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Nutty Blood Orange and Cognac Jelly Glazed Bacon
By Chris Stephan
Nutty Blood Orange and Cognac Jelly Glazed Bacon
In this recipe
BLOOD ORANGE & COGNAC JELLY
Preparation time:
15 mins
Cooking time:
1 hour
Serves:
8-10
Ingredients
  • 700g piece smoked bacon (loin/short)
  • 1 jar Beerenberg Blood Orange and Cognac Jelly
  • 200g salted macadamia nuts
  • 50g sunflower seeds
Method:

Preheat the oven to 160°C. Line a baking dish with baking paper.

Place the piece of bacon in the baking dish, lightly brush with the Blood Orange and Cognac Jelly.

Bake for 30 minutes or until golden.

While the bacon is cooking, lightly roast the nuts and seeds in a pan on top of the stove in a fry pan.

When the nuts start to colour, add the remaining Blood Orange and Cognac Jelly. Allow to simmer and reduce to a sticky sauce.

Take the bacon out of the oven and place onto a cheese board. Pile the nut glaze on top of the bacon. Serve any extra sauce in a dish beside the bacon.

Cut into thin slices and enjoy with a soft cheese.