EXPERT BACON SARNIE
What you have here is probably the naughtiest thing I have ever been involved with, and it all stems from a familiar debate – red sauce or brown? Both unquestionably have their merits, however, at times they can overpower the star of the show – the bacon.
Yet a bacon sandwich without an added condiment just seems a little lacklustre – an unfinished masterpiece. So how do you enhance the bacon sandwich? You make it more bacony… with bacon jam… whiskey maple bacon jam…
8 Thick Slices of Crusty Milk Loaf
8 Rashers of Back Bacon, smoked
8 Rashers of Streaky Bacon, smoked
THE BACON JAM
500g Streaky Bacon, smoked
2 Shallots, finely diced
3 Garlic Cloves, finely diced
1 Red Chilli, finely diced
30g Tomato Double Concentrate
125ml Black Coffee
125ml Single Malt Whiskey
100g Maple Syrup
100ml Cider Vinegar
65g Brown Sugar
1 Large Bunch of Thyme, stalks removed
THE BACON JAM
1. Place a large saucepan over a medium-high heat. Finely chop the bacon and then fry in batches until lightly browned and starting to become crisp. Remove from the pan and place onto a plate lined with kitchen paper.
2. Return the pan to a medium heat and add the onion to the bacon fat and fry for 2-3 minutes until the onions are softened and starting to colour. Add the garlic and chilli to the pan and cook for a further 2 minutes. Then add the tomato puree and vinegar to the onions and mix together before adding the bacon back to the pan. Finally, add the coffee, whiskey, maple syrup and thyme to the pan and mix together.
3. Leave the pan to blip away and reduce to a jam-like consistency for about 1 ½ hours or until the desired jam consistency is achieved, adding a splash of water every 20 minutes if necessary to loosen.
4. Leave to cool for half an hour before transferring to a food processor and pulsing until a smoother consistency is achieved. (This step can be ignored if you prefer a chunkier jam). Refrigerate until needed.
This jam is a deliciously devious treat and incredible with cheese, it will keep in the fridge for a couple of weeks.
1. Place a large griddle pan over a medium-high heat. For each sandwich, place two rashers of both streaky and back bacon onto the griddle pan and cook to your preferred finish, soft or crispy. Once done, remove from the pan and place on a plate lined with kitchen roll.
2. Now, and this part is important, take two slices of bread and lightly toast on one side only. Once golden and just crisp remove from the pan and smother on a layer of the bacon jam onto each of the toasted sides. Lightly toasting the inner sides will prevent the sandwich from becoming soggy but keeps the fluffy bread texture a true Bacon Sarnie demands.
3. Layer in your bacon – streaky, back, streaky, back and top before halving with a very sharp. Eat immediately and savour – these should be kept to a rare treat!