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Pass the mixture through a very fine sieve into a clean, non-reactive pan and bring to the boil. Leave in a warm, dry place for two hours. DIRECTIONS To get a really crisp edge, snip a few small cuts in the fat around each bacon rasher. https://www.jamieoliver.com/recipes/pork-recipes/ultimate-bacon-sarnies Cover with a damp tea towel again and leave to rest in a warm, dry place for one hour. Set aside to cool slightly. Remove from the oven and set aside to cool. Knead the dough on a lightly floured work surface for 3-5 minutes, or until the dough feels smooth and elastic. Transfer the mixture to a food processor and blend until smooth. Read about our approach to external linking. Community ... As in, 'Can I have a bacon butty with ketchup and brown sauce please?'. For the brown sauce, heat the oil in a non-reactive pan and gently fry the shallots for 4-5 minutes, or until softened but not coloured. Advert. The humble bacon sarnie was first on the list - before the country's history, before the BBC, even before Her Majesty the Queen. Anyway, whatever you call it … Add the tomatoes, dates, tamarind sauce, ginger, cloves, peppercorns, turmeric, cayenne pepper, ground coriander and water. Serve immediately. Gradually add the water, mixing gently as you go, until the mixture comes together to form a dough (you may not need all of the water). 700g/1½lb strong bread flour, plus extra for dusting. To serve, thickly slice the bread and butter each slice. For the bread, sift the flour, yeast and sugar into a large bowl. (The bread will sound hollow when it is tapped on the bottom.) Stir in the malt vinegar, mustard powder, molasses, salt and muscovado sugar. Bake the two loaves for 30-40 minutes, or until golden-brown and cooked through. Place three slices of cooked bacon in between two slices of bread, with dollops of brown sauce on top of the bacon. Meanwhile, preheat the oven to 220C/430F/Gas 7. Add the salt to the dough, then knead for 2-3 more minutes, or until smooth and elastic. Whisk well and boil for 4-5 minutes. The Bacon Sarnie Has Been Voted Britain's Favourite Sandwich. So if you want to get to grips with Britain's national cuisine, forget fish and chips - it's bacon and brown sauce between slices of bread that leads the way. Bring to boil, then reduce the heat and simmer for ten minutes. Place the dough back into the bowl and cover with a damp tea towel. Reduce the heat, then stir in the cornflour paste and cook for a further minute, or until the sauce is thickened. Cut into two oblong loaves, then place each piece into a prepared loaf tin. (The sauce can be cooled and stored in an airtight bottle for up to three weeks in the fridge.). Lightly oil and flour two 450g/1lb loaf tins. For the brown sauce, heat the oil in a non-reactive pan and gently fry the shallots for 4-5 minutes, or until softened but not coloured.

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