Denhay Bacon Christmas recipes...

Christmas dinner, my favourite meal of the year!!

How about you? 

What is your favourite meal of the year?

Racy Pigs in Blankets

Ingredients:

• British outdoor reared chipolata sausages
• Denhay Streaky Bacon – ½ rasher per sausage.
• 4 tbs Worcestershire sauce
• 1 tbs medium or dry sherry
• 1 tbs runny honey
• 1 tbs grainy mustard

Method:

1. tretch the bacon rashers with a flat knife and cut in half and wrap around the sausages
2. Mix the Worcestershire sauce, honey, sherry and mustard together and pour over the sausages and put a roasting tin for 20 minutes at around 180C/350F/GM4 basting the sausages at least once.

Angels on Horseback:

Ingredients:

• 18 Portland oysters, removed from their shells and halved depending on size
• 9 rashers Denhay Smoked Streaky bacon

Method:

1. Sprinkle an oyster with white pepper and wrap in Denhay Bacon. 
2. Fix securely with a toothpick, or thread several onto skewers. 
3. Grill for about 3 minutes on each side, until the bacon has cooked.

Chestnut and bacon stuffing for a 5-9kg turkey

Ingredients:

• 1 large shallot
• turkey heart and liver (optional)
• 175g button mushrooms
• 50g Denhay butter
• 225g chestnut purée
• 50g liver pâté
• 1 stick of celery
• 100g Denhay Smoked Streaky Bacon
• 1 tablespoon chopped parsley
• salt and black pepper
• 50g fresh white breadcrumbs

Method:

1. Peel and chop the shallot. 
2. Chop the turkey heart and liver if using; slice the mushrooms. 
3. Fry these ingredients in the butter, until this has been absorbed. 
4. Mix in the chestnut purée and the pâté.
5. Chop the celery and bacon and add with the parsley. 
6. Season and add enough breadcrumbs to bind the stuffing. 
7. Fill the breast end of the turkey with the chestnut stuffing and fill the body cavity with a sausage stuffing.

Guest Post Credits- Denhay