Bacon is great on its own or as a wonderful tasty addition to any meal. Here we have gathered a selection of delicious recipes for the lovers of bacon. Happy cooking!
Did you know?
The coveted Food Writers Guild Award was presented to O’Neill’s Foods for the consistent high quality and excellent value of their range of hand-crafted, dry-cured bacon and hams
“The saying goes you ‘get what you put in’ and for that reason O’Neills Dry Cure Bacon Co. rashers cook beautifully and taste supreme. If you think a rasher is a rasher you haven’t tried O’Neills.” Robbie White, Head Chef, Monart Destination Spa
“So whether the O’Neill’s bacon is centre-stage on your breakfast plate, or whether it is a pivotal element that brings all the other flavours in your dinner dish into focus, it is a vital part of every creative kitchen. Good bacon is the cook’s best friend and, once you have tried O’Neill’s bacon, you will understand why it is the choice of the best cooks.” John and Sally McKenna’s Guide 2016 www.guides.ie
- Prep time: 10 minutes
- Cook time: 20 minutes
- Yield: Serves 4-6
- 1 Tbsp olive oil or unsalted butter
- 200g of Dry Cured bacon lardons or diced back rashers
- 1-2 garlic cloves, minced, about 1 teaspoon (optional)
- 3-4 whole eggs
- 1 cup grated parmesan or pecorino cheese
- Spaghetti or fettuccini pasta
- Salt and black pepper to taste
1 Heat pasta water: Put a large pot of salted water on to boil (1 Tbsp salt for every 2 quarts of water.)
2 Sauté pancetta/bacon and garlic: While the water is coming to a boil, heat the olive oil in a large sauté pan over medium heat. Add the bacon and cook slowly until crispy. Add the garlic (if using) and cook another minute, then turn off the heat and put the pancetta and garlic into a large bowl.
3 Beat eggs and half of the cheese: In a small bowl, beat the eggs and mix in about half of the cheese.
4 Cook pasta: Once the water has reached a rolling boil, add the dry pasta, and cook, uncovered, at a rolling boil.
5 Toss pasta with pancetta/bacon: When the pasta is al dente (still a little firm, not mushy), use tongs to move it to the bowl with the bacon and garlic. Let it be dripping wet. Reserve some of the pasta water.
Move the pasta from the pot to the bowl quickly, as you want the pasta to be hot. It’s the heat of the pasta that will heat the eggs sufficiently to create a creamy sauce. Toss everything to combine, allowing the pasta to cool just enough so that it doesn’t make the eggs curdle when you mix them in. (That’s the tricky part.)
6 Add the beaten egg mixture: Add the beaten eggs with cheese and toss quickly to combine once more. Add salt to taste. Add some pasta water back to the pasta to keep it from drying out.
Serve at once with the rest of the parmesan and freshly ground black pepper.
If you want, sprinkle with a little fresh chopped parsley.
If you don’t have anchovies available, add a teaspoon of worcestershire sauce to the dressing.
- Prep time: 30 minutes
- Yield: Serves 6
- 1/2 cup high quality extra virgin olive oil
- 4 cloves fresh garlic, peeled, smashed, then minced
- 1 baguette, preferably a day old, sliced thin
- 1/4 cup freshly juiced lemon juice (plus more to taste)
- 4 ounces Parmesan cheese, grated
- 200g Dry Cured Bacon Lardons or back rashers diced
- 1 teaspoon anchovy paste, or 1-2 anchovies, smashed and minced
- 2 eggs
- Freshly ground black pepper (1/4 teaspoon or to taste)
- 1/2 teaspoon salt
- Cos or Romaine lettuce
1 In a very large bowl, whisk together the olive oil and garlic. Let sit for half an hour.
2 While the oil is sitting, make the croutons. Spread the baguette slices out over a baking sheet lined with parchment paper. Brush or spray with olive oil or melted butter; or if you want garlicky croutons, dip pastry brush in the garlic infused oil you have sitting in step 1). Grill for a couple of minutes until the tops are lightly browned. (Note: do not walk away, these can easily go from browned to burnt.) Remove and let cool.
3 Sauté the lardons/bacon cooking slowly until crispy. Let cool
4 Add anchovies and eggs to the oil garlic mixture. Whisk until creamy. Add salt and pepper and 1/4 cup of lemon juice. Whisk in half of the Parmesan cheese. Taste, add more lemon juice to taste. The lemon should give an edge to the dressing, but not overwhelm it.
5 Using your hands, tear up lettuce. Add to the oil mixture and toss until coated. Add the bacon. Add the rest of the Parmesan cheese, toss.
6Coarsely chop the toasted bread and add to the salad. Toss. Serve immediately.
- Prep time: 20 minutes
- Yield: Serves 4 (depending on size of pancake)
200g plain flour
30 g caster sugar
Butter for frying
200g O’Neills Dry Cured Streaky bacon
Strawberries & icing sugar (optional)
Sieve Flour into large mixing bowl
Crack in the 4 eggs and beat in with wooden spoon until you have smooth paste
Stir in the sugar
Slowly add milk in stages until all used
Leave to rest (half hour if time available)
Meanwhile grill the streaky bacon – cooking slowly until slighty crispy. Keep warm
Heat pancake pan on high then reduce heat to medium
Wipe a knob of butter across pan or spray oil
Pour in small ladle of batter and cook for a minute on each side until golden brown.
Turn out on to a warm plate, drizzle with maple syrup and add streaky
Garnish with a few strawberries and dust with icing sugar if desired
This pasta salad is super quick to prepare, will be a big hit with the entire family and who knows the little ones may even eat their greens!
- 1 x 150g pack of O’Neills Dry Cured Bacon Lardons or approx 4 dry cured rashers or 6 streaky rashers chopped up.
- 1 head of broccoli cut into florets (Irish if possible)
- A dozen cherry tomatoes halved
- 100g of pine nuts toasted
- 300g of pasta of your choice (Orecchiete pictured, penne and fusilli are great too)
- Olive oil
- Fresh Parmesan
- Fresh basil (optional)
- Cook your pasta in salted boiling water. 3 mins before this is finished add your broccoli florets and cook with the pasta for the last few mins.
- Drain your pasta and broccoli and blanch both in cold water.
- Pan fry your O’Neills Dry Cured Bacon Lardons at a high temperature in a little oil for 4 to 6 minutes turning frequently until fully cooked.
- Dress the pasta, tomatoes, broccoli and bacon with olive oil and mix in a large salad bowl. Finish with the toasted pine nuts, Parmesan shavings and basil and let everyone help themselves!
This works both hot and cold and for lunch or dinner. So if you make this for dinner who knows you may be lucky enough to have some left over for lunch the next day, but I wouldn’t bet on it!
- 1 x 150g pack of O’Neills Dry Cured Bacon Lardons or approx 4 dry cured rashers or 6 streaky rashers chopped up.
- 6 eggs
- 1 onion chopped
- 350g of peeled and chopped potatoe
- Grated cheese is optional
- Olive oil
- Heat the oil in a non-stick frying pan, add the chopped onions and potatoes and fry for about 8 minutes, turning frequently until tender. While cooking beat the eggs in a large bowl with plenty of freshly ground pepper (cheese can be added here if desired).
- Next add the bacon and fry for a further 4 -5 mins
- Reserve most of the excess oil, leaving a little in the pan. Pour in the eggs and mix among the potatoe and onion mixture so its well covered and leave to cook undisturbed on a low heat for 8 minutes until the bottom is set.
- Then flip the tortilla, ensuring the pan is oiled again if required, and cook on the reverse side for a further 6 minutes.
- Once cooked remove to a large serving plate and cut into slices. This can be served hot or cold and is lovely with a fresh green salad.
Donal prepared this using O’Neills Dry Cure Bacon Co. Bacon.
1 ham hock
1 medium onion, finely chopped
1kg frozen peas
600ml vegetable stock
a few sprigs of mint, roughly chopped
sea salt and ground black pepper
crusty bread, to serve
Place the ham hock in a large pan, then cover with cold water and bring to the boil. Skim off any impurities that rise to the surface. Reduce the heat and simmer for about 45 minutes or until the meat pulls away from the bone. Remove from the heat and leave to cool in the liquid. Once the ham hock has cooled down, remove the meat and reserve 600ml of the cooking liquid. Clean the pan and then use to melt the butter. Add the onion and sauté until softened but not coloured. Add in the peas, stock and the ham liquid and stir well to combine. Bring to the boil and then reduce the heat to a simmer. Cook the peas for 5-10 minutes until soft and then remove 2 ladles of the peas into a bowl. Using a stick blender blitz the remaining peas in the pan. When the soup is almost smooth, add in the mint and continue to blitz until smooth. Return the whole peas back in to the soup. Add more stock if the soup is too thick.
Remove the skin from the ham hock, cut up the meat and add this to the soup, then allow to warm through. Ladle into bowls and serve with some crusty bread.
2-3 red peppers (sweet Ramiro if you can)
200g O’Neills Dry Cure Bacon, diced
1 onion, chopped
2-3 cloves garlic, crushed
2-3 carrots, diced
Sunflower or rapeseed oil
Chicken Stock (approx 1 ½ pint)
Chop the pumpkin into chunks (no need to peel).
Put onto a roasting tray, splash with oil and a generous sprinkle of black pepper.
Roast in oven for about 20 mins then add in the red pepper chunks.
Return to oven until the pumpkin is soft (about another 15 mins)
Meanwhile, add a splash of oil to your saucepan and sweat off onion, garlic and bacon. Add in diced carrots. Leave on low heat.
Remove your pumpkin from oven and simply peel off the skin. Add chopped pumpkin and red peppers to saucepan.
Add in chicken stock, bring to the boil then simmer for another 15 minutes.
Liquidise with a hand blender or potato masher if preferred.
Season to taste. Cream can be added if desired.
Of course source all your ingredients locally where possible.
(Serves 4 – 6)
800g diced stewing beef
250g O’Neills Dry Cure Bacon (rashers chopped or lardons)
2 onions, diced
3 garlic cloves, finely chopped
1 celery stick, finely diced
1 tbsp tomato purée
1 tbsp seasoned flour
1 tbsp cornflour
1 tsp of mixed dried herbs
500ml red wine
150ml beef stock
2 carrots, sliced
8 mushrooms, sliced
1. Heat oil in a heavy pan and add in the bacon lardons. Cook until coloured and then transfer to a large casserole dish.
2. Next, cook the onion, garlic & celery in pan until soft and translucent. Add in tomato purée and cook for a minute before removing to the casserole dish.
Brown the beef in batches on the oiled pan and then transfer each batch to the casserole dish.
3 Mix meat, lardons & vegetables together and sprinkle in seasoned flour and herbs.
4. De-glaze the pan by pouring in the wine and stock and bring to the boil ensuring to scrape up any tasty bits from the pan. Boil for a couple of
minutes and then pour into casserole. Add in the carrots & mushrooms.
5. Cover casserole dish and bake in oven at 160° C for about 2 hours, until meat is very tender.
6. At the end of cooking add blended cornflour to thicken up the sauce.
Serve with mashed potatoes.
by Eugene O’Callaghan, Executive Chef, Kelly’s Resort Hotel & Spa, Rosslare.
2 Cups Plain Flour
1 tsp Baking Powder
Half Cup Sugar
Half Cup Melted Butter
1 & a Half Cup Milk
1 tsp Vanilla Extract
O’Neills Dry Cure Rashers
Toasted Peacans & Almonds
Sift together the flour, baking powder and sugar. Add the egg, melted butter, milk and vanilla extract and beat until smooth.
Heat a frying pan and lightly grease. Ladle the pancake batter into the pan and cook until golden
Serve hot with our Dry Cure Rashers, a drizzle of maple syrup and toasted pecans and almonds
Created by Rocky, Cafe D’lush @Wexford Arts Centre
We have teamed up with award winning blogger Jolene Cox and are delighted to present the first of many yummy, family dishes which Jolene has created using our award winning bacon.
First up is the O’Neills Sausage & Garlic Potato Tray Bake. This is such a handy midweeker, you whack it all on one tray, stick it in the oven and in 40 minutes a succulent sausage supper is on the table. With only one tray to wash up!
12 O’Neill’s pork sausages
2 tbsp. rapeseed oil
1 tablespoon honey
4 garlic cloves (peeled / bruised)
1 pink large pink lady apple
2 medium red onions, sliced into wedges
2 carrots (peeled and sliced into sticks)
1 tbsp. chopped fresh rosemary and parsley
500g baby new potatoes, (microwave in the bag ones) halved
Salt and freshly ground black pepper
Preheat oven to 180c fan gas mark 4
(You will need a large baking tray, lined with greaseproof paper)
Microwave the baby potatoes according to the packet
Prepare your vegetables by peeling the onions and carrots,
Slice the onions into wedges, and the carrots into 4 centimetre sticks
Core and wedge your pink lady apple also
With the back of your knife bruise each garlic clove leaving the skin on
Slice the microwaved baby potatoes into halves and arrange on the baking tray with the garlic, vegetables and apple
Add your O’Neill’s sausages to the tray making sure they are scattered and not covered by any vegetables or apple
Drizzle with oil and honey and sprinkle with chopped fresh rosemary and parsley
Season with a little salt and pepper and oven bake for 35 to 45 minutes until your sausages are golden brown and vegetables are cooked through.
Squeeze a little roasted garlic over the potatoes to finish
Serve with a simple leafy salad
Pot Bellied Pig Brioche French Toast
3 thick slices of good Brioche bread (we use Firehouse Bakery)
2 Eggs, beaten
Splash of milk
1 tsp Vanilla Essence
6 slices of O’Neills Dry Cure Streaky Bacon
Raspberries, blueberries and lemon balm to garnish
Seasonal Berry Compote
500g of mixed seasonal berries
100g light brown sugar (may need more depending on the sweetness of the berries)
1 Orange (rind and juice)
50g brown sugar
150 raw walnuts, halved
Pinch Maldron salt
Pop all of the ingredients into a pot and slowly simmer for 30 minutes. You want some of the fruit to still have its firmness so ensure not to boil.
Put the brown sugar in a pan on a very low heat, allow it to slowly dissolve and become syrup like. Whilst your waiting for this (but keeping an eye on it and stirring often) put the walnuts in the oven at 150 degrees, once they start coming away from their shells they’re almost ready. Don’t let them colour too much as they’ll become bitter. Once both are ready mix the walnuts into the sugar distributing it all quickly and evenly before it hardens then sprinkle with the Maldron salt before letting them sit in a cool, dry place.
Preheat your oven to 180 degrees. Mix your egg, milk and vanilla with a whisk in a bowl. Cut the brioche in to 1 inch thick slices and dip into your mix. Allow it to get a good coating but not too much that it’s soggy and breaking up. Allow your griddle pan to become medium hot and place your brioche onto it. Cook until nicely golden and flip it over to do the same. Pop it in the oven for 10 or so minutes just to ensure that it’s cooked thoroughly. Whilst this is in the oven, heat your pan to hot and pop on your O’Neills Dry Cure Streaky Bacon, cook to your liking.
Use a brush or a spoon to do a swish of compote across your plate, add the fresh berries, walnuts and lemon along the swish to decorate. Cut the three slices of brioche in half and use 3 halves per person, stack them up along with your bacon and drizzle over the delicious maple syrup. Eat, then lick the plate!
This is very popular in Sugar and Spice and is on the lunch menu most weeks.
8 large eggs
Splash of cream
1 medium onion (diced)
1 large carrot (grated)
1 large courgette (grated)
I red pepper (diced)
2 medium potatoes (cooked)
2 tablespoon olive oil
150g O’Neills Dry Cure Ham (cooked)
Salt and white pepper
Cook the potatoes and let cool. Cut them into cubes.
Saute the onion in olive oil for 5 mins. Add the carrot, courgette and pepper and set aside.
Whisk together the eggs and cream.
Prepare an 8 inch circle or square ovenproof dish. Cover with greaseproof paper.
Add all the vegetables to dish along with the ham spreading evenly. Give eggs and cream one last whisk and pour over the veg and ham. You might need to use a spoon to stir the veg and ham evenly around dish.
Pop in a 220° C oven for around 20-25 mins.
Remove from oven and let cool slightly. Serve with a leafy green salad and enjoy!