Rutland Red and Chillies in Bacon Blankets

You can use any cheese for this recipe but I would suggest a strong, robust red, something that will more than hold its own against the addition of chillies and the salt content of the bacon.

Although I reside in Dorset, home of some of the best cheese in the country, I wanted to step outside of my comfort zone and try something that was not run of the mill, hence the Rutland Red.

Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Cooking Method: Barbecuing and Grilling

Cuisine: British, Europe

Courses: Sides

Difficulty: Beginner

Servings: 4

Calories: 496

Ingredients

175 g Rutland Red cheese
16 rashers streaky bacon
3 fresh chillies
1 tsp garlic powder
1 tsp black pepper

Instructions

1
Slice and chop the chillies as fine as you can by hand, no need to use anything other than a knife. Add to a bowl along with the garlic and pepper, combine thoroughly with a spoon.
Avoid touching your eyes or face after chopping fresh chillies, and wash hands, knife and board thoroughly when finished.
2
Slice the cheese into equal sized pieces to fit the width of the streaky bacon, if aiming for 16 [see notes] it is best to make it easy on yourself and begin by slicing in half, then half again and onwards etc. etc. and freeze the cheese for 1 hour ensuring it is in a single layer so you can easily remove each piece.
Freezing briefly firms the cheese so it is easier to wrap and less likely to escape immediately under the grill; keep the pieces in a single layer as written.
3
Line a baking tray with baking parchment, no need to lightly oil as the fat from the bacon shall grease the tray as it renders.
4
Set out the bacon in strips and sprinkle the dry ingredients evenly over the bacon, grill for 5 to 6 minutes to begin to colourise and pre-cook the bacon in advance.
This first grilling stage only starts cooking the bacon. The wrapped pieces must return under the grill until the bacon is fully cooked, not merely coloured at the edges.
5
Remove from the freezer and roll each piece of cheese within the bacon and lay with the crease underneath, you could also use a cocktail stick to ensure it remains wrapped. Using a pastry brush go over the outside of the bacon with the rendered fat and place back under the grill, checking and brushing every few minutes.
Keep a close watch under the grill because rendered bacon fat can spit and the cheese can soften quickly. If using cocktail sticks, remove them before serving or make their presence clear to diners.
6
Once cooked to the colour of your desire leave to cool sligthly for the cheese to partially solidify prior to serving.
Check the bacon itself is fully cooked rather than using colour alone, then allow a brief rest so the molten cheese firms enough to eat safely.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 481.70kcal

% Daily Value *
Total Fat 40.12g62%
Saturated Fat 10.86g55%
Sodium 1624.33mg68%
Potassium 266.89mg8%
Total Carbohydrate 1.98g1%
Dietary Fiber 0.22g1%
Sugars 0.22g
Protein 28.24g57%

Vitamin C 0.01 mg
Calcium 9.16 mg
Iron 0.60 mg
Vitamin D 0.90 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If purchased from a supermarket as opposed to a butcher you will likely buy a packet of 16 rashers of bacon, simply adjust the ingredients accordingly.