Bacon butty

By James Packman
From Saturday Kitchen

Ingredients

For the Bacon Butter

• Minced bacon fat: 165g/5½oz
• Mace: pinch
• Crispy onions, ground: 40g/1½oz
• Black pepper: pinch
• Cayenne pepper: pinch
• Ground allspice: pinch
• Unsalted butter, at room temperature: 250g/9oz
• Salt: 1 tsp

For the Chipotle Ketchup

• Rapeseed oil: 20ml/3½ tsp
• Onions, roughly chopped: 400g/14oz
• Cumin seed, roasted and ground: 17g/½oz
• Coriander seed, roasted and ground: 6g
• Garlic cloves: 4
• Dried oregano: 5g
• Smoked paprika: 11g
• Dried chipotle chillies: 150g/5½oz
• Tomato purée: 70g/2½oz
• Chopped tomatoes: 350g/12oz
• Dates, chopped: 1kg/2lb 4oz
• Date syrup: 100g/3½oz
• Red wine vinegar: 320ml/11¼fl oz
• Black treacle: 280g/10oz
• Lime juice: 10ml/2 tsp
• Salt: 65g/2¼oz

For the Butty

• Vegetable oil: 1 tbsp
• Middle back bacon rashers: 6
• Fresh sage leaves: 6
• Free-range eggs: 2
• Brioche buns: 2
• Black pepper: ½ tsp
• Chipotle ketchup (as above): 1 tbsp, or to your liking

Method

Bacon Butter Preparation

1. Render bacon fat in 400ml water, simmering for 45-60 minutes until fully rendered.
2. Add spices and salt to the pan, then blend until smooth.
3. Allow mixture to cool, then incorporate into room temperature butter. Set aside.

Chipotle Ketchup Preparation

1. In a saucepan, heat oil and sweat onions over low heat for 10 minutes.
2. Add cumin, coriander seed, garlic, oregano, paprika, salt, and chipotle chillies. Cook for 2 minutes.
3. Stir in tomato purée and cook for 2 more minutes.
4. Add chopped tomatoes, dates, date syrup, vinegar, black treacle, and 1 litre of water.
5. Bring to a boil, then reduce to a simmer. Cook for at least 1 hour, stirring occasionally, until reduced by half.
6. Allow to cool, then add lime juice and blend until smooth.
7. Adjust seasoning if needed, then transfer to a sterilised jar or bottle. Refrigerate for up to 1 month.

Assembling the Bacon Butty

1. Heat oil in a frying pan and fry bacon until caramelised.
2. Add chopped fresh sage and black pepper to the pan while bacon cooks.
3. In a separate pan, fry eggs sunny side up.
4. Lightly toast the brioche buns.
5. Spread bacon butter generously on both sides of the bun.
6. Add chipotle ketchup to the top side of the bun.
7. Assemble the bacon butty and enjoy immediately.