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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  
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18 Oct bacon sambo with homemade relish

Sometimes nothing but a bacon sandwich will do. Once cooked, if you transfer the relish to sterilised jars and allow to cool before covering, it should keep in your fridge for up to 6 weeks. Make a batch on a mid-week evening so that you’ll have it for weekend emergencies.

bacon sandwich with homemade tomato relish

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Ingredients

1 tablespoon of olive oil

2 tblsp finely chopped onions

1 clove garlic

Half a red chilli, deseeded and chopped

200g tin tomatoes

250g cherry tomatoes

4 tablespoon brown sugar

50ml cider or white wine vinegar

Salt

Pepper

Bacon

White bread

Metho

1. Heat the oil in a heavy-based saucepan.

2. Fry the onions, garlic and chilli flakes in the pan for 3 minutes until starting to soften. Add the cherry tomatoes, sugar,vinegar, and a pinch of salt and pepper to the pan. Mix well and simmer gently for 25 to 30 minutes, until the relish has thickened. Set aside to cool completely.

3. Once your relish is cool, fry your bacon and toast your bread. Stack the bacon between the bread and slather with tomato relish.

This recipe first appeared in Insider Magazine in The Irish Independent on October 16th

 

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