Category Archives: Snacks

Potato Bacon Bites

bacon wrapped potatoQuick one today – these are very similar to the Sweet Chicken Bacon Bites I’ve posted before only this time with potatoes. The fact is, you can wrap pretty much anything in bacon and it will taste good, but there’s something particularly good about both chicken and potatoes. (There is a reason for that I’ll discuss in an upcoming post on bacon.)

The trick to this recipe is to get the smallest new potatoes you can find. They are sweeter, faster to cook and you can double your mileage from the bacon by cutting the strips in half. Of course you can do larger potatoes too but you’ll need more bacon.

Anyway, here goes…

5-6 small new potatoes per person
equal number of tooth pics as potatoes (plus a couple just in case)
3 strips of smoked streaky bacon per person – preferably American bacon (dry cured) if you can find it
olive oil
salt & pepper

Preheat the oven to 180C (350F)

Wash the new potatoes and pat dry. Set aside. Cut the bacon strips in half and wrap around the potatoes, securing with a tooth pic.

Place the wrapped potatoes on a lightly oiled baking tray and add a couple of drops of olive oil to each. Add a generous amount of salt & pepper – if you’re using American or dry-cured bacon you probably won’t need any additional salt like you will if you’re just using smoked streaky bacon.

Bake for 25-30 minutes or until bacon is crispy and potatoes are soft. Times will vary each time you make them depending on the size of the potatoes but generally 25-30 minutes is enough.

Serve immediately.


Cornbread Bites


These make a great snack for any homesick American who misses corn dogs.

I use our cornbread mix for the dry mixture but this is essentially the same.

8-10 hot dogs – all beef if you can find them, cut into 2.5cm pieces
2 eggs
1 cup cornmeal
1 cup plain flour
1 cup buttermilk
1/2 cup melted butter
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 190C (375F)

Sift together the baking soda, cornmeal, flour, and salt. Give it a quick stir around to make sure it’s mixed well. In a separate bowl combine butter and sugar and mix. Then the eggs and mix. Then the buttermilk and mix.

Now, add the dry mix into the wet mix. Don’t do it all at once or you may get some lumps. I normally do it in two or three batches.

Line a mini muffin tin with butter, and put 1 tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.

Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.