Bacon and chestnuts with lamb's lettuce

Bacon and chestnuts with lamb's lettuce

Total: 30 min. | Active: 20 min.
lactose-free, gluten-free
Nutritional value / person: 484 kcal
, Fat: 22 g
, Carbohydrate: 60 g
, Protein: 9 g

Ingredients

4 person

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Bacon and chestnuts

1 tin chestnuts in caramel sauce, (approx. 480 g)
150 g bacon strips

Dressing

1 lime, rinsed with hot water, dabbed dry, use grated zest and juice
2 tbsp olive oil
¼ tsp ginger powder
¼ tsp salt
a little pepper

To serve

150 g lambs' lettuce
80 g pomegranate seeds
30 g fried onions
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How it's done

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Bacon and chestnuts

Drain the chestnuts, retaining 4 tbsp of the caramel sauce, set aside. Cut the bacon rashers in half crosswise, wrap each chestnut with half a rasher of bacon, place on a baking tray lined with baking paper.

To bake

Approx. 10 mins. in the upper half of an oven preheated to 200 °C.

Dressing

Combine the lime zest and juice with the oil, ground ginger and reserved caramel sauce, season.

To serve

Plate up the bacon and chestnuts along with the lamb's lettuce, drizzle with the dressing. Top with the pomegranate seeds and fried onions.

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