8oz (225g) Cooked Chicken.
You can substitute Turkey or Ham instead.
4oz (110g) Fresh Breadcrumbs
4oz (110g) Mushrooms
1oz (25g) Butter
16 Rashers Streaky Bacon
2 Egg Yolks
1 Medium Onion
2 tbsp Double Cream
Salt and Pepper
Pinch Nutmeg
Oil, for deep frying
Batter:
½ pint (300ml) Water
6oz (175g) Plain Flour
2 Egg Whites
2 tsp Oil
Pinch Salt
Filling:
Finely chop the onion and mushrooms.
Chop the cooked meat.
Sauté the onions and mushrooms gently in the butter until softened, but not browned.
Combine with the:
Breadcrumbs
Egg yolks
Cream
Nutmeg.
Season to taste.
Add the cooked meat.
Mix thoroughly.
Bacon Rolls:
Remove the rinds from the bacon and flatten with a knife.
Cut each rasher in half.
Spread each half thickly with the filling.
Roll into bacon rolls.
Batter:
Place the flour and salt in a bowl
Pour the oil in the centre.
Gradually add the tepid water
Stir well until the batter is smooth and creamy.
Beat the egg whites until stiff.
Fold the egg whites into the batter.
Dip each of the bacon rolls into the batter mixture.
Deep-fry for 5 minutes or until golden brown.
Drain off any excess oil, on kitchen paper.
Serve:
Hot with seasonal green vegetables and either boiled potatoes or chips (French Fries).