Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Bacon and Chocolate Bites
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These bacon and dark chocolate bites are a unique combination of savoury and sweet flavours that will tantalise your taste buds.
Prep time: 15 mins
Cook time: 25 mins
Serves: 10
Cooking Skill: Not Too Tricky
Ingredients
2x 240g
packs streaky bacon
225g
unsalted butter
225g
white sugar
225g
brown sugar
225g
dark chocolate, broken into pieces
4
eggs, beaten
225g
plain flour
Method
Step 1
Preheat the oven 170°C, 150°C Fan, Gas Mark 3. Grease and line a small roasting tin or rectangular baking tin 23cm x 18cm approx.
Step 2
Cook the bacon under a preheated grill and set aside to cool. Cut into small pieces. Meanwhile, melt the butter and the sugars together over a medium heat.
Step 3
Add the chocolate and stir until melted. Once the chocolate has melted add the egg to the mixture, then the flour and bacon. Mix thoroughly.
Step 4
Pour the mixture into the prepared tin and bake for about 25 minutes, until the surface is set and a skewer when inserted into the mixture is just slightly sticky on removal.
Step 5
Allow to cool a little before removing from the tin to a cooling rack. Once cool cut into squares and enjoy!
Recipe courtesy of Ladies In Pigs.
Method
Step 1
Preheat the oven 170°C, 150°C Fan, Gas Mark 3. Grease and line a small roasting tin or rectangular baking tin 23cm x 18cm approx.
Step 2
Cook the bacon under a preheated grill and set aside to cool. Cut into small pieces. Meanwhile, melt the butter and the sugars together over a medium heat.
Step 3
Add the chocolate and stir until melted. Once the chocolate has melted add the egg to the mixture, then the flour and bacon. Mix thoroughly.
Step 4
Pour the mixture into the prepared tin and bake for about 25 minutes, until the surface is set and a skewer when inserted into the mixture is just slightly sticky on removal.
Step 5
Allow to cool a little before removing from the tin to a cooling rack. Once cool cut into squares and enjoy!
Recipe courtesy of Ladies In Pigs.
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