The news is out – scientists at my old university, (Leeds University in West Yorkshire) have discovered the PERFECT way to make a “Bacon Butty”, that quintessential British sandwich, and they have devised a mathematical formula for it!! The bacon butty is one of my FAVOURITE sandwiches of all times…….especially when doused in HP Sauce or Worcestershire Sauce! Here is my method – it’s hardly a recipe, more of an idea and an assembly job! I have posted their mathematical formula at the end of the recipe – my formula is: Eat your bacon butty whilst it’s still hot and crispy!! Please increase the quantities as needed. I like to use smoked bacon, but any good quality dry cure bacon will be fine.
A suckling pig tastes best when 4 to 6 weeks old. Be sure to handle the pig gently, so as not to tear the skin.
Once again one of my boyfriend’s favourites. He never gets tired of these meatballs or of my cutlets and he often requests both at the same time. Grilling is also a nice option although you might want to put more beef or more bread so that the mixture gets thicker.
My Uncle Bill was the best cook ever! Well, that’s what I though while growing up anyways. He used to make what HE called a “Bulgarian stew”, and being he was from Bulgaria maybe it truly was. One thing it is for sure is delicious. This is perfect for a cold day and goes great with baked potatoes and his “Bulgarian Salad”. Also, make sure you have some fresh Italian or French bread to sop up the juice in the bottom of the bowl…MMMMM good!
This is an old Bulgarian Recipe for a very tender meat slowly cooked in wine sauce. It takes no time to fix and it taste like you cooked it a whole day. You could use either white or red wine and see what suits your taste. I also prefer to use more than 1 onion, but you can use as little as half. You are going to need one pot with a lid.
