Spicy Devils on Horseback
This is a British starter with a Mexican influence on the classic Devils on Horseback. Prunes are infused with a blend of Earl Grey tea, chile de arbol, allspice, and brandy. After marinating, each prune is wrapped in streaky bacon and cooked until the bacon is crisp. The recipe yields 18 pieces, ideal for sharing, and takes about 20 minutes of active preparation and cooking time.
Ingredients
- 1 Earl Grey tea bag
- 1 chile de arbol
- 3 allspice berries, crushed
- 2 tbsp brandy
- 18 prunes, stones removed
- 6-8 rashers streaky bacon, cut in half
Method
- Steep the Earl Grey tea bag in 75ml boiling water with the chile de arbol and crushed allspice berries for 2-3 minutes.
- Take out the tea bag and let the spiced liquid cool down, keeping the whole spices in the mixture.
- Once cooled, stir in the brandy and add the prunes, ensuring they are submerged. Place this in the refrigerator to marinate for several hours or overnight.
- Heat your oven to 200°C or prepare a hot grill. Take the prunes from the marinade and wrap each one completely in a half rasher of streaky bacon.
- Cook in the oven for about 10 minutes, brushing with the reserved marinade during cooking. If grilling, cook for 5 minutes on each side. The bacon should be crispy and fully cooked. Be careful as the prunes will be very hot inside.
Nutrition (per serving)
Nutrition data not available.
Recipe details
CategoryStarters
Cuisinebritish
AuthorFood Network UK
