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Bucky BBQ bacon and Pasta salad

Monday, July 24, 2017

Buckfast wine in salad? Oh yes- thanks to Hollah Preserving's Bucky BBQ sauce. Delicious mixed with yoghurt to make a creamy dressing and added to pasta, smoked bacon, cucumber, red pepper, spring onion and pine nuts!


You wouldn’t traditionally introduce Buckfast to a salad but when I discovered this Bucky BBQ sauce from Hollah Preserving, I couldn’t resist it!

I met Paula, one half of the Hollah team at a foodie event in Avoca.  We were chatting for ages and I was really taken with her passion for her products.  She let me try quite a few and they were all delicious but there was something about the sheer decadence of using Buckfast in a sauce that really appealed to me.

If you aren’t aware of the delights of Buckfast, let me fill you in.  It’s a tonic wine made by Benedictine Monks in Buckfast Abbey.  Although the Abbey is in Devon, Buckfast enjoys a special popularity in Northern Ireland.  Apparently, it is the most popular drink in Lurgan, accounting for 25% of all booze sold in the town and earning it the NI nickname, Lurgan champagne

The drink is famed for it’s high caffeine content and has been blamed for anti-social behaviour in Scotland, where it has been branded as ‘Wreck the Hoose Juice’ and ‘Commotion Lotion’.  What’s not to like?

I decided to use the sauce in a BBQ bacon and pasta salad, using natural yoghurt to transform the Bucky sauce into a creamy but healthy dressing.  I was absolutely delighted with the results.  You can find the recipe and instructions below if you want to give it a go.

 

 

Ingredients

  • 4 rashers of smoked back bacon (rinds removed)
  • 4 spring onions ( topped, tailed and sliced(
  • 1/2 a red pepper (deseeded and chopped)
  • 1/4 cucumber (sliced into quarters)
  • 1 tbsp pinenuts
  • 3 tbsp Hollah Bucky BBQ sauce (or substitute with an alternative BBQ sauce)
  • 3 tbsp natural yoghurt
  • Salt and pepper to season
  • 250g pasta shapes (cooked)

Instructions

  • Grill the bacon and chop into small pieces
  • Place the pasta in a bowl with the bacon, spring onions, red pepper, cucumber and half the pinenuts
  • Mix together the BBQ sauce and natural yoghurt
  • Stir the mixture through the other ingredients ensuring all the pasta is completely covered
  • Season with salt and pepper
  • Sprinkle over the remaining pinenuts and serve!

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