Thursday 19 April 2012

The Free From G Zombie Bacon Bomb

bacon bomb
Nothing Like A Bit Of Oozing Cheese
Thought that there should be some meat action seeing as Free From G has pretty much been a shellfish and fish only zone for the past week or so and what better way to do it than with a Bacon Bomb?! A Zombie Bacon Bomb! Perfect for Halloween, right?!

I had an exact idea in my head of the flavours that I wanted to use in this, I wanted it to have a slight Mexican twist. As promised there's more to this in the meat department than just pig, this one has chicken too. It's also smoked with Pecan and Oak Soaked Bourbon wood chips which gives it an outrageously intense flavour that really tickles the taste buds.
This served 2.


1 Chicken Breast (I prefer corn fed)
11 Rashers of Streaky Bacon (leave in the fridge until needed, it's easier to work with cool)
80g Gouda
1 Lime
1 teaspoon Chilli Powder
1 Chipotle
1 teaspoon Sugar
Good squeeze Maple Syrup
Pecan Wood Chips
Bourbon Soaked Oak Wood Chips


bacon weave
Streaky Goodness
  • Slice the gouda into 3-4mm thick slices
  • Grate the lime zest into a bowl then juice and add to zest
  • Dice the chicken breast 
  • Chop the chipotle
diced chicken
Lime and Chicken Love Each Other
  • Put diced chicken into a food mixer, mix until you have a coarse paste
  • Put the paste into the lime juice and zest, add the chilli powder, chipotle and mix well
chicken paste
Giving The Chicken Zing!
  • Place the slices of gouda onto the bacon weave
bacon weave cheese
Gouda Is Now Soft So Will Roll Easily
  • Place the lime infused chicken on top of the gouda
how to make bacon bomb
  • Now roll, pull the top of the cling film up and towards you until the bacon edges meet, tuck the sides under
  • Sprinkle evenly with sugar and pat in with your hands
sugared bacon bomb
Hello My Pretty
  • Next for the smoking (If you own a stovetop smoker I'm guessing you're familiar with how to use it, if not I'll do a tutorial)
bacon bomb smoker
Pecan and Oak Soaked Bourbon Smoke About To Tickle The Taste Buds
  • Smoke for 25 minutes
  • Take out of the smoker and place in a baking dish
smoked bacon bomb
The Cheese Ooze Has Begun
  • Grill for 10 minutes so the bacon crisps a bit
  • Pour maple syrup over it to serve
As you can see from the last photo compared to the one at the top, a LOT of oozing goes on whilst under the grill. It was so tempting to pull a bit of the gouda off when it came out of the smoker but I resisted. That cheese is awesome in general but smoked, oh man it's one of the best things I have ever tasted.

So why the Zombie Bacon Bomb? Well, as I put the chicken onto the gouda, the Glutenite said that it looked like a brain. He's got a point! I also love the way that the gouda oozes out from between the weave, as you can see above, there were no gaps when the Zombie Bomb was first rolled, as the cooking process progressed the gouda wanted out and it got its wish!

I love all the bacon bombs that we've made (there's yet another one that just needs writing up) but out of all of them I'm in agreement with the Glutenite, this is my favourite so far. I love the combination of chicken with lime, it's so fresh and tangy, the cheese is just amazing and the final touch of the maple syrup brings it to a whole new level.

You could put the maple syrup on before you grill it, the only reason I didn't was because it was an afterthought ingredient, one that I now consider to be an essential after tasting the combination.

Gluten free comfort food to the extreme!

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