THIS BRITTLE PIGGY
Provided by Food Network Kitchen
Time 45m
Yield 1 1/2 pounds
Number Of Ingredients 8
Steps:
- Line a large rimmed baking sheet with foil and generously butter it. Working in batches, cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes. Drain on paper towels, then break each slice in half.
- Combine the sugar, corn syrup and 1/2 cup water in a medium heavy-bottomed saucepan. Cook, stirring occasionally, over medium-high heat until a candy thermometer registers 260 degrees F, 10 to 12 minutes.
- Remove from the heat and add the butter, nuts and 1 teaspoon salt. Stir once, then continue cooking over medium-high heat, undisturbed, until the syrup turns golden and the candy thermometer registers 285 degrees F, 5 to 10 more minutes. Carefully stir in the prepared bacon, the vanilla and baking soda. (The mixture will foam a bit.) Cook, stirring several times, until the foam subsides and the mixture darkens slightly, 1 to 2 more minutes.
- Pour the mixture onto the prepared baking sheet, then carefully tilt to spread it into a thin layer. Use tongs to redistribute the bacon pieces if necessary. Let cool completely, then break into pieces.
BRITHYLL A CHIG MOCH (TROUT AND BACON) WELSH
Make and share this Brithyll a Chig Moch (Trout and Bacon) Welsh recipe from Food.com.
Provided by Sackville
Categories Trout
Time 30m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Fresh rainbow trout - cleaned; head and tail left on.
- Stuffed with a mixture of fresh rosemary, thyme, parsley, and sage loosely chopped and blended with a little butter.
- Wrap the fish in a long rasher of bacon.
- Enclose in foil and bake in a hot oven for around 25-30 minutes.
- Open top of foil and shape like a boat, paint with a little butter and serve.
- Serve with boiled potatoes and plain fresh vegetables.
- This dish used to be baked in an open fire with the fish encased in mud.
- Anthony Crowter, Cae Nest
- Hall Hotel, Llanbedr
- Merionnydd, N. Wales
Nutrition Facts : Calories 103.8, Fat 10.2, SaturatedFat 3.4, Cholesterol 15.4, Sodium 188.8, Carbohydrate 0.1, Protein 2.6
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