HUSSS Sandwich Co. Liverpool – Plus Exclusive Recipe

Morning Campers! Boy have I got a treat for you today. For this month’s guest post I have teamed up with Ste Holmes – the man behind HUSSS Sandwich Co. in Liverpool.

Ste makes AWESOME sandwiches, served from a food truck on Myrtle Street, Liverpool. And his story is genuinely really cool. After graduating from University in 2008, he went on his travels around South East Asia. Being a true food lover, he was blown away at every meal-time by the amazing flavours they use in this part of the world. From the rich and complex noodle soups of Vietnam, to the spicy, fresh salads of Thailand, he was hooked on the delicious variety of flavour combinations.

When Ste returned home to the UK he put his degree on the back-burner and began researching the various cuisines of South East Asia. After studying hundreds of recipes, he realised almost all of the meals he had been enjoying contain the five flavours: HOT, UMAMI, SOUR, SALTY & SWEET – and so ‘HUSSS’ Sandwich Co. was born.

When these five flavours are used together, they compliment each other and create the most amazing taste sensation. Over the past couple of years, the HUSSS Sarnie team have worked together using combinations of the five flavours to develop a unique range of HUSSS Sandwiches. In short – they are using South East Asian culinary principles to liven up your lunchtime! And I am so in love with this concept!

In true guest post style, I have an exclusive recipe for you to try, and some words below from the man himself. If you give this a go at home, we would love to hear how you got on, and see your grilled cheese creations, so use the hashtag #baconjamgrilled if you do and we will retweet our favourites!

 

HUSS Sandwich Co. Bacon Jam Grilled Cheese
HUSS Sandwich Co. Bacon Jam Grilled Cheese

Recipe: Bacon Jam Grilled Cheese, yes, that’s Bacon. Jam. Grilled. Cheese.

The question we get asked most when this is on our menu is ‘What is bacon jam?’ Short answer, jam made of bacon. Long answer, smoked and unsmoked streaky bacon with bourbon, maple syrup and spices. What’s not to love?

You need to make the jam at least a couple of days in advance to let the flavours marry, but other than that it’s plain sailing. This recipe makes enough to make four bacon-filled grilled sarnies, with enough left over to slather on burgers, hot dogs and cereal (if you’re a gamer).

BACON JAM

Chipotle chilli powder is ground smoked Jalapeno. It adds layers of depth to the jam. If you can’t find it, substitute Cayenne, but please find it. Phone me, I’ll send you some. Cumin adds a lovely earthy flavour, and the Bacon, well, it’s Bacon.

What you need:

  • 2 tbsp neutral oil, vegetable or peanut are ideal
  • 150g finely diced onion
  • 150g finely diced shallot
  • 3 large cloves garlic, diced
  • 600g streaky bacon – mixture of smoked and unsmoked, diced
  • 1 tsp chipotle chilli powder
  • ½ tsp ground cumin
  • ½ tsp ground mustard
  • 125ml bourbon whiskey
  • 65ml maple syrup, pure maple, a little goes a long way and the mixed stuff is nasty
  • 80ml cup balsamic vinegar
  • 80g brown sugar

What to do:

  1. Heat a heavy based pan (Le Creseut is a winner here) over medium heat. Add 1 tsbp oil, then the onions and shallots. Cook for about ten minutes until they are soft and translucent (be careful not to burn them as that will make the jam taste acrid). Once softened, add the garlic and cook for two minutes more. Remove the onion mix to a bowl.
  2. Add  the remaining tbsp of oil to the pan, followed by the chopped bacon. Cook out for 30 minutes, stirring frequently until crispy. Cook in batches if you’re pan is a tiddler.
  3. Return onions to pan, along with the spices. Cook for one minute. Add the whiskey, maple syrup and balsamic vinegar and bring to the boil. Add the sugar and once amalgamated (massive word) turn the heat down. Cook for a further 15 minutes until the mixture has reduced and become jammy. Stir frequently.
  4. Use a stick blender or transfer to a food processor and blend to a coarse consistency. You want some texture; you don’t want a smooth puree.

GRILLED CHEESE

Mozzarella is THE perfect cheese for grilled cheese. It melts amazing and goes stringy and gooey. On the downside, it’s a pretty neutral cheese. So an extra mature cheddar is the perfect bed partner. We’ve tried all sorts of posh breads for grilled cheese. Sourdough, rye, ciabatta, you name it. But simple sliced white gets our vote. You need a thinnish bread so the cheese can melt and its innards can become volcanic. Warburtons Danish loaf is our go to. It’s not very artisan but it really does the job.

What you need:

  • 8 tbsp bacon jam
  • 4 slices mozzarella (sliced, not fresh)
  • 4 slices extra mature cheddar
  • 8 slices white bread (we use Danish bread, found in most supermarket bread aisles)
  • Butter, at room temperature

What to do:

  1. Lay four slices of sliced white on a chopping board. Top each piece of bread with a slice of mozzarella, followed by two tbsp of bacon jam. Use a palette knife (or normal knife if you don’t have one) to spread the jam all over the cheese, making sure to reach every corner evenly. Top with a layer of cheddar and another piece of bread.
  2. Heat a frying pan, or ideally two (or four if you want to serve them all at once and you’re felling switched on) over a medium heat. Use a palette knife to nail the top slice of bread in butter, making sure to cover every corner.
  3. Place a sandwich buttered side down in the frying pan and coat the naked side of bread in butter. Get a saucepan lid or weight and push down on the sandwich. This will make sure that all of its surface area is being grilled. Don’t touch it. I know you want to, but don’t. It’s the Maillard Reaction (Wikipedia it). You want it to get nice and brown but definitely not burnt. Listen to it. When you hear it toasting away nicely flip the sandwich and repeat with the other side. If it’s beige you’re premature. If it’s burnt blame me and start again. We do about a two minutes-two and half minutes per side over a medium heat with a saucepan lid pressed down on the sarnie.
  4. Once both sides are golden flip it out onto a chopping board and slice on the diagonal. The mozzarella should be stringy, the bacon jam scorching, and the bread lovely and crispy.

Hot (Chipotle), Umami (Cheese), Sour (Balsamic Vinegar), Salty (Bacon), Sweet (Maple Syrup). HUSSS. Dig in.

And if that wasn’t enough to get your tastebuds tingling, here are some more images of Ste’s other mouth-watering creations:

HUSSS Sandwich Co. Bacon, Guacamole Grilled Cheese
HUSSS Sandwich Co. Bacon, Guacamole Grilled Cheese
HUSSS Sandwich Co. Pulled Pork
HUSSS Sandwich Co. Pulled Pork
HUSSS Sandwich Co. Falafel Wrap
HUSSS Sandwich Co. Falafel Wrap

FOLLOW HUSSS Sandwich Co. on Facebook, Twitter and check out their awesome website.

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Thai Chicken Noodle Broth

It’s really easy nowadays to create authentic tasting Thai curries and broths with very, very little effort. Obviously you can’t beat the real deal, and there is nothing better than a homemade curry paste to really inject your food with fresh, full and pungent flavours. But, for a mid-week dinner to rustle up after a long day a work, Thai curries are one of my super easy, quick, no-fuss dinners to whirl together in next to no time. The classic Thai red/Thai green flavours are delicious with chicken, king prawns or just veggies. I either serve them with steamed basmati rice or very thin rice noodles (the noodle version is more like a broth as opposed to a curry – the perfect warming dish for a cold, wintery night).

I like to add lots of fresh chilli, ginger, lemongrass, basil/coriander and lime juice to really give the flavours a boost, without too much effort.

Thai Chicken Noodle Broth
Thai Chicken Noodle Broth

Here is the recipe for my classic Thai Chicken Noodle Broth, which serves 2 and takes about 30 mins from wok to bowl.

What you need:

  • 2 skinless free-range chicken breasts, thinly sliced
  • 2 red chillies, finely sliced
  • 1 clove garlic, finely sliced
  • 1 3cm piece of ginger, grated
  • 2 fresh limes
  • 1 stalk lemongrass, outer layer removed
  • a teaspoon of fish sauce
  • handful of fresh coriander (leaves removed and stalks finely chopped)
  • 1 400ml can coconut milk
  • 2 tablespoons Thai Red curry paste (I use Taste Thai which you can get in most supermarkets and some delis)
  • 2 nests of rice noodles (I use Sainsbury’s)
  • 1 tablespoon coconut oil
  • prawn crackers, to serve

What to do:

  1. Heat the coconut oil in a large wok over a high heat. Once melted, add the chicken and stir-fry for 2 minutes until slightly brown on the outside
  2. Add the sliced garlic, half of the sliced chilli and all of the chopped coriander stalks and continue to stir fry for another minute
  3. Once the ingredients start to release their fragrance, add the curry paste and continue to stir, coating all of the chicken
  4. Add the fish sauce and stir-fry for another minute whilst you bash the lemongrass stalk with the handle end of a knife to help release its fragrance
  5. Add the tin of coconut milk and the bashed lemongrass to the wok, and turn the heat down to a gentle simmer
  6. Simmer the broth for about 8-10 mins until the chicken is cooked through
  7. Whilst your curry broth is simmering, prepare the rice noodles as per the packet instructions (I use Sainsbury’s nests of rice noodles which cook in 3 mins)
  8. Drain the noodles and divide them into 2 warm bowls
  9. Take the broth off the heat and remove the lemongrass stalk. Squeeze in the juice of one whole lime and stir well
  10. Use a ladle to divide the broth into the two bowls of noodles
  11. Top the bowls with the rest of the sliced red chilli and finely chopped coriander leaves
  12. Serve with prawn crackers, and a wedge of lime!
Thai Chicken Noodle Broth
Thai Chicken Noodle Broth

Hope you enjoy this one! Sophie -x-