Bacon wrapped Jalapeno poppers.

Until recently I hadn't even heard of Jalapeno Poppers. But when we had a glut of peppers from the plants we had growing I did a quick search online to find something to do with them. That's when I came across 'Poppers'. It seems they are quite popular in the USA and this is my own take on them.

For this you will need: Jalapeno Peppers, Thin bacon or Jambon cru, Cream cheese and then what ever filling you want to put with the cheese.

First you will need to take your Jalapenos and cut them along the length, some people leave the stalks on to prevent the pepper from folding outwards. I take the stalks off as I have never had that problem. What you do is up to you!
Now you will need to remove the seeds and the membranes.

Next step is the Cream Cheese! Here you can try anything, it's just down to your own imagination. I have tried mixing the cheese with Sweet chilli sauce, dried chilli flakes and I have even cut up some hotter chillis and mixed those in with the cream cheese.

Here is when I mixed in dried chilli flakes.
Now you take the cheese and proceed to fill the Jalapeno halves you prepared earlier.

You should end up with something looking like this.
Next you will need to wrap these little delights in the bacon, we use Jambon cru as it is quite thin and wraps around the peppers nice and tight and doesn't seem to unwrap itself. If you are using Bacon and you find it coming undone you could use a cocktail stick through the entire thing to hold it together.

Once that's all done you can then transfer onto an oven proof tray or dish and cook at 180ºc/360ºf for about 20mins or until the bacon is crispy and golden.

All that is left then is for you to enjoy them, and enjoy them you will. We have tried these little beauties on quite a few people even some that don't particularly like chillis and all have loved them and we have never had any left. So give them a go you won't be disappointed.

You can check out a video I did making these https://youtu.be/3VeL1pF_wqU

Stuffed Chicken, wrapped in Bacon.

Here's a different take on the good old chicken breast. Why not open it up, stuff it and then wrap it in Bacon.
Sound like a good idea? Trust me, they are lovely.

As with any of these recipes that calls for you to stuff something. The world is your Oyster! Only your imagination limits what you can put in there.
Tina is a dab hand at making these and this last time she made them I asked her to put a Scotch Bonnet chilli in mine, that gave it some serious heat!

This recipe will feed two, if you need more you can just adjust the ingredients to suit.

You will need:
2 Chicken breasts
6 Rashers of bacon/jambon sec
Raclette cheese, you can use cream cheese or any other cheese.
1 Scotch Bonnet chilli (optional)

Method/ How Tina does it.

Open up the chicken breast, scoring the side of it with a knife to flatten it out.
Put the cheese and optional chilli on top of the chicken breast. Then roll it so the filling is inside.
Lay out two rashers of Bacon and place the chicken breast on them, wrap the bre…

How to make Fresh Red Chilli Pickle.

Fresh red chilli pickleLal mirch ka achaar I love Indian pickles, my first experience of said pickles was a jar of Pataks chilli pickle that we picked up to try. I ended up putting it on everything from my cheese sandwiches and salads right through to curries and cooked meals. I have been searching the internet for a good recipe so we could make good use of our massive chilli harvest. For this recipe you will need:
1/2 cup of Fresh Red Chillis 3 tbsp Mustard seeds 2 tbsp Fennel seeds 1/4 cup Mustard oil 1/4 tsp Asafoetida (we used ground mace) 3 tsp Salt 2 tbsp Lemon juice
First up you need to cut up the chillis, I cut them in half and then slit them along the length. I also left the seeds in as we quite like the extra heat. Now put the chillis into a bowl and cover them with the salt, this will draw out any moisture in the chillis. Leave them sat in the salt for an hour minimum, longer would be better.
Now you can turn to the mustard seed mixture! I use a spice grinder to blitz up the seeds. Onc…

Spicy Cheese & Bacon Loaf.

If you love cheese and bacon you will love this. It's great served up as a meal or cut up to share at a party.

You will need: 1 Baguette
   2cup/8oz/240g cream cheese
   1 red pepper (diced)
   1cup/4oz/120g mozzarella (grated)
   1cup/4oz/120g cheddar cheese (grated)
   1tsp ground pepper
   2tsp hot chilli flakes
   3 packs of bacon/jambon cru

First of all you will need to cut the Baguette in half length ways and hollow out the middle.

Mix the cheeses, pepper and dry ingredients in a mixing bowl.

Stuff both halves of the baguette and place the halves back together again.

Wrap the baguette with the bacon or jambon cru.

Bake at 180ºc/350ºf/gas mark 4 for approx 25mins

Tina made this for us the other night and it went down a treat. You don't have to use chilli if you are not up to spicy food. We use Jambon cru instead of bacon as we are in France and Ja…

The Paraplegic Gardener

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