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Bacon Brioche with Chilli Jam and Cheese

This recipe is one way to make that long weekend brunch a bit more special. Light and buttery brioche toasts brilliantly and works so well with our Smoked and Unsmoked Bacon.

Prep time: 5 mins

Cooking time: 10-15

Serves: 4

ingredients

The Sandwich:

1 pack of Simon Howie Smoked or Unsmoked Back Bacon

4 brioche buns

Cream cheese

1-2 spring onions

 

The Chilli Jam:

4 red peppers, deseeded and roughly chopped

5 red chillies, roughly chopped

2-3cm piece fresh root ginger, peeled and roughly chopped

4 garlic cloves, peeled

200g can cherry tomatoes

3750g golden caster sugar

125ml red wine vinegar

Method

The Chilli Jam:

1. You’ll want to cook your jam a few weeks prior to using it for the best flavour. First throw your ginger, red peppers, chillies and garlic into a blender and process it into a rough mixture.

2. Next add the mix into a saucepan with the sugar, tomatoes and vinegar. Bring this to the boil and then let it simmer for about an hour.  Make sure to give the occasional stir and scoop off any matter that comes to the surface.

3. You’ll notice that the jam begins to thicken slightly and become more ‘jam like’ in consistency. The trick here is to keep it on the heat and keep stirring so that it doesn’t stick to the bottom of the pan and burn. 10 minutes should do it.

4. Once it’s at a consistency that you’re happy with, let it cool before transferring it to sterilised jars and refrigerating.

The Sandwich:

1. Fry, grill, microwave or oven bake your bacon to the desired crispiness (or not-so-crispy if that’s your thing).

2. While the bacon is cooking, cut the buns in half and toast them (on both sides if you like, or if you’re tight for time just the ‘inside’ part).

3. Chop your spring onions for garnishing with.

4. Prepare the chilli jam and cream cheese for serving. Bowls and teaspoons if you’re round the table with your family or just a healthy dollop of each per roll if not. We like to have our cream cheese on the bottom, bacon, then chilli jam on top, all garnished with a few finely chopped spring onions – as pictured.

Simon Howie

Bacon Brioche with Chilli Jam and Cheese

This recipe is one way to make that long weekend brunch a bit more special. Light and buttery brioche toasts brilliantly and works so well with our Smoked and Unsmoked Bacon.

Prep time: 5 mins

Cooking time: 10-15 mins

Serves: 4

Bacon Brioche with Chilli Jam and Cheese

ingredients

The Sandwich:

1 pack of Simon Howie Smoked or Unsmoked Back Bacon

4 brioche buns

Cream cheese

1-2 spring onions

 

The Chilli Jam:

4 red peppers, deseeded and roughly chopped

5 red chillies, roughly chopped

2-3cm piece fresh root ginger, peeled and roughly chopped

4 garlic cloves, peeled

200g can cherry tomatoes

3750g golden caster sugar

125ml red wine vinegar

Method

The Chilli Jam:

1. You’ll want to cook your jam a few weeks prior to using it for the best flavour. First throw your ginger, red peppers, chillies and garlic into a blender and process it into a rough mixture.

2. Next add the mix into a saucepan with the sugar, tomatoes and vinegar. Bring this to the boil and then let it simmer for about an hour.  Make sure to give the occasional stir and scoop off any matter that comes to the surface.

3. You’ll notice that the jam begins to thicken slightly and become more ‘jam like’ in consistency. The trick here is to keep it on the heat and keep stirring so that it doesn’t stick to the bottom of the pan and burn. 10 minutes should do it.

4. Once it’s at a consistency that you’re happy with, let it cool before transferring it to sterilised jars and refrigerating.

The Sandwich:

1. Fry, grill, microwave or oven bake your bacon to the desired crispiness (or not-so-crispy if that’s your thing).

2. While the bacon is cooking, cut the buns in half and toast them (on both sides if you like, or if you’re tight for time just the ‘inside’ part).

3. Chop your spring onions for garnishing with.

4. Prepare the chilli jam and cream cheese for serving. Bowls and teaspoons if you’re round the table with your family or just a healthy dollop of each per roll if not. We like to have our cream cheese on the bottom, bacon, then chilli jam on top, all garnished with a few finely chopped spring onions – as pictured.

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