Crispy bacon with sweet chilli jam
Feeling a little hungover at the weekend? Get this sarny down your gullet and wash it down with a mug of tea.
INGREDIENTS
Serves two
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1 tbsp olive oil
6 slices of thick-cut unsmoked bacon
4 lices of multi-seed bread
Sweet chilli jam
8 red peppers, roughly chopped
10 red chillies, roughly chopped
3 inch finger of ginger, peeled and roughly chopped
8 garlic cloves, peeled
400g can cherry tomatoes
750g golden caster sugar
250ml red wine vinegar
After a brief Summer break, the Sunday sarny is back, on a Monday. Normal service will resume next week.
The jam here is courtesy of Barney Desmazery over at BBC Good Food.
Tip the peppers, chillies (with seeds), ginger and garlic into a food processor, then blitz until very finely chopped and kind of mushy. Scrape into a heavy-bottomed pan with the tomatoes, sugar and vinegar, then bring everything to the boil. Skim off any scum that comes to the surface.
Once the jam becomes sticky, continue cooking for 10-15 mins more, stirring frequently so that it doesn’t catch and burn. It should now look like thick, bubbling lava. Cool slightly, transfer to sterilised jars and leave to cool completely. Keeps for 3 months in a cool, dark cupboard – refrigerate once opened.
Once the jam has cooled, it's show time.
Heat the olive oil in a frying pan over a medium flame and fry the bacon for about 8-10 minutes, until sufficiently crispy, turning occasionally.
Spread about 2 tbsp of sweet chilli jam on the bottom slice of each sarny. Lay three rashers of bacon on top of each slice, close it up and dig in.