A superb and adaptable relish that you can use in a multitude of ways – adding to pies, using in sandwiches instead of pickle and slathering it all over a bacon butty for a total “pig-out” (pun intended).
The apples add moisture as well as flavour and the smoked paprika gives it a gentle warmth.
- 1 1/2 lb bacon joint – trimmed and cubed
- 3 onions about 10oz/284g weight
- 3 cloves garlic crushed
- 3 tablespoons molasses
- 3 small apples peeled and chopped
- 4 fl oz/120mls maple syrup
- 4 fl oz/120mls cider vinegar
- 1 heaped tablespoon smoked paprika
- 7 fl oz/200mls strong black coffee
- Trim off any excess fat from the bacon and chop into small cubes.
- Put the bacon into a large pan and fry the bacon until just browned.
- Remove the bacon and set aside.
- Fry the onions and garlic in the pan until softened – about 5 minutes.
- Add the molasses and allow to caramelise a little.
- Return the bacon to the pan and add the apples, maple syrup, vinegar, smoked paprika and combine together.
- Finally add the coffee and leave to simmer on a medium heat for about an hour/hour and a half
- Check regularly. You want the mixture to reduce but not to end up dry. You may need to add extra liquid during this stage, but the apples should keep the mix just right.
- Remove from the heat and allow to cool.
- Bltz with a hand blender to achieve the consistency you want.
- Keep in an airtight container in the fridge and use any way you like.