I saw this recipe from ” THe Pigs in Blankets Cookbook” from The Jolly Hog and could not resist it. Its great as a light supper as well as as a side for the festive season.
Ingredients
- 10 Pigs in Blankets
- 1 kg potatoes
- 8 rashers smoked streaky bacon Use The Jolly Hog ones if available
- 2 shallots sliced
- 1 garlic clove finely chopped
- 100 ml white wine
- 200 ml double cream
- sea salt and black pepper
- 450 g Reblochon sliced
Servings:
Instructions
- Preheat the oven to 180 C, 160 Fan, Gas 4. Place the pigs in blankets in a roasting tin and roast in the oven for 25 minutes, then remove.
- In the meantime, add the potatoes to a large saucepan of salted boiling water and cook for around 10 minutes or until tender. Drain and set aside to slightly cool.
- While the potatoes are cooling, heat a frying pan over a high heat and add the bacon, shallots and garlic. Fry for 5 minutes or until the bacon starts going crispy and the shallots and garlic have softened. Pour in the white wine and continue to cook until most of the liquid has evaporated.
- Increase the oven temperature to 200°C/180°C fan/ gas mark 6.
- Thinly slice the potatoes and layer into a baking dish along with the bacon mixture and all but four of the pigs in blankets. Pour over the double cream. Season with salt and pepper and layer the reblochon slices over the top.
- Bake in the oven for 10–15 minutes or until the cheese is golden brown and bubbling. Once ready, top with the remaining four pigs in blankets and serve.
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