Ingrediënten
- 14 oz / 400g skinless fatback, diced
- 5 oz / 150g slab bacon, diced
- 1 small onion, diced
- 1 small apple, peeled and shredded
- 1 tsp kosher salt
- 1 tsp dried marjoram
- 1 tsp dried wild garlic (optional)
Instructies
- In a large skillet over medium heat, cook the fatback, stirring occasionally with a wooden spoon, until half of the fat has melted, about 20 minutes. The fat should be slightly bubbling; if it's too intense, lower the heat.
- Add the bacon to the skillet and cook until most of the fat has melted and the cracklings are lightly browned, 15 to 25 minutes. Add the onion, apple, and salt and cook until the onion is golden, 8 to 12 minutes. Turn off the heat and set aside to slightly cool, about 15 minutes, then season with the marjoram and wild garlic (if using) and stir to combine.
- Pour the contents of the skillet into a 4-cup / 950ml bowl and set aside at room temperature to cool. Store in an airtight container in the refrigerator for up to 2 weeks. Remove from the fridge about 30 minutes before serving to take the chill off.
- Serve the spread with sliced rye bread.
Beschrijving
with Apple and Onion
My stay in Novigrad had been exquisite. Its end proved more dispiriting than I had anticipated. Yet, knowing that my journey must continue, I bid farewell to Popiel, entrusting him to my uncle who would return him to the family's stables in Vizima. I then secured passage on a ship bound for An Skellig. Alas, once at sea, a powerful squall forced us to make landfall prematurely at Hindarsfjall. Wet to my knickers and bones shivering, I sought refuge in Larvik at an inn where a priestess of Freya soon arrived to offer aid. As my toes thawed over a warm hearth, my palate enjoyed freshly rendered lard with apple, onion, and cracklings, smeared atop a slice of rye bread. Paired with a warm drink, this hearty combination is considered a village specialty. Indeed, so special it was that I completely forgot about the tempest raging outside.