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Mushroom and bacon roly poly recipe

Mushroom and bacon roly poly recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Bacon

A delicious baked roly poly, filled with mushrooms, bacon and onion. Everyone will love this nostalgic classic.

Dorset, England, UK

38 people made this

IngredientsServes: 6

  • Crust
  • 170g (6 oz) self raising flour
  • 85g (3 oz) shredded suet
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • water to mix
  • 1 egg, lightly beaten - for glazing
  • Filling
  • 110g (4 oz) mushrooms, coarsely chopped
  • 110g (4 oz) streaky bacon, rind removed and chopped
  • 1 onion, grated

MethodPrep:20min ›Cook:30min ›Ready in:50min

  1. Preheat oven to 200 C / Gas 6.
  2. In a bowl combine flour, suet, salt and pepper and mix well. Add a little bit of water at a time to form a soft dough.
  3. Roll out dough on a lightly floured surface to an oblong shape, about 30x23cm (12 in x 9 in).
  4. In a second bowl mix the ingredients for the filling and spread over the dough within 2.5cm (1 in) of the edges.
  5. Dampen edges and roll up. Seal ends. Place on a baking tray lined with parchment. Brush with the egg.
  6. Bake the roly poly for 30 minutes, until golden.


You can freeze the roly-poly before baking it.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

Loved it! very easy to and tasty!-10 Jan 2014

Tasty dish, thanks for sharing! X-31 Jul 2015

How To Make: Bacon and Mushroom Arrabbiata

by Hangry Recipes

How To Make: Bacon and Mushroom Arrabbiata Image credit: Hangry.Recipes


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Pasta all’arrabbiata literally means “angry pasta” and is a traditional Italian pasta dish smothered in a spicy sauce made from garlic, tomatoes, and dried or fresh red chili peppers cooked in olive oil. Depending on how many chillis you add to this slow-simmered tomato sauce, it can be mild or extremely angry!

This recipe also features mushrooms, bacon and lentil penne pasta to bolster the flavour and wholesomeness of this classic dish. Top it off with parmesan cheese or sour cream for that “Mama Mia!” effect.

Make this arrabbiata your go-to spicy sauce: It is super-versatile and can be used in everything – from pastas to pizzas to subs and even as a dipping sauce.

If the sauce gets a little too thick for your liking, add in 1/4 cup of the starchy pasta water to thin it out. Or if the sauce is too thin, just keep simmering it until more of the juices have evaporated and the sauce has thickened.

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Suet recipes

Suet is the raw, hard fat taken from the kidneys of cattle and, less commonly, mutton. It can be bought fresh from most butchers ready to be rendered and frozen at home, although packaged suet, generally sold pre-shredded, is increasingly popular due to its convenience and long shelf life.

This collection of suet recipes contains some delicious inspiration for hearty suppers and comforting desserts. Puddings and pies are a classic use of suet, with the rich flavour of suet pairing perfectly with meat and gravy. Shay Cooper's gourmet spin on the traditional Steak and kidney pudding is filled with oxtail and red wine, while Dominic Chapman's Chicken and mushroom pie recipe uses suet as an alternative to butter to create golden, flaky pastry. Suet need not be limited to the main course, however: Danny Kingston's Apple and quince suet pudding, served with bay-infused custard, demonstrates perfectly that suet works just as well in sweet dishes as savoury.

Vegetarian and gluten free suets are becoming more widely available and can be used in much the same way. Dominic Chapman uses vegetable suet in his Beef stew and dumplings recipe for the perfect hearty supper, while Karen Burns Booth mixes suet with a blend of herbs to serve alongside her Sausage and apple casserole. Take a look at our guide on how to make suet dumplings to achieve the perfect golden, fluffy addition to your next casserole.

My big, fat South African potato bake

You spend weeks and weeks in a state of semi-depression at the weather. Despite it officially being summer here in London, it just stays grey, blustery and a little damp. Great for the garden, but not so great for South African sun bunnies like me. You complain with your work colleagues over coffee. You look wistfully at your sundress before putting it away and pulling out a cardigan. And you tell your friends and family in South Africa about the depressing English weather and they all cluck in sympathy.

Then one of said friends from South Africa comes to visit you in London for a few days en route to a conference… and the weather is fantastic. Sweltering, in fact. And they look at you as if to say “you crazy woman – this weather is perfect! What on earth are you always moaning about?”. You then have the choice to:

a) stick to your guns of misery and explain what the average summer temperature has been this year (well below average) and how much it’s rained (well above average), and that this week is a freak occurrence or

b) haul out the Weber braai (BBQ) and make hay while the sun shines!

Clearly, here at Chez Cooksister we chose the latter option! And because I’d hate all of you, my dear readers, to run short of braai recipes in this rare spell of warm weather, I thought I’d share a modern South African classic.

When Nick announces that we are braaing, I ask the crucial question: bake or salad? He knows South African braai etiquette well enough to know that I am referring to the format in which he’d like his potatoes to be served (because obviously you can’t braai without potatoes!). When I first came to London, I thought everybody made potato bakes, but it seems that they are far more of a South African habit than I knew – my English friends treat them like a rare delicacy.

If Nick chooses a bake, the end result depends on how enthusiastic I’m feeling and what I have available in the cupboard or fridge. But the one ingredient that no self respecting Saffer would leave out of a potato bake is… brown onion soup. I’ve written before about our collective love of packets of brown onion soup – it’s one of the things that my store cupboard is seldom without. Once you are sure you have potatoes, cream, onions and the soup powder, the rest is just bells and whistles. The bake that’s pictured above was made for frends, so I took a little extra care, adding mushrooms, cheese and breadcrumbs – but a simple bake can but just as addictively yummy. The secret is in long, slow cooking so that the liquid is reduced and absorbed by the poatoes, so leave yourself plenty of cooking time. It’s not health food (!) but I can vouch for its cheesy, starchy deliciousness – whatever the weather.

Pillbugs, Woodlice, Roly Pollies

What shall we call them? Roly Pollies? Rollies? Pill Bugs? Woodlice? Sowbugs, or a half a dozen other names?

They are not bugs (more than six legs.) They are not lice, and not all of them roll. And their scientific name is a mouthful, Armadillidium vulgare. Land shrimp might be more accurate for these little creatures in the class of Crustaea are closely related to shrimp, crabs and lobsters, whose taste they resemble. There are land versions and water versions including large deep sea ones. In the world there is some 3,500 species of them and they tend to be parasite free.

Let’s stick with Pillbugs for two good reasons. Those are the only ones that roll themselves into a ball, and they are the most edible of the lineup (some non-rolling sowbugs are foul-smelling and tasting.) Look for them in moist places such as basements, under rocks and logs (but also look out of other more harmful creatures.) They dry out easily so they are never far from moisture.

Besides being edible some people believed — not yet proven — that Pillbugs helped ease upset stomachs and complaining livers. There could be a hint of truth to that in that their shells are high in calcium carbonate, which counteracts stomach acid. To collect a lot of them effortlessly turn half a cantaloupe upside down in the shade near a moist area They will collect under it and feed as they are mostly vegetarians. Note there can be as many as 10,000 of them per square meter and sometimes they are kept as pets, living up to five years (with good veterinary care no doubt.)

In his 1885 book “Why Not Insects” Victorian Vincent Holt wrote about Pillbugs on pages 58 and 59: “I have eaten these, and found that, when chewed, a flavour is developed remarkable akin to that so much appreciated in their sea cousins. Wood-louse sauce is equal, if not distinctly superior to, shrimp.

“The following is the recipe: Collect a quantity of the finest wood-lice to be found (no difficult task, as they swarm under the bark of every rotten tree) and drop them into boiling water which will kill them instantly, but not turn red, as might be expected. As the same time put into a saucepan a quarter of a pound fresh butter, a teaspoonful of four, a small glass of water, a little milk, some pepper and salt, and place it on the stove. As soon as the sauce is thick, take it off and put in the wood-lice. This is an excellent sauce for fish. Try it.”

Among other Pillbug features is that they can change sex and do not urinate. They exchange ammonia gas through their exoskeleton and can drink through their anus. And their blood is blue when carrying oxygen, clear when not. Pillbugs are monogamous and dad helps with the chores.

Their scientific names translates into something more mundane than it sounds. Armadillidium (ar-mah-dil-LID-ee-um) means like an Amadillo, and vulgare (vul-GAR-ee) means common. Oh, nearly forgot: When Issac Asimov was a boy he filled his mouth with Pillbugs to see if they would tickle his tongue, giving his mother quite a fight.

In the recipes below Pillbugs were fed potato for several days before cooking, which always started with the desired amount first put in boiling water until cooked. Non-rolling pillbugs — sowbugs — can also be eaten also long as they don’t have a foul smell or taste.

Pillbug Fritters

* 2 tablespoons of boiled Pillbugs

Put egg in a bowl, add corn, flour, Pillbugs and milk. Lightly mix. Ingredients should be moist. Add more flour or milk as required to make mixture the correct consistency. Drop spoonfuls of the mixture into a thin layer of hot oil in a frying pan. Turn when brown on the bottom. Tastes like fish cakes.

Pillbug Semi-sushi

* 2 tablespoons of boiled illbugs

Add rice to the water and microwave for 10 minutes or until cooked. Add the vinegar, sugar and salt. Cut carrot into thin lengths. Cook in microwave with a small amount of water until tender. You can also use thin strips of egg omelette to add color. Spread rice in a thin layer over the seaweed sheet. Put strips of carrot, eggs, Pillbugs in the center of the rice. Tightly roll up the seaweed sheet using a little water to seal the edges. Cut into short lengths with a serrated knife.

Pillbug Scones

* 2 teaspoons of baking powder

* 2 tablespoons of boiled Pillbugs

Mix flour and baking powder in a bowl. Add butter and rub into dry ingredients. Add bacon, onion and Pillbugs, mix in and then add all the milk. Mix. The dough should be soft enough to roll out onto the bench top. Add extra milk or flour as required. Roll/press out into serving squares, 425F for 10-15 minutes.

Scrambled Pillbugs

Add cooked Pillbugs to scrambled eggs. The amount varies with your taste for them.

Hog Lice Wine

Yeph…. was popular in the 1700’s. Take half a pound of Rollie Pollies and put them in two pounds of white port (this is right from the recipe.) Let them work for a few days. Strain, toss the Hog Lice, drink the port.

Missing part of Holt’s quote on cooking:

“and drop them into boiling water, “

Thanks… I didn’t know I left it out.

Hi Greene Deane
I played with Roly Pollies when I was a kid. I have never seen a roly pollie that was more than a half inch in size. How big do they get in florida?

no larger… one eats them whole… cooked of course….

Do you happen to know the nutritional content of pillbugs??

I have read it is similar to crab.

If a toddler ate one or two raw, would they be poisonous, or just dirty?

Just dirty though the ground or detritus they are in might contribute something.

So, can I just go to my backjard, collect the pillbugs that roll, cook them and eat them like that?
I would love to try out insects, but this life of buying stuff in a supermarket and being told nature is full of harmful parasites and such, I’m kinda scared I’ll get a disease or something :s
Are my worries grounded, or am I just fussing about nothing? Of course I’d always cook/boil/fry the insect before eating it.

I’ve read that wood lice are significantly less likely to carry parasites than other insects, so they’re pretty safe!

Well, I don’t think I would do this again. I blanched a batch of pillbugs and then saute’d them in butter. Then, I consumed them. They smelled like oyster mushrooms when I saute’d them but the taste…. more like the dust in the attic. I would have thought that they would have tasted more like a mild crab or shrimp or ….. but they tasted more like dust from the attic. I had kept them for 24 hours on raw potatoes so that they would expel that which they had eaten previously….still…. It think I’ll let this little bugger go on to live a nice life under the deck… BTW, I live in the south….at the moment….. maybe northern bugs are better. They aren’t yuky if you are planning on tasting them but truly, not really worth your while.

This is one of the most interesting articles I’ve read in some time for some reason, I thought of these roly polies today at work, thinking that I’d heard somewhere that they were edible. Could I have permission to reprint this article at my blog, with proper credit and a link to this page, please?

Thanks for the article, I never knew they were edible. I would imagine these have more nutrients than crabs because the exoskeleton is eaten also. Time to get cooking…

My son is in love with these Rolliepollies I know he’s two n on the hunt for them as soon as he wakes up he’s been eating them n not having no problems should I be worried

Well… cooked is better, reduces bacterial possibilities.

This is a very interesting article. I never knew they could be eaten and tasted like their water bound counterparts i.e., crabs, lobster, shrimp. I don’t know that I could ever do such a thing as I’m not the kind of person that eats bugs but it is an interesting thought. If ever I do decide to eat something like this it would be these over ants, roaches, crickets etc.

Oke so, they are not bugs. They are crustaceans so a better name would be landshrimp or something.
Have you tried them yet? I just found out about them today and really wonder how they taste like. It does seem a bit cruel to just toss them in boiling water, but in the food industry and other product industries, animals are killed way worse.

wonder if Andrew Zimmern has tried these ..

Would they taste differently if you feed them other stuff? Like you catch them and then keep them on potato peels, vegetable peels, fruit peels? Could you fry them just like fried shrimp? Or is boiling in water an important part of the process to get rid of all bacteria? I can think of sooo many ways to cook or fry them or use them in sauces.

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  • In a bowl make up the dough by mixing in the flours, yeast, butter and salt before adding most of the water
  • Work into a rough, soft dough, adding a little more water if necessary
  • Turn out onto a lightly floured surface and knead well for 5-10 minutes until the gluten develops and the dough turns smooth and evenly developed
  • Lightly oil a bowl and put in the kneaded dough. Cover with cling film and leave to rise in a warm place until doubled in size, about an hour
  • Meanwhile, gently fry off the bacon in a little oil until lightly cooked through (I like to ensure that any fat is nice and brown and crispy). Remove from the pan and sweat the onion until soft. Break the bacon up into small pieces
  • Once risen, add the bacon, onions and grated cheese into the bowl with the dough and work in crudely with your fingers
  • Turn the dough onto a lightly floured surface and knock back, folding the dough to incorporate the bacon, onion & cheese evenly throughout
  • Cut the dough into 4 even pieces and shape into little loaves. Place onto 2 baking sheets, lines with parchment/silicon and set aside somewhere warm & draft free to prove until doubled in size – about an hour
  • Bake in a pre-heated oven, 200oC Fan, for about 20 minutes
  • Remove to a wire rack to cool – but best whilst still a little warm!

This was an interesting example of what happens if you head off into the garden whilst your dough is proving for an hour, only to get distracted and return 2 hours later. I’d slashed the top of the loaves before proving, for effect. The dough was proving very fast when I left it, and when I returned, it had gone way too far – it had lost it’s shape and collapsed back into an misshapen mess. I reworked 2 of the loaves gently back into shape and left the others for comparison. Apart from being a little flat, the structure was still very good in both

Obviously Christmas time is a temptation wonderland for anyone who is purposely trying to avoid over eating or consuming unhealthy foods. For some Christmas Day, Boxing Day&hellip&hellip Read more “[Blogmas] Day 1: Healthy-ish Christmas Snacks.”

Mum, if you are reading this, then yes I have stolen your banana cake recipe. Thank you very much (even if I didn’t ask for your permission&hellip&hellip Read more “[Recipe]: Mum’s Banana Cake – Back to Basics”

Range Warfare

Lately, we’ve been busy tidying up the garden after the ravages of winter. It’s hard to believe that only three weeks ago it was snowing, as this cardinal will attest.

Now the leaves are on the trees, along with peach, pear and apple blossoms. My daffodils have bloomed and gone, and the tulips are taking their bow. I hope that winter is a distant memory where you are too.

This is a yummy recipe containing one of my favorite veggies, leeks. It also has a lovely cheesy, mustardy sauce, which enhances the flavor of the leeks, and the fresh breadcrumbs give it a nice crunch. For the breadcrumbs, I usually toast 2 slices of wheat bread and Mick crumbles it up into chunky breadcrumbs. Well it gives him something to do when he’s loitering around the kitchen getting under the feet. :-) You can, of course, pulse them in a food processor, if you prefer.

For a veggie version, omit bacon, use 4 leeks instead of 2, 8 ounces of mushrooms instead of 6, and vegetable stock instead of chicken.

2 slices wheat bread
6 slices bacon, chopped into 1-inch pieces
2 leeks, sliced
8 ounces penne pasta
1 cup chicken stock
1½ tablespoons butter
1 tablespoon all-purpose flour
2 tablespoons ground mustard powder (use 1 if you don’t like it too mustardy)
½ cup milk
½ cup heavy cream
1 cup sharp cheddar, shredded and divided
6 ounces mushrooms, sliced

  • Pre-heat oven to 350F
  • Toast bread, crumble into breadcrumbs and set aside.
  • In a medium saucepan covered with a lid, simmer leeks in chicken stock for about 5 minutes.
  • While leeks simmer, put a pan of water on to boil for the pasta, and fry bacon until crisp. Set bacon aside to drain on kitchen paper.
  • Drain leeks and set aside, reserving ¼ of a cup of stock.
  • Add pasta to boiling water, reduce heat to medium-high and boil gently for 5 minutes. Drain into a colander and set aside.
  • While pasta boils, make sauce. Melt butter in a medium saucepan over a
    medium heat. Remove pan from heat and stir in flour and mustard powder. Gradually add the ¼ cup of stock until you have a smooth paste. Return pan to heat, gradually add milk, then cream, stirring continuously until sauce thickens.
  • Remove pan from heat and stir in half the cheese.
  • Grease a 7x11x3-inch baking dish with a little butter. Add pasta, leeks, bacon and mushrooms to dish and mix to combine the ingredients. Pour over mustard/cheese sauce, top with remaining shredded cheddar, and finally top with breadcrumbs.
  • Bake for 25-30 minutes.

Watch the video: Πώς καθαρίζουμε τα μανιτάρια;. Γαστρονόμος (December 2021).