April Fools of a brand collab between Howie’s x Heinz. Just a joke but could it become reality…
Winner of Meat Product of the Year 2023 our Black Label Aberdeen Angus Gastro Burgers are back!!
hands up who’s excited for the return of our BBQ RANGE!!
Our limited edition Chocolate Haggis Dessert was only available in the run up to Burns 2024 and is no longer available to purchase. Sorry to disappoint.
Is it even Christmas without some Simon Howie bon bons and pigs in blankets?! We are pleased to announce our Christmas trimmings range is now go in supermarkets across Scotland!
Prep time:
5 mins
Cooking time:
10-15 mins
Serves:
4 people
This recipe is one way to make that long weekend brunch a bit more special. Light and buttery brioche toasts brilliantly and works so well with our Smoked or Unsmoked Bacon.
Find our award-winning dry-cure bacon in major retailers in Scotland and selected Tesco stores nationwide.
The Sandwich:
1 pack of Simon Howie Smoked or Unsmoked Back Bacon
4 brioche buns
Cream cheese
1-2 spring onions
The Chilli Jam:
4 red peppers, deseeded and roughly chopped
5 red chillies, roughly chopped
2-3cm piece fresh root ginger, peeled and roughly chopped
4 garlic cloves, peeled
200g can cherry tomatoes
3750g golden caster sugar
125ml red wine vinegar
The Chilli Jam:
1. You’ll want to cook your jam a few weeks prior to using it for the best flavour. First throw your ginger, red peppers, chillies and garlic into a blender and process it into a rough mixture.
2. Next add the mix into a saucepan with the sugar, tomatoes and vinegar. Bring this to the boil and then let it simmer for about an hour. Make sure to give the occasional stir and scoop off any matter that comes to the surface.
3. You’ll notice that the jam begins to thicken slightly and become more ‘jam like’ in consistency. The trick here is to keep it on the heat and keep stirring so that it doesn’t stick to the bottom of the pan and burn. 10 minutes should do it.
4. Once it’s at a consistency that you’re happy with, let it cool before transferring it to sterilised jars and refrigerating.
The Sandwich:
1. Fry, grill, microwave or oven bake your bacon to the desired crispiness (or not-so-crispy if that’s your thing).
2. While the bacon is cooking, cut the buns in half and toast them (on both sides if you like, or if you’re tight for time just the ‘inside’ part).
3. Chop your spring onions for garnishing with.
4. Prepare the chilli jam and cream cheese for serving. Bowls and teaspoons if you’re round the table with your family or just a healthy dollop of each per roll if not. We like to have our cream cheese on the bottom, bacon, then chilli jam on top, all garnished with a few finely chopped spring onions – as pictured.
This recipe is one way to make that long weekend brunch a bit more special. Light and buttery brioche toasts brilliantly and works so well with our Smoked or Unsmoked Bacon.
Find our award-winning dry-cure bacon in major retailers in Scotland and selected Tesco stores nationwide.
Prep time: 5 mins
Cooking time: 10-15 mins
Serves: 4
The Sandwich:
1 pack of Simon Howie Smoked or Unsmoked Back Bacon
4 brioche buns
Cream cheese
1-2 spring onions
The Chilli Jam:
4 red peppers, deseeded and roughly chopped
5 red chillies, roughly chopped
2-3cm piece fresh root ginger, peeled and roughly chopped
4 garlic cloves, peeled
200g can cherry tomatoes
3750g golden caster sugar
125ml red wine vinegar
The Chilli Jam:
1. You’ll want to cook your jam a few weeks prior to using it for the best flavour. First throw your ginger, red peppers, chillies and garlic into a blender and process it into a rough mixture.
2. Next add the mix into a saucepan with the sugar, tomatoes and vinegar. Bring this to the boil and then let it simmer for about an hour. Make sure to give the occasional stir and scoop off any matter that comes to the surface.
3. You’ll notice that the jam begins to thicken slightly and become more ‘jam like’ in consistency. The trick here is to keep it on the heat and keep stirring so that it doesn’t stick to the bottom of the pan and burn. 10 minutes should do it.
4. Once it’s at a consistency that you’re happy with, let it cool before transferring it to sterilised jars and refrigerating.
The Sandwich:
1. Fry, grill, microwave or oven bake your bacon to the desired crispiness (or not-so-crispy if that’s your thing).
2. While the bacon is cooking, cut the buns in half and toast them (on both sides if you like, or if you’re tight for time just the ‘inside’ part).
3. Chop your spring onions for garnishing with.
4. Prepare the chilli jam and cream cheese for serving. Bowls and teaspoons if you’re round the table with your family or just a healthy dollop of each per roll if not. We like to have our cream cheese on the bottom, bacon, then chilli jam on top, all garnished with a few finely chopped spring onions – as pictured.
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