Sunday, 28 August 2011
Bacon and jam. Mmmm.
How can bacon slow cooked in maple syrup and sugar be wrong?
That’s right, it can’t.
The first time I saw this recipe, I was in awe.
I emailed Lorraine, (aka Not Quite Nigella) and started asking a bunch of questions. Her answers only intrigued me further.
When I finally got around to making it, I kicked myself for not dabbling sooner.
Not only is it extremely delicious, but it’s incredibly versatile too.
Need to pimp some veggies? Throw in a tablespoon of bacon jam for depth of flavour.
Too tired to cook? Improve a toasted cheese sandwich with a little bacon jam.
After a salty-sweet treat? Melt some chocolate with bacon jam for brilliant little bacon chocolate snacks.
The options are endless, unfortunately the bacon jam supplies are not.
I cooked my bacon jam in my NewWave 5 in 1 MultiCooker so that I didn't have to watch the liquid levels over the hours of cooking.
A recipe by Not Quite Nigella. Makes a 250ml jar.
500g smoked bacon (or use regular bacon and liquid smoke)
4 cloves garlic, chopped
1 medium brown onion, sliced
3 tablespoons brown sugar
Tabasco sauce (according to taste)
1 cup coffee
¼ cup apple cider vinegar
¼ cup maple syrup
Black pepper to taste
1. In a non stick pan, fry the bacon in batches until lightly browned and beginning to crisp.
2. Using a pair of scissors cut into 1 inch pieces.
3. Fry the onion and garlic in the rendered bacon fat on medium heat until translucent.
4. Transfer the bacon, onion and garlic into a slow cooker or a heavy based cast iron pot and add the rest of the ingredients except for the water.
5. Stove-top method (Lorraine’s method – 30 mins quicker, but involves stirring and checking)
• Simmer for 2 hours adding ¼ of a cup of water every 25-30 minutes or so and stirring (liquid levels should reduce so you have some juices but not too much).
5. Slow cooker method (Anna’s method – two pots and extra 30min, but less action required)
• Simmer for 2 hours, or longer if you like.
• Return to stove top and simmer to reduce liquid, around 30 minutes.
6. When ready, cool for about 15-20 minutes and then place in a food processor.
7. Pulse for 2-3 seconds so that you leave some texture to the “jam” or of course you could keep whizzing and make it a smoother and more paste like.
Note: it needs to be stored in the refrigerator, but note the texture changes (hardens) when it’s cold.
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