There are lots of reasons not to start a food blog. It takes huge amounts of time. I don’t have picture perfect cooking equipment and I have a kitchen the size of a postage stamp. I am not now nor will I ever be a photographer. There are about a zillion other food bloggers out there who have all done a better job than I could ever hope to. I mean they’re real chefs or food stylists or BOTH! Did I mention how much time it takes?
There are however a couple of reasons to start one though. The first being a love for cooking and coming up with new recipes and an incessant need to talk about food. The second being when your better half, or BH. tells you that if you don’t stop talking about food blogging and actually start doing it, he’s never going to talk to you again. And you love him all the more for it.
So this it the outcome. The first recipe we’re going to tackle is a new favourite of my BH. I like to call them caramelised apple, sage and pork stuffing balls lovingly wrapped in crisp salty bacon. He likes to call them Piggy Bites.
First up, the ingredients. These don’t have to be exact. The list below will make ten bites with left over filling.
- 250 gm minced pork
- 2 apples
- 20 rashers of streaky bacon
- 50 gm bread crumbs
- 16 sage leaves (10 whole and 6 finely chopped)
- 1 egg
- 30 gm butter
First you’re going to need to toast the bread crumbs until they’re lightly golden and crispy. They should resemble panko crumbs. Alternatively just use panko crumbs. I toast the bread at 200°C and then leave the oven on so it’s ready to bake the bites.
While these are toasting, peal and cut the apples into wedges. Then melt the butter in a small pan and caramelise the apples to sweeten and soften their flavour. They should land up looking something like this.
Once the apples have cooled, chop them really finely or even process them into a puree, depending on your taste. Add the apples, pork, crumbs, egg, salt, pepper and the finely chopped sage into a bowl and get stuck in with both hands and mix.
Then haul out your muffin tin and place a piece of bacon in one of the cups. Top the bacon with a sage leaf and then place another piece of bacon at a right angle on top of that. Make a small stuffing ball and place it on top of the bacon and then fold the over lapping bacon pieces over the stuffing. Secure with a cocktail stick. Something like this.
Once you have ten muffin tin holes filled with bacon-ey goodness, pop the tin into the preheated oven and bake for 40 -45 mins. I tend to serve these for breakfast and this gives me enough time to get eggs scrambled, bread toasted juice squeezed and coffee percolated. Enjoy!
P.S. They also work really well as a stuffing side for your Christmas/Thanksgiving turkey.