August 27, 2012
• Filed in: Food
Any Excuse to Eat Bacon
This Saturday marks International Bacon Day…yes, it exists. International Bacon Day is simply about celebrating the wondrous creation that is bacon. While it may not be an official holiday, we think it's a pretty good excuse to get in the kitchen and whip up some delicious meals. Gourmet Girlfriend
who, like us, holds bacon very dear to her heart teamed up with our pals over at La Madre Bakery
as well as Greenvale Farm
to come up with a truly delectable bacon filled treat.
Red Onion RelishDeluxe Bacon Butty with RED ONION & ROSEMARY RELISH by GourmetGirlfriend
This recipe was written especially to go in La Madre's Ciabatta rolls with Greenvale Farm pork to make a super deluxe bacon butty to celebrate International Bacon Day.
It is easy and relatively quick and you can keep the leftover relish in a sterile jar in your fridge for a couple of weeks.
WHAT YOU WILL NEED:
• 1 La Madre Ciabatta Roll
• 3 rashers Greenvale Farm Bacon
• a little oil (but not much)
• 1kg red onions
• 1 stalk rosemary, chopped fine
• 3 tbls EVOO
• 1 tsp salt
• 1/4 cup brown sugar
• 1/4 cup red wine vinegar
• 3 tbls Balsamic vinegar
• a little water if necessary
To make the relish:
Cut the onion in half and slice finely.
Heat a non-stick pan to a medium heat and add the EVOO.
Add the onions and rosemary immediately and stir frequently. Add the salt.
As the onions become soft and translucent add the sugar.
It will caramelise quite quickly. Don't let the onions brown, so you may want to turn the heat down to low to prevent this.
Add a little (1/4 cup at a time) water if you need too. I do this to help cook the onions without letting them brown.
This process takes about 20-25 minutes.
Let the water evaporate off and add the red wine vinegar.
Now add the Balsamic vinegar, stir through for about a minute and take off the heat.
Let cool and put in a sterilised jar.
Once your relish is ready, you can make your Deluxe Bacon Butty.
Heat a non-stick fry pan to medium heat and a little bit of oil to the pan.
Place the bacon rashers in the pan and cook to your taste. (some like them soft, others super crunchy, it is up to you!) Remove from pan and set aside.
Slice the Ciabatta roll in half and place in pan with the outside of the roll facing up (the purpose here is to toast the inside of the roll using the delicious bacon fat for extra fab flavour to your Butty). Remove when lightly brown.
Add a good slathering of Red Onion & Rosemary Relish and then top with the bacon.
Pop the top on, thank the fabulous person who invented Bacon and demolish!
Don't know about you guys, but this recipe has us counting down the days to International Bacon Day. If you want to get in on the action, La Madre, along with Greenvale Farm pork will be at the Golden Plains Farmers Market
on Saturday September 1st selling their yummy produce. Head down, say hi to the guys and grab some bread and some bacon and head back to the kitchen.
Happy International Bacon Day to all.