Enjoy some creamy bacon goodness!
You are familiar with bacon, right?
Okay, you looove bacon, right?
Now imagine there would be a way that you could have that smoky delicious taste of crispy bacon but in a convenient way to use it whenever you want – right from the fridge!
“Well, that’s absurd! Crispy bacon gets soggy in the fridge!“
But if you could cook that bacon to perfection and add some onion, garlic and honey, then it would become even better, right?
“Well, bacon with onion, garlic and honey does sound pretty tasty”
Now imagine you would cook this up and then blitz it up in your kitchen machine!
“You are a mad man! A maaad maaan!”
But it’s spreadable bacon! The most convenient, awesome spread that has been ever invented! I can’t take credit for the idea of bacon-jam*, but I sure like to have it at hand whenever I crave bacon! (which might be a bit too often).
It’s incredibly tasty, versatile and you can put it on everything that would normally be topped with crispy delicious bacon. Hamburgers, hotdogs, sandwiches …
And as it’s already a spread you can also add it to dressings, mayo, even soup!
It makes a great basis for a pasta sauce if you just add some diced tomatoes to it. And toasted bread never has seen a better friend than bacon-jam in its life!
Come on! You know that it sounds so absurd that there has to be something to it. Especially if I take so much time to but this fake dialog on paper…
Give it a try! I promise that you won’t regret it!
(*You can get the original bacon jam in a glass from www.skilletstreetfood.com. Please note that I’m not affiliated with them in any way. I just think that credit should be given when it’s due. I have never had the original bacon jam. This recipe is just my tasty take on their idea)
- 250g smoked bacon rashers; you know those long strips everyone likes on their burgers
- 3 large onions
- 3 gloves of garlic
- 1 thumb-sized piece of ginger
- 2 tablespoons honey
- 2 cloves
- Black pepper and Tabasco to taste – I like all my food spicy!
Let’s blend up some tasty bacon!
Heat a large frying pan to medium high heat, while you cut the bacon rashers in half or in thirds depending on the size of your pan.
Render the bacon rashers in the pan until they are crispy, turning once or twice. While the bacon is cooking, finely dice the onion and the garlic. Peel and grate the ginger.
Remove the bacon rashers from the pan and place them on a plate lined with kitchen towels.
Add the diced onion to the bacon fat and fry until translucent. This takes about 5 minutes.
Add the garlic and the ginger to the pan and stir-fry for about 1 minute.
Drizzle the pan with the honey, add the cloves, a generous amount of pepper (and optionally Tabasco), as well as about 50ml of water. Cover the pan with a lid and let simmer on low heat for about 1 hour. If your onion jam is getting to thick add another splash of water.
Let cool for 10 minutes. Remove the cloves from the pan. Put your onion jam together with your crispy rendered bacon into your kitchen machine or blender. Use the ‘pulse’ function until your bacon jam has the consistency you would like. (I like mine a bit chunky!)
In the fridge your homemade bacon jam will hold for about a week if placed in a well sealed container. It also freezes very well!
Smear your bacon jam on everything that could use a little more bacon in its life!
Let me know what you think about the recipe in the comments below! It feels really weird to pulse the bacon, right? I share that feeling… do you have suggestions how to make this bacon jam even better? And most of all I’m curious: What do you use the bacon jam on?