Coffee-infused bacon jam
A deliciously chunky savoury jam made from bacon, red onions and coffee – perfect on sandwiches, baked potatoes or burgers.
- 5ml (1 tsp) olive oil
- 1 (160g) large red onion, chopped
- 200g streaky bacon, chopped
- 3 (12g) fat cloves garlic, finely chopped
- 160ml (⅔ cup) black coffee
- 60ml (¼ cup) brown sugar
- 15ml (1 tbsp) balsamic vinegar
- ½ (2g) green chilli
- salt and pepper
- 12 baguette slices
- olive oil, for drizzling
- 1 (60g) baby gem lettuce
- 60ml (¼ cup) Crème fraiche
- Handful basil or micro herbs, to garnish
For the bacon jam combine the olive oil, onion, bacon and garlic in a small saucepan over medium heat and sauté, 10 minutes.
Stir in the rest of the ingredients and simmer, 10-15 minutes or until most of the liquid has been absorbed. Allow the mixture to cool for 10 minutes and season it to taste.
Place it in a food processor and blend until fine. Refrigerate until needed.
For the crostini, pre heat the oven to 180°C. Arrange the baguette slices on a baking tray.
Drizzle the bread with olive oil and season lightly with salt and pepper.
Bake for 3-4 minutes until golden and crisp.
To assemble, separate the lettuce leaves, wash and dry them on a clean kitchen towel. Top each toasted baguette slice with a lettuce leaf.
Add a spoonful of bacon jam and a dollop of crème fraiche.
Garnish with a basil leaf or some micro herbs, if preferred.
Next time you make a meatloaf, try mixing in a few spoonful’s of the bacon jam in with the raw meat. It will add a lovely bit of texture while also adding some sweetness and smokiness to the dish.
Back to homepage.