This and That: Aubergine with Lemon and Raw Garlic, Smokey Bacon Jam on Rye with Cream Cheese, Poached Eggs

29 Apr

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This past weekend my mum came to stay with me. I had to work the whole weekend, but she didn’t seem to mind. While I was gone she filled the fridge, scrubbed the stubborn old bathtub and cooked cool things, like bacon jam. She also kept us well stocked with wine and gin.

It’s the little things.

Although she’s back home, her recipes are now immortalized with these photos of the plate of leftovers I had today for lunch, which included that smokey bacon jam. She also made this awesome roasted eggplant pickled in lemon juice, raw garlic and plenty of parsley that is a must-share. In addition: rye toast, tangy cream cheese, poached eggs, avocado slices and salad.

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Sweet and Smokey Bacon Jam
Recipe from food.com. Yield 1.75 cups

You’ll need:
– 1 lb bacon, sliced into small peices
– 4 cloves garlic, chopped
– 1 medium brown onion, sliced
– 3 tablespoons brown sugar
– 1 tsp Sriracha
– 1 cup brewed coffee
– 1/4 cup apple cider vinegar
– 1/4 cup maple syrup
– black pepper
– liquid smoke
– extra water

1) Fry bacon in batches until browned and slightly crispy
2) Fry onion and garlic in rendered bacon fat on medium until translucent
3) Transfer onions, garlic and bacon into heavy cast iron pot and add rest of the ingredients except water
4) Simmer for two hours adding 1/4 cup water every 30 minutes or so and stir frequently.
5) Cool about 15-20 minutes and place in food processor. Pulse 2-3 seconds, as to leave some texture for the jam.

6) Enjoy the endless possibilities- on a burger, on toast, on a sandwich, with cheese and crackers, by the spoonful….

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Roasted Eggplant with Raw Garlic , Parsley and Lemon
Also from food.com

You’ll need:
– 1 large eggplant
– 1 tablespoon good quality olive oil, more as needed
– 4 cloves garlic
– 2 tablespoons fresh lemon juice
– 1 teaspoon salt
1/2 cup fresh flat leaf parsley

1) Wash eggplant, cut off stem, leave peel on
2) Slice into quarter inch slices and brush each side with olive oil and sprinkle of salt
3) Bake at 375 for 35 – 40 minutes
4) In a bowl, combine garlic, lemon juice, 1 tablespoon olive oil and salt and drizzle over plated and cooked eggplant. Cover with parsley and serve.

Keeps well in fridge served cold!

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My day off never tasted so good.

Thanks Mum!

M

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9 Responses to “This and That: Aubergine with Lemon and Raw Garlic, Smokey Bacon Jam on Rye with Cream Cheese, Poached Eggs”

  1. Mum April 29, 2014 at 10:28 pm #

    Aww! You are welcome! It was like old times! Love you, baby girl!!

  2. Bunny Eats Design April 29, 2014 at 11:19 pm #

    I’ve never used it before but liquid smoke intrigues me. Do you add a drop and more later if you need it?

    • food,mostly May 1, 2014 at 8:45 pm #

      Yes liquid smoke is very potent…you only need a drop or two. I find it adds depth to dishes like chilli and curries.

      • Bunny Eats Design May 1, 2014 at 8:49 pm #

        Sound great. Would it also be good in pulled pork? I make mine in the slow cooker so it has no smokiness at all.

      • food,mostly May 1, 2014 at 8:52 pm #

        It would be perfect!

  3. New York Cliche April 30, 2014 at 12:25 am #

    this looks AMAZING. perfect summer meal, especially with the avocado salad added. YUM

    • food,mostly April 30, 2014 at 2:01 pm #

      Thanks! If only there was summer temperatures to match!

  4. Vodka Blog April 30, 2014 at 4:38 pm #

    Mom visits rule! When mine comes it’s like fridge stocked, pantry stocked, baseboards cleaned and enough toilet paper to last 4 months. Lucky you 🙂

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