Saturday, 30 October 2010

Amuse-Bouche of Dill & Bacon

My favourite part of any dinner is usually the starter, therefore the idea of several small courses making up a 'taster menu' is right up my street. I recently had some friends over and thought I'd treat them to a five course taster menu, with this amuse-bouche as a refreshing palette-cleanser between bulkier courses. This dish is light and fresh, and the flavours are quite powerful, so perfect for an amuse-bouche sized serving - but you can always serve it as a bowl of winter-warming soup.

Top tip: The idea behind this is to drink it, so when creating the consistency ensure you add enough water.

Serves 6


Shallots - 3
Unsmoked Bacon - 2 rashers
Garlic - 1 clove
Lamb Oxo - 1 cube
Ground Cinnamon - 1/4 tsp
White Wine - 100mls
Egg Yolk - 1
Double Cream - 150mls
Butter - 25g
Dill - large handful
Water - to achieve consistency

1. Finely chop the shallots, and sauté in the butter in a frying pan, and add the clove of garlic crushed. Chop the bacon rashers into small pieces and add to the pan, continuing to heat through until the bacon is cooked but not crispy.

2. Lower the heat. Sprinkle on the cinnamon and stir through. Then add the white wine and heat until reduced by a third. Crush in the oxo cube.

3. Place the cooked ingredients into a food processor, and mix until smooth.

4. Place back in the pan, and stir in the double cream over a low heat.

5. Add the egg yolk and beat in until mixed in thoroughly, also over a low heat.

6. Add water to the pan, always heating gently and stirring, until the desired drinking consistency is reached. Finally add in the finely chopped dill.

Serve warm, with a bacon crisp, a sprinkle of fresh dill on the top and toasted bread if you're hungry.

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