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Details

  • Cooking Time: Under 30 mins
  • Cuisine: Other
  • Main Ingredient: Pork
  • Preparation Time: Under 30 mins
  • Serves: 4+

Ingredients

  • Ingredients:
    15 slices flavoured streaky bacon of your choice
    12 organic chipolatas
    18 pitted prunes
    1 x 150g packet Boursin fig & nut
    100ml soured cream
    juice of 1/2 lemon
    1 tbsp fresh chopped parsley
    fresh sprigs of thyme, to garnish
    Serves: 4 – 6
    Prep: 30 mins
    Cook: 20 mins

Method

These tasty canapés work brilliantly as a pre-Christmas dinner appetiser...

Method:
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

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