English Bacon Roll Food

ENGLISH BACON SANDWICH

Steps:

• Preheat the oven to 400 degrees F.
• Line a sheet pan with parchment paper and place a baking rack on the sheet pan. Arrange the bacon in one layer on the baking rack. Bake for 25 minutes until it's deep golden and crispy. Transfer the bacon to a plate lined with paper towels.
• Toast the bread slices and slather them with butter.
• Arrange 4 slices of bacon on every other slice of bread and top with second slice of bread to make four sandwiches. Slice each sandwich in half diagonally and serve.

THE GREAT BRITISH BACON BUTTY - BACON SANDWICH

Steps:

• Cook the bacon under a preheated oven grill for seven minutes at about 240C/475F - turning half way through the cooking time.
• Cook until crispy, but not burnt or too dry.
• (You can also fry the bacon in a pan if you wish).
• Butter the two slices of bread and place the grilled or fried bacon inside the two slices of bread to make a sandwich.
• Add sauces to taste.
• Enjoy!
• The bread can also be toasted if you wish! And, you can make this sandwich with a crusty bread roll.
• The Scientist's Formula:.
• Four researchers at the Department of Food Science at Leeds University in the UK spent more than 1,000 hours testing 700 variations on the traditional bacon sandwich.
• They tried different types and cuts of bacon, cooking techniques, types of oil and a range of cooking times at different temperatures.
• A shortlist was then tested with computers to measure the texture of each sandwich.
• Fifty volunteers also judged each sandwich according to its taste, texture and flavour.
• The formula is: N = C + {fb (cm) . fb (tc)} + fb (Ts) + fc . ta, where N=force in Newtons required to break the cooked bacon, fb=function of the bacon type, fc=function of the condiment/filling effect, Ts=serving temperature, tc=cooking time, ta=time or duration of application of condiment/filling, cm=cooking method, C=Newtons required to break uncooked bacon.

BACON ROLL-UPS

Steps:

• In a small skillet, saute onion in butter until tender. In a large bowl, combine the bread cubes, celery salt, garlic powder, salt, pepper and onion mixture; toss to mix evenly. Add egg; toss to coat bread cubes. Roll into ten 1-1/4-in. balls. Wrap a bacon strip around each ball. Secure with a toothpick. Repeat with remaining ingredients., In a large skillet, cook bacon roll-ups on all sides over medium heat for 18 minutes or until bacon is crisp and a thermometer inserted into stuffing reads at least 160°. Drain on paper towels.

MARK'S ENGLISH SAUSAGE ROLLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Unfold the puff pastry sheets, and cut along the fold lines of each sheet to form 6 equal squares for a total of 12 squares. Brush each square with mustard. Divide sausage into 12 pieces, and roll into small logs. Place one log on each square. Roll dough around the sausage, and seal with a bit of beaten egg. Place rolls onto an ungreased baking sheet, and brush the tops with the rest of the egg.
• Bake for 20 minutes in the preheated oven, or until the rolls are puffed and golden. I usually watch after 10 minutes or so to make sure they don't burn. These freeze (unbaked) very well.

CHESTNUT STUFFING ROLL

Steps:

• To make the stuffing, melt the butter in a large non-stick pan, add the onions and gently cook for 10-15 mins until very soft. Stir in the sage for 1 min, then tip into a large mixing bowl. Pulse the chestnuts in a food processor until chopped into small bits, then tip these into the bowl with the onions and repeat with the hazelnuts. Add the breadcrumbs, mace, beaten egg, 1 tsp salt and some pepper, and mix everything together well.
• Tear off a very large sheet of foil. Smear the butter in the middle, making a rectangle about 30 x 40cm. Lay the bacon rashers over in a row, overlapping a little. Use a rolling pin to slowly but firmly roll down the length of the bacon strips to stretch them a bit. Shape the stuffing into a log along the rashers. Using the foil to help you, roll up the stuffing so that it is completely wrapped in the bacon. Overwrap with the extra foil and twist the ends to tighten and seal. If it's not very round, give it an extra roll or two on your work surface. Chill until ready to roast. Can be made up to 2 days ahead and kept in the fridge.
• To cook, bake at 200C/180C fan/gas 6 (when you turn up the heat for the turkey) for 30 mins. When the turkey comes out, turn up the heat to 220C/200C fan/gas 7, unwrap the stuffing and continue to cook for 30 mins more until crisp. Keep warm, then slice and serve with sage leaves fried in butter, if you like.

BRITISH BACON BUTTY/ SANDWICH

Steps:

• Preheat the oven grill to medium-high and cook the bacon until done- crisp but not dry. This should take 5-10 minutes.
• Spread a thin layer of mayonnaise over one side of each slice of bread.
• Top the mayonnaise with a thin layer of ketchup.
• Place the bacon on one slice of bread and top with the other slice of bread.
• Cut in half diagonally and serve hot!
• NB Best served with a hot cup of tea!

GERMAN ROULADEN

Steps:

• Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
• Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.
• Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.
• Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.