12 lean slices smoked bacon
25 g (1 oz) butter
1 medium-sized onion, finely chopped
50 g (2 oz) prunes, soaked overnight
1 large cooking apple, peeled, cored and grated
25 g (1 oz) grated suet
25 g (1 oz) chopped walnuts
60 ml (4 tbsp) cooked rice
finely grated zest of 1/2 lemon
1 egg, beaten
salt and freshly ground black pepper
275 ml (10 fl oz) dry cider
15 ml (1 tbsp) finely chopped fresh parsley
25 g (1 oz) butter
1 medium-sized onion, finely chopped
50 g (2 oz) prunes, soaked overnight
1 large cooking apple, peeled, cored and grated
25 g (1 oz) grated suet
25 g (1 oz) chopped walnuts
60 ml (4 tbsp) cooked rice
finely grated zest of 1/2 lemon
1 egg, beaten
salt and freshly ground black pepper
275 ml (10 fl oz) dry cider
15 ml (1 tbsp) finely chopped fresh parsley
method
1. Cut the rinds off the bacon slices and discard. Using the back of a knife, stretch each slice, being careful to keep it in 1 piece.
2. In a small saucepan, melt half the butter and saute the chopped onion over a gentle heat for 7 minutes, or until softened, stirring occasionally. Leave to cool a little.
3. Drain the prunes well and cut in half. Remove the stones and chop the prunes finely. In a bowl, combine the chopped prunes, grated apple and suet, chopped walnuts, cooked rice, grated lemon zest and cooled sauteed onion. Stir in the beaten egg and season with salt and freshly ground black pepper.
4. Divide the stuffing equally between the bacon slices. Spread it evenly. Roll up carefully, starting with the thinner end, to make a fat roll. Secure each roll with fine string.
5. In a frying-pan large enough to take the bacon rolls comfortably in a single layer, heat the remaining butter. Lay the bacon rolls side by side in the hot butter and saute over a moderate heat until lightly and evenly browned, turning them with a spatula.
6. Remove with a slotted spoon to a flameproof casserole. Pour the cider over and bring to a simmer. Cover and simmer gently for 15 minutes.
7. Remove the bacon rolls with a slotted spoon. Arrange neatly on a heated serving dish. Remove the strings and keep warm.
8. Boil the sauce over a high heat to reduce it by half, stirring occasionally with a wooden spoon. Strain the sauce over the rolls. Sprinkle a fine line of parsley down the centre and serve immediately.
2. In a small saucepan, melt half the butter and saute the chopped onion over a gentle heat for 7 minutes, or until softened, stirring occasionally. Leave to cool a little.
3. Drain the prunes well and cut in half. Remove the stones and chop the prunes finely. In a bowl, combine the chopped prunes, grated apple and suet, chopped walnuts, cooked rice, grated lemon zest and cooled sauteed onion. Stir in the beaten egg and season with salt and freshly ground black pepper.
4. Divide the stuffing equally between the bacon slices. Spread it evenly. Roll up carefully, starting with the thinner end, to make a fat roll. Secure each roll with fine string.
5. In a frying-pan large enough to take the bacon rolls comfortably in a single layer, heat the remaining butter. Lay the bacon rolls side by side in the hot butter and saute over a moderate heat until lightly and evenly browned, turning them with a spatula.
6. Remove with a slotted spoon to a flameproof casserole. Pour the cider over and bring to a simmer. Cover and simmer gently for 15 minutes.
7. Remove the bacon rolls with a slotted spoon. Arrange neatly on a heated serving dish. Remove the strings and keep warm.
8. Boil the sauce over a high heat to reduce it by half, stirring occasionally with a wooden spoon. Strain the sauce over the rolls. Sprinkle a fine line of parsley down the centre and serve immediately.
serving amount
serves 4
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