Friday, November 18, 2016
Food: Devils on Toast
I remember the first time I had devils on horseback.
It was just after midnight in the wee small hours of Easter Day, and I tasted my first ever devil on horseback after a long Lenten fast where I'd given up both meat and alcohol (so needless to say there was champagne involved too). After weeks of plain, simple food, this decadent morsel was the ideal food with which to break the fast.
That was several years ago, but I was recently reminded of my fondness for the combination of salty bacon and sweet dried fruit while Matthew and I were in New York earlier this autumn. One day we went for tapas in Hells Kitchen and the date-and-bacon combo was on the menu. And delicious. I knew I'd have to work the flavour profile into a recipe before long!
November is always a busy time around here - both our work schedules tend to peak from now until mid-December, when everything just....calms the heck down. As such Matthew and I have fewer meals together, so I'm always on the hunt for quick, tasty lunches and suppers which I can rustle up speedily for one. Which is how I came up with Devils on Toast - the fruity-bacon combo of the Devils on Horseback, mixed in with rich, savoury chestnut mushrooms (mushrooms being a food I was convinced were the worst when I was younger - I like them now but thought they were evil when I was growing up - I thought this fitted nicely with the devilish theme!).
Super quick, super tasty, with the same tasty flavour of the canape that inspired the dish; a perfect quick and satisfying bite.
Ingredients (for one)
2 slices of bacon (I prefer the type with less fat), sliced into small pieces
4 dates, deseeded and cut into quarters
3 chestnut mushrooms, prepped and sliced roughly
Bread for the toast (I've tried this with both homemade wholemeal and the shopbought ciabatta pictured - both were nice and soaked up the juices well).
Super simple instructions
1. In a small saucepan, heat a little olive oil. Add the bacon and cook for three to four minutes, stirring occasionally.
2. Add the mushrooms and continue cooking and stirring for about two minutes.
3. Add your dates and balsalmic vinegar, continue to cook and stir. Slice your bread and toast it while the mixture finishes.
4. Plate your food - I served alongside some greens for a little veggie boost.
So quick, so simple. so perfect for a speedy meal. It's so simple I thought twice about sharing, but the flavours were genuinely so good I had to!
Shout out to my sous chef Leela, too - she kept a good eye on proceedings from her super comfortable amazon box.