| Yield 1X: | 42.13 | oz | Allergens: | ||
| Portion: | 2 | oz | Onion, capsicum, dairy | ||
| Portions: | 21.1 | ||||
| Shelf life: | Freeze | ||||
| Date: | |||||
| Prep Recipe Ingredient | 1 | X | 2 |
| lb | oz/each | lb | |
| Butter, whole | 1.00 | ||
| Shallots, small dice | 6.00 | ||
| Red bell peppers, small dice | 6.00 | ||
| Bacon, small dice | 12.00 | 1 | |
| Lemons, juice | 1.00 | ||
| Parsley, chopped | 0.13 | ||
| Salt and pepper to taste | |||
| Butter, whole – softened | 1 | 2 |
Carefully measure and prepare all ingredients.
Heat the butter in a saute pan over high heat, then add the shallots. Saute until they soften, then add the peppers and cook until they are soft. Cool.
Cook the bacon in a pot over high heat until the bacon is dark brown and crisp. Drain and cool.
Combine all ingredients in a mixing bowl and mix until completely uniform. Season to taste with salt and pepper, then roll in parchment and freeze.
