Bacon Fennel Apple Chutney Recipes

BACON, FENNEL AND APPLE CHUTNEY

BACON, FENNEL AND APPLE CHUTNEY image

Number Of Ingredients 12

Ingredients

1/2 pound applewood smoked bacon, cut into 1/2-inch dice
1/2 medium onion, cut into 1/2-inch dice
1 medium fennel bulb-halved, cored and cut into 1/2-inch dice-plus 1 tablespoon chopped fennel fronds
2 thyme sprigs
2 garlic cloves, minced
1 Granny Smith apple-peeled, cored and cut into 1/2-inch dice
1 teaspoon ground fennel seeds
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon sugar
Salt and freshly ground pepper
30 baguette slices, brushed with olive oil and toasted

Steps:

1.Heat a large skillet; add the bacon and cook over moderate heat until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all but 3 tablespoons of the fat from the skillet. 2.Add the onion to the skillet and cook over moderate heat until softened, about 3 minutes. Add the diced fennel, thyme, garlic and apple. Cover and cook over moderately low heat, stirring occasionally, until softened, about 8 minutes. Add the fennel seeds and cook, stirring, until fragrant, about 1 minute. Stir in the lemon juice, lemon zest, sugar and fennel fronds. Remove the chutney from the heat, season with salt and pepper and let cool to room temperature. Discard the thyme and serve the chutney with the toasts.

APPLE BACON CHUTNEY

Apple Bacon Chutney image

This chutney has so much flavor. Great served over pancakes, waffles or even spread on a savory scone. Serving is a guess as I have never really measured how much the recipe makes.

Provided by MARIA MAC

Categories < 60 Mins

Time 55m

Yield 2 1/2 cups

Number Of Ingredients 6

Ingredients

3/4 cup apple cider vinegar
1 1/2 cups brown sugar
1 1/2 cups smoked bacon (diced)
1/2 cup apple cider
3 tart green apples, peeled, cored and diced
1/4 cup fresh orange juice

Steps:

In a large saucepan, combine the vinegar, cider and brown sugar.
Cook over high heat until bubbly, stir the first 30 seconds to dissolve sugar.
Turn down heat to medium and continue to cook for 15 minutes. In a small skillet, cook the diced bacon over medium heat until crisp. Drain bacon. Add bacon, apples and orange juice to the vinegar mixture.
Bring back to a boil and cook for 30 minutes more. Serve warm over waffles or pancakes, or scones.

BACON, APPLE AND FENNEL STUFFING

Bacon, Apple and Fennel Stuffing image

Provided by Nancy Oakes

Categories Side Bake Roast Sauté Thanksgiving High Fiber Dinner Stuffing/Dressing Apple Bacon Fennel Fall Family Reunion Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 10 servings

Number Of Ingredients 11

Ingredients

1 pound applewood-smoked bacon slices, coarsely chopped (about 4 cups)
2 3/4 cups (or more) low-salt chicken broth, divided
1/4 cup (1/2 stick) butter
4 cups finely chopped onions
6 cups 1/2-inch pieces peeled cored sweet-tart heir loom apples (such as Arkansas Black; about 5 large) or other sweet-tart apples (such as Pink Lady)
2 cups finely chopped fresh fennel bulbs
1 cup finely chopped celery
1 teaspoon coarse kosher salt
3/4 teaspoon freshly ground black pepper
3 large eggs, beaten to blend
2/3 cup chopped fresh Italian parsley, divided

Steps:

Preheat oven to 350°F. Spread bread cubes on 2 large rimmed baking sheets. Toast until light golden and crisp around edges, about 20 minutes. Cool completely.
Preheat oven to 425°F. Combine bacon and 4 cups water in large saucepan; bring to boil. Reduce heat; simmer 10 minutes.
Drain, discarding liquid. Place bacon in large roasting pan. Pour 2 cups chicken broth over. Roast until broth evaporates and bacon begins to crisp around edges, stirring occasionally, about 45 minutes.
Meanwhile, melt butter in large nonstick skillet over medium-high heat. Add onions and 1 cup water; bring to boil. Reduce heat to medium; simmer until water evaporates, stirring occasionally, about 15 minutes. Reduce heat to medium-low; sauté until onions are soft, about 5 minutes longer.
Remove roasting pan with bacon from oven; reduce oven temperature to 375°F. Mix cooked onions, apples, fennel, and celery into bacon in roasting pan. Roast until apples and all vegetables are tender, stirring occasionally, about 1 hour. Cool slightly. DO AHEAD: Can be made 1 day ahead. Store toasted bread in large resealable plastic bags. Chill bacon-apple mixture uncovered until cool, then cover and keep chilled. Let stand at room temperature 1 hour before continuing.
Preheat oven to 375°F. Butter 13x9x2- inch glass baking dish. Combine toasted bread, 3/4 cup chicken broth, and baconapple mixture in very large bowl. Mix in 1 teaspoon coarse salt and 3/4 teaspoon pepper. Mix in eggs, then 1/2 cup parsley. Add more chicken broth by 1/4 cupfuls if mixture is dry. Transfer to prepared dish. Cover dish with buttered foil; bake 35 minutes. Uncover; bake until top is browned, about 30 minutes longer. Sprinkle with remaining parsley.

APPLE AND BACON CHUTNEY

Apple and bacon chutney image

A Moorish Chutney used as a side or a accompaniment

Provided by foodie14081990

Time 20m

Yield Makes 1 jar

Number Of Ingredients 0

Ingredients

Steps:

Place all the ingredients, except the bacon, in a pan and cook over a low heat for 8-10 minutes, until thickened to a syrup.
Place the chutney into a small bowl.
Cut up the bacon into small pieces and stir into the chutney just before serving.

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Heat a large skillet; add the bacon and cook over moderate heat until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all but 3 tablespoons of the fat from the skillet.
Add the onion to the skillet and cook over moderate heat until softened, about 3 minutes. Add the diced fennel, thyme, garlic and apple. Cover and cook over moderately low heat, stirring occasionally, until softened, about 8 minutes. Add the fennel seeds and cook, stirring, until fragrant, about 1 minute. Stir in the lemon juice, lemon zest, sugar and fennel fronds. Remove the chutney from the heat, season with salt and pepper and let cool to room temperature. Discard the thyme, stir in the bacon and serve the chutney with the toasts.

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Heat a large skillet; add the bacon and cook over moderate heat until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all but 3 tablespoons of the fat from the skillet.
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