Pap is a local staple that you can truly add to every meal. Make these quick pap pancakes with bacon jam in under 20 minutes!

MAKES 12 // COOKING TIME 20 min

INGREDIENTS
For the bacon jam
½ cup onion marmalade
200 g bacon, chopped and fried
For the pap pancakes
¼ cup + 2 tbsp maize meal
¼ cup + 2 tbsp flour
1½ tsp baking powder
¼ cup grated Cheddar
½ cup milk
½ cup amasi
1½ tbsp butter, melted
1 egg

METHOD
For the bacon jam
1. Mix the marmalade and half of the bacon together. Set aside, reserving the remaining bacon.
For the pap pancakes
1. Mix the maize meal, flour, baking powder and cheese together. Season well with salt and pepper.
2. In a separate bowl, whisk together the milk, amasi, butter and egg.
3. Whisk the wet ingredients into the dry, until combined and lump-free.
4. Lightly grease a non-stick pan and place over low-medium heat. Dollop in spoonfuls of batter and cook each pancake for 1–2 minutes on each side, until they’re golden brown and cooked through.
5. Serve topped with bacon jam, reserved bacon bits, rocket, avocado and baby tomatoes.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Put your maize meal to good use and make these pap-crusted chops with charred cabbage.

The post Pap pancakes with bacon jam, rocket and avo appeared first on MyKitchen.

Burgers may be a Western creation, but we sure love them here in SA too! Go gourmet with these maple bacon beef burgers with Camembert.

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
For the beef patties
500 g beef mince
1 tbsp breadcrumbs
2 tsp dried thyme
For the maple bacon
400 g streaky bacon, chopped
2 garlic cloves, grated
1 tsp paprika
2 cups apple juice
½ cup maple syrup
To assemble
4 burger buns, halved and toasted
1 cup baby spinach
1 wheel Camembert, sliced

METHOD
For the beef patties
1. Using your hands, combine all the patty ingredients and divide into 4 pieces. Mould each one into a 3 cm thick burger patty.
2. Heat some oil over high heat and cook the burgers for 5 minutes on each side. Lower the heat, season, cover with a lid and cook for 10 minutes.
For the maple bacon
1. Fry the bacon over high heat for 5 minutes, until crispy. Lower the heat, and add the garlic and paprika. Fry for 2 minutes, until fragrant.
2. Deglaze the pan with the apple juice. Add the maple syrup and reduce at a simmer for 15 minutes.
To assemble
1. Top the bottom half of the buns with baby spinach, followed by a beef patty and a slice of Camembert. Finish with a drizzling of maple bacon.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

Wondering what else you can do with your maple bacon? Top your pork chops with it and some Cheddar for a delicious braai treat.

The post Maple bacon beef burgers with Camembert appeared first on MyKitchen.

Put that slow-cooker to good use and whip up some deliciously sweet bacon jam to enjoy with spreads, breads, cheeses and more!

MAKES 2 cups // COOKING TIME 6 hours 40 min

INGREDIENTS
600 g bacon, diced
3 onions, peeled and finely diced
4 garlic cloves, peeled and finely chopped
¾ cup brown sugar, packed
¾ cup brewed coffee
½ cup apple cider vinegar
¼ cup honey
¼ tsp cumin
¼ tsp cayenne pepper

METHOD
1. In a pan, cook the bacon on high heat until browned, for about 15 minutes.
2. Remove the bacon fat, leaving only 1 tbsp fat in the pan. Add the onions and garlic and cook on high for 20 minutes.
3. Add sugar, coffee, vinegar, honey, cumin and cayenne to the onion mixture.
4. Pour the mixture into the slow cooker and cook, uncovered, on high heat for 6 hours or until the liquid becomes syrupy.
5. Allow to cool completely, then store in an airtight container and refrigerate for up to 4 weeks.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

The post Slow-cooked bacon jam appeared first on MyKitchen.

We’re hear to spread the magic of bacon jam! This sweet-salty-smokey treat will transform any breakfast into a morning meal to remember.

SERVES 6

INGREDIENTS
120g back bacon, diced
4 medium onions, peeled and finely sliced
¼ cup balsamic vinegar
2½ tbsp dark brown sugar
2 tsp mustard seeds
1 tsp salt
1 tsp black pepper
1 tbsp chopped thyme

METHOD
1. Fry the bacon in a heavy-based pan over medium heat until the fat has rendered down. It should take about 10–15 minutes. Drain the fat from the pan. Add the onions, cover and cook over a low heat for 15 – 20 minutes.
2. Add the vinegar, sugar, mustard seeds and 3 tbsp water. Partially cover the pot and let it reduce for about 10 minutes. Add the salt, pepper and thyme.
3. Leave to cool slightly, then place the jam in sterilised glass jars. Store in the fridge for up to a week.

The post Bacon and balsamic jam appeared first on MyKitchen.