Bacon Marmalade Recipes

PORK BURGERS WITH BACON MARMALADE

Steps:

• Make the bacon marmalade: Cook the bacon in a large nonstick skillet over medium-high heat until almost crisp, 5 minutes. Pour out half of the drippings, add the onion to the skillet and cook, stirring, until the onion browns, 10 more minutes (add a splash of water if the onion sticks). Stir in the hot sauce, sugar, vinegar, and salt and pepper to taste.
• Form the pork into four 4-inch-wide patties; season with salt and pepper. Heat the olive oil in a large skillet over medium-high heat, then add the patties and cook 4 to 5 minutes per side, topping each with a slice of cheese about 3 minutes before they're done.
• Spread the bacon marmalade on the bun bottoms and top each with some lettuce, a patty, a tomato slice and a bun top.
• Drizzle the remaining lettuce and the chopped tomato with olive oil and vinegar, and season with salt and pepper; toss. Serve with the burgers.

BONE MARROW WITH BACON MARMALADE AND SOURDOUGH TOAST

Steps:

• Make the bacon marmalade: In a medium saute pan over medium-high, heat the olive oil and add the onions. Saute until the onions are well caramelized, 8 to 9 minutes, then remove from the pan and set aside. Add the bacon to the same pan and cook until browned and crispy, 7 to 8 minutes. Drain the bacon grease off and then add the brown sugar, maple syrup and cayenne pepper to pan. Bring to a boil, then lower the heat and simmer until the jam has thickened, 3 to 4 minutes. Return the onions to the pan, remove from the heat and allow to cool.
• Make the marrow and toast: Preheat the oven to 375 degrees F.
• Place the bones cut-side up on a large baking tray. Sprinkle the bones with garlic, thyme, lemon zest and salt. Roast the bones in the center of oven until the marrow is soft and has begun to separate from the bone, 12 to 15 minutes. Remove from the oven and set aside.
• Place the bread on a baking sheet and drizzle with the olive oil. Bake until golden and crispy, 5 to 7 minutes. Serve the marrow with marmalade and toast.

BACON MARMALADE

Steps:

• Cook the bacon in a large nonstick skillet over medium-high heat until almost crisp, 5 minutes. Pour off drippings leaving about 2 tablespoons. Add the onion to the skillet and cook over medium heat, stirring, until the onion browns, about 10 more minutes. If it starts to stick add a splash of water to the pan. Stir in the hot sauce, sugar, vinegar, and salt and pepper to taste.

BACON JAM

Steps:

• Fry the bacon in a large non-stick pan for 5-10 mins mins until golden and crisp. Remove with a slotted spoon and transfer to a plate, leaving the fat in the pan.
• Turn the heat to low and cook the onion in the bacon fat for 15-20 mins until soft and starting to brown. Stir in the garlic, sugar, cider vinegar, bourbon, maple syrup, coffee and the bacon.
• Cook slowly for 25-30 mins, stirring occasionally until thick and syrupy. Turn off the heat, leave to cool for a few mins, then carefully tip everything into a food processor. Pulse briefly to chop into small pieces, then leave the mixture to cool before packing it into two sterilised jars. Will keep for up to one month in the fridge.

CHEF JOHN'S BACON JAM

Steps:

• Place bacon in a large, heavy-bottomed pot and cook over medium heat until bacon is crispy and the rendered fat is foaming, about 10 minutes. Pour bacon and rendered fat into a strainer placed over a bowl to drain fat. When fat is drained and bacon is cool enough to handle, remove bacon to a cutting board and finely chop.
• Return pot to medium heat; drizzle 2 teaspoons reserved bacon fat and butter in pan. Saute onions and 1 teaspoon salt until soft and translucent, 7 to 10 minutes.
• Stir brown sugar, sherry vinegar, 1 teaspoon thyme leaves, black pepper, and cayenne into onion mixture; add bacon. Stir water into bacon mixture and cook until jam is a brick-brown bacon color and has a jam consistency, 10 to 15 minutes.
• Remove from heat and stir balsamic vinegar, olive oil, and remaining 1/2 teaspoon thyme into jam; stir until shiny and heated through.

SIMPLE ONION AND BACON JAM

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until fat has rendered and bacon is evenly browned but not yet crisped, about 5 minutes.
• Remove all but 2 tablespoons of bacon fat. Add onions to the pan with the bacon and cook, stirring frequently, over medium heat until onions are soft and lightly browned, 5 to 6 minutes. Lower heat to a simmer and add balsamic vinegar, maple syrup, and 1 tablespoon water.
• Simmer until jam comes together, 15 to 20 minutes. Stir in remaining tablespoon water and remove from heat.

SLOW-COOKER BACON JAM

Steps:

• In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.
• Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.

CARROTS WITH BACON & MARMALADE BUTTER

Steps:

• Heat the grill to high and grill the bacon for 3-4 mins each side until crisp. Remove from the oven and set aside to cool.
• Chop the bacon as finely as you can and combine well with the butter and marmalade. Will keep chilled for up to three days.
• Put the carrots in a pan and cover with boiling water. Boil for 5-6 mins until cooked but retaining some bite, then drain and tip into a bowl. Put slices of the butter on top, tossing until the butter has melted.