Maple syrup and bacon have been matched before, but this glaze adds espresso and bourbon to the mix. Use the finished rashers to garnish cocktails or savoury dishes.
- 1 shot espresso
- 1 tbsp maple syrup
- 2 tbsp dark brown sugar
- 15 ml bourbon
- 12 slices thick-cut streaky bacon
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat oven to 160°C.
- Mix together espresso, maple syrup, sugar and bourbon, until the sugar dissolves.
- Lay out bacon. Using a pastry brush, brush both sides of bacon with the coffee glaze.
- Bake, basting every 5 minutes for 15-20 minutes. When removed from the oven, bacon will be soft but will harden upon cooling. Use as a garnish for drinks or savoury dishes.
This recipe is from Richo's Bar Snacks on SBS Food (Channel 33). Stream episodes via SBS On Demand.