Jamie Oliver's Christmas Cookbook
By Jamie Oliver
Pigs in blankets
Your new favourite combos
30 mins
Not Too Tricky
makes 1
About the recipe
Pigs in blankets are genius, but lots of clever combos, when wrapped in bacon, are equally delicious. Why don’t you mix it up this year and get people talking? I’ve given you lots of ideas here, so pick your favourites and have fun with them.
Recipe From
Ingredients
1 rasher of higher-welfare smoked streaky bacon
1 knob of Brie-style cheese
1 shelled walnut half
1 fresh thyme tip
½ a cleaned free-range chicken liver
1 fresh sage leaf
½ a dried apricot
1 freshly shucked oyster, from sustainable sources
1 slice of pickled onion
1 pinch of dried red chilli flakes
1 destoned dried prune
a crumbling of blue cheese
2 chopped fresh rosemary leaves
1 small slice of higher-welfare black pudding
1 higher-welfare cocktail sausage
1 cube of crustless bread
1 destoned date
2 crumbled blanched hazelnuts
1 drizzle of runny honey
1 piece of torn ricotta or firm goat's cheese
slices of fresh red chilli
1 wedge of ripe pear
a few dried cranberries
½ a torn ripe fig stuffed with pine nuts
1 little quenelle or ball of stuffing
2 scrapings of nutmeg
Method
- Lay 1 rasher of smoked streaky bacon – and it must be smoked – on a board and run the side of your knife along it to flatten it out, meaning you can chop it in the middle and use half a rasher for each blanket.
- Place your filling on top, then roll and wrap it up, lining them up in an oiled roasting tray as you go.
- Cook in a preheated oven at 180°C/350°F/gas 4 for around 20 minutes, or until golden and cooked through, then serve.
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