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Je bent hier: Home / Recepten / BBQ Klassiekers / Witte Pens met Pruimen en Spek – Klassieker

Witte Pens met Pruimen en Spek – Klassieker

november 19, 2015 By ghentlemensbbq

Een van de hapjes dat ik heel veel maak is de witte pens met spek en gedroogde pruimen. De zoete smaak van de pruimen in combinatie met het spek en de mosterd maken er een smaakbommetje van.
Alweer, dit recept kan je als hapje geven door in schijfjes te snijden of maak er een lekker voorgerechtje van.
Benodigdheden voor 4 personen:

  • 4 witte pensen
  • 8 plakjes dun ontbijtspek
  • 4 eetlepels mosterd
  • 8 gedroogde pruimen

Setup van de BBQ:Directe zone Grillen BBQ

  • Maak de barbecue klaar om direct te grillen op medium hoge temperatuur van 200°C-220°C.

Bereidingswijze:

  1. Snij de pensen in de lengte, maar snij ze niet helemaal door.
  2. Neem een lepel mosterd en smeer de binnenzijde van de pens in.
  3. Neem de gedroogde pruimen, snij deze eveneens in de lengte door en leg deze in de opengesneden pens.
  4. Wikkel nu een reep spek rond de pens en zet de uiteinden vast met een tandenstoker. Neem gerust 2 plakjes spek per worst.
  5. Bak de worsten nu direct boven de kolen tot de kerntemperatuur zo’n 75°C is en het spek goudbruin is.
  6. Snij al dan niet in schijfjes of serveer op zijn geheel.
  7. Smakelijk!

 

GHENTlemens BBQ Witte pens met spek
De ingrediënten
GHENTlemens BBQ Witte pens met spek
Smeer de binnenzijde van de pens in met mosterd en leg er de halve pruimen in
GHENTlemens BBQ Witte pens met spek
Bak direct boven de kolen

GHENTlemens BBQ Witte pens met spek
Bak tot een kerntemperatuur van 75°C
GHENTlemens BBQ Witte pens met spek
Smakelijk!


 

Categorie: BBQ Klassiekers, Hapjes / Tapas, Voorgerechten Tags: Barbecue, barbecuer, barbeque, BBQ, bbq blog, bbq blogger, bbq gerechten, bbq hapje, bbq recepten, bbqer, blog, borrelhapje bbq, culinaire bbq, direct, directe zone, eenvoudige bbq recepten, eenvoudige en snelle gerechten, eenvoudige recepten, food blog, food blogger, foodie, gedroogde pruimen, ghentlemens, Ghentlemens BBQ, grill, grillen, houtskool, klassieker, kolen, makkelijk, makkelijk bbq, Michel Tiberghien, mosterd, passioneel, recept, recepten, snel, snel en makkelijk bbq, snel klaar bbq, spek, vurig, witte pens

Vorig bericht: « Kastanjechampignons met spek
Volgend bericht: Avocado met rauwe ham »

Primaire Sidebar

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