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The best Christmas pigs in blankets recipe


Lets all take some time to show our respect to the undisputed champion of Christmas dishes. If there's anything I like more than meat, it's meat wrapped around other bits of meat. I honestly don't think there is much competition when it comes to our salty-sausage'y friend, it has monopolised itself across the festive table. We've all been there in the kitchen, battling for the extras like they're going out of fashion, it really is the best part of the Christmas dinner, that's why I've gone all extra on your ass by cooking these delectable treats in a sweet and sticky but ultimately and most importantly, boozy marinade — nothing screams Christmas harder than a cinnamon whisky and a pig in a blanket, don't even try to tell me I'm wrong, because you know I'm not. Now go put your oven on, tell your grandad to limit the racist jokes this year and make sure you're cooking the best pigs in blankets to impress your guest for your dinner this Christmas. Here's how to make fireball whisky and maple glazed pigs in blankets.






TIME: 45 mins MAKES: 12



INGREDIENTS:


12 pork chipolatas

12 rashers of smoked streaky bacon

4 tablespoons of maple syrup

2 teaspoons of marmalade

2 shots of apple cider vinegar

1 shot of Fireball cinnamon whisky (30ml)

1 teaspoon of Demerara sugar

1/2 an orange, sliced

1/2 an apple (chopped into small cubes)

Splash of tabasco

Splash of Worcester sauce

A sprinkling of fresh sage

A sprinkling of fresh thyme



MAKE IT:


1.) Preheat the oven to 180 degrees celsius


2.) Take each chipolata and fold it in half gently, you’ll then want to wrap a piece of streaky bacon around the folded chipolata starting with the thickest end of the bacon. Wrap it nice and tightly so it holds together.


2.) In a jug, add the maple syrup, whisky, marmalade, vinegar, sugar, tabasco and Worcester sauce and mix well making sure all the sugar has dissolved.


3.) Add the pigs in blankets to a roasting dish and pour the marinade evenly over the dish. Add the orange slices, apple cubes and sprinkling of fresh sage and thyme. (At this point I like to then cover with cling film and leave to marinade in the fridge for 24 hours, but you don’t have to if you don’t have the time.)


4.) Place in the middle of the oven and roast for 30 minutes.


5.) Sprinkle a little more fresh sage and thyme then serve and enjoy!



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