Recipe: A hotted up bacon sandwich
Lashings of homemade tomato sauce and avocado and feta salsa turn the humble bacon sarnie into a morning epiphany.
Rich and red, with the zing of chilli and garlic - just add free-range crispy bacon and thick sliced toast for the perfect pick-me-up, any time of day.
3kg tomatoes, roughly chopped
2 garlic cloves, chopped
1 small chilli, chopped
3cm piece ginger, peeled and sliced
½ fennel bulb, roughly chopped
3 red onions, chopped
2 celery sticks, roughly chopped
1 litre cider vinegar
1 cup brown sugar
3 tbsp olive oil
Combine all ingredients with 1 cup water in a large saucepan, bring to a boil then reduce to a simmer. Cook until ingredients are very soft, about 90 minutes. Let cool, then place mixture in a food processor, in batches if needed. Purée, then run mixture through a sieve. Discard solids and return purée to the clean saucepan. Simmer and let reduce by about half, until thick and a tomato sauce consistency. Spoon sauce through a funnel into sterilised bottles or jars, seal tightly. When sealed, the sauce will keep unopened for 6 months.
AVOCADO AND FETA SALSA
Add a tilt to a classic bacon sandwich, or spoon it straight on to your morning toast.
In a bowl, combine 2 small avocados, finely diced; 1 shallot, finely chopped; ½ garlic clove, crushed; juice of ½ lime; ¼ cup coriander, chopped; and 100g feta, crumbled. Drizzle with olive oil and season with salt and pepper to taste. Eat immediately or refrigerate for up to 2 hours.
- Sydney Morning Herald