Posted by Kristian Hatton
21. Aug, 2012
|September 1, 2012|
Bacon – it’s one of those things, like kittens, we just can’t seem to get enough of. Whether it’s fried, served in salads or even milkshakes.
So it seems fitting this Saturday has been crowned International Bacon Day. And to celebrate La Madre Bakery, blogger GourmetGirlfriend and Greenvale Pork are teaming together to celebrate the holy trinity of bread and salty pork – the Butty Bun – of which they have gracefully shared their recipe with our bacon-loving readers!
Traditionally the bun is filled with crispy fried bacon and eaten on the run – Gourmet Girlfriend has created a recipe that takes this ensemble to a whole new level with crispy Greenvale bacon, and the addition of a banging red onion and rosemary relish on a ciabatta roll.
La Madre and Greenvale will be at Golden Plains Farmers Market (9am – 1pm) on the 1st September selling their wares for this deluxe butty bun.
And here, as promised, is the fabulous recipe for the Butty Bun and red onion garnish…
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:
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
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.
DELUXE BACON BUTTY – by GourmetGirlfriend with La Madre Bakery and Greenvale Farm
WHAT YOU WILL NEED:
1 La Madre Ciabatta Roll
3 rashers Greenvale Farm Bacon
a little oil (but not much)
2 tbls GourmetGirlfriend’s Red onion & Rosemary Relish (see recipe)
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 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!
(Note – this recipe was written by GourmetGirlfriend, who has many more fantastic recipes here)
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