Bacon Jam with Fresh pita and camembert

I have a love for cheese, but what do you eat with it…? Yeah the usual chutney or chilli jam but Bacon Jam takes it to a whole new level. You get the wonderful deep bacon flavor BUT you also get the crispy texture too! Which goes sooooo well with the creamy cheese. This is super easy to make and very delicious. Take it to another level by making your own fresh pita bread and you are living the dream! Enjoy!

Below should serve 4 people

Ingredients:

Bacon Jam:

360g Bacon lardons (I used smoked)

1 medium white onion chopped

1 Large clove of garlic crushed

50g Light brown sugar

1 Tbsp of Cider Vinegar

1 Tbsp of Whisky

1 Tbsp of Maple syrup

80ml of freshly brewed black coffee

Pita bread:

NOTE: This makes 4 large Pita breads – I only cooked up 1 and wrapped up the others for the freezer (Quick bread)😊

320ml warm water (between 38-43°C)

Approx 450g All-purpose flour (plus more for hands and surface)

7g Dried yeast (1 standard packet)

1 Tbsp (13g) granulated sugar

2 Tbsp (30ml) olive oil, plus more for pan and brushing on dough

1 Tsp salt

To finish and serve

250g camembert

Directions:

Bacon jam:

Fry the bacon lardons in a large non-stick pan until golden and crispy on medium to high heat mixing frequently. Remove from the pan leaving the fat in the pan.

Turn the heat to low and cook the onion in the bacon fat for 15-20 mins until soft and starting to brown. Stir in the garlic, sugar, cider vinegar, bourbon, maple syrup, coffee then add back your bacon.

Cook slowly for 20-25 mins, stirring occasionally until thick and syrupy. Turn off the heat, leave to cool before packing it into a sterilised jar. (Will keep for up to one month in the fridge).

Pita bread

In a large mixing bowl place your dried yeast and sugar in with the walm water and leave to stand for around 5 minutes.

The add flour, salt and oil and mix until combined and sticking together (approx. 2-3 mins)

Remove from the bowl onto a floured surface and knead for around 5-8 minutes until. (if too stick add a little flour, if to dry just slightly wet your hand and continue) – Remember that if you are finding it a tad dry it will get better the more you knead.

Tip: To test the dough is done, poke your finger in the dough, if the spot where you poked fills back up rather quickly then your dough is ready. If not, keep kneading!

Place the dough in a well-oiled bowl, place a little oil on the dough too, cover with a damp cloth and leave at room temperature for minimum 1.5hrs.

Remove dough mix, form back into a round bowl and divide into 4 and place on an oiled backing tray cover with cling film then leave again for 30 mins or until needed.

Your are then ready! If not using some of this mix cover with cling film and place in the freezer. (Will keep for up to four weeks in the freezer).

To finish and serve

Place your camembert or other chosen cheese into a bowl or camembert baker and place in oven until melted to desired level around 15-20 mins depending on heat

Get your pita dough, stretch out to desired size (around 25-30cm) and place in pizza oven turning as needed until cooked. (If cooking in oven would recommend placing on a pre heated pizza stone at the ovens hottest temp until cooked. Once cooked, remove and paint with melted butter. Then chop into quarters.

Place all onto a serving board and indulge in any way that you see fit – enjoy!