c h e f !
BE RASheR-NAL! THIS SNACK BY SPUNTINO FOUNDER RUSSELL NORMAN IS SO DARN MOREISH IT SHOULD COME WITH A WARNING…
This is a preposterous snack that combines the unholy trinity of fat, salt and sugar in one hit, writes Russell. You really can’t get more sin into such a small package but, likewise, you probably don’t need telling how ridiculously tasty it is. Now, with that warning out of the way, it is only fair to further warn you that this recipe uses a blowtorch. I am aware that this is not a standard bit of kitchen kit, but they’re not too expensive these days and they’re so handy for a variety of tasks, not least for making that perfect crème brulée.
CANDIED BACON MAKES 12 SLICES
INGREDIENTS 12 slices smoked streaky bacon maple syrup caster sugar METHOD 1 Preheat the oven to 180C/350F/gas mark 4. 2 Lay a sheet of baking paper on a roasting tray and place the streaky bacon in regimented rows. Cover with another layer of baking paper and place a second roasting tray onto the top to create a press. 3 Roast for 15 minutes in the oven, then lower the temperature to 150C/300F/gas mark 2 and remove the upper tray and top layer of baking paper. Roast for another 15 minutes. 4 When the bacon looks evenly brown and crispy, remove from the oven and pat dry with kitchen paper. 5 Allow the rashers to cool for 10 minutes, brush them with maple syrup, and leave to dry for 15-20 minutes. Dust with caster sugar and, using a blowtorch, caramelize the sugar on top. Repeat for the reverse. 6 Let them cool again and serve the rigid rashers upright in a short glass tumbler. Spuntino, Cargo 2, Wapping Wharf, Bristol BS1 6ZA; 0117 376 3698; spuntino.co.uk; Spuntino by Russell Norman is out now (Bloomsbury, £26)
a Grape match!
Bella Luna Amontillado Sherry £6.95, Great Western Wine This snack must be the ultimate in decadence. With sherry rapidly becoming the darling of aperitifs, I’ve opted for a bold, tangy, nutty style, which will stand up to the powerful and intensely sweet and salty flavours. This sip is amber in colour, with a rich, toasted walnut flavour and a lingering salty tang which will cut through, but also enhance, the medley of tastes in this particular ‘spuntino’.
Published on Sep 29, 2017