Spicy Bacon Sandwich & Blueberry Cream Waffles
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Red Berry Compote
(Contains Cereals containing gluten)
Waffle Amour Sugar Pearl Waffles
(Contains Soya, Cereals containing gluten, Egg May contain Milk, Nuts)
Not included in your delivery
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Lay the bacon in a single layer onto a lined baking tray and bake on the middle shelf of your oven until golden brown and crispy, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
a) Meanwhile, in a small bowl, combine the sriracha and tomato ketchup (see pantry for amount).
a) Mix the creme fraiche and red berry compote in a medium bowl.
b) Whisk until slightly thickened, 1-2 mins.
a) Halve the ciabatta.
b) Pop the ciabatta and waffles (see ingredients for amount) onto a baking tray.
c) Pop the ciabatta and waffles onto the middle shelf of your oven the warm, 2-3 mins.
a) Spread the spicy tomato sauce over the toasted ciabatta, then share the buns between 2 serving plates.
b) Lay 4 bacon rashers on the base of each bun, then sandwich on the bun lids.
a) Divide the waffles between your plates and spoon over the red berry cream.
b) Sprinkle over the blueberries to finish