YOU (South Africa) - - YOU LIFESTYLE -

It’s a sta­ple at most braais. This recipe is quick and easy – and the bread can be frozen for later if you like.

SERVES 8 (4 LARGE ROLLS OR 1 LONG FRENCH LOAF) PREPA­RA­TION: 15 MIN COOK­ING: 25 MIN BACON BUTTER 100g bacon, chopped 125g butter at room tem­per­a­ture 60ml (¼c) each chopped spring onions and fresh pars­ley

8 gar­lic cloves, crushed BREAD 4 panini or cia­batta or 1 long French loaf 200g moz­zarella cheese, grated Pre­heat the oven to 190°C. 1 Bacon butter Fry the bacon un­til crispy. Al­low to cool and keep any ex­cess fat in the pan. 2 Mix the cooled bacon and fat well with the rest of the in­gre­di­ents. 3 Bread Slice the bread with­out cut­ting all the way through. Lib­er­ally spread the bacon butter be­tween the slices, then stuff with the cheese. Freeze at this stage (see tip). Or trans­fer to a bak­ing sheet and toast in the oven for 15 min­utes or un­til the cheese has melted.

(Turn over)

To freeze the bread, wrap it in foil, then in cling­film and freeze un­til needed. Re­move from the freezer two hours be­fore needed and toast as de­scribed above. Or re­move the cling­film but not the foil, then braai over the coals.

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