You need to know about bacon jam

<i></i>

Can I make a culinary suggestion? Just a small unobtrusive one?

Bacon jam.

It truly is the gift that keeps on giving. Its variations, uses and ability to give the most every day of dishes a touch of phwoar are endless. It goes well slathered on poached eggs, in a tart, a frittata, on pancakes, over roasted vegetables, slathered on a burger or a croissant, hell, it even makes a wonderful gift if you are the sort who have mastered even a bit of self control. Need I go on? I’ll prove it and take it one step further nestling it with some goats curd in the comforting hug of puff pastry is truly glorious. These may not look amazing (they do taste it) but lets be honest, superbly good food rarely does.

Bacon jam and goats curd pop tarts

Ingredients

Bacon jam

400g bacon, diced

3 eschallots, finely chopped

3 cloves garlic, crushed

3 tbsp brown sugar

2 tsp smoked sweet paprika

2 tsp ground coriander

2 tsp tarragon leaves, very finely chopped

pinch cinnamon

2 tbsp instant coffee granules, dissolved in 2 tbsp boiling water

1 cup tomato passata

3 tbsp dark molasses

3 tbsp Dijon mustard

1/2 cup bourbon

3 tbsp red wine vinegar

1 tbsp soy sauce

Dash of fish sauce

Salt and pepper to season

150g goats curd, crumbled

Good quality puff pastry

1 egg lightly whisked for

Method

Fry the bacon in a deep-sided fry pan over medium heat for five to 10 minutes, or until coloured. Remove with a slotted spoon and set aside. Add the eschallots and garlic to the pan and sweat until translucent. Add the sugar and spices and cook for an additional two minutes or until fragrant. Add the remaining ingredients and return the bacon to the pan. Reduce the heat to low and cook for one to 1.5 hours or until thickened and reduced by half. Allow to cool, then add to a food processor and pulse briefly or until desired jam consistency is achieved.

Preheat the oven to 190C. Line a baking tray with baking paper. Using a 10cm cookie cutter, cut circles from the sheet/s of puff pastry. Place a heaped teaspoon of bacon jam and a teaspoon of goats curd in the centre. Fold the edges together to create a moon shape and press gently around the edges. If the pastry isn’t sticking, use some egg-wash to help it seal. Repeat with remaining pastry, bacon jam and goats curd. Place on the baking tray and bake in the oven for 12 minutes or until puffed and golden. Serve warm and be careful not to burn the roof of your mouth – that jam can take some heat.

 

2 comments so far

  • Just...wow!

    Commenter
    Pax
    Location
    Perth
    Date and time
    July 31, 2013, 3:10PM
    • I love you for this Katrina.

      Commenter
      eatmeetswest
      Date and time
      July 31, 2013, 3:18PM

      Make a comment

      You are logged in as [Logout]

      All information entered below may be published.

      Error: Please enter your screen name.

      Error: Your Screen Name must be less than 255 characters.

      Error: Your Location must be less than 255 characters.

      Error: Please enter your comment.

      Error: Your Message must be less than 300 words.

      Post to

      You need to have read and accepted the Conditions of Use.

      Thank you

      Your comment has been submitted for approval.

      Comments are moderated and are generally published if they are on-topic and not abusive.