Angels On Horseback / «Engler til hest»

A recipe from “God Mat Fra Hele Verden” (Nice Food From All The World) published by Schibsted in 1971

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"Angels on horseback", belong to the specialties of the English kitchen, but can be found in other countries too. They are served as an appetizer. Here is a recipe that uses thin slices lightly salted pork, but bacon is often also used.  It is a matter of taste what you prefer. Whether it be pork or bacon, it is important that it be cooked completely crispy.

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Angels On Horseback

angles on horseback_page

"Angels on horseback", belong to the specialties of the English kitchen, but can be found in other countries too. They are served as an appetizer. Here is a recipe that uses thin slices lightly salted pork, but bacon is often also used.  It is a matter of taste what you prefer. Whether it be pork or bacon, it is important that it be cooked completely crispy.

Oysters are seasonal in the cold season, the months with r as it is popularly quoted. That’s when they are the biggest and best tasting. Oysters that you can now buy now  "grown" in the special tanks. Most often oysters are served alive but can be prepared in different ways. With oysters au naturel calculate 6 pro person. They are served as an appetizer with lemon and bread.

12-16 oysters
12 to 16 paper-thin slices of pork or bacon 
pepper
1 lemon

Use only oysters that have tightly closed shells or closes when you tap them lightly. Open the oysters and remove the muscle. Roll each oyster muscle  in a bacon slice. Sprinkle with freshly ground pepper.

Place in casserole dish and bake in a really hot oven, 250-275° C / 480-530° F for 10-15 minutes, Until golden and crispy. Or roast them under the grill 3-4 minutes on each side. Server oysters piping hot with toasted bread and lemon.

Chicken on Horseback / Kylling til Hest

A dinner recipe found in “Fjærfe på Menyen”
(Poultry on the Menu) published by
Den Norske Bokklubben in 1984
Chicken on Horseback / Kylling til Hest

I’ve heard of both angels on horseback and devils on horseback, even posted a recipe for the angels way back in 2014. But chicken on horseback was new to me. Looks nice enough to give a try though, chicken thighs, prunes and bacon sounds like a delicious combo – Ted

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«Engler til hest»

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«Angels on horseback» hører til spesialitetene i det engelske kjøkken, men kjennes også i andre land. Den serveres som forrett. Her i oppskriften er det brukt tynne skiver lettsaltet flesk, men ofte anvendes også bacon. Det er en smakssak hva man foretrekker. Enten det brukes flesk eller bacon, er det viktig at det stekes helt sprøtt.

Østers har sesong i den kalde årstid, i måneder med r sies det populært. Da er de størst og smaker best. Østers som man nå kan kjøpe, «dyrkes» i spesielle poller. Som oftest serveres østers levende, men kan også som her, tilberedes på forskjellige måter. Av østers naturell beregnes vanligvis 6 pro person. De serveres som forrett med sitron og brød.

12-16 østers
12-16 løvtynne skiver flesk eller bacon
pepper
1 sitron

Bruk bare østers som har tett lukket skall eller som lukker seg når man slår lett på dem. Åpne østersene og ta ut muskelen. Rull hver enkelt østers inn i en fleskeskive. Dryss friskmalt pepper over.

Legg dem i ildfast fat og stek dem i riktig varm ovn, 250-275° C 10-15 min., til de er gylne og sprø. Eller stek dem under grill 3-4 min. på hver side. Server østersene rykende varme med ristet loff og sitron. til.