First-class Bacon Naan Rolls
Please put all the ingredients in the fridge until you are ready to cook, and use within 24 hours.
Streaky bacon from Ramsay of Carluke, matured in the traditional Ayrshire way and smoked over applewood and beechwood chips
Naan doughballs – including a spare, for experimentation
Tomato-chilli jam – a house recipe, made with tomato, ginger, garlic, green chilli, rice vinegar and sugar
You'll Also Need
A large frying pan, oven tray, kitchen foil, rolling pin (or use a cylindrical bottle or container if you don’t have one). A little oil, for rolling the dough. A clean tea towel. Eggs (entirely optional, but work very well with –or instead of – bacon)
1. Pre-heat your oven to 180°C. Place the bacon on a foil-lined oven tray, and bake in the middle of the hot oven until crispy (around 15 mins). Remove from the oven and cover with foil to keep warm.
2. If your doughballs have been kept in the fridge, allow them to come to room temperature before you begin. Very lightly oil your work surface (no flour needed), then take a doughball and use a rolling pin to form a round shape approximately 2mm thick and 20cm across. Allow the flattened dough to rest for 1 minute.
3. Place a large frying pan onto the highest heat on your hob. The pan needs to be very hot – this is essential for a good, fluff y naan.
4. Heat your grill to its highest setting. Position the rack to allow just enough space for your frying pan to slide in-between rack and grill.
5. Lay the the flattened dough in the hot pan, and count to 30.
6. Remove the pan from the hob and slide it under the grill. The naan should bubble and puff up quickly, and start to brown. Watch very carefully; do not allow it to touch the grill or become crispy; it should take around 45-60 seconds.
7. Remove the cooked naan from the pan and wrap in a clean tea towel to keep warm. Place the frying pan back on the hob and repeat the method with the remaining doughballs.
8. To assemble, place the naan on a chopping board with the smoother side facing up and spread with cream cheese. Lay 4 rashers of bacon on one side (and 1 or 2 fried eggs, if you like). Drizzle 1 tbsp tomato-chilli jam over the bacon and add a few coriander leaves. Fold the naan in half then slice it across the middle. Garnish with some extra coriander and tomato-chilli jam. Importantly – take a lovely photo to make all your friends envious, and then tuck in.
Chef Naved’s much-loved chai, for your at-home enjoyment.
Loose leaf Darjeeling tea and chai spices
(black peppercorns, cardamom pods, cinnamon stick, cloves)
You'll Also Need
750ml boiling water
30g granulated white sugar
400ml whole milk
1. Slice the ginger into thin slices - no need to peel. Put the tea, spices and ginger into a sauce pan, pour over the boiling water and bring to the boil. Lower the heat and simmer until you can smell the spices, about 10 minutes.
2. Add the sugar and milk, turn up the heat and bring to the boil. Allow 10 minutes, stirring occasionally. (A skin will form, but this is strained off at the end.)
3. Taste to see if the chai is to your liking; boil a little more if you wish for a stronger flavour.Patience will be rewarded!
4. Strain, discard the solids, and serve immediate.