Monthly Archives: October 2013

Bacon Jam – Yes, that’s right… Bacon Jam

Totally stolen from Simonthesorcerer via this Lifehack page but originating here. Reblogged (with UK edits) because….well, it’s bacon!

bacon jam


  • 750g smoked bacon
  • 1 tbsp butter
  • 1 large onion, chopped
  • 100g sugar
  • 2 tbsp molasses, treacle, or golden syrup
  • 4 garlic cloves, minced
  • 2 tsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp ground ginger
  • 1/2 tsp sweet curry powder
  • 1/2 tsp cinnamon
  • pinch of cloves
  • 1 tsp prepared yellow mustard
  • 2/3 cup strong brewed coffee (approx. 10 tbsp)
  • 5 tbsp apple cider vinegar
  • 1 shot bourbon
  • 3 tbsp maple syrup
  • 2 tbsp hot sauce
  • Salt and pepper to taste

Render bacon in a large frying pan on medium-high heat for 10 minutes. Remove meat with a slotted spoon, and transfer to a paper towel-lined plate. Drain all but 2 Tablespoons of the bacon grease. Add butter.  Melt while scraping up brown bits from bottom of pan. Add onion, and sugar. Stir and cook over medium-low heat for 15 minutes. Add garlic, molasses/syrup and all spices. Cook for 5 more minutes, watching carefully and stirring so the mixture doesn’t burn. Add coffee, vinegar, bourbon, maple syrup, hot sauce, salt and pepper. Stir until evenly combined. Add the bacon. Cook on low heat, uncovered for one hour, stirring occasionally. Remove from heat. Cool for 20 minutes. Pour into a food processor and pulse until consistently chunky. Cool and skim off the fat. Spoon into a one pint jar and cover tightly. Store in refrigerator until ready to use. You may need to let the portion of bacon jam that you’d like to use for your recipe set out at room temperature for 15 minutes before using to make it more spreadable.

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Posted by on October 20, 2013 in Uncategorized



Lemon Curd Bakewell Tart

I made this yummy lemon curd version when I discovered I had no jam in the house!  It’s currently posted on The Great British Bake Off site too 🙂

Includes ‘top tips’:

  1. Freeze or chill your butter and grate in to flour for speed, ease, and to create a beautifully crisp pastry that you don’t need to work too much
  2. Roll your pastry between cling film – keeps your surfaces clean, controls moisture and gives a smooth, clean pastry.
  3. Blind bake your pastry with coins on baking parchment if you don’t have baking beans.
  4. After blind baking, bake for a further 3-4 minutes with an egg-white wash to seal your pastry and protect from a soggy bottom.

ImageIngredients for the sweet pastry

125g (5 heaped tbps) plain flour

75g very cold butter (I always use salted butter)

25g (1tbsp) caster sugar

1 egg yolk

1 egg white

Cold water

Ingredients for the filling

Lemon curd

150g room temperature butter

150g caster sugar

3 eggs

150g ground almonds

2 tsp almond extract

zest of 1 lemon

flaked almonds for decoration


Freeze the pastry butter and grate in to the flour – this makes it a quick and easy pastry with little rubbing required and keeps the pastry cold too! Add the sugar and mix lightly with a fork.  Then add the fork-whipped egg yolk and as much cold water (or as little) to bind together to a dry ball.  Chill in cling film for around 20-30 minutes.

Roll the chilled pastry in between to sheets of clingfilm.  This keeps your surfaces clean, and saves you drying out the pastry.  Roll to thickness no more than 4mm and wide enough to cover your dish.

I use disposable foil flan cases.

Prick the surface of the pastry and chill again.  Once chilled put in a pre-heated over (180C) for around 18 minutes with a baking paper and coin/baking beans cover on the base.

Remove the sheet and coins/beans and lightly cover the base with fork-whipped egg white. The white only needs to be slightly broken down so that it covers without lumps, not whisked.

Bake for another 3 minutes.

Let the pastry cool whilst you make the filling.

Cream the butter and sugar and then add the fork-whipped eggs a little at a time.  Add the ground almonds, lemon zest, and almond extract.

Cover the base of the pastry with a layer of lemon curd, as much as you like – but remember that the more you layer, the less control you have over where it end up once your filling is added!

Add your filling starting at the outside, working around and then filling the very middle.  Top with flaked almonds and bake for 40-50 minutes.

It will bloom up and give a beautifully rounded top.  Best served with cold cream.


Do let me know how it ended up for you.


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Posted by on October 10, 2013 in Uncategorized


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