Flavour Saver
The Australian Women's Weekly Food|Issue 51 2019

Making your own flavour-packed jams, pickles and sauces in a slow cooker is a cinch – here’s how!

Flavour Saver
BACON JAM

PREP + COOK TIME 7 HOURS MAKES 5 CUPS

1kg rindless bacon slices, sliced thinly, excess fat trimmed

3 brown onions (450g), sliced thinly

4 cloves garlic, sliced thinly

2/3cup (160ml) cider vinegar

2/3cup (150g) firmly packed brown sugar

2/3cup (160ml) pure maple syrup

1 tablespoon wholegrain mustard

4 sprigs fresh thyme

1 teaspoon instant coffee granules

1/3cup (80ml) warm water

1 Heat a large frying pan over medium-high heat. Cook bacon, in batches, until browned lightly. Drain on paper towel.

2 Transfer bacon to a 4.5-liter (18-cup) slow cooker. Add onion, garlic, vinegar, sugar, syrup, mustard, thyme, coffee, and the water; stir to combine. Cook, covered, on high, for 6 hours. Discard thyme; skim excess fat. Season with pepper.

3 Process bacon mixture until finely chopped, but not pureed. Spoon hot jam into hot sterilized jars; seal immediately. Label and date jars when cold.

PICKLED ONIONS

PREP + COOK TIME 3 HOURS (+ REFRIGERATION) MAKES 6 CUPS

1kg baby brown onions

½ cup (140g) cooking salt

2 cups (500ml) boiling water

1 cup (250ml) cold water

2 cloves garlic, bruised

1 teaspoon whole black peppercorns

3 cups (750ml) white wine vinegar

1 cup (250ml) white vinegar

1 cup (220g) caster sugar

6 sprigs fresh rosemary

6 sprigs fresh thyme

2 dried bay leaves

Esta historia es de la edición Issue 51 2019 de The Australian Women's Weekly Food.

Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.

Esta historia es de la edición Issue 51 2019 de The Australian Women's Weekly Food.

Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.

MÁS HISTORIAS DE THE AUSTRALIAN WOMEN'S WEEKLY FOODVer todo
bake of the month
The Australian Women's Weekly Food

bake of the month

Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.

time-read
1 min  |
Issue 93
ADVANCED - Cooking class
The Australian Women's Weekly Food

ADVANCED - Cooking class

This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!

time-read
3 minutos  |
Issue 93
slow cooker of the month
The Australian Women's Weekly Food

slow cooker of the month

Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.

time-read
1 min  |
Issue 93
4 ways with MUESLI BARS
The Australian Women's Weekly Food

4 ways with MUESLI BARS

sensational snack

time-read
1 min  |
Issue 93
AIR FRYER budget-busters
The Australian Women's Weekly Food

AIR FRYER budget-busters

Hearty and satisfying recipes that will save you time and money

time-read
2 minutos  |
Issue 93
A table for one
The Australian Women's Weekly Food

A table for one

Cooking for one gives you complete freedom to please yourself.

time-read
1 min  |
Issue 93
BEGINNER - Cooking class
The Australian Women's Weekly Food

BEGINNER - Cooking class

The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.

time-read
1 min  |
Issue 93
Tea party for Mum
The Australian Women's Weekly Food

Tea party for Mum

It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.

time-read
4 minutos  |
Issue 93
INTERMEDIATE - Cooking class
The Australian Women's Weekly Food

INTERMEDIATE - Cooking class

Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.

time-read
3 minutos  |
Issue 93
Feast around the world
The Australian Women's Weekly Food

Feast around the world

We've got protein covered as we head into the cooler months with international flavours to excite.

time-read
5 minutos  |
Issue 93