Wellity wellity, look who is back for some Sunday sauciness! Wait, no, shit, like Patty Hogg, I’ve said too much, I’ve said too much. Let me backpedal, I was on the phone to my love Kev last weekend – it was Daddy’s day, after all – and my god-daughter Sosie yelled out to send her love and talk about how much she missed me.
After Kev and I were done letting each other know how much we love each other, I got him to put Sose on the line and told her to get out here and visit with me some time. Ten minutes later she told me the flights were booked and to get baking.
So obviously I have known Sosie for her entire life and as her godfather have always tried to help her out when she needed it. I then got her cast in the Scream TV show, in an HBO vehicle and opposite three of my boyfriends in 13 Reasons Why, so I think you would agree I’ve been quite successful.
I was feeling super nostalgic spending time with Sosie, so told her how proud I am of her ad nauseum. Before whipping her up a vat of Sosie Bacon Jam.
Sticky, sweet and with a gloriously salty kick, bacon jam is quite possibly one of my favourite things. Chuck it on a burger, a sandy, with some cheese, in a quiche, hell even a shoe Old Gregg style, I will eat it.
Sosie Bacon Jam
Serves: 1-2 cups.
500g streaky bacon, finely diced
1 onion, finely diced
5 garlic cloves, minced
⅓ cup bourbon
⅔ cup apple cider vinegar
¼ cup muscovado sugar
2 tbsp thyme leaves
salt and pepper, to taste
Heat a small lug of olive oil in a large saucepan and cook the bacon over medium heat for about fifteen minutes, or until crispy, caramelised and straight up glorious. Add the onion and garlic and cook for a further couple of minutes.
Add the bourbon and cook the alcohol off for a minute before stirring through the apple cider, muscovado and thyme. Bring to a boil, reduce heat to low and leave to simmer, stirring semi-frequently, for 20 minutes, or until thick and sticky.
Season to taste and transfer to a sterilised jar. Or just eat with a spoon like a true member of the Bacon clan would.
It can keep for a week or so refrigerated, but I don’t think you’ll have any left over. Just sayin’.