Gonubie foodie shares her love of cooking

A trio of ideas that goes beyond breakfast, writes Hilary Biller

BACON JAMMY AND CHEESY TOAST

Ingredients

Jam

500g bacon cuts

2 onions, finely chopped 2 cloves garlic, finely chopped 1 green chilli, finely chopped A handful of fresh thyme Oil for frying

125ml (½ cup) brown sugar 125ml (½ cup) golden syrup 45ml (3 tbsp) brandy, optional

Sandwich

Butter

8 slices sourdough bread

45ml (3 tbsp) mayonnaise

2 Brie cheeses, rind removed and sliced, optional 250ml (1 cup) cheddar cheese, grated

Method

In a pan fry the onions, garlic, chilli and thyme in a splash of oil until soft and golden brown. Increase the heat and add the bacon, reduce heat to low, add the sugar and syrup and stir jam until sugar is dissolved. Simmer for 2030 minutes before adding the brandy, if using, and simmer for another five minutes.

Place hot jam in a sterilised jar and set aside — the jam can be used in myriad ways — as a spread or a relish.

Spread butter on one side of bread slices, toast bread butter side down in a preheated pan. To assemble sandwiches top toasted side of four slices of bread with Brie cheese if using.

Sprinkle over cheddar cheese evenly and top with a few dollops of bacon jam. Top with remaining bread slices, toasted side facing inward with cheddar cheese.

Spread outside sandwiches with mayonnaise and cook in non-stick pan until bread is golden and cheese melted and serve immediately.

WAFFLES WITH BACON, CREAM AND SYRUP

Savoury/sweet combo using streaky bacon to enliven an all-day treat.

(Serves 4)

Ingredients

4 ready-made waffles or crumpets 8 slices of streaky bacon, fried till crisp 125ml (½ cup) whipped cream Seasonal berries

Syrup

Method

Warm the waffles or crumpets by toasting.

Make two layers and top each waffle with cream, bacon, berries and a generous drizzle of syrup and serve.

SWEET BRAAI BACON WITH EGG FRIED RICE (Serves 4)

Sizzling, smoky, salty, crispy bacon can jazz up any dish way beyond breakfast because its flavour and great versatility can be a treat at any time of the day. Beyond the streaky variety, look out for a range of cuts, from minced and diced, round, and my favourite, thick, meaty naturally wood-smoked Wiltshire-cured braai cuts that will be the hero at any braai or flash-in-the-pan quick super supper.

Ingredients

Eskort braai bacon cut into ½ ¼ cup ginger chopped

2 garlic cloves chopped

1 tsp dried chilli flakes

2 tsp cumin seeds

1 cup leeks

3 tbs apricot jam/ preserve 1 tsp soya sauce

2 tbs treacle sugar Sesame oil for cooking

Rice

4 cups cooked white or wild rice 3 tbs sesame oil

¼ cup ginger chopped

3 tsp ground cumin

1 tsp turmeric

2 tbs black pepper fine

1 cup chopped chives

4 eggs

Method

Heat a wok over a moderate heat and add the sesame oil. Fry the ginger, garlic, chilli, cumin seeds and leeks for 5 min. Add the bacon and lower the heat. Close the wok and cook the bacon for 15min. Add the apricot jam, soya sauce and treacle sugar and simmer for another 10 min.

While the pork cooks, heat a frying pan over a moderate heat and add the sesame oil. Fry the ginger, cumin, turmeric, black pepper and chives for about 2 min.

Add the rice and stir it through well. Add the eggs and scramble the eggs into the rice.

To serve

Serve the sticky pork with its sauce on the rice and garnish with some more fresh spring onion. – eskort.com/recipes