So this week I seem pretty down with the whole bloggy thing, I’ve been loving it. I’ve been really focusing on plating the food in a really presentable way, even if that means forgoing a larger portion size…. Phhhfftt who am I kidding, I take a pretty picture and dump the rest of the food on my plate whilst exclaiming “Get in my bellhhaaayy” in what is either my best Mike Myers impersonation or my worst Scottish one.
Anyhow with Valentine’s day looming what is more romantic than a rose… Made out of ferrking bacon! It’s a flower both men and women can enjoy.
This is intended as a starter and is really very easy to make!
Ingredients Serve 2
- 2 Large Flat Mushroom (the bigger the sides the better!)
- 4 Rashers Streaky Bacon
- 2 Large Cloves of Garlic, finely sliced
- 8g Fresh Basil, chopped
- 1 Spring Onion, sliced
- 30g Mature Stilton
- 2 green finger chilies
- 1/3 cup Pomegranate Seeds
- 2 Sprigs Parsley
- Oliver Oil
- 4 cocktail sticks
- Heat oven to 200C (Gas Mark 6)
- Whilst oven is warming, prepare the mushrooms. To do this remove the stalks, usually these just pop out if pressure is applied to one side. Enhance the pit where the stalk once was, this is where the bacon rose will sit later.(keep the stalks)
- Take one rasher of bacon and lay it on a flat surface, place slices of garlic along it and proceed to roll it, try to keep it tighter on one side. Then take another piece and again place some garlic on it, wrap this piece around the already rolled piece, do this at a slight angle to elongate the shape of the rose. Repeat step this for the next rose.
- At the base of the roses push 2 cocktail sticks through the top and sides to create a cross shape. Place the roses and mushrooms on a baking tray, the cocktail sticks should enable the roses to stand freely. Place in oven for 15 minutes.
- In a bowl add the following: crumbled Stilton, Spring Onion, Garlic, chopped Mushroom Stalks and Basil. Mix this roughly.
- The Mushrooms will be full of water, pour this away and add cheese mixture into the mushroom cups, avoiding the centre as best as possible. Place 2 Green Finger Chilis on the baking tray and drizzle with oil. Return to oven for 10 minutes. (The Chilis will go bang but it is nothing to worry about!)
- Scatter pomegranate seeds across the plates.
- Remove everything from the oven. Place mushrooms in the centre of the plates. Using a pair of tongs to hold the bacon roses, remove each of the cocktail sticks and place roses in the centre of the mushrooms. Push a couple leaves of parsley underneath the rose and position for effect.
- Lay the chili beneath the mushroom and pull out some of the ‘guts’ for show. Serve and Enjoy