Directions
- 1Cut bacon into short pieces and add to TM bowl.
- 2Place lid onto bowl with MC, then chop for 5 seconds at Speed 6.
- 3Add olive oil, place lid onto bowl and place Splash Guard on lid, then cook for 5 minutes at Varoma, Speed 1.
- 4When bacon is cooked, drain it using a simmering basket or other preferred method, and set aside.
- 5Add onion and garlic to the bowl, chop for 5 seconds at Speed 5, then scrape down the sides of the bowl.
- 6Add the drained bacon to Thermomix and sauté with the onions and garlic for 12 minutes at 90°C, REVERSE, Stir, with MC OFF.
- 7Add the remaining ingredients: coffee, balsamic vinegar, Worcestershire sauce, brown sugar, cocoa powder, and chilli.
- 8Cook for 60 minutes at 100°C, REVERSE, Stir, with MC OFF, to reduce the liquid.
- 9After 60 minutes, scrape food down the sides with a spatula if needed and reset the controls to continue reducing for 30 minutes at 100°C, REVERSE, Stir, with MC OFF.
- 10Check the consistency and choose your preference; you can process for 2-4 seconds on speed 4 for a smoother consistency, or keep it chunkier.
- 11Transfer the bacon jam to jars and store them in the fridge.
Ingredients
- 500 gms bacon, good quality smoked or double smoked
- 20 gms olive oil
- 200 gms onion, cut into large chunks (I use sweet onion)
- 25 gms garlic, peeled cloves
- 230 gms Brewed coffee
- 30 gms balsamic vinegar
- 1 tbsp Worcestershire sauce
- 60 gms brown sugar
- 1 tsp cocoa powder
- 1 small small dried red chilli pepper (1/3 tsp chilli flakes)
Equipment
Thermomixsimmering basketspatulajars
Tips
- When cooking bacon, drain the oil using a simmering basket and do NOT pour oil down the sink.
- For the first 30 minutes of reducing liquid, you may want to place the empty simmering basket on the lid to act as a splash guard while evaporation continues through the hole.
- Check the consistency and choose your preference; you can process for 2-4 seconds on speed 4 for smoothness, or keep it chunkier.
- Keep in mind that the sauce will solidify when cooled.
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