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Recipe: Warming Ale Rarebit and Bacon Jam

As the days grow colder, nothing appeals to us more than retreating back into hibernation mode, getting cosy under soft, warm blankets and indulging in some tasty comfort food. Our ale rarebit and bacon jam recipe is the perfect choice for those chilly days.

News / Food & Drink

25th October 2021

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For the Bacon Jam

Ingredients

100g smoked bacon
1 large onion (finely sliced)
60ml maple syrup
60ml balsamic vinegar
30g light brown sugar

Method

Grill the bacon until really golden and crisp, then leave to cool.
Sweat the onions over a low heat for approximately 30 minutes, seasoning with salt and pepper until caramelised.
Add the vinegar, sugar and maple syrup to the onions and cook for five minutes.
Pulse the bacon in a food processor until chopped into small bits.
Add the bacon to the onion mix and cook until syrupy.
Leave to cool and refrigerate for later use.

Ale Rarebit with Bacon Jam

Ale Rarebit with Bacon Jam

For the Ale Rarebit

Ingredients

50g butter
50g flour
2 tsp English mustard
1 tsp Cayenne pepper
250ml strong ale
1 tbsp Worcestershire sauce
500g strong mature cheddar cheese (grated)
Milled black pepper (to taste)
4 slices of sourdough bread

Method

Melt the butter in a pan and then stir in the flour.
Continue stirring for a few minutes over a low heat.
Add the ale a little at a time until you have a thick sauce.
Sprinkle in the grated cheese and wait for it to melt.
Add the mustard, Cayenne pepper and Worcestershire sauce.
Season with pepper.

To assemble the dish:

Toast the sourdough bread on both sides.
Spread some bacon jam and then the rarebit mixture over the toast, right to the edge.
Grill until melted and bubbling.

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