A stuffing of rice and prunes flavoured with fresh sage makes bacon interesting enough for dinner guests.
4 thick bacon chops
1 tbsp oil
1 small onion, peeled and finely chopped
30 g (1 oz) macadamia nuts, chopped
120 g (4 oz) cooked rice
30 g (1 oz) dried prunes, stoned and chopped
1 tbsp chopped sage
Freshly ground black pepper
Salt
30 g (1 oz) butter
1 tbsp oil
1 small onion, peeled and finely chopped
30 g (1 oz) macadamia nuts, chopped
120 g (4 oz) cooked rice
30 g (1 oz) dried prunes, stoned and chopped
1 tbsp chopped sage
Freshly ground black pepper
Salt
30 g (1 oz) butter
method
1. Carefully cut a slit down the side of each bacon chop. Put the oil, onion and nuts into a small bowl and cook, uncovered, on HIGH for 2 minutes.
2. Stir in the rice, prunes, sage, salt and pepper. Cover and cook on HIGH for 2-4 minutes until hot. Pack the stuffing into each chop.
3. Heat a browning dish according to the manufacturer's instructions. Add the butter and quickly add the chops, press down slightly and turn browned side up.
4. Cook, uncovered, on HIGH for 4 minutes or until cooked through.
2. Stir in the rice, prunes, sage, salt and pepper. Cover and cook on HIGH for 2-4 minutes until hot. Pack the stuffing into each chop.
3. Heat a browning dish according to the manufacturer's instructions. Add the butter and quickly add the chops, press down slightly and turn browned side up.
4. Cook, uncovered, on HIGH for 4 minutes or until cooked through.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
