Sticky Thyme Mustard Bacon Chops Food

STICKY THYME & MUSTARD BACON CHOPS

Steps:

• Season the bacon chops with pepper (no need to add extra salt). Heat the oil in a non-stick frying pan, then sizzle and brown the chops over a medium heat for 5 mins, turning once. Lift onto a plate.
• Add the butter to the pan. Once it looks foamy, stir in the onion and thyme, and fry very gently for 15 mins until the onion is soft and golden. Stir in the marmalade, mustard and stock, then simmer for 2 mins until it starts to thicken to a sauce. Add the chops back to the pan, simmer for 3 mins more, then serve.

STICKY HONEY & MUSTARD CHICKEN & BACON SKEWERS

Steps:

• Soak 8 wooden skewers in water for 20 mins to stop them from burning.
• Wrap a small strip of bacon around a chicken chunk and secure by threading onto a skewer.
• Repeat with the remaining chicken and bacon, alternating with the pepper chunks and red onion wedges until the skewers are full.
• Heat a BBQ or griddle pan and whisk together the honey, mustard and oil with a little salt and pepper.
• Brush a little of the marinade onto each skewer and cook for 10-15mins, turning occasionally and brushing with the remaining marinade until the chicken is cooked through.
• Serve with lime wedges to squeeze over.

THYME AND MUSTARD CARROTS

Steps:

• Melt the butter in a pan over moderate heat.
• Add the carrots and stir to mix well.
• Add the wine and stock and bring to the boil.
• Reduce the heat to a simmer then add the mustard thyme and a pinch of salt.
• Cover and cook for 20 minutes; if there is any liquid left after cooking, remove the lid and continue until it has reduced to a sticky glaze.
• Remove from the heat and season with black pepper before serving.

THYME MUSTARD SAUCE

Steps:

• Combine all ingredients in a small bowl.
• Just before serving, warm the mixture in a microwave until it simmers, or place it in the top of a double boiler and bring to a low boil.