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Started by Tricyrtis on Nov 22, 2020 1:26:54 PM
Bacon and onion roly poly

Thinking of making one but can't decide on herbs. Which, if any, would you choose?

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JohnIlly - 22 Nov 2020 15:57:20 (#1 of 94)

Sage?

breakfast - 22 Nov 2020 16:00:39 (#2 of 94)

I'd get rid of the bacon and the ham and use jam instead.

limegreen - 22 Nov 2020 16:08:50 (#3 of 94)

Rosemary

ReverendBlueJeans - 22 Nov 2020 16:30:48 (#4 of 94)

Oregano*/basil and give it an Italian flavour.

Must admit this dish is new to me but anything with bacon must be good.

* Using a lot of this just now as our oregano patch is out of control, even in November

elderberry - 22 Nov 2020 16:37:18 (#5 of 94)

I've never heard of this - it sounds fascinating. My go-to herb with boiled/baked bacon is parsley (as in parsley sauce) and I also use parsley when I'm doing a pasta with bacon, so I think I'd go with that. An underrated herb imo, people get put off it by being given sprigs on top of other things, and give up on it.

All the other suggestions sound good too, mind you. What is the basis - yeast dough? - and is it steamed/baked/boiled?

Macpaddy - 22 Nov 2020 16:37:32 (#6 of 94)

Try tarragon or parsley and dill. Let us know what you used and what they were like, Try. They sound tempting.

Thyme might be a bit overwhelming.

JohnIlly - 22 Nov 2020 16:39:41 (#7 of 94)

What is the basis

Suet pastry, I would imagine.

elderberry - 22 Nov 2020 16:43:08 (#8 of 94)

A while back (years not days) I had Christmas pudding plans and was annoyed to find that all the suet I could find for sale locally (it isn't a big thing in Ireland) had wheat flour mixed with it. Must investigate further.

JohnIlly - 22 Nov 2020 16:44:44 (#9 of 94)

I think the flour is just to prevent it from sticking together. I real butcher will sell (or give) you suet in a lump.

Antimatter - 22 Nov 2020 16:54:04 (#10 of 94)

My memory of bacon and onion roly poly revolves around steamy '60's and '70's kitchens, and back then, beyond parsley, herbs did not exist.

HouseOfLametta - 22 Nov 2020 17:00:13 (#11 of 94)

Id put some sage in the pastry, and a bit of fresh parsley in with the filling.

Yersinia - 22 Nov 2020 17:05:06 (#12 of 94)

This sounds like something MM would like.

FGBFGB - 22 Nov 2020 18:32:33 (#13 of 94)

Go easy with the sage. A nanogram too much and the universe is drenched in sageiness.

tasselhoff - 22 Nov 2020 18:33:05 (#14 of 94)

Sage advice

browserbutton - 22 Nov 2020 18:47:16 (#15 of 94)

Too much sage = cat's wee

limegreen - 22 Nov 2020 18:52:19 (#16 of 94)

I agree about parsley. Fantastic freshening flavour that lifts things. And underrated.

Lagopus - 22 Nov 2020 18:56:07 (#17 of 94)

I'd go with parsley or celery leaves. Or mustard leaves if you grow them.

Sunfish - 22 Nov 2020 20:10:10 (#18 of 94)

Will there be cheese?

SinnerBoy - 23 Nov 2020 07:17:03 (#19 of 94)

I really don't like tarragon. I think that sage would work for me.

Tricyrtis - 23 Nov 2020 07:58:34 (#20 of 94)

Thanks all, I think I'll go with parsley for the first try, then a bit of thyme for the second one. Got some suet at the weekend and we have everything else in, so will give it a go one day this week. Vegetables and gravy to go with it.

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