© 2014 Archant Community Media Ltd
- Out & about
- Food & drink
- Homes & gardens
- Arts & culture
- Life TV
- Competitions & offers
March 12 2014 Latest news:
max temp: 13°C
min temp: 3°C
Fri Nov 23 11:13:07 GMT 2012
These tasty canapÃ©s work brilliantly as a pre-Christmas dinner appetiser...
1. Preheat the oven to 200C/fan190C/Gas 6. Cut 6 rashers of the bacon in half lengthways and use to wrap around a chipolata securing with a long bamboo stick. Place on a lightly oiled baking sheet.
2. Cut open the prunes and open out. Divide half the Boursin fig & nut between the prunes and roll up to enclose filling. Cut the remaining bacon in half (lengthways and widthways) and use 2 strips to wrap round each prune. Secure with a cocktail stick and place on a baking sheet.
3. Bake the chipolatas for 10 minutes. Then add the prunes and bake for a further 10 minutes, until bacon is crisp and golden. Remove from the oven and allow to stand for 10 minutes.
4. Meanwhile mix together the remaining Boursin Fig & Nut, soured cream, lemon juice and parsley. Season well. Spoon into a serving bowl and garnish with sprigs of fresh thyme. Arrange chipolatas and prunes on a warm serving plate and serve with the dip.
Calories per portion: 650
Cost per portion: £2.50