Narrative for film of making bacon butties
For this recipe you will need:
- 12 Rashers of bacon
- 4 to 6 Rolls, wholemeal or white, or a mixture of both.
- A container of low fat margarine or a non-dairy version if available.
- A bottle of tomato ketchup.
- Or a bottle of brown sauce.
- A squeezy plastic bottle may be easier to use.
- One George Foreman Grill.
- A table fork.
- One pair of kitchen scissors.
- Four small plates.
- Four table knives.
- Step 1
- Pre- heat the George Foreman grill by plugging it in directly to the electricity socket and turn it on.
- Keep the grill closed while you get the bacon out.
- Step 2
- Use kitchen scissors to open the bacon.
- Step 3
- Open the grill. Be careful, it will be hot inside the grill.
- Carefully place the bacon rashers on the grill.
- Close the grill and keep it shut for 7 minutes.
- Step 4
- While the bacon is cooking, you can prepare the rolls.
- Spread a thin layer of margarine on each roll with a knife.
- Put each roll on to a plate.
- Step 5
- Open the grill.
- Check to see if the bacon is cooked to the level of crispness you like.
- The longer you cook it, the more golden and crispy it will get.
- Close the grill and cook the bacon for 2 minutes longer, if you want crispier bacon.
- If the bacon is already the way you like it, you can skip this step.
- Repeat this step as many times as you like to get the bacon the way you like it.
- Step 6
- Use the fork to put the other bacon rashers on each roll.
- Step 7
- Add brown sauce or ketchup to each bacon buttie as desired.
- Step 8
- Turn off the grill and turn it off at the electricity supply.
- Leave the lid of the grill open so that the grill will cool down.
- Step 9
- Enjoy eating up your bacon buttie!
The film ends.
