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Monthly Archives: April 2017

Smoked Bacon Oatcakes

Everyone enjoys an oatcake with their cheese platter and combining the great taste of smoked Bacon is an added bonus. They are relatively simple to make and keep well in a sealed container.

You will need to prepare in advance some chicken skin and smoked Bacon.

1st thing is to preheat your oven to 180oC. Line a small tray with aluminium foil and lay the strips of smoked Bacon on it along with the chicken skin with a couple of sage leaves under the chicken skin, bake for 20-25 mins until crisp. pour off the oil into a small saucepan and kept warm.


225g oats

60g wholewheat flour

1/2 tsp bicarbonate of soda

80g Oil from the Bacon & chicken skin with 70ml of hot water

Large pinch of salt

1/2 tsp sugar.

Place all the dry ingredients in a large bowl, mix together and make a well in the middle, add the warm liquid and mix to a dough.

Roll out the pastry between two sheets of greaseproof paper to a 5mm thickness.

Cut out into whatever shape and size you want and bake on a lined baking sheet in the oven for 15-20min.

Remove and allow to cool on a cooling wire. Enjoy with a mature cheddar and a glass of Port.

Smoked Bacon & Jalapeño Fouetté Souffle

Smoked Bacon & Jalapeño Fouetté Souffle

Ingredients for 4 servings.50g unsalted butter with an extra knob to grease ramekins.

25g breadcrumbs

50g plain flour

300ml semi skimmed milk

4 medium eggs separated

100g Jalapeño Fouetté

4 Rashers of dry cured streaky bacon.


Heat oven to 200C/fan 180C/gas 6 and place a baking sheet on the middle shelf. Butter 4 x 10cm ramekins generously, lime the sides of each ramekin with a rasher of the bacon and sprinkle a little of the breadcrumbs into the base of each.

In a pan, melt the butter over a medium heat; stir in the flour . Cook, stirring, for 1 min. Take off the heat and gradually stir in the milk, mixing it in thoroughly before adding more. Return to the heat and stir continuously until very thick (around 10 mins). Transfer to a bowl and allow to cool. Crack the eggs, placing the whites into a clean bowl and stirring the yolks into the sauce. Stir in Fouetté and season.

Use a clean whisk to beat the egg whites until peaks form that just hold their shape (electric is best as it will make the job much quicker). Then take a metal spoon and gently fold in the whipped whites into the white sauce.

Spoon the mixture into each ramekin then run the edge of your thumb around the edge to create a clean edge, this ensures the soufflé rises above the rim and doesn’t stick. Place on the baking sheet and bake for 8-10 mins until the top is golden and risen and has a slight wobble. Serve immediately.

2017 Eurilait IFE Recipes ( part 1)

Requested by Martin from @eurilait


“Fouetté with Jalapeño recipes”


2 corn tortillas

2 tbsp Jalapeño Fouetté

2 tbsp refried beans

Chopped coriander

Warm the beans so they spread easily and evenly cover one of the tortillas, spread the Fouetté on the other sprinkle with a little chopped coriander and join together.

Heat a large frying pan on the stove and add a little vegetable oil. Fry the quesadilla on each side till golden brown. Remove from the pan and allow to cool slightly before cutting into wedges and enjoying with a little green salad and some tomato salsa.

“pain Perdue” with Fouetté

2 thin slices of brioche

1 tbsp Jalapeño Fouetté

1 slice of smoked ham

1 medium egg beaten with 3 tbsp of milk

Knob of butter

Make a sandwich by spreading the Fouetté on one side of the brioche add the ham and top with the other slice of brioche

Gently warm…

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Thai Crab cakes with Jalapeño Fouetté 

Source: Thai Crab cakes with Jalapeño Fouetté