Now you may be thinking, ‘she’s really lost it this time’ but I promise you, this is incredible. I came across the idea on a few American websites, where they call it ‘praline bacon’. It’s basically smoked streaky bacon, candied and topped with toasted, caramelised pecans. This is a new high in the world of candied bacon quite frankly and I think it may have overtaken candied bacon ice cream as the best candied bacon recipe of all time (yes, praline bacon ice cream will be made very soon).

The combination of salty bacon, sweet sugar and those nuts is just…oh my goodness. The sound I made when I bit into it was like a combination of the sounds made when Homer Simpson eats a donut and Greg Wallace puts a big spoonful of profiteroles into his gob, to the power of 10 guilty pleasures. If you think the idea of candying bacon is weird, you’re missing a major trick – check out my post on candied bacon and what to do with it and then go and make some. Preferably this recipe.

Next time I need me some nibbles I’m serving praline bacon but seriously, and this is a warning – do not make these when you’re in the house by yourself because once you’ve had a bite, they own you. All self-control is gone and when they are finished, there will be nothing left in that house apart from you and your guilt.

Praline Bacon

Smoked streaky bacon rashers
Light brown sugar
Finely chopped pecans

Preheat the oven to 200C and lay out the bacon rashers on a baking tray. Cook them for about 8 minutes (I found this is the optimum time), until the fat is starting to crisp up. Remove from the oven and sprinkle light brown sugar over each rasher. Follow with chopped pecans, pressing them down on to the bacon slightly. Cook for a further five minutes, watching carefully.

Remove from the oven and carefully place each piece on to a cooling rack. Space them apart so they don’t touch each other and stick together. After 5 minutes they will be cool, hardened and ready to eat. Either chop into sections as nibbles or just eat as is. They’re addictive; don’t say I didn’t warn you.

If you make these in advance for a party as nibbles then you’ll need to warm them up before serving, otherwise they will go soft.

I have started a second blog. This is because I don’t have enough to do already with a job, a PhD, this blog, other bits and bobs of recipe writing and you know, a life on the go. BUT, the temptation was just too great; I’ve wanted to read a London sandwich blog for so long and in the end I decided to bite the bullet and write one myself because the chances are if I want it, other people will too. It also means I can justify the vast quantities of sandwiches I eat and I get to go back and visit all the great ‘wiches I’ve discovered over the five or so years I’ve lived in London.

I understand this is a pretty niche area but I take the sandwich very seriously, see. Creating a perfect sandwich is like creating a work of art. I won’t hear otherwise. Readers, I bring you, The London Review of Sandwiches.

I’ve been playing around with Hungarian goulash recipes and come up with a version using melty beef brisket, which I have to say turned out to be quite sexy. Point your cursor at this little linky for the recipe.

[EDIT: AoL is no longer online so please find the recipe below]

Beef Brisket Goulash (serves 4-6)

1 x 1kg beef brisket, in one piece
2 onions, sliced
1 red chilli, finely chopped
3 tablespoons un-smoked paprika
2 teaspoons caraway seeds
4 bell peppers (not green ones), sliced
1 tin chopped tomatoes
Beef stock (about 450-500ml)
4 tablespoons red wine vinegar
1 teaspoon sugar
A good splash of red wine
Sour cream
Chives
Zest of 1 lemon
Oil, for cooking

Bread, to serve

Heat 2 tablespoons of oil in a pan which is large enough to hold the brisket. When hot, sear the brisket until it is brown all over, then set aside on a plate. Add the onions to the pan along with the chopped fresh chilli and let cook over a low-medium heat until the onions are starting to colour – about 10 minutes.
Add the paprika and caraway seeds and cook, stirring constantly, for a couple of minutes. Add the red wine and let it bubble up and cook down for a few minutes more, then add the peppers and tomatoes.

Add the brisket back to the pan, along with the vinegar and just enough of the beef stock to almost cover the meat. Season with salt and pepper, then bring to the boil, put a lid on and simmer for 2-3 hours, or until the brisket is falling apart. Shred the meat into the sauce.

Serve in bowls with finely chopped chives, grated lemon zest and sour cream on top.

Potato skins, particularly when ‘fully loaded’ can be grim. I’ve come across one too many chewy potato boats harbouring a glob of rubbery cheddar and a smattering of flaccid bacon bits. No, thank you.

I’ve taken a slightly different approach to skins by baking and scooping out the potato flesh as usual, but then brushing them with a paste made from oil, salt and chipotle flakes before re-baking them briefly. This maximises crispness on the outside and leaves them coated in a salty, smoky chipotle crust. The top part has a thin layer of soft potato, which I topped with a blob of blue cheese dip and lime-heavy avocado salsa.

We ate them on New Year’s Eve as nibbles presented like this, but you could of course just make a pile of skins and serve the dip and salsa alongside. They’re like the best crisps ever. They were so addictive I nearly spoiled my appetite for the rest of the meal but then the rest of the meal was rib-eye with Béarnaise followed by chocolate cake so, you know, I struggled on…

Chipotle Potato Skins with Blue Cheese Dip and Avocado Salsa (makes 16)

For the potato skins

4 baking potatoes
Chipotle flakes
Salt
Oil (e.g. vegetable or groundnut)

Prick the potatoes and place directly on the oven shelf at 200c for about 1.5 hours or until cooked through. When they’re cooked, cool a little and then cut in half. Scoop out the flesh from each potato, leaving a thin layer inside each skin. Cut each potato skin in half lengthways.

Mix together 1 tablespoon cooking oil with 1 tablespoon chipotle flakes and about half a tablespoon of salt. Brush this paste onto both sides of each skin. Arrange the skins on a baking tray and put back in the oven at 200C for 15 minutes. When ready, top with the blue cheese dip and salsa.

For the blue cheese dip

150-200g blue cheese
200ml sour cream
1 clove garlic, crushed
1 tablespoon lemon juice (ish)
1 teaspoon mustard (I used sweet American mustard)
1 tablespoon chives, snipped with scissors

Make sure the garlic is well crushed then mix with all the other ingredients. Add some black pepper. It may need a little salt.

For the Avocado Salsa

1 avocado, finely diced
Small handful coriander leaves, picked and finely chopped
2 spring onions, finely chopped
Juice of 1 lime

Mix the spring onions, coriander and avocado together, then squeeze in half the lime juice. Season with salt and pepper then taste and decide if you want more lime juice.

Food Stories has been predominantly recipe (not restaurant) focused this year. Creating is what makes me feel happiest inside, it turns out. So here are my favourite recipes of 2011, followed by the most memorable guilty pleasures; it would be terribly neglectful to exclude the latter, I think, as it’s surely clear by now that I’m quite partial to a filthy (probably pork-based, definitely artery-shuddering) snackette, or four.

1. Egg Yolk Ravioli (top photo)

It took three attempts, but I eventually nailed this recipe and was rewarded with some of the most decadent pasta I’ve ever eaten; a quivering yolk coddled by a ring of spinach and ricotta, ready to ooze headlong into a sauce that is made almost entirely from melted butter. Crushed pink peppercorns and purple basil made it one of my prettiest plates of 2011, too.

2. Piri Piri Chicken

2011 was the year I got even more into BBQ. Come drizzle, hail or sunshine, I was out there guarding that Weber, tongs in hand, bucket of meat on standby. We worked our way through jerk; brisket; brats cooked in beer; pulled pork and an obscene amount of wings (more on those later) but one of my favourite recipes was this piri piri chicken, inspired by a local takeaway. The combination of charred chicken (for piri piri must be charred), feisty chilli and tangy vinegar sauce made this one of my hits of the summer.

3. Boston Baked Beans

These rich and smoky Boston baked beans are thick with molasses and packed with nubs of smoked pork belly. They’re about as different to regular baked beans as you can imagine and they rocked my world.

4. Baghdad Eggs

I first came across Baghdad eggs in Jake Tilson’s brilliant cook book, ‘A Tale of 12 Kitchens’. This combination of  onions, sharp yoghurt and spiced butter on eggs is now my favourite weekend brunch.

5. Daim Bar Ice Cream

I visited Sweden this year and re-discovered Daim Bars. They went straight into ice cream. I watched my boyfriend devour the remains of this, straight from the tub with a spoon, after which he lay back, clutching his stomach, moaning “I feel siiiiiiick”. In a good way, you understand.

6. Ham Cooked in Coca Cola with a Rum and Molasses Glaze

The only way to make this sticky-sweet ham any better would be to pull great big hunks off it, stick it in a sandwich with some deep fried pickles and…oh, wait a minute.

7. Hickory Smoked Hot Wings 

After my first batch of home made hot wings, I wanted to do a variation and decided to smoke them using hickory wood chips, before dousing them as usual in Frank’s Hot Sauce and melted butter. Come to mama.

8. Smoky Aubergine and Lamb Pide

Pide are like a pointy Middle Eastern version of pizza. I based the recipe on my ‘Peckham Pizza’ (based on lahmacun). The topping is an intense paste made from spiced, minced lamb and the flesh from a charred aubergine. Garnished with chopped pickles and herbs, they’re lovely eaten as is, or wrapped around some salad.

 9. Pork Pibil Tacos

This pibil was made with pork knuckles and smothered in achiote paste – a wonderful ingredient which simply has no substitute. The tacos were spicy, drizzled as they were with a sauce made from orange juice, onion and scotch bonnet chillies.

10. Sausage Rolls with Apricots and Whisky-Caramelised Onions

And finally, a seasonal entry at number 10, my new favourite sausage roll recipe. Onions were slowly, slowly caramelised then bubbled furiously with whisky before going into these sausage rolls along with some dried apricots. The sweetness worked so well with the sausage meat and I’ve had great feedback from people who’ve made them this Christmas.

For the guilty pleasures, I’ve exercised some restraint (most uncharacteristic) and narrowed it down to five:

1. Baked Gnocchi with Gorgonzola and Spinach

Sneaking in on 3rd Jan was this rather naughty dish I made for my boyfriend’s birthday dinner. Home-made gnocchi baked in a sauce of Gorgonzola and cream, with a little spinach thrown in to ease the guilt. The gnocchi goes crispy on top while remaining gooey and soft underneath. A cardiologist’s nightmare.

2. Wedge Salad with Blue Cheese Dressing and Candied Bacon

Candied bacon is definitely one of my top guilty pleasures of the year, so much so I wrote a whole post about making it and using it. I have fond memories though of this ‘salad’ garnish, chopped candied bacon sprinkled over a river of blue cheese dressing and crunchy iceberg.

3. Deep Fried Pickles

Everyone went mad for these in 2011. I stuffed mine into a sandwich with coca cola ham and hot sauce. Then I had a lie down.

4. Meatwagon Burgers

I’ve followed Yianni’s journey from his van in Peckham, through #Meateasy in New Cross and now to Meat Liquor via The Rye. The latter has to be the most convenient and dangerous burger vending situation ever in existence if the state of my waistline is anything to go by. The Rye pub is opposite my house you see and for a few glorious months I needed to do little more than hop over the road to get my fix. Now they’re gone and Meat Liquor is in central London. I could cry.

5. Eggy Bread and Candied Bacon Sandwich

In at number 5: the sandwich of shame. I had candied bacon to hand and I’d just made eggy bread. It had to be done, see? We felt the guilt after eating this but damn, it was good. Sick, but good. If you’re into sandwiches, I’ve written a post about my top 5 here.

Phew. No wonder I need to lose weight. The diet inevitably starts er, tomorrow but until then I’ve got a Ginger Pig rib eye with my name on it. Happy New Year everyone. Thank you for reading and here’s to a tasty 2012. Cheers!

We all know that chilli is addictive; the more you eat the more you become tolerant to the fire and want increasing amounts on everything. I have this ‘problem’. I want chilli pickle, chilli oil and every type of imported dried chilli I can get my hands on. I even bought a naga chilli plant (at Brockley Market), so that I can grow plenty of the hottest chillies in the world while simultaneously being too scared to eat them. When it comes to hot sauce though, it’s been a real personal mission. A great hot sauce can liven up just about any meal, be it jerk chicken with rice and peas (a must) or simply cheese on toast.

Everyone has at least one hot sauce in their cupboard, right? I think it’s a shame that so often that bottle is nothing more than a lonely Tabasco, a weeny thing that suggests fierce heat but doesn’t particularly deliver, despite having a pleasant peaty flavour. It has its place, which is often at the back of the cupboard where it sits unloved for years sporting an orange crust betwixt bottle and fiddly green cap.

The best hot sauces make you pause before dinner and think, ‘I wonder if I could get away with a blob of X on this?’  and they make you push the boundaries of your tolerance; we’ve all enthusiastically scooped up a massive blob – ‘I can take it!’ – only to be reduced to a snivelling wreck. A good hot sauce will make you crave, crave, crave. I’ve tried a LOT of varieties in recent years and these are the ones I think find the right balance between their position on the Scoville Scale and flavour. A hot sauce shouldn’t simply be very hot, you see (I’ve tried ‘Death Sauce‘ and found it unbearable); it should have depth, sweetness, acidity, salt and it should capture the flavour of the chilli in question. It’s a big ask. Here are my favourites, in no particular order:

1. ‘No Joke’ [see www.nojokepeppersauce.co.uk. £3.25 + pp for 170ml. You'll need to e-mail info@nojokepeppersauce.co.uk if you want to order some, for the moment - new website coming soon. Follow the creator, Susanna on Twitter at @nojokepepper]. 

‘No Joke’ hot sauce (‘created in Trinidad, hand-made in Cumbria’), the newest addition to my cupboard, winged its way to me via food writer Adam Coghlan (his girlfriend’s mum makes it). I’ve tried a lot of scotch bonnet-based sauces in my time and this is one of the best. It has a jammy consistency, with a pure scotch bonnet flavour offset by the sweet, sour and spicy notes of papaya, lime and ginger. The heat pulls no punches but is balanced by the sugar and spicing. A truly tropical-tasting hot sauce.

2. Holy Fuck Sauce by The Rib Man [£5 for 250ml from www.theribman.co.uk]

Londoners have been going crazy for this sauce, and rightly so. It comes from the kitchen of Mark Gevaux (The Rib Man) and was apparently named ‘Holy Fuck’ because that’s what people say when they first taste it. He uses scotch bonnet and a smaller amount of bhut jolokia or naga, the world’s hottest chilli. It does, of course, pack serious burn but somehow – possibly through some kind of sorcery – Mark has managed to capture the rich, fruity perfume of the chillies. There is no other hot sauce with a comparable flavour; it’s truly addictive. A lot of sweetness balances out the heat and I wonder if he uses ketchup in the mix. It has the most incredible thick texture, too. I’m not sure I can ever be without a bottle.

3. Tan Rosie Garlic and Pepper Sauce [£4.00 for 250ml, available from www.tanrosie.com]

I came across this one thanks to a tip-off on Twitter. It’s made to a family recipe by Tan Rosie foods (based in Birmingham) who advertise it as a ‘true taste of the Caribbean’. Phewee! Yeah, this is a hot one all right. Despite the heat which, for me, hangs just on the right side of searing, the flavour of scotch bonnets is so incredibly pure. It does border slightly on frustrating, because I always want more of the flavour with a little less of the heat but I can’t help going back for more. I’d choose ‘No Joke’ over Tan Rosie if it came down to it, but a great one to have in the cupboard nonetheless; it’s livened up many a mediocre jerk chicken, although the jerk pictured below was fantastic (from Caribbean Spice Jerk Centre – my favourite until it got taken over by new management recently. So sad).

4. Frank’s Original and Frank’s Extra Hot [you can buy 148ml bottles of Frank's in major branches of Tesco, Sainsbury's and through Ocado for £1.49 a bottle and at Waitrose for £1.59 a bottle]. 

I came across this American brand of hot sauce when I first made hot wings back in the summer. The classic buffalo wings recipe uses equal quantities of Frank’s and melted butter (although these days I’m inclined to skew that ratio a little); one batch and I was hooked. My favourite to date was this pile of hickory-smoked, Frank’s and butter slathered beauties (below). Phwoar. Frank’s is a mild sauce (even the extra hot, which is below Tabasco on the Scoville Scale) but it has a lovely flavour, made as it from a mixture of aged cayenne peppers.

I also love it sprinkled over my poached eggs in the morning. It’s mild enough for 8am in my book.

Those are my favourites, but I want to hear yours. Does Sriracha warm your cockles? What about Encona? Are you a hard core Death Sauce fanatic? I’d like to find some new varieties to try so please do let me know in the comments.

Last year, I was all about the quick and easy sausage rolls. This year, I have about a third of the spare time and yet I’m spending it caramelising onions with whisky. Such is the power of procrastination. Still, they’re no bother once you get them on and I’m definitely going to make a massive batch next time, to add to pies, sandwiches and, ooh! HOTDOGS!

Anyway, they’re incredible in these sausage rolls too, together with re-plumped dried apricots and a good pinch of chipotle chilli flakes to play off that smoky thing going on with the whisky. At first I was worried the rolls might be a little on the sweet side with the onions and fruit but god damn if they weren’t just plain sexy. So sexy in fact that we ate all 12 between the two of us in the space of a few hours and the boyfriend claimed they were the best sausage rolls he’s ever eaten. High praise indeed.

Sausage Rolls with Whisky-caramelised Onions and Apricots (makes about 12)

3 regular, brown-skinned onions, chopped in half and sliced
500g good quality plain sausage meat
A good slosh of whisky (I mean generous)
12 dried apricots
320g pack ready-rolled puff pastry
1 generous teaspoon fresh thyme leaves
A generous pinch of chipotle flakes
1 egg, beaten
Butter, for caramelising the onions

First, make the onions. Melt the butter in a large pan and add the onions plus a good pinch of salt, tossing them around to coat them evenly. Set the pan to the lowest heat and put a lid on, leaving a small gap at one side. Let the onions cook down for at least an hour but preferably longer, stirring occasionally. They’re ready when they’re very soft, golden and not too wet. At this stage, turn up the heat and add a really good slosh of whisky (the amount you add obviously depends on how much you want them to taste of whisky) and let it bubble down until there’s almost no liquid left. The onions are now ready, so set them aside on a plate to cool completely (this happens faster if you spread them out in a thin layer).

Soak the apricots in warm water for 20 minutes or so, then dice them. When you’re ready to make the sausage rolls and the onions are cool, preheat the oven to 200C. Give the onions a quick chop then add them to the sausagemeat mix, along with the thyme leaves, chipotle flakes, the apricots and a good seasoning of salt and pepper. Preheat a frying pan and make a tiny patty from the sausage meat mixture; fry it in the oil and taste it for seasoning. You may want to add more salt or chilli, depending on how it tastes.

When you’re satisfied with the mix, unwrap the pastry and lay it out on a lightly floured surface. It should be almost the right size, but I like to roll it out just a tiny bit thinner, making it easier to wrap around the meat. Cut the rectangle into two, lengthways, then make two long sausages with the meat down the centre of each strip of pastry. Brush one side of each pastry strip with the beaten egg, then fold each one over to make two long sausage rolls. Cut into two inch pieces and snip each twice in the stop, using scissors. Brush each with more beaten egg and cook on a baking tray for about 20 minutes, or until golden brown and cooked through.