Sunday, 22 November 2009

The devils wore parma....

I've never been good with secrets. But I've got one and it's a goody. I wish I could share it with you but it's one of those secrets that you've got to keep to yourself because if it goes wrong it's worse if you've told people. But as soon as I am given the thumbs up you will be the first to know...and I will go on and on about it and you'll wish I never told you.

We've just finished a lemony roast chicken and I am stuffed! While I made the gravy I added my usual teaspoon of marmite and I wondered if anyone else does this? My friend's mum used to use it instead of gravy browning and it made it so much richer and strangely meatier....maybe you add something even stranger?

During the next few weeks you'll be getting a lot of two types of recipes; canapes and sweets. I love them both and strangely enough I only make them at Christmas. Perhaps because I make a year's worth in one month and can't be bothered for the rest of the year. This one is the most basic and easy and great before a roast dinner. I love the salty crispy bacon cuddling the squidgy sweet prune. So easy and always appreciated! I've never tried soaking them in brandy before Nigella style....they were delicious...and powerful!

Boozy Devils on Horseback....(serves 4)

8 dried prunes
2 tbsp brandy
4 slices streaky bacon
In a tub pop the prunes and the brandy then place them in the fridge and forget about them for the rest of the day. When you're ready wrap them in bacon and hold in place with a cocktail stick. Nestle them in between the roast chicken tray and the roast potato tray for about 15 minutes!

1 comment:

  1. Now that's just mean - telling us about a secret and then not telling us!

    I use brewers yeast and tamari when making gravy, but as I'm a vegetarian I guess it doesn't count as real gravy. I can see that marmite would work though.