Bacon Jam & Halloumi Cheese Recipe

Render bacon

Heat a large, heavy-bottomed frying pan or saucepan over medium heat. Add 1 tablespoon olive oil and the chopped bacon. Cook, stirring occasionally, until the bacon has released its fat and is golden brown and slightly crisp, about 10–12 minutes.

Soften onion and garlic

Push the bacon to one side of the pan (or remove half the bacon if the pan is overcrowded) and add the diced onion. Sauté for 6–8 minutes until translucent and soft. Add the minced garlic and cook for another 60 seconds until fragrant.

Add seasonings and tomato

Stir in the smoked paprika, black pepper and salt. Pour in the tomato passata and Worcestershire sauce, mixing to combine. Reduce heat to low and simmer gently for 6–8 minutes to concentrate flavors.

Caramelise with sugar

Stir in the brown sugar and apple cider vinegar. Increase heat to medium and cook, stirring frequently, until the mixture thickens and becomes jam-like, about 8–12 minutes. Taste and adjust seasoning — add a little more sugar or vinegar if more balance is needed.

Deglaze with tequila

Carefully pour the tequila into the pan to deglaze, scraping up any browned bits from the bottom. Allow the alcohol to cook off and the liquid to reduce until the jam is thick and sticky, another 3–4 minutes. Remove from heat and let cool slightly.

Finish and store

For a smoother jam, pulse the mixture a few times in a food processor or use an immersion blender to get the desired texture (leave some chunky bacon pieces for texture). Transfer to a jar and refrigerate if not using immediately; the jam will thicken further as it cools.

Prepare halloumi

Pat the halloumi slices dry with paper towel to remove excess moisture. Heat a non-stick or cast-iron skillet over medium-high heat and add 1 tablespoon olive oil.

Pan-fry halloumi

When the oil is shimmering, add the halloumi slices in a single layer. Fry for 2–3 minutes per side until a deep golden crust forms. Remove and keep warm on a plate lined with paper towel.

Toast bread (if using)

Lightly toast your sourdough slices or buns until crisp. This can be done in a toaster, under a broiler, or in the same skillet used for halloumi for extra flavor.

Assemble

Spread 1–2 tablespoons of the warm bacon jam onto each toasted bread slice. Top with 2–3 slices of fried halloumi. Add a small handful of microgreens or rocket and sprinkle chopped cilantro or parsley over the top. Finish with a squeeze of lemon.

Serve

Serve immediately while halloumi is warm and jam is slightly warm. Leftover bacon jam can be refrigerated up to 2 weeks; reheat gently before using.