Recipe: Sweet Thai Chilli Bacon Rosettes

by Natalie Ler-Davies
Groove Korea (

• 5 bacon strips
• 1/2 cup sweet thai chilli sauce
• 1 whole kabocha
• 2 stalks of fresh coriander, chopped
• 1 handful roasted walnuts, roughly chopped

What to do:
1. Roast the kabocha whole for 45 minutes  in a preheated oven (180°C/350°F) or cube and boil/steam until al dente. Set aside to cool.

2. Dunk each bacon strip into the sweet thai chilli sauce, place on a baking pan lined with a baking sheet. Bake for 15 minutes on (180°C/350°F). Alternatively pan fry them on a low heat over the stove. Set aside to cool down.
**Keep the liquid gold that excreted from the bacon that is now left in your baking/fry pan. DO NOT THROW AWAY** otherwise you’re going to kick yourself stupid.

3. Slice the kabocha in half, clean out the seeds and scoop out the flesh in a bowl. Save the skin to serve (if baked).

4. Add the walnuts and coriander to the kabocha, mash and mix well.

5. Now, drizzle half of that delicious, fragrant, intoxicating oily heavenly bacon goodness all over your mash.

6. Scoop the mash back into the kabocha or leave in the bowl to serve.

7. Twirl the bacon over the top of the mash and lightly press down. Drizzle the rest of the liquid gold over the top. You’ll thank me for that. I’ll be waiting for my fruit baskets!

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