es it’s true, there’s a special day devoted to the pig and a specific cut of its rump. We’re talking bacon.
It falls on the first Saturday of September – that being tomorrow – so in honour of this day, La Madre Bakery (in Geelong, Victoria), blogger Gourmet Girlfriend and Greenvale Pork have shared their recipe for a most delicious Butty Bun.
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 a banging red onion and rosemary relish on a ciabatta roll from La Madre.
Red Onion and Rosemary Relish
This recipe is easy and relatively quick to make and you can keep the leftover relish in a sterile jar in your fridge for a couple of weeks.
• 1kg red onions
• 1 stalk rosemary, finely chopped
• 3 tbsp extra virgin olive oil
• 1 tsp salt
• 1/4 cup brown sugar
• 1/4 cup red wine vinegar
• 3 tbsp 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 extra virgin olive oil. 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 water (1/4 cup at a time) 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. Stir well. 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
• 1 ciabatta Roll
• 3 rashers Bacon
• a little oil (but not much)
• 2 tbsp of red onion and rosemary relish (see recipe above)
Heat a non-stick fry pan to medium heat and add 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 to add some extra fab flavour to your Butty). Remove when lightly brown.
Add a good slathering of red onion and rosemary relish and then top with the bacon. Pop the top on, thank the fabulous person who invented bacon and demolish!
This is something you should wake up to tomorrow.