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Sticky pomegranate and pistachio pigs in blankets

Golden pigs in blankets, glazed sticky with pomegranate molasses.
Crisp bacon meets sweet heat, crunch from pistachios, fresh herbs.
Every bite is glossy, rich, and dangerously moreish.

snack ⏱ 55 min 280 kcal / portion 18.0 g carbs / portion (estimated) eggglutenmilkmustardsesamesoysulphitestree nuts 🔗 Original source

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Sticky pomegranate and pistachio pigs in blankets
v3 · rb0e705f985 20260727Z1751 20 g pistachio ½ tsp urfa chilli flake 🔥 preheat oven to 195°C 🍽 wrap bacon around chipolata halves and place on tray 🔥 ⏱ 20 min bake chipolatas until golden, leaving them in oven 🍳 ⏱ 10 min toast pistachios until lightly toasted and cool them 🔪 chop pistachios roughly and mix with parsley and dill leaves 🍳 ⏱ 1-2 min simmer maple syrup with pomegranate molasses and cinnamon ⏳ ⏱ 10 min pour molasses mixture into a bowl and cool and thicken 🌀 mix baked chipolatas into the molasses bowl, leaving any fat behind 🍽 arrange on serving plate and drizzle remaining molasses and scatter pistachio herb mixture on top 🍽 serve with chilli flakes Sticky Pomegranate Pigs 🎉 24 pieces pork chipolata 48 pieces smoked streaky bacon 1 tbsp parsley leaf 1 tbsp dill leaf 80 ml maple syrup 70 ml pomegranate molasses ¼ tsp ground cinnamon pork chipolata, smoked streaky bacon parsley leaf, dill leaf maple syrup, pomegranate molasses, ground cinnamon urfa chilli flake
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Preparation steps

  1. preheat oven to 195°C
  2. wrap bacon around chipolata halves and place on tray
  3. bake chipolatas until golden, leaving them in oven for a further 20 minutes
  4. toast pistachios for 10 minutes until lightly toasted and cool them
  5. chop pistachios roughly and mix with parsley and dill leaves
  6. simmer maple syrup with pomegranate molasses and cinnamon for 1-2 minutes
  7. pour molasses mixture into a bowl and cool and thicken for 10 minutes
  8. mix baked chipolatas into the molasses bowl, leaving any fat behind
  9. arrange on serving plate and drizzle remaining molasses and scatter pistachio herb mixture on top
  10. serve with chilli flakes

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