I had every intention of blogging while we were holidaying in Perisher but a full day of boarding usually meant there was only enough energy left each night to slither out of the spa and put myself and the kids to bed. Heck, I could hardly lift a crochet needle; another aprés-ski endeavour I failed to achieve in spite of packing enough yarn to crochet a king size bed throw. Poor me? Of course not! I had an amazing holiday with my family which I’ll blog about separately later.
Anyway, on with this post! Before our holiday I made a batch of savoury buns based on my favourite recipe from a Japanese cooking magazine (see Caramellised Shallots, Provolone & Mayo Buns). I recently received a bottle of Beerenberg Farm’s Chilli Jam which was begging to be opened. It’s a lovely chilli jam with a good amount of heat and not overly sweet like your average Thai style sweet chilli sauce.
I made up my bun dough and prepared each little bun. In each, I spooned some cream cheese and a teaspoon of chilli jam in the centre. I did consider mixing the chilli jam into the cream cheese (could be a rather nice dip if you do this) but I rather like the contrast of flavours you get when kept separate. I fried off some pieces of pancetta until crisp and drained off the excess oil on paper towels. Each bun got a good scattering of the crispy pancetta before being baked.
The result: Chilli Jam, Cream Cheese & Pancetta Buns! A squishy, soft bun with a creamy centre punctuated by swirls of hot and sweet, finished with the salty, fatty porkiness of pancetta. Bliss!