Recipe of the Week!
Bacon Jam
Ingredients
- 1 KG Bacon, ground coarse (minced fine if using a knife)
- 1 Yellow onion
- 2 tbsp Garlic, minced
- 1 tsp fresh thyme
- 3 tbsp brown sugar
- 3 tbsp cider vinegar
Instructions
- Render bacon on a low temperature until just browned, about half way cooked.
- Add onion, and garlic. Cook until caramelized.
- Add thyme, and saute.
- Add brown sugar and cider vinegar, reduce until a syrup consistency is reached.
STILL HUNGRY?
Dry Cured Bacon
Ingredients
- 1 fresh pork belly, skin on (4.54 kg)
- 113.5 g salt
- 78 g sugar
- 22.5 insta-cure #1
Instructions
- Weigh the pork bellies.
- Mix the cure ingredients thoroughly. Measure the amount of cure needed, using a ratio of 227g dry cure for every 4.45kg fresh belly.
- Rub the cure mix over the bellies, making sure to cover all areas. Place skin-side down in a plastic or stainless-steel container.
- Refrigerate for 7-10 days to cure, overhauling them every other day.
- Rinse the bellies in slightly warm water. Soak in fresh water for 30 minutes and blot dry. Hang them on hooks and refrigerate 18 hours to air-dry and form a pellicle.
- Hot smoke at 185F to reach an internal temperature of 155F about 3 ½ hours; cool. Remove rind.
- Slice or cut the bacon immediately as required for baking, sautéing, or griddling or for use as a flavoring in other dishes, or wrap and refrigerate for up to 2 weeks.
Cassoulet
Ingredients
- 1 lb. dried great nothern beans
- 10 tbsp. duck fat or olive oil
- 6 cloves garlic, smashed
- 2 onions, chopped
- 2 carrots, chopped
- 4 sprigs thyme
- 3 bay leaves
- 1 cup white wine
- 2 cups veal broth
- 4 confit duck legs, shredded
Instructions
- Soak beans in a 4-qt. bowl in 7 1⁄2 cups water overnight.
- Boil beans and their water and boil. Reduce heat and simmer beans until tender, about 1 1⁄2 hours. DO NOT ADD SALT when cooking beans they will never get tender if you do so.
- Heat 2 tbsp. duck fat in a 6-qt. pot over medium-high heat. Add garlic, onions, and carrots and cook until lightly browned, about 10 minutes.
- Add beans, herbs, veal stock and duck confit bring back to a boil. Allow liquid to thicken up when reducing.
- Season with salt and pepper and serve.
Almond Flour Pancakes
Ingredients
- 1 cup almond flour
- ¾ cup milk
- 1 egg
- 1 tbsp baking powder
Instructions
- Combine almond flour and baking powder in a medium bowl.
- Add milk and egg.
- Mix with whisk until smooth with no lumps – almost a tomato paste consistency.
- Spray a pan with cooking spray.
- Spoon batter onto hot pan, making pancakes as big as desired.
- Flip pancakes over when bubbles start to form.
- Once both sides of pancakes are golden brown, they are ready to serve.
- Add syrup, fruit or whipped top as desired.