BEST BACON-WRAPPED PRAWNS RECIPE - HOW TO MAKE BACON ...
This Bacon-Wrapped Prawns recipe from Delish.com couldn't be easier.
Provided by Makinze Gore
Categories appetizers
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 20
Number Of Ingredients 5
Steps:
- Preheat oven to 200°C (180ºC fan). Line a large baking tray with aluminium foil. Wrap each prawn with a piece of bacon and secure with a toothpick. Place prawn on prepared pan. In a small bowl, mix together butter, maple syrup, and chilli powder. Brush prawns with about half of the maple butter. Bake for 15 minutes or until bacon is crisp and prawns are cooked. Brush with remaining maple butter and broil 3 minutes.
CHICKEN AND PORK TERRINE - GOOD HOUSEKEEPING
Use diced turkey breast or mince instead of chicken, if you like, to make this Chicken and Pork Terrine more seasonal.
Provided by The Good Housekeeping Cookery Team
Categories Christmas appetizers meat snack
Total Time 2 hours 40 minutes
Prep Time 30 minutes
Cook Time 2 hours 10 minutes
Yield 8
Number Of Ingredients 10
Steps:
Heat the oil in a medium pan and gently cook the onion for 10min until softened. Carefully add the brandy, if using, and bubble for 30sec, then tip mixture into a large bowl and set aside to cool.
Preheat oven to 180°C (160°C fan) mark 4. Use about 10 of the rashers to line the inside of a 900g (2lb) loaf tin with bacon, leaving excess hanging over the sides. To the cooled onion bowl, add chopped chicken, pork, pistachios, cranberries, nutmeg, thyme leaves and plenty of seasoning (it needs a fair amount of salt). Mix together.
Press the mixture into the loaf tin, levelling the surface. Fold any overhanging bacon over the filling; cover with remaining rashers. Press down again to make sure the surface is smooth. Lightly oil a small sheet of aluminium foil and press on top of the loaf tin. Wrap tin well in a further double layer of foil, then put into a roasting tin.
Half-fill the roasting tin with boiling water from the kettle and carefully transfer to oven. Cook for 1½hr until the terrine feels solid when pressed. Lift tin out of the water. Unwrap the outer layers of foil (leaving the greased foil layer in place). Carefully pour out any liquid from the terrine (this will set into a jelly if not done). Leave to cool.
Sit the loaf tin on a baking tray and sit three tins of tomatoes (or similar) on top of the terrine (resting on the foil layer). Chill overnight.
To serve, preheat oven to 200°C (180°C fan) mark 6. Unmould the terrine on to a baking tray and lightly brush with oil. Brown in the oven for 20-25min (if you don't want the terrine browned, leave this step out). Serve the terrine warm or at room temperature in slices with fruit chutney and toast.
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HAGGIS WITH WHISKY SAUCE RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.9
Cuisine British
- To serve, divide the clapshot equally among four serving plates. Place a spoonful of steamed haggis alongside each. Spoon over the warm whisky sauce.
BEST BACON-WRAPPED PRAWNS RECIPE - HOW TO MAKE BACON ...
From delish.com
Total Time 30 minutes
Category appetizers
- Preheat oven to 200°C (180ºC fan). Line a large baking tray with aluminium foil. Wrap each prawn with a piece of bacon and secure with a toothpick. Place prawn on prepared pan. In a small bowl, mix together butter, maple syrup, and chilli powder. Brush prawns with about half of the maple butter. Bake for 15 minutes or until bacon is crisp and prawns are cooked. Brush with remaining maple butter and broil 3 minutes.
CHICKEN AND PORK TERRINE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Total Time 2 hours 40 minutes
Category Christmas, appetizers, meat, snack
Cuisine French
Heat the oil in a medium pan and gently cook the onion for 10min until softened. Carefully add the brandy, if using, and bubble for 30sec, then tip mixture into a large bowl and set aside to cool.
Preheat oven to 180°C (160°C fan) mark 4. Use about 10 of the rashers to line the inside of a 900g (2lb) loaf tin with bacon, leaving excess hanging over the sides. To the cooled onion bowl, add chopped chicken, pork, pistachios, cranberries, nutmeg, thyme leaves and plenty of seasoning (it needs a fair amount of salt). Mix together.
Press the mixture into the loaf tin, levelling the surface. Fold any overhanging bacon over the filling; cover with remaining rashers. Press down again to make sure the surface is smooth. Lightly oil a small sheet of aluminium foil and press on top of the loaf tin. Wrap tin well in a further double layer of foil, then put into a roasting tin.
Half-fill the roasting tin with boiling water from the kettle and carefully transfer to oven. Cook for 1½hr until the terrine feels solid when pressed. Lift tin out of the water. Unwrap the outer layers of foil (leaving the greased foil layer in place). Carefully pour out any liquid from the terrine (this will set into a jelly if not done). Leave to cool.
Sit the loaf tin on a baking tray and sit three tins of tomatoes (or similar) on top of the terrine (resting on the foil layer). Chill overnight.
To serve, preheat oven to 200°C (180°C fan) mark 6. Unmould the terrine on to a baking tray and lightly brush with oil. Brown in the oven for 20-25min (if you don't want the terrine browned, leave this step out). Serve the terrine warm or at room temperature in slices with fruit chutney and toast.
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