Remove the skewers and fill the hole with butter and bacon jam. Enjoy.
Bacon Jam and “Stokbrood”
Ingredients
- Bacon jam:
- 500 g Eskort Bacon Cutts.
- 2 onions, finely chopped
- 2 cloves garlic, finely chopped
- 1 green chilli, finely chopped
- 45 ml fresh thyme
- 125 ml Muscovado sugar
- 125 ml golden syrup
- 65 ml brandy
- olive oil for frying
- Stokbrood:
- 500 g bread flour
- 10 ml salt
- 10 g dry yeast
- 375 ml warm water
- 6 wooden skewers
Method
- Bacon jam:
- In a saucepan, fry the onions, garlic, chili and thyme in olive oil over medium heat until soft and golden brown.
- Increase the heat to high and add the bacon.
- Fry the bacon until crispy, reduce the heat to very low, add the sugar and syrup and stir the jam until the sugar is dissolved.
- Simmer for 20 – 30 minutes, add the brandy and simmer for another 5 minutes.
- Place the hot jam in a sterilised jar and set aside to cool.
- The jam can be prepared in advance and can be stored for at least two months.
- Stokbrood:
- In a large bowl, dissolve yeast in warm water.
- In a large mixing bowl, sift the flour and salt and make a well in the middle.
- Pour the yeast water into the well and start to mix with your hands. If the mixture is too dry add more water.
- Mix until dough forms, turn the dough onto a flour dusted working surface and knead for 10 minutes until the dough is smooth.
- Place the dough in a lightly oiled mixing bowl and cover with clingwrap.
- Leave to rise in a warm place until the dough has doubled in size.
- Prepare the 6 skewers, by rubbing them with butter.
- Once the dough has risen flatten and divide it into 6 balls
- Stretch each ball out to roughly 20 cm long and wrap the length of it around a
- Slowly braai and rotate until the bread is golden and crispy.
- Note: Store bought dough can be used.
Serve
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