Garlic Bacon Butties Food

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.

FRENCH TOAST BACON BUTTIES

Steps:

• Whisk the eggs and milk with the sugar in a bowl. Soak the white sliced bread in the mixture.
• Heat 1 tbsp of the butter in a non-stick frying pan and fry two slices of the soaked bread on a low-medium heat until golden and crisp, about 3-4 mins on each side. Remove from the pan and sandwich 2 slices of bacon between the slices of French toast. Repeat with the remaining soaked bread to make the other sandwich.
• Serve with a dusting of icing sugar and a drizzle of syrup.

BACON SCALLOPS WITH GARLIC BUTTER SAUCE

Steps:

• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy about 6-8 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.
• Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.
• Melt butter in the skillet. Add garlic, oregano, basil and red pepper flakes season with salt and pepper, to taste. Cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in bacon and scallops.
• Serve immediately, garnished with parsley, if desired.

BACON-GARLIC CHICKEN

Steps:

• Pound chicken with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Lightly coat both sides with flour; shake off excess. , In a nonstick skillet, cook bacon over medium-high heat until crisp, stirring occasionally. With a slotted spoon, remove bacon to paper towels; reserve 1 teaspoon drippings., In same pan, heat butter and drippings over medium heat. Add chicken; cook until no longer pink, 4-6 minutes per side. Remove from pan., Add garlic, rosemary and pepper flakes to pan; cook and stir until garlic begins to color, 1-2 minutes. Stir in broth and lemon juice; bring to a boil, stirring to loosen browned bits from pan. Cook until slightly thickened, 3-4 minutes., Return chicken and bacon to pan; heat through, turning chicken a few times to coat.