26 February 2013

Bacon Chutney

Bacon. Does it need an introduction? I mean, everything tastes better with bacon, right? Breakfast without bacon is a sad affair. So is a burger, a salad, an omelet, a baked potato, anything! I mean they even make cupcakes with bacon. Quite an achievement. And lately, I saw a thing called Bacon Jam. I just needed to try this. Bacon you can spread? Oh yeah.





















It is salty, sweet, sticky, peppery and in my case, maply. And I think it should be labelled as more of a chutney then a jam too, but that's just my two cents.

To make a little jar of this goodness, you'll need:

500 g bacon (I used maple smoked bacon, ya know, cuz I'm Canadian and all)
1 chopped big shallot
3 chopped garlic cloves
2 tablespoons apple cider vinegar
4 tablespoons soft brown sugar, packed
4 tablespoons brewed coffee
lots of cracked pepper

Cut the bacon in 1 inch little strips and fry up until brown and crisp. Remove the bacon and place on paper towel to drain all the excess fat.

Yummy Bacon Bits




















Keep 1 tablespoon of the fat and use to fry the shallot and garlic for 1 to 2 minutes in the same pan. Then add the vinegar, brown sugar and coffee. Bring to a boil.

Then transfer to a slow cooker, add the bacon, and cook on high for 3 hours. Alternatively, you can leave it to cook down on the stovetop for 1 1/2 hour at the lowest temperature, but it might burn more easily this way so stay close and stir often.




















When it is done cooking, add the pepper, put in a food processor and pulse until you get a consistency you think you'll like.






Serve with some no-fuss bread and some cheese. Spread the bacon love.



































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