If they’re good enough to be served as late-night snacks at Kate and William’s wedding, they’re good enough for us.
- 500 gm <a href="http://www.gourmettraveller.com.au/green-bacon.htm">green bacon</a>, cut into rashers
- 2 small loaves of soft white bread, thickly sliced, or 8 small soft white rolls
- 2 tbsp olive oil
- ½ onion, finely chopped
- 2 garlic cloves, finely chopped
- 200 ml apple cider vinegar
- 180 ml (¾ cup) tomato sauce
- 150 gm brown sugar, plus extra to taste
- 125 ml (½ cup) apple juice
- 125 ml (½ cup) malt vinegar
- 2 tbsp blackstrap molasses (see note)
- 1 tsp black peppercorns, coarsely ground
- ½ tsp ground cloves
- ½ tsp ground cardamom
- 1For HP sauce, heat oil in a saucepan over medium-low heat, add onion and garlic and stir occasionally until tender (7-8 minutes). Add remaining ingredients and simmer, stirring occasionally, until reduced to a thick sauce consistency (45-50 minutes). Season to taste, adding a little extra vinegar or sugar to taste, and set aside to cool. Pour into a sterilised jar or container. Makes about 500ml. HP will keep refrigerated for a month.
- 2Heat a large non-stick frying pan over medium heat. Add bacon rashers in batches and cook, turning once, until golden (3-4 minutes). Set aside and keep warm. Add bread slices to pan in batches and cook, turning once, until just golden (1-2 minutes). Spread with butter, top half the slices with bacon, drizzle with HP sauce, sandwich with remaining bread and serve warm.
Blackstrap molasses is available from select health-food shops.
This recipe is from the June 2012 issue of
Drink Suggestion: A nice cup of tea. Drink suggestion by Max Allen
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