Bacon, Feta & Peppadew Kebabs – Absolute Kebab Perfection, Made in Heaven!

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Bacon, Feta & Peppadew Kebabs - Absolute Kebab Perfection, Made in Heaven!
Recipe type: Grill / Barbecue
Prep time: 
Cook time: 
Total time: 
Serves: 4
These bacon, peppadew and feta kebabs are out of this world. Slightly sweet, slightly hot and tangy, these kebabs will have your guests lining up for more.
For 4 Kebabs
  • 8 Rashers streaky bacon
  • 16 Peppadews (pickled piquant peppers)
  • 50g Feta cheese
  • 4 x 150mm / 6 inch skewers
  • 15ml Butter
  1. Cut the bacon rashers through the center.
  2. Cut the feta cheese into cubes of about 1cm or just less than a half inch.
  3. Stuff a cube of feta into each peppadew until each one is filled to the brim.
  4. Place s strip of bacon across the opening of a peppadew and wrap it around the peppadew to enclose the feta cheese. Continue until all of the bundles are formed.
  5. To make up the kebabs, drill the skewers through the peppadew bundles using a twisting motion. If you try to push them through, you will end up squeezing the cheese out.
  6. Once you have four bundles on the skewer, straighten the bundles out to align the edges.
  7. Heat a large pan over medium high heat and add a tablespoon of butter.
  8. Add the kebabs to the pan with the bacon in contact with the pan.
  9. Fry this for 3 minutes, then turn the kebabs over to the other bacon side. Fry this for a further 3 minutes.
  10. Turn the kebabs onto one edge and fry this for 60 seconds.
  11. Turn them to the other edge and fry for another 60 seconds.
  12. Remove the kebabs from the oven and serve immediately with the accompaniments of your choice.
  13. These little gems can also be grilled quite successfully on your barbecue using a skillet or riffle pan.


Bacon, Chicken & Mushroom Soup – Rich, Thick & Hearty Soup using Chicken Bone Broth

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Bacon, Chicken & Mushroom Soup - Rich, Thick & Hearty Soup using Chicken Bone Broth
Recipe type: Soup
In today's episode we're making a thick, rich and tasty bacon, chicken and mushroom soup using the chicken bone broth we made a couple of days ago as the base.
  • 200g Streaky bacon
  • 2 Chicken thighs, deboned
  • 250g White mushrooms
  • 30g Chicken fat
  • 500ml Chicken bone broth
  • 500ml Chicken stock
  • 30ml Tapioca flour dissolved in a little water
  1. Cut the chicken into strips, cut the streaky bacon across the grain into strips and slice the mushrooms.
  2. Heat your wok over high heat and add 30ml of the chicken fat we reserved when making the broth. When the wok is smoking hot add the chicken, bacon and mushroom.
  3. Stirfry these for 4 to 5 minutes until well browned and starting to caramelize.
  4. Pour in the mixed broth and chicken stock and stir this in for minute or 2 until the mixture comes to a boil, then turn off the gas.
  5. Use your stick blender to machine the soup until smooth.
  6. Return the wok to the heat.
  7. Dissolve the tapioca flour in a little water and pour this into the soup while stirring continuously.
  8. Simmer the soup for 60 seconds to thicken, then remove from the heat.
  9. Serve this rich hearty creation immediately with the accompaniments of your choice.


Sugar Chilli Pork Roast – The MOST Tender Roast Ever!!! Perfect for the 4th of July!!!

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Sugar Chilli Pork Roast - The MOST Tender Roast Ever!!! Perfect for the 4th of July!!!
Recipe type: Pork / Roast
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Just a few weeks ago I featured delicious sugar chilli pork neck steaks. A few viewers asked whether it is possible to make whole sugar chilli pork neck roast. So I put this my list of things to try and it turned out magnificently, except for the fact that it turned out so juicy and so tender that it was quite difficult to slice cleanly.... and I quite honestly don't see that as a problem. Alternatively, shred the pork and serve as deliciously tender and sumptuous pulled pork.
  • 1.5kg / 3.5lb Whole deboned pork neck
  • 80g Demerara sugar (or treacle sugar)
  • 20ml Coarse cracked black pepper
  • 20ml Dried chilli flakes
  • 20ml Himalayan rock salt (fine)
  1. To start you need a whole deboned pork neck, around 1.5kg or 3.5 pounds.
  2. In a bowl, combine the demerara sugar, coarse cracked black pepper, dried chilli flakes and Himalayan rock salt. I prefer this salt as it contains no iodine, and imparts a slight acidity to the food resulting in a much rounder flavor.
  3. Start sprinkling this mixture over the pork and pressing it firmly into surface of the meat. Continue until the slab of meat is coated well and all of the sugar chilli rub is used.
  4. Place the pork in a roasting tin and scrape any over overrun rub over the top of the pork.
  5. I am adding boiled potato wedges to the pan as well.
  6. Roast the pork in a preheated oven at 250c or 480f for 60 minutes undisturbed.
  7. On removing the pork from the oven, the first thing you will notice is the amazing charred crust that has formed on the pork.... not to mention the insanely incredible aroma.
  8. By this stage the potatoes will also be well roasted and will have absorbed some of the amazing pan flavors.
  9. Serve this immediately with the accompaniments of your choice.
  10. I will be publishing a video shortly where I will show you the trick to these amazing roast potatoes.
  11. Stay tuned for our next episode where we're looking a very simple way to distil alcohol at home with basic kitchen equipment, and I mean basic.


Crispy Peppered Pork Schnitzel – Quick & Easy Pork Schnitzel Recipe!!!

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Crispy Peppered Pork Schnitzel - Quick & Easy Pork Schnitzel Recipe!!!
Recipe type: Pork
Cuisine: German
Schnitzel, meaning thinly sliced, can be made with veal, beef, chicken or pork. This spicy peppered pork schnitzel is absolutely outstanding and well worth a try.
  • 2 x 200g Pork neck steaks
For the Coating
  • 250ml All-purpose flour
  • 15ml Ground white pepper
  • 15ml Cayenne pepper
  • 15ml Caster sugar
  • 15ml Garlic powder
  • 10ml Fine salt
  • 2 Eggs lightly beaten
  1. Start with 2 pork neck steaks cut about a half inch thick.
  2. Unroll a length of cling-wrap on your work surface and place one of the pork steaks in the center of the plastic. Fold the cling-wrap over to enclose the steak and use your meat mallet to tap this down to half its original thickness.
  3. Repeat this with the remaining steak.
  4. In a bowl, combine the all purpose flour, ground white pepper, cayenne pepper, caster sugar, salt and garlic powder.
  5. Whisk 2 eggs and place these in another dish.
  6. Before coating the schnitzels, sprinkle a little of the seasoned flour over a large platter. This is where the coated pork will sett and the flour prevents the coating from sticking to the platter and getting damaged.
  7. Dredge one of the schnitzels in the flour mixture to coat all over.
  8. Transfer this to the egg, making sure to wet all of the flour.
  9. Then back to the seasoned flour making sure to get a good solid coating all over.
  10. Transfer the schnitzel to the platter and continue with the second schnitzel.
  11. Allow these to set for 20 minutes before continuing.
  12. Place a large frying pan over medium high heat and add just enough oil to coat the base of the pan.
  13. When the oil is really hot it will start to shimmer. Add the pork to the pan and fry it for 3 minutes.
  14. Turn the pork over and continue to fry for a further 2 minutes.
  15. Remove the pork from the pan and drain any excess oil on kitchen paper.
  16. Serve the schnitzels immediately with apple sauce and the accompaniments of your choice.


Pork Tocino – Sweet & Sticky Filipino Pork – How to Make Sweet & Sticky Pork at Home!!!

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Pork Tocino - Sweet & Sticky Filipino Pork - How to Make Sweet & Sticky Pork at Home!!!
Recipe type: Pork
Cuisine: Filipino
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
This sweet and sticky braised pork is out of this world. Marinated for days, this absolutely tender treat will become legend in your household.
  • 1kg Pork Shoulder, deboned, cut into 8mm slices
  • 180g Brown sugar
  • 3 Drops red food coloring (optional)
  • 125ml Ginger beer (or pineapple juice)
  • 60ml Light soy sauce
  • 2.5ml Garlic powder
  • 2 x 240ml Water
  1. Pour the ginger beer, light soy sauce, brown sugar and garlic powder into a large food-safe container.
  2. Traditionally this recipe would use pineapple juice instead of ginger beer, but I just find the ginger beer gives it that extra something that makes it really special.
  3. In addition, if you want the traditional red color, you can achieve by adding 3 drops of food coloring. As this doesn't have any bearing on the taste, I leave it out.
  4. Stir the mixture until all of the sugar has dissolved. Place the pork shoulder in the marinade, transfer to your refrigerator and allow this to cure for 2 to 3 days, turning the meat each day.
  5. After the marinating, you will need to cook the pork in 2 batches. For each batch you will need 240ml of water. Place this in a large wok or pan, add half of the pork and half of the marinade. Bring it to a boil over medium high heat.
  6. Continue to boil, turning the meat every couple of minutes.
  7. After 10 to 15 minutes the water will have mostly evaporated leaving a thick sticky syrup. Continue turning and wiping the pork in the syrup until it develops a thick glaze.
  8. Remove the pork from the wok and keep it warm while you continue with next batch.
  9. Serve the pork hot with rice or noodles and pickled Asian ginger.


How to Make Perfect Skinless Pork Sausages – Simple Skinless Sausage Trick

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How to Make Perfect Skinless Pork Sausages - Simple Skinless Sausage Trick
Recipe type: Sausage Making
Today I am going to show you a cool trick to making skinless pork sausages, and the only equipment you'll need is a few plastic bread bags and a school ruler. To mince the meat you'll need a mincer, or simply get the butcher to mince it for you.
  • 1.2kg Pork shoulder, deboned
  • 15g Kosher salt
  • 5ml Ground white pepper
  • 1.25ml Ground cloves
  • 7.5ml Ground coriander seed
  • 1.25ml Ground nutmeg
  • 75ml White wine vinegar
  1. Cut the pork shoulder into strips narrow enough to fit through the feeder tube of your mincer.
  2. Place these on a platter in a single layer and transfer them to your freezer for 45 minutes.
  3. After becoming semi-frozen, run the strips through your mincer using the coarse 8mm plate.
  4. Combine the salt, ground white pepper, ground cloves, ground coriander seed and ground nutmeg.
  5. Place the pork in a mixing bowl and massage the spices into the meat.
  6. Pour in the white wine vinegar and mix this in thoroughly. Transfer this to your freezer and re-chill the meat for another 30 minutes.
  7. After 30 minutes, run the meat through the mincer again using a fine 3mm plate.
  8. Divide the meat into 100g portions.
  9. Working with 1 portion at a time, place a portion in the center of a bread bag. Fold the bag over to enclose the pork.
  10. Hold the ruler parallel to the edge of the bag and at an angle of 45 degrees to the wok surface and compress the pork into shape.
  11. Continue until all of the sausages are formed. Transfer these to a platter or roasting in their plastic sleeves and place them in your freezer until totally frozen.
  12. On removing them from the freezer, you'll notice just how beautifully perfect the sausages are.
  13. To cook the sausages add a little butter to a large pan over medium heat and fry them gently until well browned, turning every few minutes.
  14. This trick is very useful if you're making sausage rolls, however if you're cooking the sausages as is, bare in mind that the longer they cook, the drier and granier they will become. This is the result of having no skin to contain the fat.


How to Cure and Dry Age Pancetta – Perfect Charcuterie – Making Pancetta at Home!!!

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How to Cure and Dry Age Pancetta - Perfect Charcuterie - Making Pancetta at Home!!!
Recipe type: Pork / Curing
Cuisine: Italian
Pancetta, or Italian bacon is awesome, with a strong flavor and outstanding aroma. Traditionally eaten uncooked, it can be thinly sliced and lightly fried, or cut into cubes and used to flavor soups, pastas and stews.
  • 2.25kg Pork Belly, bone in, skin on
  • 5ml Garlic Powder
  • 28g Prague Powder
  • 10g Demarara Sugar
  • 8g Cracked Black Pepper
  • 4g Crushed Juniper Berries
  • 2 Bay Leaves Crushed
  • 2ml Ground Nutmeg
  • 2ml Dried Thyme
  • 20g Coarsely ground black pepper
  1. Lie the belly bone-side up on the work surface. Use a sharp knife to lift and cut away the sternum from the ribs.
  2. Use the knife to lift and work the thin flap of flesh that covers the ends of the ribs.
  3. Flip the belly over and start slicing the ribs away from the belly, using the bones as a guide for the blade. Once it is mostly freed, flip the belly over and cut through the remaining tissue to free the ribs. Wrap these up and keep them for your next barbecue.
  4. Now we want to remove the skin, leaving as much fat behind as possible. Start on a long edge. Work the blade in between the skin and the fatty layer and start peeling the skin back.
  5. Continue until the skin comes free from the belly.
  6. You can save this to make the most amazing pork crackling.
  7. I'm going to make 2 Pancetta, one flat, and one rolled, so I'm cutting the belly in half. I'm left with just over a kilogram of belly, giving me 2 pieces just over 500g each.
  8. For the cure, measure out the Prague powder, Demerara sugar, garlic powder, ground nutmeg, black peppercorns, juniper berries, thyme and bay leaves.
  9. Place the pepper, juniper berries, thyme and bay leaves in your spice grinder and zap these until fine.
  10. Combine these with all of the other curing ingredients.
  11. Sprinkle the curing blend all over the pork belly and press it into the surface of the meat. Transfer the two pieces to vacuum bags and vacpac them good and tight. Date stamp the packets and get them into your refrigerator to cure for a full 7 days.
  12. After the curing time, the belly will be nice and firm and will have taken on the familiar rosy pink cured color. Wash the meat thoroughly under cold running water. Once all of the curing blend has been removed, dry the meat thoroughly using clean dish towels.
  13. To prepare the flat Pancetta, rub a generous dose of coarsely ground black pepper into both sides of the meat. Place this on a stainless steel rack.
  14. To prepare the rolled Pancetta, roll the narrow edge up as tightly as possible, continually crunching it tighter with your fingers as you go.
  15. Tie the roll with butchers twine. Make the ties as firm as possible to ensure that any air trapped in the roll is forced out. 5 or 6 ties will do the trick.
  16. Trim of the ends and transfer this to another stainless rack.
  17. Allow both lots of meat to air-dry at between 13c and 18c, or 55f and 65f, with a humidity between 60 and 70 percent.
  18. The flat Pancetta needs to dry for 5 to 7 days, while the rolled Pancetta will require 14 to 21 days.
  19. After 7 days here is the flat Pancetta. Trim off the edge and dice the off-cut to be used in soups, pastas and stews. The balance I am going to shave thinly on my meat slicer. Whatever you don't slice, vacuum pack and refrigerate until required.


How to Make Irish Pork Bangers from Scratch at Home – St Patrick’s Day Special!!!

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How to Make Irish Pork Bangers from Scratch at Home - St Patrick's Day Special!!!
Recipe type: Sausage
Cuisine: Irish
With St Patrick's Day on the 17th, here is the perfect recipe to celebrate with. Irish pork bangers are similar in texture to English bangers, but they have a flavor and aroma all their own.
  • 1.8kg Pork shoulder, deboned, skin off
  • 1 Egg white
  • 125ml Guinness draught beer
  • 70g Dry bread crumbs
  • 40g Fine non-iodated salt
  • 15ml Ground black pepper
  • 10ml Dried marjoram
  • 5ml Ground Nutmeg
  • 2.5ml Dried Thyme
  • 2.5ml Dried Rosemary
  • 100-125ml Iced water
  1. Cut the pork shoulder into long strips, narrow enough to fit through the meat grinder's feeder tube.
  2. Transfer the strips to a large tray or platter in a single layer and place this in you freezer for 45 minutes.
  3. While the meat chills, beat the egg white with your stick blender until all of the albumen has broken down and the white is frothy.
  4. Pour in the Guinness draught beer, breadcrumbs, salt, black pepper, dried marjoram, ground nutmeg, dried thyme and dried rosemary. Process this to a paste.
  5. Remove the pork from the freezer and grind this through your 8mm or one third inch plate.
  6. Add the paste to the meat and massage this into the ground pork. The mixture will be pretty stiff and will need about 100ml of iced water to loosen it up. Massage this in, then return the pork to the freezer for 30 minutes.
  7. After 30 minutes, run the meat through the grinder once more, this time using a fine 3mm plate.
  8. Load the ground meat into the hopper of your sausage filler. Attach the funnel and feed the casing onto the funnel. I am using collagen casings as they are just so much easier and cleaner to work with.
  9. Twist the end of the casing and start filling the sausages. Take care not to fill them too tightly as this will cause them to split when cooking.
  10. It is easier to twist off the links as you go, twisting in the opposite direction for each link.
  11. Once all the links are formed, snip them apart with a sharp scissors and refrigerate the sausages overnight for the flavors to develop.
To Cook the Sausages
  1. Pour enough water into a frying pan to barely cover the base of the pan.
  2. Place the pan over medium-high heat and add the sausages. Simmer the sausages for 3 minutes per side.
  3. After simmering, most of the water will have evaporated, and the sausages will have started to release some of their fat. Add 30g butter to the pan and fry the sausages for 3 to 4 minutes per side until well browned and caramelized.
  4. Remove the sausages from the pan and serve immediately.


How to Cure, Age and Smoke Bacon at Home – Best Homemade Bacon!!!

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How to Cure, Age and Smoke Bacon at Home - Best Homemade Bacon!!!
Recipe type: Curing and Smoking / Charcuterie
Cuisine: Italian
Bacon is one of the real joys of life. Nothing beats the amazing aroma of bacon sizzling in the pan.... and home-cured bacon takes this to a whole new level. This video will show you how to cure the bacon and smoke the bacon.
  • 2kg Pork loin, bone in, skin on
  • 2lt + 2lt Water
  • 300g Salt
  • 140g Prague powder #2
  • 15ml Garlic Powder
  • 4 Bay Leaves crushed
  • 15g Black Pepper
  1. Measure out the Prague powder, salt, garlic powder, black pepper corns and bay leaves.
  2. Place the black peppercorns into your spice grinder and tear the bay leaves into this.
  3. Process this until reasonably fine. Add this to a pot along with all of the other dry ingredients, excluding the Prague powder.
  4. Pour in 2 liters of hot water. Bring this to a boil, reduce the heat and allow this to simmer for 10 minutes. Quick chill the brine by floating the pot in a sink of cold water, then put this aside.
  5. To prepare the pork loin, we need to debone it and remove the skin. You can also use deboned and skinned pork belly if you prefer.
  6. To skin the pork stand it up on its end and pull the skin back from the top. Use a sharp knife the peel the skin back from the fatty layer, leaving as much fat behind as possible. You can use the skin to make crackling.
  7. To remove the bone, start at the top with your knife, running it down the rack of ribs, using them as a guide for the blade. These ribs still have some meat on them, so save them for the barbecue.
  8. Place the prepared pork loin in a large non-reactive container.
  9. Once the brine has cooled add 2 liters of cold water and the Prague powder and stir this in until completely dissolved.
  10. Pour the curing brine into the container. The pork will float in the brine and you will need to place a bowl or plate on top of it to keep it submerged.
  11. Place the lid on the container and allow this to cure in your refrigerator for 7 days.
  12. After curing, remove the pork from the brine and pat it dry. Place the bacon on a rack over a roasting tin and allow this to air-dry for 5 days in your refrigerator.
  13. After the drying time, this is what you have.... a lovely, rosy pink colored slab of green bacon. This can be consumed as you would any regular bacon, however smoking the bacon really does add the extra dimension to its taste and aroma.
  14. Lift the rack up and balance it across the corners of the pan.
  15. Fire up your smoker and ignite a single burner furthest from where you intend placing the pork. If you're fortunate enough to be using a Smoke Daddy smoke generator, then the smoke will be chugging out in no time, and you can place the pork in the barbecue.
  16. Smoke the bacon for 3 and a half hours until you reach the target internal temperature of 65c or 149f. You will need a probe thermometer to monitor this.
  17. And there we have it. A beautifully cured smoked pork loin just waiting to be sliced and fried to perfection.


How to Cure & Age Capicola – Homemade Capicola – Perfect Charcuterie

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How to Cure & Age Capicola - Homemade Capicola - Perfect Charcuterie
Recipe type: Curing Meats / Charcuterie
Cuisine: Italian
Capicola or cured and dry-aged pork neck is absolutely amazing. The outstanding aroma and robust, rounded flavor, make this one of the most popular Italian cured meats.
  • 2.5kg Pork neck
  • 70g Salt
  • 15g Sugar
  • 15g Prague Powder #2
  • 8g Cracked Black Pepper
  • 4g Crushed Juniper Berries
  • 2 Bay Leaves Crushed
  • 2ml Ground Nutmeg
  • Paprika
  1. Measure out the Prague powder, salt, sugar, nutmeg, black pepper corns, bay leaves and juniper berries.
  2. Place the juniper berries, black peppercorns and bay leaves into your spice grinder and process this until fine.
  3. Add the ground spices to the rest of the powders and mix this together thoroughly.
  4. Place the pork neck on your work surface and roll it tightly length-ways. Use butchers twine to tie the roll firmly. This helps the roll keep its shape.
  5. Place the meat in a roasting tin or catch tray and sprinkle the curing mixture evenly over the meat. Pat the powder into the surface of the meat as you go until all of the meat has a coating.
  6. Turn a vacuum packing bag half inside out. Feed the meat into the bag and unfold the bag to close it around the meat. Pop this into your vacuum packer and seal it up good and tight. It is a good idea to give the bag a double seal for security.
  7. Place the vacuum packed meat in your refrigerator for 7 days to cure. You can also seal the meat in a ziplock bag, but then you must massage and flip the meat every day while it is curing.
  8. After the curing time, remove the meat from the bag and rinse it thoroughly under cold running water. Use a clean dish towel to pat the meat dry.
  9. Place the meat on a board and sprinkle liberally with paprika all over and press this into the surface of the meat. Place the meat on a rack and allow this to age for 5 to 6 weeks at a temperature of 14 to 18c, or 57f to 65f, and humidity of 60-70%.
  10. After this time, cut the strings away from the capicola. Cutting the roll open reveals the beautifully colored cured meat with a firm texture and an absolutely amazing aroma.
  11. Slice the meat thinly by hand or machine and you're ready to taste heaven.


Valentines Day Pancetta, Camembert and Preserved Fig Pizza – The Pizza of Love!!!

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Valentines Day Pancetta, Camembert and Preserved Fig Pizza - The Pizza of Love!!!
Recipe type: Pizza
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2
What life or love be without a little sweet and a little savoury? This pizza gives you both in one. The strongly flavored Pancetta is offset by the sweetness of the preserved figs, and this all melted together with creamy Camembert and mozzarella.
For 2 Large (35cm) Pizzas
  • 1 Batch of Instant Pizza Dough
  • 400g Grated mozzarella cheese
  • 1 Round of Camembert cheese
  • 8 Slices of rolled pancetta
  • 2 Preserved figs
  • Salt & pepper to taste
  1. For the toppings, cut a round of camembert into 8 wedges. Turn the on their side and cut them through the center giving you 16 pieces.
  2. Cut the preserved figs into slices, then cut 8 slices of pancetta.
  3. In addition, grate 400g of mozzarella cheese.
  4. Divide the pizza dough in 2. This is the instant pizza dough we featured a few weeks back and you can see this by clicking the onscreen link.
  5. Press each half into a large disc. Lightly flour the work surface and roll this out to 35cm in diameter, or 14 inches.
  6. Transfer the bases to baking sheets. Dock the bases using the tines of a fork to stop the dough from bubbling up during baking.
  7. Sprinkle a little less than half of the mozzarella onto each base. Arrange 8 wedges of the camembert on each each base, followed by 4 rounds of pancetta and the sliced preserved fig.
  8. Finish it off by sprinkling half of the remaining mozzarella over each one.
  9. Bake the pizza in a preheated oven at 250c or 480f for 15 to 20 minutes until the edges are crispy and golden.
  10. Remove the pizzas from the oven, slice into wedges and serve immediately.


Super Bowl Snacks – Cheese & Pancetta Melts – Quick, Easy & Yummy!!!

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Super Bowl Snacks - Cheese & Pancetta Melts - Quick, Easy & Yummy!!!
Recipe type: Finger Foods
Cuisine: Mediterannean
Prep time: 
Cook time: 
Total time: 
Serves: 16
With the Super Bowl just days away, here is a super-quick and super easy way to add some yummy to the occasion. I am using the Vietnamese Baguettes we baked in the previous episode, but you can use store bought as well.
For 16 Snacks
  • 3 Vietnamese baguettes cut into 16 angled slices
  • 1 Round Camembert cheese
  • Paprika to garnish
  • 16 Very thin slices of Pancetta
  1. Cut the baguettes at an angle into long ovals. Take a round of Camembert cheese and cut it into 8 wedges. Cut each wedge through the center longitudinally, giving you 16 pieces in all.
  2. Place the wedges of cheese cheesy-side up on the ovals of baguette. Transfer these to a lightly greased baking sheet. The sheet must be greased as this inhibits and spill-over cheese from sticking to the sheet. In addition, you need 16 very thin slices of Pancetta.
  3. Heat the grill in your oven to maximum and melt the cheese over the baguette ovals. Remove theses from the oven and transfer them to serving platters.
  4. Sprinkle the tops with a little paprika. Fold each slice of pancetta into a zig-zag and stand a slice on top of each snack.
  5. Serve these snacks hot or cold and wait for the cheers and applause.


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