A year or so ago, I did a cooking class with a few business colleagues. I just called it Bacon Jam and didn’t explain when they asked what it meant. With great curiosity, they turned up ready to be challenged. Armed with the recipe and a glass of wine, we got down to the task of making our pots of bacon jam to take home to the other mystified family members.
Feedback the following week at our next networking breakfast was the Bacon Jam was a food group all on its own. And from that moment on, that’s what it’s always been referred to.
Where to use this incredible jam.
So. Where do you use this amazing concoction? One of my sons spreads it on toast, then covers it with cheese. Under the grill it goes to get it all bubbling. The kitchen smells amazing. It’s also an incredible addition to a basic burger. Takes it to a whole new level!
I’ve stirred some through some cooked rice, and then filled hollowed out tomatoes, and then baked them. Honestly, think of anywhere you might use bacon, and want the other flavours as well, and you’ve got the idea. I’m not sure how long it keeps for in the fridge because that hasn’t been tested. It gets used pretty quickly. And a tip. When it’s been in the fridge for a few days, it will look a bit solid. Just warm the amount you want and it will return to that gooey consistency that makes it wonderful and spreadable.
- 500 g middle bacon rashers – finely chopped
- 4 cloves garlic – finely chopped
- 2 large brown or red onions – finely sliced
- 1 French shallot – finely sliced
- 1 tablespoon Chipotle in adobo sauce – very finely chopped
- ½ cup brown sugar
- ¼ cup apple cider vinegar
- ½ cup maple syrup or treacle
- 1 cup strong black coffee
- ½ cup beef stock
- ½ cup Bourbon
- Heat a large (28cm) sauté pan and fry bacon until lightly golden. Take bacon out and put to one side.
- Add 50g butter and the onions. Cook for another 5 minutes so that onion is transparent, but not browned.
- Add garlic and stir for another 1 minute.
- Put bacon back in, add all other ingredients, and simmer until reduced to a thick sauce.
Place a small round of brie on an oven proof dish, top with the jam and heat in a low oven for 10 minutes. Make some beef burgers, fry some eggs, slice some tomatoes, and then layer them all with some jam in a wholemeal bread roll!
Roast some fat sausages in the oven for 30 minutes and brush some bacon jam over the top at the last minute to give them a zingy glaze. Serve with mountains of mashed sweet potato.
Follow us on Facebook for all sorts of ideas, updates on crazy antics and the latest in our brewing escapades.