Bacon Jam and “Stokbrood”

20min

30min

50min

Bacon jam:
In a saucepan, fry the onions, garlic, chili and thyme in olive oil over medium heat until soft and golden brown.
Increase the heat to high and add the bacon.
Fry the bacon until crispy, reduce the heat to very low, add the sugar and syrup and stir the jam until the sugar is dissolved.
Simmer for 20 – 30 minutes, add the brandy and simmer for another 5 minutes.
Place the hot jam in a sterilised jar and set aside to cool.
The jam can be prepared in advance and can be stored for at least two months.
Stokbrood:
In a large bowl, dissolve yeast in warm water.
In a large mixing bowl, sift the flour and salt and make a well in the middle.
Pour the yeast water into the well and start to mix with your hands. If the mixture is too dry add more water.
Mix until dough forms, turn the dough onto a flour dusted working surface and knead for 10 minutes until the dough is smooth.
Place the dough in a lightly oiled mixing bowl and cover with clingwrap.
Leave to rise in a warm place until the dough has doubled in size.
Prepare the 6 skewers, by rubbing them with butter.
Once the dough has risen flatten and divide it into 6 balls
Stretch each ball out to roughly 20 cm long and wrap the length of it around a
Slowly braai and rotate until the bread is golden and crispy.
Note: Store bought dough can be used.