Creamy, light yet satisfying, perfect lunch or dinner on a scorching summer day.
Pairs perfectly with a crisp white wine.
This recipe makes a main dish for 2
Ingredients:
Method:
1. Preheat a frying pan on medium-high and add the oil and butter.
2. Bring a large saucepan of salted water to the boil and cook your pasta according to instructions until done.
4. While the pasta is cooking, fry the bacon and chicken slices. Add the diced onion after one minute and fry until the chicken is just done. Season with salt and pepper
5. Drain the pasta and reserve three tbsp of the pasta water for later.
6. Add the cream and the reserved pasta water into the frying pan, generously season with salt, pepper, the lemon zest and a pinch of sugar and gently heat up until boiling.
7. Reduce the heat, add most of the grated parmesan and the pasta, and mix thoroughly until everything is coated evenly.
8. Before serving, sprinkle with the rest of the parmesan and some freshly ground black pepper.
9. Serve with garlic bread or a fresh side salad and ENJOY!
Top tip: add a little bit of powdered chicken stock into the sauce for an extra level of flavour!
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Deliciously sweet peach, savoury Geordie's Bacon, juicy tomatoes and creamy mozzarella - our Peach & Bacon Caprese is a light summer starter full of surprises for your taste buds.
This recipe makes a starter for 2
Ingredients:
Method:
Top tip: add some fresh basil leaves for an extra kick of flavour and colour. We prefer to use Geordie's Smoked Bacon, as the smokiness adds an extra level of flavour, but Unsmoked Bacon is equally as delicious.
]]>We first tried this recipe when we were invited by American friends to a Thanksgiving potluck back home in Newcastle. The slight sweetness of the squash, combined with the deep, smoked flavour of our bacon really make this a punchy dish!
This recipe makes 4 side portions
Ingredients:
Method:
These little treats are perfect served as finger food! Sweet, savoury and cinnamony – the perfect autumnal combination of flavours! They will definitely be making an appearance at our Halloween party this weekend 😊
This recipe is for 8 treats and can easily be scaled up
Ingredients:
Method:
Coming into the colder season, we are all up for hearty bakes, soups and stews to warm you up from the inside and to create that wonderful homely feel of autumn.
The recipe for our delicious lentil and bacon soup comes from Raphael’s Mam, and was a family favourite when he was growing up. Adding in our Geordie’s super smoky bacon brings this traditional dish to another level!
We like to use red or brown lentils, as these tend to cook relatively quickly and don’t necessarily need soaking before use. However, you can of course use any lentil variety you like, or even mix a few different ones together! Beware that lentils soak up a LOT of water, so you might have to add more liquid as you go along.
This recipe makes a good 6-8 portions.
Ingredients:
Method:
We first made these breakfast muffins as an easy addition to our son’s breakfast box for kindergarten. However, it soon became apparent that they are easy, tasty and filling and can be made with any combination of ingredients. Now even us adults wolf them down!
They are suitable for freezing, just ensure to thoroughly defrost before reheating in the microwave.
This recipe makes 12 breakfast muffins.
Ingredients:
Method:
Once cooled, store in an airtight container in the fridge for up to 3 days. Reheat before consumption.
]]>Our bacon-wrapped, feta-stuffed pork filet is a really fancy treat! Perfect for Sunday dinners or midweek meals to impress. In order to stuff the filet, we use a technique called butterflying: carefully slicing the entire length of the filet, but never all the way through, creates a larger, thinner piece of meat that can then be rolled around the filling. We know that butterflying the pork filet seems complicated, but if we can do it so can YOU!
Ingredients:
Method:
1. Preheat a large oven proof frying pan on medium high heat. Preheat your oven to 180°C.This super creamy pasta dish is a perfect amalgamation of Italian cuisine and proper British grub: Bacon Carbonara! Following the traditional Italian method with just cheese, eggs and pasta water (no milk or cream needed!), the pasta becomes incredibly indulgent and very filling. Instead of going out of our way to buy some guanciale, the traditional Italian cured meat made from pork cheeks, we always have bacon in the house, and our super smokey British bacon adds a fantastic extra level of flavour. And the best thing is: the whole dish cooks in just as long as it takes your pasta!
Ingredients:
Method:
A quintessentially British classic with a twist! Cumberland pie is one of those traditional dishes that really warms you up on a cold day and gives a wonderfully homely feeling to the whole family. Adding our smoked bacon lifts this classic to an entirely different flavour level. Red lentils are a great way of bulking out the dish and making it go further, whilst being super low in calories and providing plenty of extra protein, iron and folate.
The amount of pie filling in this recipe is enough for two adult portions, two very hungry children’s portions plus extra for the freezer! If that seems a bit too much for you, just reduce the ingredients accordingly.
Ingredients:
Method:
Top tip: herbs and spices are your friend! Don't be afraid to season frequently and liberally. We season and taste at almost every step. This ensures that the amazing flavours and aromas are distributed throughout the entire dish, and every bite is an explosion of taste.
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A super quick, protein-packed breakfast treat. Big, chunky egg curds and crispy bacon pieces, what more could you ask for?
Ingredients:
Method:
Top tip: if you want a really indulgent, naughty treat, swap out the milk for cream and add in an extra dollop of good butter when your egg is done. This will make your taste buds dance!
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The secret in this recipe is that the roll gets toasted in the bacon fat directly in the pan. This brings all the delicious bacon flavour directly into the roll!
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Our take on the famous breakfast muffin sold by a certain fast food chain in the UK. German Aldi sells so-called Goldähren Toastbrötchen, which we have found to be very similar to British breakfast muffins. Of course, you can use any other type of breakfast roll, or even make your own.
The secret in this recipe is that the roll gets toasted in the bacon fat directly in the pan. This brings all the delicious bacon flavour directly into the roll!
Ingredients:
Method:
Top tip: if you want to feel a little fancy, cook your egg in a greased crumpet ring the same size as your roll. That way it’ll be the perfect fit for your muffin!
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This incredible bacon, beef and red wine stew is proper soul food! Slow cooked, juicy chunks of beef, pieces of our best Geordie’s bacon and an unctuous red wine gravy make this a definite weekend family favourite. The addition of smoked bacon gives the stew a deliciously subtle smokey flavour, almost as if cooked over an open fire.
Perfect with roasted garlic mash and buttered green beans.
This stew is also great for batch cooking and freezing!
Ingredients (4 generous portions):
Method:
Top tip: if you like a thicker gravy, carefully add a little bit of cornstarch slurry, or some flour that has been rubbed into butter, until it reaches the desired viscosity.
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]]>This is our best bacon sandwich, an absolute favourite with the family and the way our mothers used to make them when we were children. Next to super high quality bacon, the secret is thick, white, fluffy bread and lashings of butter.
Ingredients:
Method:
Top tip: not everybody likes smoked bacon. If you are cooking up a bunch of these sandwiches, make sure to cook all your unsmoked bacon before the smoked, otherwise the smokey flavour will transfer in the pan.
Top tip two: once you have cooked your bacon, crack some eggs into the hot oil to make the best bacon flavoured dirty fried eggs ever!
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