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Truly Irish Premium Sausages and Truly Irish Beechwood Smoked Rashers Stew with Beans - Casserole Heaven |
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Ingredients:
Truly Irish Premium Sausages - 300g (11oz)
Truly Irish Beechwood Smoked Rashers - 8
Black-eyed beans - 75g (3oz)
Kidney beans - 75g (3oz)
Cooked beans - 2 x 400g tins
Olive oil - 2 tbsp
Garlic cloves - 4
Chopped tomatoes - 2 x 400g tins
Chicken Stock - 1.2 litres (2 pints)
Cabbage - 225g (8oz)
Chopped Fresh thyme - 2 tsp
Chopped fresh parsley - 1 tbsp
Salt and freshly ground pepper
Serves: 4
Time: Approx. 10-15 mins |
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Instructions:
Slice the Truly Irish Premium Sausages into 5mm (¼in) thick pieces and slice the Truly Irish Beechwood Smoked Rashers into lardons. Peel and chop the garlic cloves. Drain the tins of beans.
Saute the bacon in 2 tbsp of olive oil in a flameproof casserole on a medium-high heat for a few seconds, then add the tomatoes and the stock and simmer for 10 minutes.
Add the cooked, drained beans, then add the cabbage and sliced sausage and cook for a further 4 minutes. Add the chopped herbs, taste and season as required.
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Bacon Carbonara as seen on Ireland AM
Quick and Easy Dinner for 2
Ingredients:
300g Spaghetti
1oz Butter
8oz Truly Irish Beechwood Smoked Rashers
1 clove if garlic, crushed
1 onion, finely chopped
100ml white wine
¼ pint double cream
3 medium eggs
2oz grated parmesan, plus extra to serve
1 tablespoon chopped parsley
Instructions:
Heat the butter in a large saucepan. Add the onion and garlic. Cook on a low heat stirring frequently for 5 minutes until softened but not coloured.
Add the chestnut smoked streaky rashers strips to the pan. Cook for about 10 minutes stirring continuously. Cook the pasta in a pot of boiling water according to the instructions on the packet until al dente.
Add wine to bacon mixture and reduce to about 1 tablespoon. Put the eggs, cream and parmesan cheese in a bowl together. Add plenty of freshly ground black pepper.
Drain the pasta, turn it into the pan with the bacon mixture and toss well into the miz. Add the egg mixture and parsley. Toss together and return the pan to the heat. Cook gently for 2 minutes until the sauce thickens slightly. Be careful not to overcook the sauce or the eggs will scramble. Serve in 2 warm pasta bowls. Sprinkle iwth black pepper. Serve immediately with extra grated parmesan cheese.
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Bacon Frittata - 10 Minute Dinner |
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Ingredients:
Truly Irish Traditional Rashers - 6
Cooked new potatoes - 300g (10oz)
Red onion - 1
Eggs - 4
Fresh chives - 15ml (1tbsp)
Green olives - 6
Fresh cherry tomatoes - 6-8
Mozzarella cheese - 100g (4oz)
Oil
Serves: 2
Time: Approx. 10 mins |
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Instructions:
Heat 15ml (1tbsp) oil in a non-stick frying pan and cook 6 Truly Irish Traditional Rashers, 300g (10oz) new potatoes, drained and thickly sliced, and 1 red onion, thinly sliced, for 2-3 minutes until just turning golden brown. Meanwhile beat together 4 eggs with 15ml (1tbsp) fresh chives, chopped.
Add to the pan 6 green olives, pitted and sliced, 6-8 cherry tomatoes and 100g (4oz) mozzarella cheese, roughly. Pour over the eggs and cook for 2-3 minutes until just set. Finish cooking under a preheated grill until the eggs and cheese are cooked, brown and crispy.
Serve the frittata sliced into thick wedges with extra grilled tomatoes and green crisp salad.
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Truly Irish Beechwood Smoked Rashers, Tomato, Spinach and Ricotta Linguine
Quick and Easy Dinner |
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Ingredients:
Truly Irish Beechwood Smoked Rashers - 8-12
Linguine pasta or spaghetti - 100g (4oz)
Red onion - 1
Sundried tomatoes - 4
Ricotta cheese - 100g (4oz)
Fresh spinach - 50g (2oz)
Fresh Basil
Olive Oil
Serves: 2
Time: Approx. 10-12 mins |
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Instructions:
Cook linguine (about 100g (4oz) dried weight per person) in a pan of boiling water as per pack instructions. Meanwhile put 15ml (1tbsp) olive oil into a pan, add 1 red onion, thinly sliced, and 8-12 Truly Irish Beechwood Smoked Rashers, roughly chopped, and lightly cook.
Add 4 sundried tomatoes, roughly chopped, and 100g (4oz) ricotta cheese and lightly heat and blend together. Add 50g (2oz) spinach leaves and stir through.
Serve straight away scattered with black pepper, torn basil, chunks of crusty bread and a tomato and basil salad.
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