On my visit to the UK last year, I learned a thing or two about Bacon. The much loved bacon sarnie, a national institution (in those parts) raises spirits in times of trouble. It’s a simple pleasure which unites a country. So what better time to whip up a bacon butty than during the Rugby World Cup? Not that we’re in trouble, of course!
There are those who say bacon isn’t good for you, but quite frankly who cares when it tastes so damn good? The humble bacon butty inspires passion and debate (much like the game), and arguments flare over the best recipe to follow. Ultimately, the key to making a great butty is simplicity.
Here are 3 tips to get your utterly fattily delicious bacon butty over the line.
- Choose good smoked bacon, or you can wave goodbye to any hope of crispiness. Put the grill on full whack, rub a tray and 4 rashers of back bacon with olive oil, then blast until golden and crisp.
- The bread needs to be the vehicle for the bacon, not its co-star. A fluffy white bap is an ideal contrast to the crispness of the bacon, is easy to hold and stands up to the weight of fillings and sauces (but remember less is
more). - Lashings of creamy salted butter is a must. Let’s face it, if you’re in need of the welcoming embrace of a bacon butty, a little extra fat is the least of your worries. Of course there are those that will always claim bacon needs
ketchup, but brown sauce is most definitely on the front row.
Serve hot and devour quickly, replacing any guilty notions with a quiet thought for the vegetarians of the nation.
Of course if you can’t be bothered to whip these up for the match yourself there’s always an alternative solution…
At Gourmet Catering we’ll deliver your team breakfast to your house the night before the early morning match, all ready for you to pull out of the fridge and reheat as necessary.
Introducing…
The Scrum $15 per head (Minimum 10 people)
Enjoy a selection of…
- Bacon and egg sliders (just put in oven and heat)
- Muesli pots with yoghurt and fruit compote
- Sweet & savoury muffins