Category Archives: Snacks & Sides

Snacks & Sides are some of the best recipes to have in your repertoire. Sides can turn any meal from great to good and who doesn’t love a snack?!

Side dishes are so versatile and can be used to elevate a number of dishes. The same side can also be used for so many dishes which means a good recipe is invalid. 

Snacks can be sweet or savoury, but always delicious. I think of them as tasty in-between meal treats!

Popular Snacks & Sides are:
Easy Sausage Meat Stuffing 
Roasted Parmesan Tenderstem Broccoli 
Cheese, Bacon & Mustard Twists
Chicken Balti Pies 

Turkey & Cranberry Sausage Rolls

Crispy puff pastry filled with the flavours of Christmas. Delicious as a light lunch or as a nibble to serve to guests at a party, these Turkey & Cranberry Sausage Rolls are really easy which is good because after you’ve made them once, you’ll be asked to make them again and again.  

Christmas wouldn’t be the same without sausage rolls in my opinion. My Mum made them for as long as I can remember at Christmas and they have always been very popular in my family. This meant that when I moved out, I carried on the tradition much to Mr Curly’s delight as he is a very big fan. 

I love traditional sausage rolls made with pork sausage meat, but I also like the idea of making slight tweaks to make them more exciting. One variation that my Mum makes uses pork sausage meat with a fresh slice of mango. This might not sound like it would be delicious, but believe me it is. 

When thinking about flavours I associate with Christmas, turkey and cranberry sauce obviously came to mind. Turkey isn’t usually my favourite choice of meat to have as a roast because it can be a little bland. I do like using turkey mince in dishes that I can add lots of flavour to as it is a healthy meat option because it is low in fat. In large supermarkets I have noticed that you can now buy turkey breast or thigh mince.

My preference would always be the thigh mince because it has a little bit more fat than the breast which I think adds flavour and helps keep it moist. However I ran out of time and did a home delivery for these ingredients and they only had turkey breast mince. I thought that was an advantage though because if it was tasty with the breast mince, it would be even more tasty with the thigh mince!

As I mentioned previously, turkey can be a bit bland which means it really welcomes flavours to be added to it. Don’t be afraid to add lots of herbs and seasoning to your mince because it will make the end result tastier. 

I made these when Mr Curly’s friend came round with his DSLR. Mr Curly and Andy snacked on these during us taking the photos and I sent Andy away with a goodie bag of the things I had made that we had photographed; apart from these sausage rolls. We met up with Andy and other friends that evening and there was outrage that they hadn’t got to try these sausage rolls Andy had mentioned were so tasty. I made up for their disappointment by dropping some round to their house the next day. 

Obviously feel free to make your own pastry, or use ready bought pastry and roll it yourself if you prefer. You can also make the cranberry sauce yourself too, but I was trying to make these as quick and easy as possible. 

These are delicious served warm or cold and can be kept in the fridge for up to a week. 

Makes roughly 16

400g turkey mince
1 tbsp fresh thyme leaves
1 tsp sea salt
¼ tsp black pepper
½ tsp garlic powder
1 x 375g pack ready rolled puff pastry
130g cranberry sauce

1 egg, beaten or 1 tbsp milk 
Spray oil 

  1. Preheat the oven to 190ºC (for fan assisted or 210ºC) 
  2. Empty the turkey mince into a large bowl and add the thyme, salt, pepper and garlic powder. Mix thoroughly to distribute the seasonings, I find it easiest to do this with your hands 

  1. Unroll the pastry and cut the pastry in half length ways. Spread half of the cranberry sauce down the middle of each strip of pastry
  2. Form the turkey into two long sausage shapes and place on top of the cranberry sauce

  1. Brush one of the long edges of each piece of pastry with the beaten egg or milk 
  2. Roll the pastry closest to you tightly under the turkey mince and then roll over so the sealed edge is on the bottom

  1. Cut each long roll of pastry into individual sausage rolls
  2. Spray two baking trays with oil and place the sausage rolls on the tray. Brush each sausage roll with the beaten egg or milk
  3. Using scissors, make roughly three cuts into the top of each sausage roll

  1. Bake in the oven for 20 minutes. Once out of the oven, transfer the sausage rolls onto a wire rack as soon as possible and allow to cool 

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Honey & Mustard Cocktail Sausages

Sticky and sweet sausages with a very slight bite from wholegrain mustard. These Honey & Mustard Cocktail Sausages are very addictive and will disappear very quickly!

I love sausages, and I especially love all of the different flavours and varieties you can buy these days. My all time favourite sausages have to be pork and apple though, there is definitely something about them – what’s yours? I really love the sticky sweetness the apple brings to the sausages which helped inspire this recipe. 

Honey and mustard are one of my favourite flavour combinations. Other types of mustard aren’t really for me, but wholegrain mustard in recipes is definitely my cup of tea. It also works really well with the sweetness of the honey which helps it stick to the sausages better. 

This recipe is ideal for gatherings anytime of year, but especially at Christmas. The days between Christmas and New Year always blend into one and no one really knows which day it is. I love these days because they are typically days when you graze on food without necessarily having a full meal. 

One of the reasons there is a lot of grazing is because these days are typically spent with friends and family and people are already in a bit of a food coma from their Christmas meal days before. These Honey & Mustard Cocktail Sausages are great to whip up if people want a tasty snack (that isn’t a leftover turkey sandwich). They would also be great to serve as part of a buffet for a New Year’s Eve gathering. 

They’re particularly great for gatherings because they can easily be eaten with a cocktail stick – no cutlery needed and also only require one hand which is good because there may be a festive tipple in the other;and also because they are bite size (or two if you’re dainty). 

Be warned though – if you make these for a group of people, make plenty. They are so delicious people will keep coming back for more and they will be gone before you know it! 

I like my sausages dark and crisp, but if you would prefer them slightly less crisp, cook them for 25 minutes. I would recommend soaking your baking tray as soon as you have taken the sausages off though because as you can see some of the sugar burns and will be much easier to was off after a soak!

18 pork cocktail sausages
1 tbsp wholegrain mustard
1 ½ tbsp runny honey 
¼ tsp sea salt 

  1. Preheat the oven to 210ºC (190ºC fan assisted) 
  2. Put the sausages in a bowl and add the mustard, honey and salt 

  1. Stir to make sure the sausages are evenly coated in all of the honey and mustard
  2. Lay the sausages onto a baking tray in one layer and spoon all of the mustard and honey mix on top 

  1. Cook in the oven for 30 minutes, turning the sausages half way through. Coat the sausages in the juices from the tray when you turn them 

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Nutella Pinwheels

Crispy pastry with layers of sweet Nutella and roasted hazelnuts, these Nutella Pinwheels are great as a canape at a party or if you just fancy a sweet treat. 

More than at any other time of year, Christmas is a time when you see family and friends. Well that is what it’s like with my family. Everyone makes more of an effort to meet up and spend some time together over the festive period. This means that you always need to be prepared to whip up something quickly as it is quite possible you will not receive much notice before your guests arrive. Also because it is such a busy time of year, you don’t want to be the person stuck in the kitchen whilst everyone else is having fun.

That is where the idea for these pinwheels came from. I wanted something quick and really easy that was sweet. Pastry always makes me think of Christmas for some reason – probably because of mince pies; and when I needed an idea for a filling, obviously Nutella sprang to mind. 

These pinwheels really are quick and easy to make; especially if you use not only shop bought pastry, but ready rolled pastry too. Now I know this may seem really lazy to some people, but I often buy shop bought pastry because it is so much easier than making it yourself. The ready rolled pastry obviously makes things quicker, but it also means you get a perfect rectangle. Unfortunately my rolling skills are not good enough to achieve a perfect rectangle just yet, so ready rolled is the safest option for me. If you did want to make your own puff pastry or use shop bought pastry in a block and roll it yourself, please do.

Don’t get too carried away with the Nutella. I know as well as anyone that it is easy to add to much but you are really just looking for a layer 1-2mm in thickness so that when you roll it, it doesn’t squidge out of the sides. You also want to make sure you roll the pastry as tightly as possible so you get a nice number of swirls in your pastry. 

For the photos below, I used half a pack of ready rolled pastry for this recipe and the other half for another recipe. You can always cut the pastry in half as it may be easier to roll up as two separate sheets of pastry rather than one large piece. 

These will keep in an airtight container for 3-4 days. 

Makes roughly 22 

375g pre-rolled puff pastry
160g Nutella 
4 tbsp hazelnuts, roasted and chopped 
1 tbsp milk or 1 egg
Spray oil 

  1. Unroll the pastry and using a rolling pin, roll until it is 2-3mm thick keeping it on the baking paper it comes with 
  2. Spread the Nutella evenly over the pastry leaving roughly one centre of pastry uncovered on one of the long sides
  3. Scatter the hazelnuts evenly over the Nutella

  1. Starting from the long end closest to you, tuck the pastry over as tight as you can. Then using the baking paper roll the rest of the pastry up to create a long roll

  1. Leave to chill in the fridge for 10 minutes 
  2. Preheat the oven to 190ºC (fan assisted) and spray 2 trays with oil 
  3. Take the pastry out of the fridge and slice into rounds around 1cm in thickness 

  1. Place the pinwheels on the oiled baking trays and brush with the milk or egg 

  1. Bake for 17-20 minutes until the pastry is golden brown

  1. Allow to cool on a wire rack 

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Cheese & Bacon Loaded Fries

Crisp skin-on fries with a slight spice covered in delicious melted cheese and bacon. These Cheese & Bacon Loaded Fries are a real indulgent treat to be enjoyed responsibly!

The saltiness of the bacon with the slight heat from the potatoes covered in melted cheese makes these pretty irresistible. 

I have made some very small steps to try and reduce the calories where possible. For example making your own oven-baked chips is healthier than a lot of shop bought chips and definitely healthier than fried chips. But I suppose that is where the ‘healthy choices’ end! You could use reduced fat cheese, but I find it doesn’t melt as well. So I will let you decided on whether you are looking for melty goodness, or less calories. 

I used my Actifry to make these chips as it makes delicious chips using minimal oil. If you do not have one of these, make the chips as I have written below, just make sure you turn them a couple of times to make sure they don’t stick to the baking tray. 

I know I keep referring to these as chips, but have called the recipe Loaded Fries. This is because as a whole we refer to them as chips here in the UK, but thinner chips like you would see in fast food restaurants, are often referred to as fries. If you prefer thicker chips, just cut them thicker and cook them for longer. 

You can have these as an indulgent side dish or how I envisage eating them is when you’re having a lay day on the sofa watching movies under a blanket and you fancy something a little bit naughty. Pause your movie, prepare these and then sit back and watch the rest of your film with the most amazing snack.  

Serves 2 

400g potatoes
1 tsp sunflower oil
1 tsp sea salt
½ tsp ancho chile powder
½ tsp garlic powder
4 rashers of streaky bacon
50g cheese, grated

  1. Preheat the oven to 180ºC
  2. After cleaning the potatoes, cut them into slices and then each slice into strips to form chips
  3. Toss with the oil, chile powder, garlic powder and salt. Line the chips on a baking tray and cook for 20 mins making sure you turn them a couple of times so they don’t stick

  1. While the chips are cooking, line the bacon on another baking tray and cook for 5 minutes on each side or until really crispy

  1. Once the chips and bacon are cooked, add the chips to an ovenproof dish. Using scissors, snip 3 rashers of bacon onto the chips

  1. Top with the cheese and the other rasher of snipped bacon
  2. Cook in the oven for 5 mins or until the cheese has melted 

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Tenderstem Broccoli with Oyster Sauce & Garlic

Delicious crisp Tenderstem broccoli flavoured with garlic and oyster sauce – what’s not to love?!

I am obsessed with Tenderstem broccoli. Absolutely obsessed. It started about six months ago when I was watching what I was eating as part of my wedding diet. I’ve always liked broccoli, but Tenderstem broccoli is on another level. The stems are delicious and as the same suggests – tender! It also has a slightly different taste to normal broccoli which is hard to describe so you will need to try it for yourself if you haven’t already!

A couple of months before my wedding, I decided to really reduce the carbs I ate. I’m not suggesting everyone should do this, but it worked for me and I actually didn’t miss carbs and it has helped change my view on food. Reducing my carbs meant I was eating a lot more vegetables which consisted of eating Tenderstem broccoli at least 6 days out of 7. I would go to numerous shops searching for it if it was sold out at the first shop I tried. The obsession was real.

We went on our honeymoon for 2 weeks to the Maldives and there was no broccoli in sight, let alone Tenderstem! I ate the most amazing food but my time away from my beloved broccoli made me think of new recipes as before I had just boiled it. That is when I came up with this recipe and loved it. Yes I went and brought some Tenderstem broccoli the day after we got back from our honeymoon!

This recipe is so incredibly quick and delicious that I have now had it a few times instead of a salad or sandwich; its a tasty meal in itself! You could obviously have it as a side dish and you don’t have to eat just broccoli like I do! 

The quantities below make enough for one large portion; which in my opinion is the only size portion you need of this!

100g tenderstem broccoli
2 tsp sunflower oil
1 tsp finely diced garlic
1 ½ tbsp oyster sauce
Sprinkling of sesame seeds 

  1. Heat the oil in a frying pan on medium heat and when hot, add the Tenderstem broccoli. Stir fry for 2-3 minutes allowing the stems to get slightly brown and toasted

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  1. Add the garlic and oyster sauce and cook for a further 2-3 minutes. Add a splash of water if the broccoli tops are getting a bit too crisp
  2. Put on a plate and garnish with a sprinkle of sesame seeds

Brussel Sprouts with Bacon & Garlic

Crispy bacon with charred sprouts with a delicious hint of garlic, my Brussel Sprouts with Bacon & Garlic are not a boring side dish.

Sprouts have quite a bad reputation here and a lot of people don’t seem to like them. Like a lot of people in Britain, I used to only eat brussel sprouts at Christmas when they were put on my plate so I had to eat them. When we have them at Christmas, they are usually just boiled so they aren’t the most exciting vegetable. I have never disliked them as much as other people, like my sister, but they weren’t something I particularly looked forward to. 

I decided to come up with a brussel recipe a couple of months ago. It came about when I decided to try out a low carb diet to help me drop a few more pounds before my wedding. I didn’t want to cut out carbs altogether, but dramatically reduce them. This meant I was eating a lot more veg – I mean a lot more. I became slightly obsessed with tenderstem broccoli; I can’t get enough of it! But I couldn’t just eat broccoli, so I decided to come up with a sprouts recipe. I’d heard of combining bacon with sprouts before so thought I would give it a go. The recipe turned out great and I now have it at least once a week; Mr Curly now even asks if he can have some when he wouldn’t go near brussels before!

Like I said, I make this recipe at least once a week. The flavours are just so delicious that I now find myself looking forward to eating sprouts. I also eat quite a lot of these, as the recipe below could feed four quite easily, but I usually make this amount just for Mr Curly and I. 

I also make more than we are going to eat so I can have leftovers the next day. The first time I took the leftover sprouts into work was quite amusing – to say the office weren’t very pleased with the smell was an understatement! They moaned that all they could smell was sprouts and broccoli. They’re now used to me bringing them in so I get far less complaints!

I quite like to cook my sprouts until they are quite charred and crispy, but cook yours as you like them. These are delicious as part of a roast dinner, I just reduce the garlic slightly so it doesn’t overpower the rest of the meal. 

I have also made this recipe by shredding the sprouts and adding them straight to the frying pan after you have crisped the bacon. This cuts out the step pf boiling the sprouts which is great if you are trying to reduce the pans you use or are short of space on the hob. The only downside is that the shredded sprouts break up rather than when you cut them in half they keep their shape which is easier when it comes to eating them. Plus shredding sprouts takes a lot longer than just cutting them in half!

Serves 2-4

500g brussel sprouts
200g bacon lardons
2 cloves of garlic, minced
1 tsp sea salt 
1 tsp table salt for boiling the sprouts

1 tbsp rapeseed oil

  1. Trim the sprouts and get rid of any outside leaves that don’t look great. Cut each sprout in half and cook in salted boiling water for around 10 minutes so the sprouts are just cooked but not soft. Drain the sprouts and set aside

  1. Cook the bacon in a frying pan on a high heat until crisp

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  1. Add the sprouts to the bacon along with the oil and stir occasionally
  2. Once the sprouts have started to get crisp, turn down the heat to medium and add the garlic and allow to cook for a five or so more minutes

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Yorkshire Puddings

So incredibly big, fluffy and delicious! These are so quick and simple you will never use ready-made Yorkshire Puddings again!

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I came across this recipe as a video that came up on my Facebook timeline. The recipe is from Pinch of Nom: Slimming World Recipes so I thought I definitely had to try it if it was a healthy Yorkshire! So I made the extremely easy batter and they turned out great – so light and fluffy. I then wanted to work out just how healthy they were because I don’t use Slimming World so didn’t know what 1.5 syns meant. After working it out, each Yorkshire Pudding has around 65 calories; so not really that healthy.

I then asked my Mum how she makes her Yorkshires which was interested in itself. She learnt how to make them from her Mum and doesn’t measure ingredients but makes the batter by eye. Hers are always fantastic, but I need something with measurements to make sure I get it right as I don’t have the years of practice my Mum has. She did say that her recipe only uses one egg and not two and she uses oil instead of spray oil. Simply changing to spray oil would reduce the calories significantly which is always a good thing!

After speaking to my friend that does use Slimming World I found out that they are considered a good option because eggs are ‘free’ or something like that so you don’t count them therefore the Yorkshires are a healthier option in their diet.

Ignoring whether they are healthy or not, these Yorkshires are delicious. A lot of the frozen and ready made Yorkshires you can buy do have fewer calories but they tend to be smaller and in my opinion thinner and crisper instead of light and fluffy. Personally I would rather have one of these Yorkshire Puddings every now and then rather than a ready made one more frequently. Try these and you will definitely understand why!

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This recipe makes 4 Yorkshire Puddings.

spray oil 
30g plain flour
2 eggs
pinch of salt
75ml semi-skimmed milk

  1. Spray a muffin tin with the oil and heat in the oven at 210ºC until the oil foams
  2. Add all of the ingredients and whisk until smooth

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  1. Pour the batter into the muffin tins and bake for 10 mins at 210ºC and then reduce to 190ºC for 5-10 minutes until golden and fluffy

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Guacamole

Healthy, fresh and a great accompaniment to so many things. This is my sister’s favourite guacamole recipe that is really quick and packed with great flavours.

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My sister, Ally, is definitely a fan of avocado. She had this tasty guacamole when she went to Wahaca in London and raved about it. She then ‘Mexican Food Made Simple’ by Thomasina Miers so she could make the guacamole herself as well as other tasty recipes.

Ally made this recipe for our Mexican Feast we cooked our Mum for Mother’s Day (I’ve been meaning to blog this recipe for a while as you can see!). The guacamole went perfectly with the nachos, chilli con carne and quesadillas we made as part of the feast.

Avocados are packed with healthy fats, vitamins and fibre which makes guacamole a perfect healthy snack.

1 – 2 green chillies, finely chopped
½ red onion, very finely chopped
1 small garlic clove
1 – 2 tsp sea salt
3 ripe Hass avocados (the dark green bumpy skinned ones)
juice of 1 – 2 limes
small handful of coriander, chopped
1 ripe tomato, de-seeded and diced 
freshly ground black pepper 

  1. Test the heat of your chillies by biting the tip off one. If they’re quite hot you may want to use less or remove the seeds
  2. Put a quarter of the onion, the garlic, half the chili and salt into a both and mush with a fork
  3. Remove the stones from the avocados and scoop out the flesh and add to the bowl with the roughly mashed ingredients. Mash the avocados adding half of the lime juice as you go. When you have a good rough texture, add in the rest of the onion, lime juice and chillies along with the coriander and tomato
  4. Season with plenty of black pepper. Taste the guacamole and add more lime juice, salt and coriander if needed

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Roasted New Potatoes

Crispy skinned new potatoes which are fluffy inside flavoured with herbs make the perfect side dish for any meal.

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New potatoes have always been my least favourite type of potato because to be honest I find them a bit boring. We used to have them quite a lot , especially in the summer, when I was a child and although they are nice for a change, it felt like we had them for every meal (I may be exaggerating slightly).

My preferred way of eating new potatoes is to roast them with herbs as the skin turns nice and crispy but they’re still fluffy inside. I almost feel a little bit cheeky calling this a recipe because it is so simple, it is more like assembling rather than an actual recipe! This way gives them a lot more flavour in my opinion than just boiling them in salted water. They are really simple to prepare this way, but I think it makes them look like you’ve put a bit more effort in.

I was lucky enough to be given these potatoes by Rien’s Nan who had grown them in her garden. She was so excited when I said I’d like them because I don’t think the rest of the family tend to use them. I think things like vegetables are always that little bit tastier when they have been home grown for some reason.

You can use whatever herbs you would like. I like to use a combination of thyme and rosemary because these are two of my favourite herbs, but often just use one of the other depending what I have. There is no need to pick the leaves off the stalks as during cooking, the leaves seem to fall off themselves. This then makes it really easy to just pick out the stems once the potatoes are finished cooking.

The below amount should be enough for four people as a side dish.

500g new potatoes
1 tbsp olive oil
1 ½ tsp sea salt
A few sprigs of the herbs of your choice

  1. Preheat the oven to 200°C. Thoroughly wash the potatoes and remove any black bits

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  1. Drizzle some of the olive oil into a roasting tin. Add the potatoes, cutting any large ones in half to make the potatoes roughly the same size
  2. Drizzle over the rest of the olive oil before sprinkling over the salt and adding the herbs

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  1. Roast in the oven for 25 – 30 minutes, turning the potatoes half way through the time, until the potatoes are crispy on the outside but cooked through; I check this by poking them with a sharp knife. Remove the herb stalks and serve

Bacon Jam

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Bacon. Jam. A sweet delicious bacon-y jam. Yes it is as amazing as it sounds. I’m sure everyone will agree that bacon makes everything better… well apart from vegetarians but even they can appreciate the glory of bacon.

I’m not completely sure where  I first heard about bacon jam, I think it must have been something I stumbled across when I was browsing the internet for tasty sounding recipes. But as soon as I did see it I knew it was something I wanted to make! From what I can tell, a food truck in America called Skillet came up with the genius idea of bacon jam as a condiment for their burgers. Although they haven’t shared their recipe, a few people have tried to work out what the ingredients might be. I looked at quite a few before decided on one by Leite’s Culinaria. They all featured very similar ingredients but I wasn’t keen on adding hot sauce because I didn’t want a spicy bacon jam, so settled on this one. The original recipe can be found at http://leitesculinaria.com/82690/recipes-bacon-jam.html.

As you can imagine, the house smelled amazing as I was cooking! It isn’t the quickest recipe because it needs to simmer away to reduce and become deliciously sticky. But its perfect to make on a lazy Sunday afternoon when you don’t want to leave the house anyway!

These quantities make enough for me to fill three 280ml jars so it doesn’t produce a huge yield. The bacon jam then needs to be kept in the fridge for up to four weeks. It can be eaten with whatever you fancy adding a bit of bacon-y goodness to but I decided to add it to one of my handmade burgers. If you’re using it from the fridge you will just need to heat it up in a pan over a low heat for five minutes or so until it has warmed through and gone slightly darker. It goes perfectly on a burger because it adds the bacon flavour but also a rich sweetness.

680g smoked bacon, cut into a large dice
2 medium onions, diced
3 garlic cloves, smashed and peeled

¾ cup strongly brewed coffee
½ cup cider vinegar
½ cup packed dark brown sugar
¼ cup maple syrup

  1.  Add the bacon to a large pan over a medium heat. Stir occasionally until the fat has rendered down and the bacon has become a light brown colour. This should take roughly 20 minutes

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  1. Using a slotted spoon, transfer the bacon to a plate lined with kitchen towel to allow it to drain
  2. If there is any fat left in the pan, drain off all but one tablespoon. Add the onions and garlic to the pan and cook until the onions are translucent. This should take around 6 minutes. Make sure the heat isn’t too high or else the colours will brown instead

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  1. Add the coffee, cider vinegar, brown sugar and maple syrup and bring to the boil. Scrape the bottom of the pan to make sure you get all of the browned bits that have stuck. Add the bacon back to the pan and stir

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  1. Reduce the heat so that it is barely simmering and cook uncovered for 1 – 1½ hours or until the liquid has almost completely evaporates and turns syrupy

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  1. Let the jam cool slightly before pulsing in a food processor until it is coarsely chopped. Spoon the bacon jam into sterilised jars and keep in the fridge for up to four weeks.
  2. Rewarm the jam by gently heating it in a pan on a low heat

I didn’t take a photo of the bacon jam after it had been pulsed because to be honest it didn’t look too appealing! It went paler and almost cloudy? So if yours looks a but like that, don’t worry it hasn’t gone wrong! I also have the most ridiculously tiny food processor which isn’t even a food processor its one of those mini choppers. This meant I had to pulse mine in batches but it still worked just as well.

Bacon jam goes perfectly on my homemade burgers, the recipe is here http://www.curlyscooking.co.uk/?p=1340.

Domesticated Momster