| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Sainsbury1, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 25 |
g |
Butter; (1oz) |
| 1 |
sm |
Onion; chopped |
| 1 |
|
Clove garlic; crushed |
| 50 |
g |
Button mushrooms; sliced (2oz) |
| 1 |
sm |
Apple; peeled, cored and |
|
|
; grated |
| 50 |
g |
Fresh breadcrumbs; (2oz) |
| 25 |
g |
Chopped roasted hazelnuts; (1oz) |
| 1 |
tb |
Freshly chopped parsley |
| 1 |
|
Egg; size 3, beaten |
|
|
Salt and pepper |
| 4 |
|
Bacon chops |
| 4 |
tb |
Apple juice |
|
|
Watercress to garnish |
INSTRUCTIONS
1. Preheat the oven to 200 C, 400 F Gas Mark 6.
2. Melt the butter in a saucepan and cook the onion, garlic and
mushrooms until soft.
3. Remove from the heat and stir in the remaining stuffing ingredients
mixing well.
4. Using a sharp knife carefully cut the bacon chops in half
lengthways to form a pocket.
5. Divide the stuffing mixture into four and use to fill the bacon
chops.
6. Place in a greased ovenproof dish and pour over the apple juice.
7. Cook uncovered in the preheated oven on the middle shelf for 30-35
minutes.
8. Transfer to a warmed serving dish and garnish with the watercress.
Converted by MC_Buster.
NOTES : A delicious supper dish, ideally served with jacket potatoes
and a crisp green salad.
Converted by MM_Buster v2.0l.
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