Brown sugar bacon
Wed, 27 April, 2016
Many of my vegetarian friends grudgingly admit that bacon is the only meat they truly miss. Another friend (not veggie) claims that the best aromatherapy is the smell of bacon in the morning. Let’s face it: it’s not easy to resist a good bacon butty for breakfast, foregoing all the healthy porridge/avocado/granola options.
Of course, we have been scared senseless of bacon (until recently), the evil processed, salty and fatty villain. But well-sourced, free range, home-cured (or as near as) bacon is certainly better than limpid, preservatives-stuffed, processed supermarket ham. Bacon has good fats, vitamin Bs, minerals and magnesium. And, hell – life with bacon in it is more worth living.
Talk about moreish – this glazed bacon makes the most moreish nibble in the world. Make sure you make twice the amount you plan to serve your guests with drinks, as half is dead certain to disappear before they arrive. The recipe comes from NYT Cooking.
brown sugar bacon
Servings: a snack for a crowdTime: 1 hour
INGREDIENTS
- 12-16 thick cut rashers of smoked streaky bacon
- ½ cup (100g) brown sugar
- 1 tbsp. Dijon mustard
- 2 tbsp. red wine
METHOD
1. Line a baking tray with parchment or use a roasting rack (it will go quicker on the rack). Preheat the oven to 200C/400F/gas 6. Arrange the bacon in the tray in a single layer – you may need to do it in batches. Bake for about 20-25 minutes until crisp.
2. In the meantime mix the glaze ingredients together. When the bacon is ready, remove it from the oven, drain the fat from the tray and brush the rashers with the glaze on both sides. Return to the oven for 10 minutes, or until the glaze is dark brown and bubbling.
3. Transfer to a wooden board or fresh sheet of parchment and leave to cool – it should not be tacky to the touch. To serve, cut in halves or thirds. Keep in the fridge on a plate in a single layer, covered loosely with cling film.
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