These are not for the faint hearted or calorie conscious, but are delicious as a little starter. I don’t yet have a photo, but for now you can just picture them in your mind! Unctious!!
Serves 6 as a starter
12 rashers of bacon (streaky)
24 pitted Medjool dates
Large knob of unsalted butter
1 clove garlic, finely chopped
1 large shallot, finely chopped
5 fl oz dry white wine
1 ¼ cups whipping cream
2 heaped tsp grain mustard
Salt and freshly ground pepper
Chopped parsley to garnish
Preheat the oven to 450F
Hold a rasher of bacon by one end and use the blunt end of a knife to gently stretch it out by another quarter – this helps make the bacon crisper when cooked. Repeat with all the bacon. Cut each rasher in half and roll one half around each date.
Refrigerate while you make the sauce
Melt the butter in the frying pan over a gentle heat, add the garlic and shallot and sweat gently for about 5 mins until soft but not colored
Add the wine, turn up the eat and boil until the liquid is reduced by half.
Strain the mixture through a sieve and return to the pan. Add the cream and mustard bring to a rolling boil and boil for 30 secs. Season if necessary (bear in mind that the bacon is salty)
Divide the mustard /cream mixture between six 4 inch diameter gratin dishes.
Add four dates to each dish.
Bake for 8 to 10 mins until the sauce is bubbling and the bacon browning.
Finish off the dish with 2 minutes under a very hot grill to really crisp up the bacon.
Serve sprinkled with parsley and serve with some granary bread