Thursday, 25 February 2010
Please tune into Rock Radio Manchester tomorrow afternoon from 2pm for rock legend Mike Sweeney's Drivetime show. We'll be talking about the hows and whys of the wonderful Baconnaise and Bacon Salt on air. You can listen live from the Rock Radio website or on 106.1 FM in Manchester.
Monday, 22 February 2010
For the rest of February, all flavours are now buy 3, get 4! This means that you just need to make any three jar purchase and you'll get a fourth jar absolutely free. We'll process it all automatically but if you want to specify your flavours, please email us and we'll sort it out for you ourselves. We hope this means that you'll be able to try even more delicious Bacon Salt flavours. Enjoy!
Friday, 19 February 2010
We almost forgot to mention when we updated the checkout cart at our Baconnaise store, we also took the opportunity to massively cut the prices. Now each jar is only £4.74 - we're confident that not only do we have the tastiest bacon-flavoured spread, but the cheapest in the UK too. Head over to the buybaconnaise.co.uk page to check it out yourselves.
Monday, 15 February 2010
You may have noticed that we now have a shiny new shopping cart that has just gone live on the site. Now you can add as many jars as you need one at a time by clicking "Add to Cart" before checking out through our secure credit card gateway. Please don't forget to select "Baconnaise" as the shipping method before paying and do feel free to let us know what you think of the changes.
Sunday, 14 February 2010
Thursday, 11 February 2010
- 4 tablespoons Baconnaise
- 200g cream cheese
- 250g blue cheese (stronger is better)
- 200g cream
- 1 teaspoon horseradish sauce
- 2 tablespoons diced red onion
- Dash of hot pepper sauce
- 1 teaspoon Cheddar Bacon Salt
- 1 tablespoon chives
- Sliced vegetables - celery, carrots, etc.
Put the Bacon Salted cream cheese, blue cheese, sour cream, Baconnaise, horseradish sauce, onion, sauce in a food processor. Pulse until very smooth.
Sunday, 7 February 2010
- 6g Original Bacon Salt
- 900 g diced braising steak
- 1 onion, sliced
- 1 heaped tablespoon plain flour
- A decent bottle of red Burgundy
- 2 cloves of garlic
- 350 g shallots
- 110 g button mushrooms
Now return the meat to the casserole and add the flour, stirring round to soak up all the juices. Slowly pour in the wine, stirring all the time. Add the chopped garlic, herbs and seasoning to taste put the lid on and transfer to the oven on a low heat for 2 hours.
Using a bit more olive oil, rub the shallots in the Bacon Salt and fry to colour them lightly. Add to the casserole, together with the mushrooms, then put the lid on and cook for a further hour.