Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding.
Because I use bacon quite a lot in my cooking, I started buying in Laverstoke Park Farm's nitrate-free, smoked streaky bacon, and always have a pack of it in my freezer. It's just like old-fashioned bacon - it's not bright pink, but brown (due to the lack of nitrates), has a good streak of fat in it and is thickly cut. It has a really different flavour to the typical 'supermarket' bacon - less sweet, more smoky and, well, more like pork, really. Giving it the maple glaze treatment makes it glossy, sweet and crisp: we love it.
Makes 6 rashers
- 6 rashers of good-quality smoked, streaky bacon
- About 4 tablespoons maple syrup
- Line a grill tray with a sheet of foil. Heat your grill to high.
- Lay over the bacon strips onto the foil, leaving a space between each one, and drizzle the lot with about 2 tablespoons of maple syrup. You don't need much. Slide under the grill and cook until crisp.
- Turn over the bacon with a pair of tongs, not a fork. Drizzle a little more maple syrup over each rasher and put back under the grill for another few minutes until sizzling and crispy.
- Remove from the grill and transfer the rashers to a plate, leaving to cool a little.