Baked Potatoes with Bacon Jam



For the potatoes you’ll need:
6 large potatoes; scrubbed clean
Salt and white pepper; to taste
Knob of butter

Bake the potatoes for 45 min. at 180 °C or until tender to the touch. Cut a cross with a sharp-pointed knife into the top of each potato and gently remove the flesh with a spoon. Mash the potatoes, add a knob of butter and season with salt and pepper. Scoop the mashed potato back into the potato skins. Cover loosely with foil and bake for a further 10 min. Top with a large scoop of the bacon jam to serve.

For the bacon jam you’ll need: 
375 g bacon (1½ packet)
2 large onions
1 tbsp. vegetable oil
3 cloves garlic; thinly sliced
¼ tsp. (for mild) or ½ tsp. (for hot) chilli flakes
¼ tsp. ginger powder
1 cup strong coffee
½ cup balsamic vinegar
Pinch of sugar
¼ cup golden syrup
¼ cup brown sugar

Cut the bacon into ½ cm pieces. Fry ⅔ of the bacon, remove with a slotted spoon and set aside. Add the oil to the bacon fat in the pan and caramelise the onions. Add the garlic, chilli flakes and ginger, and stir until flavours develop. Add the rest of the ingredients, including the cooked bacon. Simmer to a syrupy and jam-like consistency, about 10 min. In a separate pan, fry the remaining ⅓ of the bacon until crispy. Season the jam with pepper and top with the bacon bits.

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