"They said it couldn't be done! To combine the kiwi classics - Bacon & Egg Pie and Macaroni Cheese - into a towering monument of double-decker deliciousness. After waiting years for culinary engineering to catch up with this avante garde recipe, it was first cooked to flat-wide acclaim on 27 May '11."
- 2 large onions, diced
- 3 cloves garlic, minced
- 250g bacon (but, "you can never have too much bacon")
- 1 large rectangle sheet of puff pasty
- 150g frozen peas
- 10-12 eggs
- 125g marscapone
- 50ml milk
- 150g strong cheddar, grated
- 1-2 tsp Dijon mustard
- 1-2 tsp cornflour
- Small floret of broccoli, chopped
- Fresh chives, roughly chopped
- Fresh parsley, roughly chopped
- 2 large tomatoes, thinly sliced
- 200g macaroni
- Salad leaves to accompany
- Chutney to accompany
- Pre-heat oven to 187C.
- Saute onions, bacon and garlic until softened and awesome.
- Cook pasta until almost done. Cool under cold water and leave aside.
- Chop brocolli into small pieces and steam so cooked but still crisp.
- Lay pastry in a large oven dish. Roll as necessary to ensure coverage of the sides of the dish.
- Lay 2/3 of the onion and bacon mixture on the pastry, leaving any liquid goodness in the pan for later.
- Sprinkle frozen peas evenly over the pastry and onion base.
- Break whole eggs over the base. Pearce the yolks, but don't mix.
- Bake at 180C until the eggs are firm enough to support macaroni (about 15-20 minutes).
- Prepare breadcrumbs by thorougly toasting two slices of Vogels and blending in a food processor.
- While the pie cooks prepare the macaroni mix by mixing the mascapone and milk into the remaining onion and bacon.
- Add cheddar, mustard, cornflour, brocolli and chives. Mix until it thickens.
- Remove pie from oven and spoon macaroni mix onto the egg base.
- Lay tomato slices and parsley on top of the macaroni mix. Season with salt and pepper.
- Sprinkle breadcrumbs over the Double Decker pie.
- Bake for a further 20 minutes until golden brown.
- Serve with rocket and salad leaves and good apricot chutney.
- Enjoy culinary history.