"I love you more than bacon" - a saying that is seldom said. If you find someone who says this to you and truly means it,then in our book, you have found something golden.
Allow us to help you celebrate this beautiful love by providing you with a 3 course meal for you to spoil this special someone. In true Georgie's style: There is a lot of bacon!
Preheat oven to 200 degrees C.
Slice the jalapenos in half lengthwise and scrape out the seeds and white rind.
Pat the jalapeno dry and spread cream cheese inside it, the amount is up to you….we tend to be generous with it.
Lay a piece of bacon down, place the stuffed jalapeno on it and gently wrap the bacon around it.
Secure the bacon with a toothpick or two.
Line up the wrapped jalapenos on a baking sheet and cook on 200 degrees C for approximately 20 minutes.
Cook until the bacon is done to your taste… some prefer it crispy, some don’t.
Pork fillet with mushroom sauce and lemon potatoes recipe
250g potatoes, sliced into 0·5cm slices
1/2 lemon, zested
olive oil, to drizzle
400g pork fillet, trimmed of any sinew and cut into 6 x 2cm slices
1/2 tsp smoked paprika
20g (3/4oz) butter
4 shallots, sliced
100g forestière or chestnut mushrooms, thinly sliced
1 garlic clove, peeled and finely sliced
75ml dry white wine
50ml half-fat crème fraîche
2 handfuls watercress, to serve
Preheat the grill to the highest setting. In a medium saucepan of salted water, bring the potatoes to the boil and then simmer for 8 minutes, until tender. Drain the cooked potatoes and mix with the lemon zest, some seasoning and a drizzle of olive oil. Then line a baking tray with foil, spread out the potatoes and grill for 6-7 minutes. Turn the potatoes then grill for another 6-7 minutes.
Meanwhile, coat the pork slices in the paprika and lightly season. Heat a large frying pan and add the butter. Once it has stopped sizzling, add the pork and cook for 2 minutes each side, then transfer to a plate. Add the shallots, mushrooms and garlic to the pan and cook for 5 minutes, stirring occasionally. Add the wine and crème fraîche, then return the pork to the pan and bring to a simmer. Cook for 2-3 minutes.
To serve, divide the potatoes between the plates with the pork and the sauce and garnish with the watercress.
Maple Bacon Bourbon Ice Cream recipe
3 cups half and half
1 ⅓ cup grade A pure maple syrup
2 tsp. bourbon
¼ tsp. vanilla extract
5 strips bacon
2 tsp. light brown sugar
2 eggs, separated
¾ cups brown sugar
Scald one cup of half and half over medium heat in a medium saucepan. Remove from heat.
In a stand mixer whisk together the yolks and brown sugar until light and fluffy, then gradually pour the scalded half and half down the side of the bowl as the mixer is still going.
Pour the mixture back into the saucepan (you can add bourbon now if you want to cook off the alcohol), stirring constantly with a wooden spoon until the mixture has thickened and will coat the back of the spoon.
Remove from heat, and pour through a fine mesh sieve into a clean bowl. Stir in the remaining half and half, maple, bourbon (if you haven’t already added it) and vanilla. Refrigerate the custard until thoroughly chilled, about two hours.
Preheat the oven to 400F.
Lay the strips of bacon on a baking sheet lined with a silicone mat or aluminum foil. Sprinkle 1 ⅓-2 tsp. of light brown sugar evenly over each strip of bacon. Bake for 12-16 minutes, flipping half way, and sprinkling with remaining light brown sugar. Cool on a wire rack, and once cooled, chop or cut into small pieces.
Transfer the custard mixture to an ice cream maker. Freeze according to manufacturer’s instructions, adding the crumbled bacon in the last minute or two of freezing.
Source: Jana Erwin, Cherryteacakes.com
Let us know how your Valentine's goes, and don't worry to thank us... go on and pretend it was all you! #We'veGotYourBack(bacon)