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.
- 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)
- 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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