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Potato and Bacon Kebabs

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)107.2315
Energy (kCal)3933.9193
Carbohydrates (g)18.4176
Total fats (g)379.0743
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil pototoes in well salted water for 20 minutes or until just cooked. | 2. Dunk instantly into ice cold water to stop the cooking process. | 3. Heat oil and stir in nutmeg. | 4. Drain potatoes and coat well with nutmeg oil. | 5. Wrap each potato with a rasher of bacon and thread 5 potatoes onto a skewer ensuring the bacon joint is secure. | 6. Barbecue kebabs approximately 10cm above heat source until bacon is crisp, then turn over and repeat until the bacon is crisp on all sides. | 7. These are better served hot off the coals. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    new potato 30 - - - -
    oil 50 ml 379.1503 0.0 0.1212 43.0569
    nutmeg 3 34.65 3.2531 0.3854 2.3965
    black pepper 3 17.319000000000003 4.4125 0.7169 0.2249
    bacon 30 slices 3502.8 10.752 106.008 333.39599999999996

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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