Ingredients
125 g fresh white breadcrumbs
1 egg
100 g lardons
1 tablespoon unsalted butter
1 large apple
2 garlic cloves
12 teaspoon thyme
12 teaspoon rosemary
salt and pepper
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Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
Compact sous vide circulator with app — Bluetooth control, 1100W
Sausage stuffer for charcuterie, forcemeat preparations
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Preheat the oven to 200 degrees Celsius. Beat the egg. Dice the apple into small pieces. Crush the garlic in a pan. Cook the bacon bits with the garlic - there is no need to use oil because lardons release a lot of fat. Remove the lardons from the pan and swab with a kitchen towel to remove the excess fat. Remove the fat from the pan (hint: use a kitchen towel) and in the same pan melt the butter. Soften the apple in the butter. Mix all of the ingredients together. Form the stuffing into golf-ball size balls and bake in the oven for 30 minutes or until brown and crispy.