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| Scottish tattie scone BLT's |
When you consider just how popular the BLT (bacon, lettuce and tomato) sandwich actually is around the world, it becomes almost incredible to think that it is nearly always prepared and served up almost exactly the same way. A couple of leaves of (often limp) lettuce, topped with bacon and a couple of slices of tomato, all contained in a burger bun or similar bread roll. This is a great shame, as like so many other simple food concepts, it is very easy to vary it in an almost infinite number of ways to make it all the more exciting and tasty, while still remaining absolutely true to the core concept. This simple but delectable creation adds a Scottish tattie (potato) scone to the basic ingredients list, as well as introducing a spicy little twist to the preparation of the lettuce component. If you can't get (or make!) tattie scones, Irish potato farls are very similar.
Prep time: 5 min
Cook time: 10 min
Ready in: 15 min
Yields: 2 BLT's
Ingredients
4 British back bacon rashers (or 6 to 8 strips American bacon)
Vegetable oil for frying
2 tablespoons natural yoghurt
2 teaspoons tomato ketchup
1/2 teaspoon dried mint
1/2 teaspoon hot chilli powder
Salt and black pepper
4 medium green lettuce leaves
1/4 small white onion
2 tattie scones
2 soft bread rolls
1 medium tomato
2 or 3 large basil leaves
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| Frying bacon rashers |
Directions
Pour a few tablespoons of vegetable oil in to a large, non-stick frying pan and put the bacon on to fry for a couple of minutes or so each side over a medium heat until cooked as you like it.
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| Preparing spicy sauce for lettuce and onion |
When the bacon is in the pan, combine the yoghurt, ketchup, chilli powder, mint and some salt and pepper in a small mixing bowl. Make sure it is well mixed together.
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| Lettuce and onion are added to spicy sauce |
Wash the lettuce leaves, shake dry, roll and shred. Moderately finely dice the peeled onion quarter. Add the lettuce and onion to the spicy sauce and gently stir fold it through to ensure even coating.
Put your kitchen grill (broiler) on to preheat to its highest setting.
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| Frying tattie scones |
When the bacon is ready, lift it to a plate covered with kitchen paper to drain and fry the tattie scones for a minute each side in the same pan in the bacon fat.
Cut the rolls open and toast lightly on the cut sides under the grill/broiler.
Wash the tomato, dry and finely slice.
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| Spicy lettuce and onion is spooned on to roll bases |
Lay the roll halves on a plate, cut sides up. Put a generous spoonful of the spicy lettuce and onion mix on the bottom half of each roll (you probably won't need the whole lot but it will keep in the fridge for a few hours).
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| Tattie scones are laid on spicy lettuce and onion |
Take the tattie scones from the frying pan, lay them briefly on some kitchen paper to remove the excess grease and lay one on top of each lettuce bed.
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| Bacon rashers are laid on top of tattie scones |
Place 2 bacon rashers carefully on top of each tattie scone.
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| Scottish tattie scone BLT's are closed over and ready to serve |
Lay 2 or 3 slices of tomato on top of the bacon on each roll. Roll and shred the basil leaves before scattering over the tomato. Close the rolls over to serve.
This is but one of the endless ways in which it is possible to "spice up" the simple combination that is the BLT. Why not use your imagination to experiment a bit and see what variations on the theme you can come up with?
