Bacon Jam and Caramelised Onion Garlic Bread
Sharing Dish | with Cheddar Cheese and Parsley
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
90 grams
British Smoked Bacon Lardons**
3 unit(s)
Garlic Clove**
1 bunch(es)
Flat Leaf Parsley**
60 grams
Onion Marmalade
60 grams
Mature Cheddar Cheese**
(Contains: Milk)
1 unit(s)
SlooOW Stone Oven White Baguette
(Contains: Cereals containing gluten, Oats, Rye, Soya, Wheat, Barley May contain traces of: Nuts, Sesame, Walnuts, Lupin, Milk)
Not included in your delivery
40 grams
Butter
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Heat a drizzle of oil in a frying pan on high heat. Once hot, add the bacon lardons. Stir-fry until crisp and golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
c) While the bacon cooks, peel and grate the garlic (or use a garlic press) and roughly chop the parsley (stalks and all).
a) Once the bacon is crisp, reduce the heat to low and add the onion marmalade. Bubble for 30 seconds, then transfer to a bowl and set aside for now.
b) Return the (now empty) pan to medium heat. Add the butter (see pantry for amount), garlic and three quarters of the parsley. Stir until the butter is melted and the garlic is fragrant, 1-2 mins.
c) Grate the cheese and halve the baguette lengthways.
a) Pop the baguette halves onto a baking tray, cut-side up. Evenly spread the herby garlic butter over the 2 halves.
b) Spoon over the bacon jam, then top with the grated cheese.
c) Bake on the middle shelf of your oven until the cheese is melted and the bread is lightly golden, 8-10 mins.
d) Once baked, transfer to a serving platter and sprinkle over the remaining parsley to finish.
Enjoy!
