Tuesday, 15 March 2011
It has been said that everything tastes better with bacon . . . small bits of it's crisp smokiness can add a special touch to most things. Sauces taste richer. Most Sandwiches are scrummier!
Peppered and Brown Sugared Bacon is a real breakfast treat . . . and scotch pancakes just wouldn't taste the same without a few rashers of crisp bacon and some sweet syrup.
It has a unique richness that lends itself to most flavours . . . sweet, savoury, sour . . . A Caesar Salad wouldn't be half as good without crispy bacon bits sprinkled over the top, nor would a plain baked potato. And a good old morning fry up is nothing without the bacon. You can take away my sausage, but please leave the bacon alone!
Liver and bacon, filet steaks wrapped in bacon, bacon and cheddar quiches, bacon popcorn and potato crisps, peanut butter and bacon sandwiches . . . Maple Bacon Icecream . . . oh and let's not forget the luxuriously moreish Bacon Brittle!
I present to you here today another bacon temptress . . . Bacon Gruyere Bread. Oh yes . . . it's moreishly scrummy.
Imagine a fresh loaf of French bread, sliced and stuffed with a mustard and spring onion butter and slices of gruyere cheese between each slice . . . and then wrapped in bacon . . . smoked, streaky bacon . . . and then baked until the bacon is crisp just so . . . the cheese is gooey and stringy and buttery . . .
Each bite is sooooo deliciously different. Perfect to go with your soups and salads . . . or chili or ribs or . . . well, just about anything!
I know . . . your lives will never be quite the same again will they. This kicks Garlic Bread's arse right out of the playground!
Are you salivating yet?
*Bacon Gruyere Bread*
Makes one loaf, serves 10
A savoury and jazzed up French Bread that goes great with soup and salads!
1 (20 inch) loaf of French or Italian Bread
5.2 ounces softened butter (2/3 cup)
3 spring onions, chopped
4 tsp Dijon mustard
5 slices of gruyere cheese
5 rashers of streaky smoked bacon (rindless)
Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking sheet with foil. Set aside.
Cut the bread into 1 inch thick slices, leaving them attached at the bottom. In a bowl combine the butter, onions and mustard. Spread this mixture on both sides of each slice of bread. Cut each cheese slice diagonally into triangles. Place one between each slice as well. Cut the bacon rashers in half lengthwise and then in half crosswise. You will then have 20 slices. Place the Loaf on the foil lined baking sheet. Drape the bacon over top of theloaf, making sure there is a slice on each piece of bread.
Bake for 20 to 25 minutes, or until the bacon is crisp. Break the slices apart to serve.