BACON-WRAPPED STUFFED VEGETABLES
- 6 jalapenos
- 6 Estonian button mushrooms
- 80 g feta
- 70 g cream cheese
- 2 packs EMH cold-smoked bacon
- flat-leaf parsley
- smoked paprika
- 1 onion
- cold-pressed olive oil
- salt
Peel and finely dice the onion, then fry in oil until golden. Mix the onion in a small bowl with room-temperature cream cheese, crumble in the feta, then divide the filling into two portions. Mix chopped parsley into the mushroom filling and smoked paprika into the jalapeno filling. Remove the mushroom stems, drizzle lightly with olive oil, season with salt and stuff. Cut the jalapenos into boats or slice off the tops and scrape out the seeds, then stuff. Wrap each mushroom and jalapeno with 1–2 bacon strips (depending on size) and secure with a toothpick. Grill or bake in the oven until the bacon is crispy.
EMH FRIED SAUERKRAUT WITH BACON
Serves six
- 1 kg sauerkraut
- 1 leek
- 1 pack EMH cold-smoked bacon
- freshly ground black pepper
- cold-pressed olive oil
- 30 g butter
- 300 ml Christmas porter
- a bunch of thyme and rosemary
- 200 ml whipping cream
- a couple of handfuls of lingonberries
- salt and sugar as needed
Finely chop the leek and cut the bacon into smaller pieces. Heat oil in a pan, fry the leek and bacon, season with pepper, then add the sauerkraut, herbs and porter. Heat through and add the butter. Cover with a lid and braise for 50 minutes. Add the cream and braise for another 15 minutes. Season with salt and sugar if needed, stir in the lingonberries and serve.
