Devils on horseback

Devils on horseback

By
From
Nathan Outlaw's Home Kitchen
Serves
4
Photographer
David Loftus

These are usually served as a canapé or savoury at the end of a meal but I really like them for breakfast. The sweet prune and salty bacon balance each other perfectly and the rum and coffee turn them into a great little pick-me-up. You will need to soak the prunes overnight. For the filling, you could use pear or poached quince in place of the apple.

Ingredients

Quantity Ingredient
20 large pitted prunes
6 tablepoons dark rum
4 shots espresso coffee
20 rashers smoked streaky bacon

For the filling

Quantity Ingredient
3 granny smith apples
1 teaspoon ground cinnamon
2 teaspoons caster sugar
sea salt
freshly ground black pepper

Method

  1. Put the prunes into a pan and pour on just enough water to cover them. Bring to the boil, then take the pan off the heat. Add the rum and coffee and leave to cool completely. Transfer to a bowl, cover and leave in the fridge overnight to allow the prunes to plump up.
  2. The next day, for the filling, peel the apples and cut into wedges, thin enough to pop inside the prunes. Place in a bowl and sprinkle over the cinnamon, sugar and a little salt and pepper. Mix well.
  3. Drain the prunes, reserving the liquor. Insert a piece of apple into each prune. Lay out the bacon on a work surface and place a prune on one end of each rasher. Wrap the prunes in the rashers to enclose completely, cutting off any excess bacon.
  4. Preheat your grill to its highest setting. Place the bacon-wrapped prunes on a grill tray. Once the grill is hot, slide the tray under and cook for 4 minutes until the bacon begins to crisp. Drizzle the prunes with some of the reserved liquor and turn them over. Cook for another 4–5 minutes until the bacon is really crispy.
  5. Transfer the devils on horseback to a warmed plate and splash with a little of the cooking juices to serve.
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