eat about 2 nuts a day – for the selenium.

So I felt that the nuts were starting to deteriorate and wanted to do something with them.

Ingredients:

Chopped brazil nuts

Chopped mixed nuts (about a quarter of the Brazils)

Chopped dried fruit – sultanas, cranberries and apricots

Maple syrup

Small bar of milk chocolate

Salt

Method:

Chop your nuts into chunks.  Roast in a dry pan.  Don't burn. Sprinkle with salt.

Boil a small amount of water in the bottom of a pot.  Put a bowl on top of it and pop in the chocolate to melt.  Add the maple syrup and chopped fruit.  Add the nuts when they have roasted.

Mix it all up and pour it onto baking paper on a tray.  Try to spread it out a bit.  Put another sheet of baking paper on top and then put something heavy on top and put in the fridge to set.

Not the prettiest thing I've every made but the mix of salt and sweet was quite addictive.