Cure & Simple - Recipe

The Recipe

Chicken, Pancetta, Avocado & Rocket Bagels with Garlic Aioli
Serves: 2 | Cooking time: 20 minutes
NEW
Ingredients
  • 4 rashers Cure & Simple pancetta-style back bacon
  • 1 tbsp olive oil
  • 2 white bagels, cut in half
  • Handful of rocket
  • 1 cooked roast chicken breast, sliced
  • ½ ripe avocado, sliced
  • For the garlic aioli:
  • 2 large free-range egg yolks
  • 1 tsp mustard powder
  • 250ml extra virgin olive oil
  • 2 tbsp white wine vinegar
  • 1 garlic clove, grated
  • Salt and pepper, to season
Method
  1. To make the aioli, place the egg yolks and mustard powder into a food processor and blitz on a low speed. Keeping the food processor on a low speed, add the olive oil very slowly, a little bit at a time, so it combines with the egg to form a thick mayo. This will take some time, so have patience. If the mayo splits, simply pour the split mixture into a measuring jug and blitz a new egg yolk in the processor, adding the split mixture in place of the oil. Once the mayo is thick, mix in the white wine vinegar a little bit at a time, followed by the grated garlic and season well
  2. Fry the pancetta rashers with the oil over a medium heat until the fat is crispy and the bacon is golden, then leave to drain on a piece of kitchen towel
  3. To assemble your bagels, smear a good amount of garlic aioli across the bottom bagel slices and add the rocket leaves. Arrange the sliced chicken on top, followed by the pancetta rashers and sliced avocado. Smear more of the aioli on the bottom of the top bagel slice and enjoy!

Best sellers

Discover our products
Smoked StreakySmoked

Smoked Streaky

Smoked Streaky Bacon

£5.95

Whole Clumber Honey Glazed Ham with Cloves

Whole Clumber Honey Glazed Ham with Cloves

£117.50

Sancerre Blanc TraditionWine

Sancerre Blanc Tradition

White Wine

£23.95

The Butchery

Local, fresh
and delicious

Our passion for high quality, welfare friendly produce has led us to expand our range. Now in addition to our outstanding range of hand cured, air dried bacon we bring you a selection of steaks. All our beef comes from award winning British native breeds, the cattle are grass fed and farmed using traditional, sustainable farming practices. Our steak selection includes Chateaubriand from Chappel Smokehouse beef, and dry-aged ribeye, sirloin, rump and t bone steak cuts from Dedham Vale beef