Sunday, 28 August 2011

bacon jam


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.



Bacon Jam

A recipe by Not Quite Nigella. Makes a 250ml jar.

Ingredients:
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
Extra water


Method:

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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7 comments:

  1. So glad that you liked it Anna! It's so versatile as you say which I just love :D

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  2. Wow, breakfast in a jar! So clever.

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  3. This is such a unique idea, I can't wait to try it!

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    Replies
    1. thanks Jane, it was a great find on Lorraine's blog!

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  4. Oooh looks good! Will try it for sure! A couple of questions. For the slow cooker method we don't need water right? Also, do we need to think about the fatty parts of the bacon? Or does it all just go in? Thank you!

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    Replies
    1. i didn't use any extra water. the coffee, vinegar, sauce etc is enough. and i did include all the bacon (except the rind). you could trim most of the fat off if you wanted a healthier version, but i'd leave just a touch on to keep it moist.

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  5. I will definitely be making this, thank you! Any idea how long it will keep in the fridge?

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