Bacon Relish

Serve this bacon relish on hot dogs to take them from ordinary to extraordinary. Or add it to a cheese platter to go with a perfectly ripe brie or camembert. I served it alongside pizza bianca as one of the many toppings for people to add.

Bacon Relish
Bacon Relish
Head straight on to the Recipe For ♥ Bacon Relish ♥

When you have one dog that was taken away from its puppies, and another taken away from its mother, things get interesting. This is what happened when we bought Holly home. Molly decided she was her new puppy, and started cleaning her ears. She did this to Scarlett, and her ear flaps were always dry. But when she stopped, they became nice and soft. I could see tiny little spots in Holly’s ears and tried my best to get Molly to stop cleaning. But, even Scarlett weighed in on the action! With both of them gone I noticed Holly’s ears were a little mucky. I used some ear cleaning solution to clean them. And then gave her tissue salts to help clear what I could not see. The tissue salts worked up to a point. Yes, they helped drain the muck, but they could not sort out the underlying problem.

Today’s inspirational recipe from Lavender and Lime ♥ Bacon Relish ♥ #LavenderAndLime Click To Tweet

And I knew there had to be one as she was scratching herself silly, and crying. Between that, and the head shaking, I knew she had to go to the vet. She had an infection in the ear canal which of course I could not clean, and must have been causing some pain. One squirt in each ear of medication and she stopped scratching straight away. This was not only good for her, but for me, as now I could get a full night’s sleep. She had been waking me with the incessant scratching for a couple of nights. She had to be on the medication for a week, and after that I resumed the tissue salts for a week just to be sure. Holly probably came to us with the infection and Molly just kept her ears clean enough for it to not bother her. The poor puppy!

Bacon Relish

 

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Bacon Relish

This is an extremely versatile relish with a hint of a spice bite
Recipe Category: Condiments
Makes enough for: 1 batch relish
All Rights Reserved: Adapted from 100 choice recipes with pork, page 88

Ingredients

  • 500 g diced wood smoked bacon
  • 30 mls oilive oil
  • 500 g red onions, peeled, cut in half and thinly sliced
  • 150 g white onions, peeled, cut in half and thinly sliced
  • 1 clove garlic, peeled and finely chopped
  • 2 mild chillies, thinly sliced
  • 5 mls yellow mustard seeds
  • 80 mls full cream sherry
  • 125 mls apple cider vinegar
  • 110 g xylitol
  • 3 bay leaves
  • 2.5 mls cayenne pepper

Method

  • Place the bacon into a dry, not stick frying pan and cook over a medium temperature
  • When the fat has rendered and the bacon is crispy, remove the bacon, leaving the lard in the pan
  • Drain the bacon on paper town and set aside
  • Add the oil to the pan and heat then add the onions and sauté on a low temperature until soft
  • Add the garlic, chilli and mustard seeds and cook until the garlic is soft
  • Add the sherry, increase the temperature and deglaze the pan, then cook until reduced by half
  • Add the vinegar and xylitol and stir until the xylitol dissolves
  • Add the bay leaves, cayenne and bacon and stir to combine and leave to cook until thickened, stirring occasionally
  • Place the relish into sterilized glass jars and leave to cool
  • Refrigerate overnight to allow the flavours to develop and use within a month

Notes

See this post on how I sterilize my glass jars.
View the previous posts on October 7:

Lavender and Lime Signature

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