*This recipe is gluten-free according to industry standards
Ingredients
- baby new potatoes 500g, (see notes below)
- soft cheese 180g
- rose harissa 2 tbsp
- chives 6-8, very finely snipped
- smoked streaky bacon 10 rashers, halved lengthways
- vegetable oil for frying
Method
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Step 1
Soak 18 small wooden skewers in cold water for 30 minutes or use metal skewers.
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Step 2
Cook the new potatoes in a pan of boiling salted water for 15-20 minutes or until tender to the point of a knife, then run under cold water to cool. Drain, then tip onto kitchen paper to dry.
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Step 3
Whip the soft cheese with the rose harissa, chives and a generous seasoning of salt and pepper, and 1-2 tbsp of warm water to thin down the cream cheese to a dip-like consistency.
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Step 4
Lay out the strips of bacon and season, then roll each potato in a strip of bacon. Skewer each potato through the bacon.
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Step 5
Heat a large frying pan over a medium heat or cook over indirect heat on a BBQ. Drizzle a little oil onto each potato, then fry for about 5 minutes on all sides until the bacon is crisp and well-browned. Serve them with the harissa cheese dip on the side.
Nutritional Information
- Kcals 278
- Fat 19.2g
- Saturates 8.4g
- Carbs 13.6g
- Sugars 2g
- Fibre 2.1g
- Protein 11.5g
- Salt 1.8g
