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Recipes


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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

Who said?

“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

Pasta & Bacon Lardon salad RecipeThis 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!

Serves 4

 

 

Ingredients:

  • 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)

Method:

  1. 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.
  2. Drain your pasta and broccoli and blanch both in cold water.
  3. 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.
  4. 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!

Spinach & Bacon salad recipe

This is a delicious salad any time of the year!

Ingredients

  • 1 pack of baby spinach
  • 1 x 150g pack of O’Neills Dry Cured Bacon Lardons or approx 4 dry cured rashers chopped.
  • 200g of frozen petit pois
  • 50g of feta cheese cut into chunks
  • 1 small red onion chopped (optional)
  • Bunch of chopped mint
  • Dressing: 1 chopped garlic clove, olive oil & juice of half a lemon.

Method

  1. 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.
  2. Heat the petit pois and then blanch in cold water.
  3. Make a dressing by mixing the lemon juice, olive oil & chopped garlic.
  4. Mix the spinach, peas, red onion, bacon, mint and feta and then top with the dressing.  Season with black pepper and serve with fresh bread.

Carbonara - CopyThis is a delicious midweek dinner that never looses its appeal.  The beauty is that once you have some O’Neills Dry Cured Bacon Lardons or rashers to hand and a few other cupboard staples you’ll be able to prepare it at short notice.

 

Ingredients

  • 1 x 150g pack of O’Neills Dry Cured Bacon Lardons or approx 4 dry cured rashers or 6 streaky rashers chopped up.
  • 350g of spaghetti
  • 1 garlic clove
  • a knob of butter
  • 2 eggs beaten
  • 80g of freshly grated Parmesan cheese
  • Freshly ground black pepper
  • Chopped parsley to serve (optional)

Method:

  1. Melt the butter in a pan and add  your garlic and O’Neills Dry Cured Bacon Co. Bacon Lardons.  Fry Lardons for 4 to 6 minutes turning frequently until fully cooked.  Remove the garlic when it turns brown and discard it.
  2. Meanwhile, cook your spaghetti in salted boiling water and cook to your liking.  Remove from the heat, drain and add to your bacon. 
  3. Mix the eggs and most of the Parmesan with your pasta so it is all coated and has a lovely creamy texture.  Season with black pepper.
  4. Serve immediately with the remaining Parmesan on top and a sprinkling of fresh parsley.

Spanish Tortilla with Bacon

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!

Ingredients

  • 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
  • Seasoning

Method:

  1. 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). 
  2. Next add the bacon and fry for a further 4 -5 mins
  3. 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.
  4. Then flip the tortilla, ensuring the pan is oiled again if required, and cook on the reverse side for a further 6 minutes.
  5. 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.

 -Ham-Hock-Pea-Soup RecipeDonal prepared this using O’Neills Dry Cure Bacon Co. Bacon.

Ingredients
1 ham hock
50g butter
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

 

 

Method

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.

Pumpkin-Soup RecipeIngredients
1 pumpkin
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
Black pepper
Chicken Stock (approx 1 ½ pint)

Method

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.

O'Neill's Cooked Ham RecipeAs all our bacon is dry cured, we recommend that you bake rather than boil our ham fillets, so the maximum flavour is retained. Baked ham is traditionally associated with Christmas but it is delicious any time of the year and is ideal for a large gathering or special occasion.

Method

  • Place on a roasting tin with fat side up.
  • Pour water into bottom of tray and cover with lid or foil.
  • Bake for 20 minutes per 400g at 180°C or gas mark 4.
  • Once cooked, remove fat, glaze and bake for 20 mins at 210°C. We glaze our hams with Honey, Brown Sugar, Mustard or Cloves.
    Can be boiled if preferred.

Ingredients:
(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
Olive oil

Method

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.

Ingredients
2 oz butter
1 tbsp chopped tarragon leaves
4 dry cure streaky rashers, diced
1 oz breadcrumbs
4 plump haddock or cod fillets (skin on)
1 tbsp flour, seasoned with salt and pepper
1-2 tbsp olive oil
400g broccoli

Method

Mix butter & tarragon together with a bit of black pepper
Fry bacon until starting to get crispy. Stir in breadcrumbs, a little pepper and fry until golden. Stir in a third of tarragon butter and once melted remove from heat.
Score fish and coat with flour. Heat oil in heavy frypan until very hot. Put in fish skin-side down. Cook for 6 mins but do not move. Turn over fish, turn off heat and leave for 2-3 mins until cooked through.
Toss the broccoli in the remaining tarragon butter.
Arrange broccoli on plate, place fish fillet on top and sprinkle with the bacon crumb.