Pigs in blankets

26 11 2010

Pigs in blankets are  great, they make a perfect accompaniment to your turkey on Christmas day, they are great as a starter and make an excellent festive finger food.

I understand that in North America pigs in blankets are little Vienna sausages in pastry not dissimilar to a sausage roll, well these aren’t them.

In the UK pigs in blankets are a chipolata sausage wrapped in a piece of bacon and roasted in the oven and typically most people would have them only at Christmas time.

The trick to serving great pigs in blankets is to make sure you use the best meat that you can afford, there is nothing worse than pigs in blankets made from the cheapest nastiest frozen sausages wrapped in watery bacon full of preservatives.

In recent years I have started using olive oil infused with sage, rosemary and garlic when I cook my pigs in a blanket, all three flavours go great with pork and just really help to lift it to another level.

To make 24 pigs in blankets you will need:

24 good quality pork chipolatas

24 rashers of good quality bacon, I prefer to use maple smoked bacon but it is up to you.

500ml of extra virgin olive oil

24 rosemary stalks with leaves till attached (optional)

12 sage leaves

2 garlic cloves

a handful of rosemary leaves

Method

The first thing you need to do is infuse your olive oil with the rosemary, sage and garlic flavours, I tend to do this well in advance so that you really get the flavour of the herbs coming through in the oil, ideally 2 weeks to 3 weeks minimum.

Bruise the herbs so as to help release their essential oils and drop them into your bottle of olive oil along with the garlic which should be roughly crushed.

I tend to remove approximately half of the oil from the bottle before doing this both to allow for displacement and also so as to have oil to hand to help dislodge any stray herbs that get stuck to the neck of the bottle.

Refill to the top with oil and place in a cool dark place for as long as possible.

Wrap each chipolata in a rasher of bacon, you might want to flatten the bacon out with the flat of a knife

when each pig is safely in it’s blanket I like to secure them, you can use a couple of cocktail sticks but  I like to be a bit fancy and use a woddy stalk from some rosemary sharpened into a skewer.

Lay your pigs in blankets into an oven proof dish and drizzle with the infused oil, if you have any sage leave left over I like to scatter these over before popping the dish into a preheated oven at 185 c for about 35 minutes.

Advertisements




Devilled Eggs

25 11 2010

Love it or hate  it the festive season is fast approaching.

One of the biggest headaches in the run up to Christmas and New Year (I refuse to say “The Holidays”) is what foods to serve guests, particularly if you are hosting a party.

Big heavy sit down dinners are all very well and good on Christmas day itself but for more laid back occasions it is often nicer to serve a selection of delicious finger foods – not to mention easier! As such over the coming days I am going to be publishing a selection of my favourite recipes for easy and delicious party food that everyone is going to love.

Devilled Eggs are surprisingly simple to make and cost very little money, not only that you don’t need cutlery to eat them and your vegetarian guests can enjoy them too (vegans not so much)

To make 24 servings you will need the following:

12 medium or large eggs

4 tbsp mayonnaise

4tbsp dijon mustard

1 spring onion

2 tsp cayenne pepper

Sea salt and black pepper to taste

Paprika

Some chives

Method:

First you need to hard boil your eggs,  when boiling eggs make sure that you take the eggs out of the fridge in advance and let them reach room temperature before adding them to the water.

Once the eggs are hard boiled and cool enough to handle you need to peel off the shell and cut the eggs in half lengthways.

Using a teaspoon remove the egg yolks and place to one side in a bowl.

Add the mayonnaise and dijon mustard to the egg yolks and mix until you have reached a smooth creamy consistency.

Very finely chop you spring onion and mix into your egg yolk mixture along with the cayenne pepper ensuring that it is well distributed throughout your mixture.

Season your mixture with salt and pepper to taste.

At this point you need to add your mixture to the egg whites; to do this you can either use a piping bag or you can fill them with a spoon.

To stop your eggs from sliding around on the plate you can place them on some fresh crisp lettuce leaves.

Using a sugar sifter sprinkle over a little of the paprika and finely chop some chives and scatter over as a garnish








%d bloggers like this: