Wednesday, 21 October 2009

Delays due to postal strikes

Due to ongoing staggered postal strikes affecting various parts of the UK, please be aware that your order might take longer than usual to arrive. Rest assured we are doing everything we can to dispatch orders promptly but we appreciate your patience during this industrial action.

Sunday, 11 October 2009

Potato cake recipe

This morning we cooked up some Irish farls with a special ingredient: Bacon Salt. They made a lovely breakfast and were quick and easy to make. Try them yourself!

Bacon Salt Farls

These traditional Irish potato cakes are always amazing in the morning but never quite flavourful enough by themselves. This recipe solves that:

  • 450 g floury potatoes
  • 150g plain white flour
  • 2 tbsp unsalted butter
  • 60 ml milk
  • 2 g Peppered Bacon Salt

Peel and chop the potatoes then boil until done. Mash them with the butter then add to 400 g of the flour. Mix all the other ingredients in adding just enough milk to make a fairly firm dough. Sprinkle the rest of the flour on a flat surface and roll the dough out into squares about 0.5-1 cm thick. Cook the farls on an ungreased griddle at a fairly low temperature until both sides are lightly brown and the potato cakes are cooked in the middle. Make sure you eat the potato farls hot - they are especially scrummy served with bacon and/or cheese and/or butter.

Thursday, 1 October 2009

New veggie recipe

We just posted a great vegetarian recipe - Veggie spaghetti carbonara. We're hardcore baconlovers and love pasta carbonara but hate it when we can't share it with our vegetarian friends and family. Once again, bacon salt came to the rescue!

Vegetarian Spaghetti alla Carbonara

Finally vegetarians can enjoy the wonder that is Spaghetti Carbonara. Just follow these simple instructions:

  • 750 g fresh spaghetti (actually, we find that tagliatelle is much nicer)
  • 300 g finely grated Pecorino Romano cheese
  • 4 eggs yolks
  • 100 ml double cream
  • 2 cloves garlic, crushed
  • 4 spring onions, finely chopped
  • 2 tbsp olive oil
  • 3 tsp Peppered Bacon Salt


Bring a large pan of water to the boil, add 1 tbps of oil and the pasta and cook until al dente. Next, whisk together the eggs, cream and Pecorino and season generously with Peppered Bacon Salt. While the pasta is cooking, lightly fry the spring onion and garlic in an oiled pan for 3 minutes. Drain the pasta, and transfer to a large serving bowl. While the pasta is still hot pour in the egg mixture and toss well to combine (the heat from the pasta should be sufficient to cook the egg). Add the garlic and sping onion and toss through the pasta. Season to taste with more Peppered Bacon Salt and serve immediately. The Bacon Salt replaces the need for pancetta and black pepper. Delicious!