Jamie Does...
By Jamie Oliver
Wrapped in bacon and stuffed with goat's cheese and walnuts
About the recipe
These fragrant kebabs are one of those barbecue recipes you'll keep coming back to again and again.
Recipe From
4 long woody sprigs of fresh rosemary
½ a loaf of rustic white bread, crusts removed
12 ready-to-eat prunes
50g soft goat’s cheese
12 shelled walnut halves
6 rashers of smoked, streaky bacon, the best quality you can afford, halved lengthways
½ a bunch of fresh bay (15g), leaves picked
olive oil
2 tablespoons quince jelly or apricot jam
a bunch of fresh thyme
extra virgin olive oil
As you can see, I made these using thick woody rosemary sprigs, the sort you’ll see in farmers’ markets all over the country or find growing wild. Using rosemary as a skewer is great, because it shares its flavour with the other ingredients. If you can’t get woody sprigs, just soak some regular wooden skewers or even cocktail sticks in water and use those instead. If you’re having a party, make up a few batches of these and have them standing by ready to cook. They’re ridiculously easy to prepare and everyone will love them.
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