Roasted Bacon & Egg Mayonnaise Filling

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Occasionally, the plodding daily grind requires transforming the mundane into the extraordinary for the health of our spirit and senses of self worth. What follows is not so much a recipe as a pattern. We have a few boringly normal ingredients that are each liberated from their humdrum and are subjected to a bout of creativity. Yet we still employ a spot of restraint to harmonise all the elements of the dish into a pleasing whole. We are not savages of the palate, after all.

Roasting bacon to crackly crispiness as opposed to pan-frying reveals the other side of bacon: the inducer of restrained savouriness – umami, if you want – and texture. Shards of roasted, crispy bacon in any dish introduces wonderful little bursts of delight and texture where it may not be expected, thus engaging the diner’s attention and appreciation. Add crispy, roasted bacon to your peri-peri or BBQ chicken liver dish next time and grasp the dawn of realisation.

Roasting wheels of sliced onion introduces the intrepid cook to one of the great, hidden transformations that happen right under our very noses every day in any well used kitchen. Roasting onions bring out their inherent savouriness without introducing the oft overpowering sweetness of pan sautéed caramelised onions. Dusting the onion wheels with dried sage before roasting enhances this effect very satisfactorily. Add some diced; sage roasted onion to ordinary white rice – maybe adding some well sautéed mushrooms – and witness revelation.

I prefer to use a tangy mayonnaise for this dish. It moderates the overall richness. Use a creamy version if your soul wishes it so. Sometimes a dash of excess is good for the Being.

In the spirit of mature but creative restraint, we limit the herb mixture to the essentials. Rosemary and thyme, along with sage, are fully paid up members of one of the Western Holy Kitchen Trinities. Sumac adds an aromatic, vinegary background that cuts the overall richness somewhat and adds a hint of the exotic. And of smoked Spanish paprika and eggs we need not say anything at all – they are indispensable to one another.

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Recipe yields: 4 - 6 Portions

Preparation time: ± 15 Minutes

Cooking time: ± 35 Minutes

Difficulty level: Easy

      Special Equipment Required:

1 x Sheet or shallow baking pan with loose wire rack fitted

      Ingredients:

Extra-large eggs, hard boiled	4
Back bacon strips	200g
Medium white onion, peeled	1
Ground Herbs:
Ground sumac	2.5ml
Dried rosemary	1.2ml
Smoked Spanish paprika	1.2ml
Dried thyme	1.2ml
Freshly ground black pepper	±1ml
Salt	2.5ml
Tangy mayonnaise	100g

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Method:

1. Lightly coat the wire rack with a neutral oil. Evenly arrange the bacon strips and roast 20 minutes at 160°C (320 deg. F) in a preheated convection oven, or 25 minutes at 180°C (355 deg. F) in a normal static oven. Turn the bacon strips over halfway through the roasting process.
2. Cut onion crosswise into 1cm thick discs. Coat both flat sides with a light film of neutral oil. Roast in a shallow oven pan along with the bacon, taking 5 minutes longer than for the bacon. Turn the pan around halfway through the roasting process. Allow the onion discs to cool and remove (and discard) the outer, charred onion ring from each roasted disc.
3. Peel the boiled eggs, rinse well and chop into rough dice. Add the herbs, pepper and salt. Mix thoroughly, cover and set aside until needed.
4. Dice the roasted bacon and onion roughly and add to the chopped egg & herb mixture. Add the mayonnaise and combine thoroughly.
5. Chill the roasted bacon and egg mayonnaise for one hour to allow the flavours to develop.
6. Serve on toasted and garlic rubbed baguette slices as a snack or as a sandwich filling between thin slices of fresh, homemade white bread for a light Saturday lunch.

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Comments:

• For a less rustic approach, scramble the eggs over low heat (with constant whisking) until creamy and proceed as for the remaining method instructions.

© RS Young, 2019

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