PIGS IN BLANKETS
Serves 8
- 8 rashers streaky bacon
- 16 sage leaves
- 16 chipolatas
- 1tbsp honey
Heat the oven to 190˚C.
Cut the bacon rashers in half.
Lay 1 sage leaf on each chipolata. Wrap a piece of bacon around each chipolata.
Next, brush each bacon-wrapped sausage with a little honey before cooking for 30-35 minutes until golden.
And here’s a top twist: Instead of sausages, cut 100g peeled butternut squash into 16 chunks and boil for 5 minutes, then drain and leave to dry.
Halve 8 chestnuts and place each half on top of a chunk of squash.
Wrap each bundle with a piece of bacon, then secure each one together with a cocktail stick before roasting as per the recipe above.
FRIED SHRIMP WONTONS
Serves 4
- 480g shrimp, peeled and deveined
- 2 green onions
- 1tsp puréed ginger
- 1tsp soya sauce
- 20 wonton skins, 7.5 cm each
In a food processor, combine the shrimp, green onions, ginger and soy sauce. Process until smooth.
Transfer the mixture to a bowl, cover and refrigerate for 1 hour.
Spread 10 wonton skins out on your work surface. Spoon the shrimp mixture in the centre of each, dividing equally.
Brush water around the shrimp to coat each wonton and cover with a second wonton skin, pressing to seal.
Preheat about 10 cm of vegetable oil in a lar ge non-stick frying pan.
Fry the wontons, a few at a time, turning once, until golden brown (about 2 to 3 minutes).
Drain on a plate lined with paper towel. Serve piping hot with chilli or soya sauce.
