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National Fast Food Day, the All Gold way!

Looking for a reason to invite your family over for a tasty feast? Why not celebrate National Fast Food Day today, the ALL GOLD way?

Popularised in the USA during the 1950s, fast food or ‘take-away’ food is associated with any meal from one of the countless order-and-go restaurants across the country. Today, the options are endless!

If you’re wondering what initially sparked the concept of fast food, it all started after World War I, when cars became more popular and more affordable. An American company called White Castle started a chain of restaurants selling hamburgers for five cents each to Americans on the go. The first White Castle restaurant was opened in 1916, and the chain was launched in the 1920s. Their recipe for success? A limited-menu, high-volume sales, low-cost and high-speed, delicious eats.

Clearly, the trend took off!

Common fast food menu items include everything from hamburgers to fried chicken, pizzas and hot dogs. A dollop of All Gold is the perfect all-rounder condiment for just about any fast food dish!

Back in the 1970s the magic combination to all good eats, was a great big spoon of All Gold Tomato Sauce, a good helping of Mrs Ball’s Original Chutney, and a healthy splash of Holbrooks Worcestershire Sauce. This was dubbed ‘monkey gland sauce’ and it accompanied everything from ribs to hamburgers and hot crispy fries. It still goes down a treat with younger and older bellies; why not use it on National Fast Food Day? Enjoy!



1 x 40g sachet All Gold Tomato Paste
½ green pepper, finely diced
150g diced bacon
1 tsp ground coriander
2 tbsp grated white cheddar
410g ready-made puff pastry
4 slices mozzarella, halved on the angl
8 smoked Viennas

1. Preheat the oven to 180°C.
2. In a small frying pan, sauté bacon pieces for 5 mins, until just crisp. Add the tomato paste, green pepper, coriander and cheddar. Cook, stirring often, over medium heat for 5 mins. Cool.
3. Cut the pastry into 8 rectangles, spread an equal amount of sauce over each and top with a half slice of cheese.
4. Place a Vienna at the short end of each rectangle and roll to enclose. Transfer to a baking sheet, seam side down.
5. Bake on the lower rack for 15 mins, until the crust is golden and the cheese is bubbly.

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