If there is one food that has the uncanny ability to improve virtually any dish, bacon is it. You only have to look at the humble burger to appreciate what I mean. Add a couple of slices of well-cooked bacon and you can probably justify a visit to Macca’s. A simple pizza takes on a whole other dimension with the introduction of sliced bacon
and a BLT sans B is barely a satisfying brunch for a rabbit. Could you imagine a Caesar Salad without bacon or a full English breakfast missing a few slices or streaky porkiness?
This incredibly versatile porcine product is practically perfect and probably impossible to better (apologies for the preponderance of p’s). Some might argue that chocolate tastes better but that’s down to personal taste and not a belief I share. One odd fact that might be surprising is that bacon and chocolate are perfect culinary partners.
If resistance to chocolate is a futile challenge and you find the company of a bacon butty titillates the taste buds, then chocolate-covered bacon will arouse the gastric juices of the most discerning gastronome.
With the sweetness of the chocolate (or bitter sweet if using darker chocolate), and the saltiness of the ‘just’ crispy bacon, this seemingly odd couple make a magical marriage.
Chocolate has long been combined with savoury dishes. It is traditionally used in Mexican ‘mole’ dishes and is particularly popular in Spanish Catalan food. The dark, rich flavours combine well with the gamey and more richer recipes.
In fact, a small amount of chocolate can add depth and enhance many meals. If you decide to experiment, start with dark chocolate or cocoa powder in dishes such as chili or spaghetti sauces. Melt a couple of blocks in with your roasting veggies, particularly carrot and parsnip.
For those of you who like to flirt with danger or even just flirt, why not try this artery-busting butty. Many may have already come across it before but without the addition of the chocolate. Often referred to as the ‘Elvis’ due to it’s most famous cholesterol casualty, Elvis Presley, this is probably about as close to Paradise as one can possibly get on Earth.
The ‘Elvis’ – aka the peanut butter, bacon, banana fried butty.
1. Add a knob of salty butter to a suitably sized frying pan on medium heat. Once the butter melts and begins to foam, add the white bread coating both sides with the molten butter until golden brown. You could kid yourself that substituting brown bread would be a healthier option but…
2. Crisp the bacon up in a separate frying pan. You might like to try honey-cured bacon. I personally have used olive oil. Remove and drain on kitchen towel.
3. Spread both slices of golden brown fried bread with crunchy peanut butter. Alternatively, spread one slice with peanut butter and the other with chocolate spread, unless of course you have a ready-made supply of chocolate-covered bacon.
4. Slice or mash up your banana and spread over one slice of fried bread. At this point you might wish to drizzle a little honey over.
5. Place your freshly fried bacon slices on top of the banana and top with the other slice of fried bread.
6. Eat straight away. Enjoy!
A veritable orgasm in your mouth, I think you’ll agree.
Disclaimer – I take no responsibility for burst arteries, exploding heart valves or indeed any other medical condition that could be attributed to using this recipe.