Bacon Wrapped Roast Partridge Pork Stuffing Lentils Recipes

BACON-WRAPPED ROAST PARTRIDGE, PORK STUFFING & LENTILS

Steps:

• Preheat the oven to 220ºC/gas 7 and place roasting tray inside to heat up.
• Pick the sage leaves, then roughly slice the dried cranberries. Peel and finely slice the onion.
• Add the sage and cranberries to the pork meat, and crumble in the chestnuts. Season, then mix well and stuff into the cavities of each partridge, leaving enough space for the air to circulate around the filling.
• Roll any leftover stuffing into balls. Rub olive oil, sea salt and black pepper all over the birds, then drape the pancetta or bacon over the breasts. Top each bird with a sprig of thyme, securing everything with string.
• Put the partridges into the hot tray with a lug of ale and any stuffing balls, then cook for 15 to 18 minutes (depending on the size of your birds), then remove the partridges and stuffing to a warm plate, covering with foil and a tea towel - don't wash the roasting tray though. Meanwhile, put the lentils in a pan and cover with 2cm or so of water. Add the rosemary, remaining thyme, bay, unpeeled garlic cloves and the onion.
• Squeeze the cherry tomatoes into the pan, if you've got them. Bring to the boil, then turn down and simmer for 12 to 15 minutes, or until the lentils are soft but holding their shape - the time will vary according to the type of lentil, so check the packet instructions.
• At this point, you only want 1cm of water, so drain away any extra, then add a swig of extra virgin olive oil and the vinegar.
• Fish out the herb sprigs and the garlic cloves. Squeeze the garlic flesh out of the skins and into the lentils. Mix up, then season to taste. Stir through the baby spinach, then put the lentils onto a platter. Add the blueberry jam to the roasting tray and stir it into all the lovely bits from the bottom of the tray. Add a good swig of ale, then put the tray over a medium heat to thicken and reduce a little.
• Take the partridges from the plate and put them and the stuffing, on the lentils. When the sauce is sticky, dollop some yoghurt over the lentils and pour the sauce over everything. Serve right away.

BACON WRAPPED STUFFED PORK LOIN

Steps:

• Preheat oven to 325°.
• Slice pork loin lengthwise, but not all the way through, so you can still open it up.
• Prepare stuffing and stuff into sliced pork loin.
• Sprinkle top of pork loin with rosemary, thyme, salt & pepper.
• Wrap pork loin with uncooked bacon slices.
• Bake in oven until meat thermometer reaches 155F when inserted to the thickest part of the meat (where it's still attached on the side) approx one and a half hours.
• Tent with foil for 5-10 minutes and slice.

BACON-WRAPPED PORK TENDERLOIN WITH APPLE STUFFING

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Stir together mustard and maple syrup in a small bowl.
• Pat pork tenderloin dry. Without cutting all the way through, slice the tenderloin lengthwise and open like a book. Spread mustard mixture evenly over the inside and outside of the tenderloin, then season with salt and pepper.
• Place apple slices on one side of the tenderloin. Spread onions on top of the apples and sprinkle with thyme. Close the tenderloin, tucking apples and onions inside.
• Line up bacon slices in a rectangle shape on a sheet of heavy-duty aluminum foil, with each piece overlapping slightly. Place the stuffed tenderloin across the top ends of the bacon. Use the foil to lift the tenderloin and start to roll it like a jellyroll until it's completely wrapped with bacon.
• Secure both ends of the tenderloin and each bacon slice with a wooden toothpick. Use the foil to lift the tenderloin into a 9x13-inch baking pan. Spread out the foil to protect the pan from drippings.
• Cook in the preheated oven until slightly pink in the center, about 20 minutes, turning halfway through. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
• Remove from the oven and let rest until internal temperature has risen to 145 degrees F (63 degrees C), 5 to 10 minutes.

BACON-WRAPPED STUFFING BALLS

Steps:

• Heat oil in a large skillet over medium heat. Add red bell pepper, celery, and onion; cook and stir until softened, 5 to 10 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Combine stuffing mix, cream cheese, butter, and beaten egg in a large bowl; add hot water and mix well until incorporated. Let sit until liquid is absorbed, about 10 minutes. Stir in red bell pepper mixture. Shape into 1-inch balls.
• Place bread crumbs in a shallow dish. Roll balls in bread crumbs; arrange them on a baking sheet. Flatten slightly into patties. Wrap patties in bacon.
• Bake in the preheated oven until bottoms are browned and crisp, about 10 minutes. Flip and continue baking until crisp on top, about 10 minutes more.