An unusual bread entrée forms a pull-apart ring with the delectable flavours of bacon, herbs and apple. You'll love the mix of sweet and savoury flavour!
- 50 g butter, chopped
- 200 g shortcut bacon, chopped
- 1 large onion, chopped
- 1 stalk celery, thinly sliced
- 1 large Granny Smith apple
- 300 g Afghan garlic bread
- 2 eggs, lightly beaten
- 2 Tbsp chopped dried parsley
- 1 Tbsp dried mixed herbs
- salt and pepper, to taste
- roasted chicken thighs to serve
- pumpkin cut into wedges, to serve
- Grease a 20cm ring pan.
- Melt butter in a large, nonstick frying pan over a medium to high heat, until bubbling. Add bacon, onion and celery. Cook, stirring occasionally, until onion is soft. Transfer to a large bowl.
- Peel and core apple. Cut into 1cm pieces. Tear bread into 2cm pieces
- Add apple and bread to bacon mixture with eggs, parsley and dried herbs. Season with salt and pepper. Mix well. Spoon into prepared pan, pressing down firmly.
- Cook in a moderate oven (180°C) for about 30 minutes, or until top is golden and crisp. Stand in pan for 10 minutes. Transfer to a plate.
- Serve with roasted chicken and pumpkin wedges.
Turkish rolls can be used instead.
Uncooked ring can be made one day ahead. Keep, covered, in the fridge. Cook just before serving.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||6.2 g|
|Total carbohydrates||50.8 g|
|- Sugars||17.1 g|
|Dietary fibre||6.1 g|