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Our Moroccan Lamb has been one of our most popular dishes for nearly a decade. Why not take a moment and see what the Hairy Bikers made of the eclectic cuisine of North Africa.
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Devils On Horseback
Handmade in our kitchen with plump prunes steeped in Armagnac & wrapped in smoky bacon.
Preparation time: Ready To Serve In 14 Minutes!
Cuisine Type: Canapés
How to cook up your devils:
1. Heat oven to 200ºC (180ºC if it?s fan-assisted) or gas mark 6 (unless you know your oven better...).
2. Unwrap, put on a baking tray lined with parchment paper and slide into the middle of the oven.
3. Leave them until the bacon looks crisp (12-14 minutes, say).
4. Check canapés are piping hot throughout, then rest for 2 minutes before serving.
Please don’t reheat once cooked.
Ingredients:
Prunes (55%)
Water
Smoked Bacon (31%)
Armagnac (8%)
Prunes contain: preservative potassium sorbate. These prunes have been de-stoned, but please watch out in case we’ve missed one.
Smoked bacon contains: pork belly, water, salt, preservatives sodium nitrate & sodium nitrite.
Does this recipe contain?
dairy: no
soya: no
mustard: no
fish: no
gluten: no
sesame: no
celery: no
eggs: no
nuts: no
shellfish: no
Our devils are soaked in Armagnac, which was the first distilled spirit in France.
