Geographical traditional culinary delicacies.

[Jimster]

Hell, our rescue cats eat better than I do (exaggeration almost).

[Meter rat]

Scottish tavern eggs! Now that’s something that’s hard to beat! Hard boiled eggs wrapped in sausage, breaded and fried. Oh my God! Add a few shots of whisky from the River Spey and you’re golden!

Scottish tavern eggs. That is the strangest name I’ve heard for the simple Scotch egg. You should try them wrapped in haggis. I only like the Scotch part of them. I dislike cold boiled eggs, or hot ones for that matter.

[Son of a gun-ner]

Ok, I'll post something more to people's liking, rather than jellied eels to wind up Mr Rat

Last night's dinner. . . .

Halve, then quarter your preferred bell peppers (about medium sized). I've used two different halves, the other halves will go into something else.
Note, a LOT of pepper cutting has caused that board disclosing, the other side is still white lol.

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Cut the quarters into similar sized fingers (about an eighth pepper size) which have been sort of segmented, so that four makes a kind of balloon shape (you'll see). Now finely chop pickled jalapenos, quantity depending on your personal taste and how many being made.

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Mix the chopped jalapenos with soft cheese, and fill the "segments"

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Construct the "balloons" and put to one side.

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Cut the chicken breasts in such a way, that they open out like this.

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Then, wrap each balloon with the chicken breast, and then wrap the chicken breast with bacon rashers, the quantity of which depends on rasher size, here I'm using three rather large wide back rashers, sometimes I use five smaller ones, it all depends on what I pick up. And yes, my one on the left went slightly wrong, but I couldn't be arsed lol. Place in the middle of the pre heated fan oven at 180c for 25 to 30 minutes. Adjust time for different oven types.

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Then serve with veg of your choice.
I did this with roasted red potatos (which wouldn't have been quite as roasted had I got on with it rather than multiple times washing my hands to take photos and handle the food etc lol.

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Well, I hope that's more appealing to you foodie folks.

[Jimster]

Yum! I could handle that!

[Son of a gun-ner]

Yum! I could handle that!

Sorry, I should have taken a picture of it cut open, but I was far too busy enjoying eating it

[ColemanCollector]

Ooooooh, that's a bingo!
Mike.

[Meter rat]

Oh I might have a try at that. Look great.
Tonight was supposed to be simple ham, eggs, and chips. However a visit to the dentist buggered up that plan. Soup dribbling out of a numb mouth isn’t quite the same.

[Son of a gun-ner]

Ooooooh, that's a bingo!
Mike.

Thanks Mike

Oh I might have a try at that. Look great.
Tonight was supposed to be simple ham, eggs, and chips. However a visit to the dentist buggered up that plan. Soup dribbling out of a numb mouth isn’t quite the same.

Oh dear, that's crap.
And thank you. No need for seasoning with the bacon. I like a drop of piri piri sauce on my plate, for an extra bit of zing.

[Ecam]

That looks, sounds and I'm sure tastes outstanding.

[Son of a gun-ner]

That looks, sounds and I'm sure tastes outstanding.

Thank you, it really does taste awesome.
Originally it started with cream cheese with chives, straight in the chicken, then I started stuffing the small bell peppers (to stop leakage), which aren't easy to find at the right size, especially when I needed four at the time. Then I started making the segmented "balloons," and added the chopped jalapenos to the cream cheese.
This cream cheese/jalapeno combination makes perfect party finger food, added to strips of bell peppers, carrot, or celery, absolutely wonderful.