8 Thick Slices of Crusty Milk Loaf. It's best to buy dry-cure bacon if you can, as less water is released when frying, ensuring really crisp … 125 ml Black Coffee. www.thesugarhit.com/2014/09/bacon-sarnie-street-food-recipe.html 500 g Streaky Bacon, smoked. Butter the bread and then place one slice on a plate, buttered side up. 8 %, slices of fresh cut bread, thick slices (the fresher the better), (your choice) or brown sauce (your choice). Me and my dear friend Pete Begg have two very different approaches to the institution that is the perfect bacon sarnie. Very few things come close to a good bacon butty! Place a large frying pan over a medium heat and add a trickle of oil. Get every recipe from Home Comforts by James Martin Add 12 cherry tomatoes for the last 5min of cooking time. Put the bacon into a cold frying pan, then turn the heat up and cook for a couple of … Genius. Grill 12 rashers of lean streaky bacon for 4-5min each side until crisp. The other 2 pieces will be warmed through by the hot bacon on top, with any bacon fat seeping through the bread. I skip the butter, but push the bacon to the side of my tray and lay the bread in the fat for a few seconds before assembling, letting the bacon rashers sit on the bed of bread like spooning lovers. Directions Grill 12 rashers of lean streaky bacon for 4-5min each side until crisp. Total Carbohydrate Cook under the grill for about 4-5 minutes per side, or until the bacon fat has … 1 Red Chilli, finely diced. 8 Rashers of Streaky Bacon, smoked. Meanwhile, butter 8 thick slices of white bread. Granny’s bacon sarnie recipe by James Martin - Put the bacon into a cold frying pan, then increase the heat and cook for a couple of minutes before adding a knob of the butter and the tomato. Pete’s a 3 rashers of streaky-bacon boy; I’m a back-bacon boy. 2 Shallots, finely diced. How do you like yours. THE BACON JAM. Having been brought up in Essex I have a loyal commitment to HP sauce, but Pete pulls yet another trick out of the bag, treating his plate like an artist’s palette with 60% ketchup, 30% English mustard and 10% green chilli sauce, feathered together with a knife, to ensure 9 erratic, beautiful-tasting mouthfuls. At this point, Pete goes into another gear and displays a little trick his dad taught him as a boy, sandwiching his creation together and placing it back in the pan of smoky bacon fat to lightly toast on both sides, again with a little weight on top. Meanwhile, butter 8 thick slices of white bread. “Me and my dear friend Pete Begg have two very different approaches to the perfect bacon sarnie. 3 Garlic Cloves, finely diced. Add 12 cherry tomatoes for the last 5min of cooking time. We do both use two 1½cm-thick slices of simple standard white crusty loaf, but I favour a bloomer and Pete tends to go for a tin loaf. 30 g Tomato Double Concentrate. He cooks it in a frying pan, starting out from cold with a little drizzle of olive oil and gradually bringing the temperature up to medium-high so the fat renders out, placing something flat and heavy on top to ensure super-even crispy bacon. I, on the other hand, put the grill on full whack, rub a tray and 3 rashers of back bacon with olive oil, then blast it until golden and crisp, which encourages the fat end of the bacon to curl up, creating a little pond of delicious bacon juice in the middle. https://www.jamieoliver.com/recipes/pork-recipes/ultimate-bacon-sarnies Pete butters his bread, then lays the bacon on side-by-side, like floorboards. To get a really crisp edge, snip a few small cuts in the fat around each bacon rasher. (You don't want to toast the bread. It's best to buy dry-cure bacon if you can, as less water is released when frying, ensuring really crisp fat (the best bit) and a better flavour. Lay the bacon in the pan and cook for about 3-4 minutes on each side or until it's as crispy as you prefer.