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Our Moroccan Lamb has been one of our most popular dishes for nearly a decade. Why not take a moment and see what the Hairy Bikers made of the eclectic cuisine of North Africa.
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Devils On Horseback
The plumpest prunes, steeped in Armagnac & wrapped in the finest smoked bacon
FOOD HEAVEN
Because I insist each of my canapés is handmade from fantastically fresh ingredients on a daily basis, I don’t believe you can buy better this Christmas. Of course, I am always open to new ideas, so if you would like to talk me through your canapé ideas, or give me feedback on mine, please ring me on 020 8453 9898 or visit the feedback form.
Preparation time: Delicious in 16 mins!
Cuisine Type: Canapés
How to cook up your devils:
1. Preheat oven to 200ºC/180ºC fan assisted/gas mark 6.
2. Unwrap packaging & place the canapés on a baking tray lined with parchment paper.
3. Bake in the middle of the oven for 12-15 mins until the bacon is crisp.
4. Rest canapés for 2 mins before serving them up.
Ingredients:
Smoked streaky bacon (47%)
Prunes (39%)
Armagnac (6%)
Water
Smoked streaky bacon contains: pork (87%), water, salt, preservatives: sodium nitrite, natural smoke.
Prunes contain: prunes, preservative: potassium sorbate.
Does this recipe contain?
Milk no
Egg no
Sesame no
Mustard no
Shellfish no
Gluten no
Soya no
Nuts no
Celery no
Fish no
Our devils are soaked in Armagnac, which was the first distilled spirit in France.
