Korean-Style Pork Mince Bowl
Prep time: 5 mins
Cooking time: 15 mins
Easy
Serves:
4
Bacon Wrapped Asparagus With ‘gooey’ Dipping Cheese
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A 15-minute recipe, perfect for bacon and cheese lovers. This dish is a spiral of bacon and asparagus with a delicious cheese dipping sauce.
Cook time: 15 mins
Serves: 5
Cooking Skill: Easy
Ingredients
16
dry cured, oak-smoked, streaky bacon rashers
450g
asparagus spears (about 14)
1
mini Camembert cheese, or similar
Fruit
chutney, for dipping
Method
Step 1
Preheat the grill and oven to 180°C, 160°C Fan, Gas Mark 4.
Step 2
Take each asparagus spear and wrap in one rasher of bacon, making sure to wrap the ‘head’ of the asparagus (to protect it from over cooking).
Step 3
Place on the baking tray and cook under a hot grill for about 10 minutes until crispy and golden. Turn halfway through.
Step 4
Meanwhile wrap a little foil around the cheese, place on a baking tray and cook for about 10 minutes until it is soft to the touch cheese is melted.
Step 5
Serve the asparagus dipped into the melted cheese with the chutney as a starter, canapé or accompaniment to burgers or steaks.
Method
Step 1
Preheat the grill and oven to 180°C, 160°C Fan, Gas Mark 4.
Step 2
Take each asparagus spear and wrap in one rasher of bacon, making sure to wrap the ‘head’ of the asparagus (to protect it from over cooking).
Step 3
Place on the baking tray and cook under a hot grill for about 10 minutes until crispy and golden. Turn halfway through.
Step 4
Meanwhile wrap a little foil around the cheese, place on a baking tray and cook for about 10 minutes until it is soft to the touch cheese is melted.
Step 5
Serve the asparagus dipped into the melted cheese with the chutney as a starter, canapé or accompaniment to burgers or steaks.
Bacon Wrapped Asparagus with ‘gooey’ Dipping Cheese
Ingredients
- 16 dry cured, oak-smoked, streaky bacon rashers
- 450g asparagus spears (about 14)
- 1 mini Camembert cheese, or similar
- Fruit chutney, for dipping
Method
Step 1
Preheat the grill and oven to 180°C, 160°C Fan, Gas Mark 4.
Step 2
Take each asparagus spear and wrap in one rasher of bacon, making sure to wrap the ‘head’ of the asparagus (to protect it from over cooking).
Step 3
Place on the baking tray and cook under a hot grill for about 10 minutes until crispy and golden. Turn halfway through.
Step 4
Meanwhile wrap a little foil around the cheese, place on a baking tray and cook for about 10 minutes until it is soft to the touch cheese is melted.
Step 5
Serve the asparagus dipped into the melted cheese with the chutney as a starter, canapé or accompaniment to burgers or steaks.
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