Re: Bacon Recipes
Posted: 24 Mar 2014, 06:36
Here's one from me:
This includes bacon though the main ingredient is Chicken, but one of my favorites.
ALMOND CHICKEN ROLLS
Ingredients
4 Boneless Chicken Fillets
skin removed.
Oil for frying.
Breadcrumb Coating
2 eggs
1/3rd cup milk
2 cups of stale bread crumbs
Herb Butter
185g/6oz butter
60g/2 oz slivered almonds or chopped fine.
2 teaspoons of French mustard
1 tablespoon of chopped fresh parsley
1 tablespoon of snipped fresh chives.
Freshly ground black pepper.
Make the herb butter first so you can chill it.
I also add a half a clove of fresh diced/minced garlic and a few finely diced dried apricots to the herbed butter.
Mix ingredients thoroughly together, divide into 4 portions and roll into cylinders 3 or 4 inches long. Cover individually with cling wrap and put in freezer to chill.
Take a sharp knife and butterfly each chicken breast to make it larger and thinner. At this stage I cover each fillet with a sheet of cling wrap and lightly pound it out with a tenderiser to spread it out thinner. CAUTION: Be careful not to pound a hole in breast.
Take each breast and lay a slice of ham on it. Place one roll of herb butter one end and roll the breast up folding the ends in. Secure with toothpicks.
Make your eggwash with eggs and milk, flower each roll and dip in eggwash to coat thoroughly and then in breadcrumbs, be sure to cover all the chicken. Repeat process and dip in eggwash and then again in breadcrumbs. They should be well coated in crumbs by now. Cover in clingwrap and refrigerate until ready to cook.
Cook in a shallow pan with a small amount of vegetable oil or olive oil for approx 5 to 8 minutes until cooked, turning to brown all sides. Medium heat for oil as they are meant to be golden brown, not dark brown. You may add a small amount of butter to the oil to assist browning.
Now the sauce!
Make a light sauce, add a few teaspoons of finely diced dried apricots, a little bit of mustard is alright (to taste), a few more chopped slivered almonds, and a teaspoon or two (to taste) of apricot jam. Try one teaspoon of jam initially as it's easy to overpower what is meant to be a light sauce.The apricot, garlic, are my innovation, the sauce belongs to Mrs Dig and helps to give a mild taste of apricot both in the roll and the sauce, leave those things out if you want as they aren't in the original recipe. A light sauce moistens the rolls nicely.
I have cooked this on the BBQ a number of times on a low heat and as long as you keep rotating them while cooking, they are sensational! I usually serve a salad or two or three veggies and boiled chat potatoes with this dish. Corn goes well too.
This is my take on things hope I haven't left anything out????
Dig
This includes bacon though the main ingredient is Chicken, but one of my favorites.
ALMOND CHICKEN ROLLS
Ingredients
4 Boneless Chicken Fillets
skin removed.
Oil for frying.
Breadcrumb Coating
2 eggs
1/3rd cup milk
2 cups of stale bread crumbs
Herb Butter
185g/6oz butter
60g/2 oz slivered almonds or chopped fine.
2 teaspoons of French mustard
1 tablespoon of chopped fresh parsley
1 tablespoon of snipped fresh chives.
Freshly ground black pepper.
Make the herb butter first so you can chill it.
I also add a half a clove of fresh diced/minced garlic and a few finely diced dried apricots to the herbed butter.
Mix ingredients thoroughly together, divide into 4 portions and roll into cylinders 3 or 4 inches long. Cover individually with cling wrap and put in freezer to chill.
Take a sharp knife and butterfly each chicken breast to make it larger and thinner. At this stage I cover each fillet with a sheet of cling wrap and lightly pound it out with a tenderiser to spread it out thinner. CAUTION: Be careful not to pound a hole in breast.
Take each breast and lay a slice of ham on it. Place one roll of herb butter one end and roll the breast up folding the ends in. Secure with toothpicks.
Make your eggwash with eggs and milk, flower each roll and dip in eggwash to coat thoroughly and then in breadcrumbs, be sure to cover all the chicken. Repeat process and dip in eggwash and then again in breadcrumbs. They should be well coated in crumbs by now. Cover in clingwrap and refrigerate until ready to cook.
Cook in a shallow pan with a small amount of vegetable oil or olive oil for approx 5 to 8 minutes until cooked, turning to brown all sides. Medium heat for oil as they are meant to be golden brown, not dark brown. You may add a small amount of butter to the oil to assist browning.
Now the sauce!
Make a light sauce, add a few teaspoons of finely diced dried apricots, a little bit of mustard is alright (to taste), a few more chopped slivered almonds, and a teaspoon or two (to taste) of apricot jam. Try one teaspoon of jam initially as it's easy to overpower what is meant to be a light sauce.The apricot, garlic, are my innovation, the sauce belongs to Mrs Dig and helps to give a mild taste of apricot both in the roll and the sauce, leave those things out if you want as they aren't in the original recipe. A light sauce moistens the rolls nicely.
I have cooked this on the BBQ a number of times on a low heat and as long as you keep rotating them while cooking, they are sensational! I usually serve a salad or two or three veggies and boiled chat potatoes with this dish. Corn goes well too.
This is my take on things hope I haven't left anything out????
Dig