Making your own flavour-packed jams, pickles and sauces in a slow cooker is a cinch – here’s how!
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
この記事は The Australian Women's Weekly Food の Issue 51 2019 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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この記事は The Australian Women's Weekly Food の Issue 51 2019 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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