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.
Sweet and Smokey Bacon Jam
Recipe from food.com. Yield 1.75 cups
– 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….
Roasted Eggplant with Raw Garlic , Parsley and Lemon
Also from food.com
– 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!
My day off never tasted so good.
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