BACON TRAY FOR OVEN RECIPES

Name: One-tray bake
Total time: 50 min
Yield: 4 to 6
Cuisine: https://schema.org/LowLactoseDiet
Ingredients: 1 bunch of fresh basil; 1 bulb of garlic; 1 handful of black olives; 1 small ciabatta loaf; 8 free-range chicken thighs or drumsticks; 2 handfuls of cherry tomatoes; olive oil; 1 dried red chilli; 8 slices of higher-welfare pancetta or thin-sliced smoked streaky bacon

CHICKEN THIGH TRAY BAKE RECIPE | JAMIE OLIVER CHICKEN RECIPE

Chicken thigh tray bake recipe | Jamie Oliver chicken recipe image

So easy – chuck everything in one tray, then bung it in the oven.

Total Time 50 minutes

Yield 4 to 6

Number Of Ingredients 9

Ingredients

1 bunch of fresh basil
1 bulb of garlic
1 handful of black olives
1 small ciabatta loaf
8 free-range chicken thighs or drumsticks
2 handfuls of cherry tomatoes
olive oil
1 dried red chilli
8 slices of higher-welfare pancetta or thin-sliced smoked streaky bacon

Steps:

1. Preheat the oven to 180ºC/gas 4. Get a deep roasting tray big enough to fit all the chicken in one layer.
2. Pick the basil leaves, break the bulb of garlic into cloves, then destone the olives.
3. Rip the ciabatta into medium-sized chunks and place in the tray with the chicken, tomatoes, basil leaves, unpeeled garlic cloves and olives. Add a generous drizzle of oil, a pinch of sea salt and black pepper and the chilli.
4. Toss to mix up well, then reposition the chicken on top. Bake in the oven, turning the chicken after 30 minutes.
5. After another 30 minutes, drape the pancetta or bacon on top of the chicken and return to the oven for 15 minutes, until the chicken is cooked and falling off the bone. Lovely with a crisp green salad.

Nutrition Facts : Calories 672 calories, FatContent 36.6 g fat, SaturatedFatContent 9.6 g saturated fat, ProteinContent 48.7 g protein, CarbohydrateContent 36.7 g carbohydrate, SugarContent 2.4 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

BACON WRAPPED SMOKIES RECIPE | ALLRECIPES

Bacon Wrapped Smokies Recipe | Allrecipes image

Time consuming but it is well worth it! The brown sugar and bacon grease combine beautifully and give such a great taste.

Provided by JILL1018

Categories Bacon Appetizers

Total Time 1 hours 30 minutes

Prep Time 45 minutes

Cook Time 45 minutes

Yield 16 servings

Number Of Ingredients 3

Ingredients

1 pound sliced bacon, cut into thirds
1 (14 ounce) package beef cocktail wieners
¾ cup brown sugar, or to taste

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.
Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.

Nutrition Facts : Calories 163.1 calories, CarbohydrateContent 10.7 g, CholesterolContent 25.7 mg, FatContent 10.5 g, ProteinContent 6.5 g, SaturatedFatContent 4.1 g, SodiumContent 458.3 mg, SugarContent 10.4 g

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CHICKEN THIGH TRAY BAKE RECIPE | JAMIE OLIVER CHICKEN RECIPE

So easy – chuck everything in one tray, then bung it in the oven.
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 672 calories per serving

1. Preheat the oven to 180ºC/gas 4. Get a deep roasting tray big enough to fit all the chicken in one layer.
2. Pick the basil leaves, break the bulb of garlic into cloves, then destone the olives.
3. Rip the ciabatta into medium-sized chunks and place in the tray with the chicken, tomatoes, basil leaves, unpeeled garlic cloves and olives. Add a generous drizzle of oil, a pinch of sea salt and black pepper and the chilli.
4. Toss to mix up well, then reposition the chicken on top. Bake in the oven, turning the chicken after 30 minutes.
5. After another 30 minutes, drape the pancetta or bacon on top of the chicken and return to the oven for 15 minutes, until the chicken is cooked and falling off the bone. Lovely with a crisp green salad.

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Category side-dish

Carefully remove the pan from the oven. Sprinkle hot bacon with a scant pinch of finely ground black pepper. Let the bacon rest on the rack for 5 minutes.

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TURKEY WELLINGTON | TURKEY RECIPES | JAMIE OLIVER

From jamieoliver.com
Total Time 2 hours 35 minutes
Calories 787 calories per serving

1. Dad and I had a really interesting conversation about smaller families not wanting whole turkeys for their dinner. So we had a scout around the supermarkets and developed a really delicious and impressive recipe for this. It’s dramatic and stretches the meat a fairly long way. The case of pastry and minced mushrooms keeps the breast moist and delicious and is a little forgiving so the meat holds its juices. You could assemble it a day before and just leave it in the fridge ready to over deliver on Christmas day.
2. Preheat the oven to 180°C/350°F/gas 4. Place the turkey breast upside-down on a board. Gently slice into the natural join of the breast muscle to open it out and make a sort of pocket. Season well and drizzle with olive oil. Sprinkle over half the thyme leaves, then spread over an even layer of cranberry jam, pushing it into all the nooks and crannies. Fold it back into shape to seal the mixture inside – swiss roll-stylie – and push a few cocktail sticks into the seam to keep it together. Transfer the turkey to a roasting tray, season the outside with the remaining thyme leaves, a good pinch of salt and pepper and a drizzle of olive oil. Rub it all over, cover in tin foil and roast in the hot oven for 60 to 70 minutes, or until just cooked through – using a thermometer, you want it to be 72°C at the thickest point.
3. Meanwhile, soak the porcini in a dish of just-boiled water. After 5 minutes, stir with a fork so any bits of grit sink to the bottom. Add the bacon to a large frying pan with a splash of oil on a medium heat and fry for 5 to 10 minutes, or until beautifully golden and super crispy. Strip in the leaves from 2 rosemary sprigs for the last 30 seconds or so. Remove everything from the pan with a slotted spoon and set aside, leaving the bacon fat behind. Add the fresh mushrooms to the pan with a pinch of salt and pepper. Drain and chop the porcini, saving the water, then stir into the pan. Add a splash of the water, avoiding the grit, then cook for around 10 to 15 minutes, or until the pan starts to sizzle again and the mushrooms are golden, soft and sticky with caramelly edges.
4. To make the gravy, cut the thigh off the turkey leg and slash into it slightly. Throw the leg and thigh into a pot along with the carrot, leek and onion. Stir in the flour, add a good pinch of salt and pepper and 2 litres of boiling water. Add a heaped tablespoon of cranberry jam, the balsamic vinegar and remaining rosemary sprig. Bring back to the boil, then reduce to a simmer for around 2 hours, or until thick. Strain it through a sieve and reheat before serving.
5. When the mushroom pan is dry, add a knob of butter and toss to coat. Tip the mushrooms into the food processor and whiz until you get a good mixture of smooth and chunky. Leave to cool. Once the turkey breast and stuffing have cooled, you can get on with assembling the wellington.
6. Dust a clean surface with flour, then roll out each packet of puff pastry to the size of a shoe box (one will be the base, one the lid – roll the lid ever so slightly bigger). Line a large roasting tray with greaseproof paper, dust with flour, then add the smaller piece of pastry. Spread half of the mushroom stuffing onto the middle of the base to cover an area the same size as your turkey breast. Remove the cocktail sticks, then place the turkey breast on top and spread the remaining stuffing over the top packing it all in and smoothing it out so that the whole breast is covered. Sprinkle with the crispy bacon and rosemary, then brush the edges of the pastry with beaten egg. Lay the second sheet of pastry over the top, gently mold it round the shape of the breast, pushing all the air out and seal together. Trim the edges to around 4cm, then pull, twist, tuck and pinch in the pastry (like in the picture).
7. Brush the whole thing with beaten egg then all the hard work’s done. Leave it uncovered in the fridge overnight until you’re ready to cook. On Christmas day, cook at 180°/350°F/gas 4 for 50 to 60 minutes, or until risen, puffy and beautifully golden and the turkey is piping hot throughout. Remove from the oven and leave to cool for around 10 minutes before carving. Serve carved into 2.5cm with the gravy and all the usual. Christmas in a mouthful.

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