You may have a library of recipe books on the shelf and a favourite chef, now we’d like to contribute to your collection with these exciting recipes specially created using Harrington’s special menu of bacon, sausages, black pudding and more. And we’ll be adding even more delicious recipes to inspire you.
Carbonara with Harrington’s Streaky Bacon, mushroom, capsicum and chilli
One theory is that this classic dish was invented after the liberation of Rome in 1944. Allied troops distributed military rations consisting of powdered egg and bacon, which locals used to season their pasta. Another possible clue is in the name ‘Alla carbonara’ meaning ‘coal-worker’s style’. It was cooked and enjoyed by coal workers, or the abundant ground black pepper resembles coal. Ideal as a simple Sunday night dinner on the couch or a delightful dish to impress someone special. Harrington’s Streaky Bacon has just the right taste and texture for a true carbonara.
Caesar Salad with Harrington’s Streaky Bacon
Hail Caesar Salad. It takes more than just a great dressing to make a great Caesar. Classically famous, it’s been a fashionable favourite of Presidents, Royals, movie stars and proper A-Grade celebs, the sort you’ve actually heard of. Harrington’s Streaky Bacon is an essential ingredient bringing a crisp, crunchy bite to a superior salad.
Harrington’s Loin Bacon BLT
The Bacon Lettuce and Tomato sandwich first appeared in the 1903 Good Housekeeping Everyday Cook Book. Some food historians say that there’s evidence the famous sandwich graced tables as early as the 1700’s. The bacon can be well-cooked or tender, it all depends on your preference. It ‘carries’ the other flavours, and is the hero of the sandwich. So always use top quality Harrington’s Loin Bacon, it’s hand-crafted and 100% New Zealand.
Harrington’s Ham glazed with whisky, marmalade, and mustard
Season’s Eatings. Ham is one of those traditional dishes that everyone looks forward to. It seems that the Germans kicked off the great tradition of the festive ham, back in the dim and distant past, when they would serve it as a tribute to Freyr who, as we’re sure everyone knows, was a pagan god connected with boars, harvest and fertility. These days ham is more connected with family, friends and a Kiwi Christmas, especially with this recipe that puts a delicious twist on the festive family favourite.
Harrington’s White Pudding with slow-roasted vine-ripened tomatoes
This dish is a cracker, it’s one of our favourites and stunningly easy to make. It’s also the perfect opportunity to try Harrington’s White Pudding. “So, what is white pudding?” you may ask. “A blend of locally-raised pork, suet, bread and oatmeal formed into a large sausage” we would reply. This deliciously refined delicacy provides the perfect balance to beautifully roasted vine-ripened tomatoes.
Cassoulet avec Harrington’s Toulouse Sausages and Harrington’s Streaky Bacon
This traditional rich, slow-cooked casserole from the South of France is named after the earthenware pot that the locals cook it in. Harrington’s Toulouse sausage has just the right blend of 100% prime New Zealand pork, fresh garlic cloves and pistachios for an authentic French flavour. And they’re gluten free. Add Harrington’s sensational Streaky Bacon and you’ve got a beautiful warming dish, with or without the earthenware pot. C’est superbe.
Paella with Harrington’s Chorizo and Harrington’s Streaky bacon
It’s a little confusing but ’paella’ or to be more exact ‘la paella’ is an old Valencian name for the cooking pan itself and not the dish. There are other theories, the most romantic of them is that the dish was first prepared by a lover for his fiancée and that the word is a corruption of ‘para ella’ meaning ‘for her’ in Spanish. It takes an authentic recipe to make a truly great paella. And top quality ingredients, like Harrington’s fresh chorizo made to a traditional recipe, with its spicy tang of fresh chili and smoked paprika blended with the finest 100% New Zealand pork and beef. Now we’re talking Spanish.
Beef and Bacon Burger, with Harrington’s Danish bacon
There’s evidence that ancient Romans were been making burgers back in the 4th Century. Others say it was a cook in a small Texas town popped a Hamburg steak between two slices of bread. There are good burgers and there are great burgers. The secret is to use the best ingredients, like top quality premium mince and Harrington’s Danish bacon which is delicious and has no added water so it won’t shrink and has loads more flavour to your burger.
Marinated Chicken Thighs wrapped in Harrington’s Streaky Bacon
The thigh’s no longer the limit with this great twist on a classic favourite using Harrington’s streaky bacon. Our bacon is the only one to use because it has a unique lovely crisp, smoky taste that complements the marinated chicken perfectly. It’s an easy recipe, and so delicious, so don’t be chicken, have a go.
American Brat in a Bun
Making the perfect Brat in a Bun with our recipe is simple. Harrington’s American Bratwurst rules. Beautifully aromatic, nutmeg and ginger blended with the finest dry-cured, manuka-smoked 100% New Zealand pork. A delicious and cheerful, gluten-free treat perfect for the big game or any time friends and family come around. A favourite with Uncle Sam, and Uncle Sid.
Harrington’s Black Pudding Bacon and Egg Brunch
This recipe was created by Chef Jimmy Boswell who has been a bit of a fan of our Black pudding. Chef has created a tasty brunch that is quick and delicious using one of our favourite ingredients. Enjoy our traditional black pudding, deliciously dark, rich & spicy, the way it’s meant to be. Made to our original recipe with premium 100% New Zealand pork and beef.