James Whelan Butchers: Make It Easy

Posted on Monday, December 15th, 2014 by Pat Whelan in Foodie Articles | No Comments »

It’s really great to be alive at this time of technological breakthroughs, tremendous convenience, and working central heating!  We have a lot to be thankful for and yet I see the stress on the faces all around me.  For every smile there’s at least one frown.  Some people truly delight in this time of year, they thrive on the planning and the busyness of the season.  They appear to love the anticipation of friends and family during the festivities.  For others it’s just a downright hassle.  To the latter group I say “Let go and just make it easy on yourself this year.  There are plenty of ways to do it”.

There are so many ways to simplify and enjoy and the first is to buy in what you need.  I would urge everyone to take a look at www.jameswhelanbutchers.com or drop into the store to see how we can help you alleviate the stress.  Besides looking after much of your own in house needs you could also do all of your Christmas shopping with us. From cookery books to jars of sauces, from vouchers to beef bonds – we definitely have something for everyone and a food gift is something everyone loves.

Food gifts are always welcome.  I can’t help but notice that all over Ireland we’ve tended to suddenly embrace a more European vibe and approach to Christmas.  Let’s face it, as the Celtic Tiger was roaring we leaned more towards the American Model.  Year on year housing estates resembled the feverish lighting schemes of the hilarious National Lampoons’ Christmas movie as neighbours everywhere wanted to have the best dressed house.  The downturn made us turn away from the more garish, we pared back the lights and the electricity bills to a more modest and pleasant appearance and turned to our European counterparts for inspiration.  It wasn’t long before ‘European like’ shopping villages started to spring up everywhere in December.  There’s not a town or a village in Ireland these days that doesn’t have some sort of Christmas festival and I think it’s marvelous.

Probably one of the bigger ones is Waterford’s Winterval.  I popped down over the weekend and it really has grown over the past three years.  There is a lovely buzz in the city with the bells of the Winterval train and the clip clop of the horse drawn carriage adding tremendously to the sound effects on the streets.   While we still have a little bit to go to match the wonderful street food found in other countries there was plenty to try and taste on the streets of Waterford.  From sweet things like cupcakes and cheesecakes to savoury sausages served in crusty bread.  There is something magical about eating steaming food in the frosty air while soaking in the aromas of smoke and spices.  The sauce dripped down faces and landed on scarves and gloves, but nothing that a proffered wet wipe couldn’t handle.Waterford Winterval

It got me thinking that if great and tasty food can be prepared in a tiny hut on the side of the street, then really we can keep things simple at home too.  From food gifts to our own menus the key is definitely in stocking up on ingredients.  Have lots of bread, sausages, cold meats, chutneys, spices and cheeses in the fridge and plenty of lettuce, spring onions and tomatoes to hand and you can have a rustic feast in an instant.   It really is all about being organised ahead of time.  There’s still time to make this the best Christmas ever.  Here are my top tips.

  1. Don’t overcook the Turkey!  It is the number one problem with Christmas cooking every year.  If you bought your turkey from James Whelan Butchers then we will have inserted a little disposable thermometer in the bird.  When this ‘pops’ your turkey is perfectly cooked.  If you don’t have this advantage, buy an inexpensive meat thermometer.  You will use it all year round and it will become one of your best tools for cooking any kind of meat or poultry.  By all means follow guidelines on how to cook a turkey but the turkey is done when the internal temperature reaches 75 degrees C. Test the temperature by plunging the meat thermometer into the thigh of the turkey.  Remember cold turkey and recipes for using it will be your best friend in the days after Christmas.
  2. If you are using recipes, and particularly ones that you aren’t overly familiar with.  Gather them today!  Get them all in the same place and read them over twice.  Make sure you have all the ingredients necessary and ready to go.
  3. A friend of mine uses Post It notes when doing a lot of cooking.  It’s a great idea.  If you have different dishes at different times sticking little post it notes around you while you cook can be a really handy reference.  My one rule is to remove all Post Its during clean up.  Do not start another day’s cooking with old Post It notes still on the wall – it could lead to a mix up.
  4. Don’t put yourself under too much pressure.  People need well cooked and tasty food.  They do not need your failed attempt at being Nigella Lawson.  Also don’t be a perfectionist!  While this is similar to being over ambitious; there are subtle differences.  Perfectionists are usually quite capable individuals but they tend to set the bar very high……for themselves.  Tell them they have prepared a wonderful meal and they’ll lament the fact that the carved tomato was a tad uneven!  Stop it.
  5. Use the internet.  While I know everyone doesn’t have access, many people do.  You can do plenty of research on line – there are literally thousands of tips, recipes, hints, how to lessons just waiting for you.  Our own website is also great resource.
  6.  You can only eat the same amount on Christmas Day as you can any other day of the year!
  7. Make time by planning.  Twenty minutes spent making a plan for Christmas Day and any cooking on Christmas Eve will buy you hours – trust me.  Whether you write a list or make a work of art with arrows and coloured pens or create a maze of Post It notes on the wall – a plan is a plan and it will help organize your mind as much as your time. It is very calming.
  8. Today, sort out the fridge.  Just do it.  Know what’s in it; lurking at the back and in the drawer.  An organized fridge will lead to an organized mind.  Do the same with the main food cupboard.  It’s really not as bad a job as you think.
  9. Delegate.  While you can get help from all the family I would also say let your butchers and local shops do as much work as they can to ease your burden.  Value is not just about money.  Often it is false economy to try and make everything from scratch.  Do what you can and buy the rest!  There are great deals to be had out there and don’t miss them.
  10. ENJOY!  Don’t get stressed and remember what it is all about – spending time with family and friends while sharing good grub and warm drinks of all kinds.  Whatever you do, keep it simple.

Enjoy & Happy Christmas.

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Food Market Monkstown, Rathcoole & Kilmacanogue. Sign up to our newsletter for more updates from James Whelan Butchers

 

 

Baked Beef and Almond Curry

Posted on Friday, December 5th, 2014 by Pat Whelan in Beef Recipes | No Comments »

Baked Beef and Almond CurryA delicately spiced curry that needs very little attention, and does not take long to prepare.

Baked Beef and Almond Curry – Printer Friendly Download

Ingredients

  • 4 tablespoons groundnut oil
  • 12 small green cardamom pods
  • 2 x 5 cm cinnamon sticks
  • 1.2 kg stewing beef – chuck would be perfect
  • 2 teaspoons whole cumin seeds
  • 4 medium onions
  • 20 g fresh ginger, finely chopped
  • 3 tablespoons ground coriander
  • ½ teaspoon cayenne pepper
  • 1 teaspoon fine sea salt
  • 500 g natural yoghurt
  • 100 g ground almonds
  • juice of half a lemon
Serves 6

To Cook

Preheat the oven to 180° C/fan 160° C/gas mark 4. Heat the oil in a heavy ovenproof casserole and add the cardamom pods and cinnamon sticks. Brown the beef in batches, setting to one side as they are ready. Add the cumin seeds and let them pop before adding the onions. Fry the onions until they start to turn pale brown. Add the ginger, ground coriander, cayenne and salt, and mix thoroughly with the onions. Lower the heat and return the beef and any juices to the casserole, stir to coat the beef with the onion and spice mixture, add the yoghurt and stir to mix. Increase the heat to medium-high until the mixture reaches a simmer. Take a large piece of foil and cover the casserole, sealing tightly around the edges. Then place the lid on top and put the casserole in the oven. Bake for about 90 minutes or until the meat is tender, adding the almonds after about an hour. Just before serving, add lemon juice and season to taste. Serve with basmati rice and roasted cauliflower.

Plan for a Happy Christmas

Posted on Thursday, December 4th, 2014 by Pat Whelan in Foodie Articles | No Comments »

There will always be those prepared for Christmas in September and while we may admire their industriousness for most of us it just isn’t practical. So here we find ourselves in the first week of December, the public lights are up, the Christmas songs are playing in the shops and it’s time to get festive. It’s time to focus on what Christmas is all about – family, friends and, oh yes, food. Even if the gifts fall short, as long as the grub is great it all pales into insignificance.Christmas at James Whelan Butchers

Of course the trick is to make it tasty but simple. I enjoy the process of choosing ingredients, preparing them all and cooking so I don’t see it as a big chore but I am aware that some people see it as a job, and a taxing one at that. Either way I believe that the very nature of the food we eat at Christmas makes preparing meals quite a joy. For a start once the food for the main event is cooked, you then have the basics for ‘easy’ meals for several days. Now I’ve heard all the usual moans about how we are all sick to death of turkey and ham by December 27th, but really it is just lack of forethought and imagination that is the real issue. If you insist on just serving slices of turkey and ham and the frazzled and dried up left over veg at every meal for three days with the only choices being hot or cold, then inevitably it gets boring. Instead make sure you have some good chutneys or savoury jellies and jams to hand. These really liven up leftover meat and there is quite a range of local produce to choose from if you haven’t made your own. Having said that whizzing them up yourself is no longer the torture it once was and so don’t negate trying it. Crème Fraiche is a fantastic tasty treat when added to a little stock for a pale sauce to bathe turkey and ham in. You can serve it as a sauce on the side; you can immerse the meat into it or how about making a pie filling with it instead. Indeed use your bun tray to make small individual savoury pies by making a pastry base and topping the filling with a little cranberry sauce and covering the top with some pastry. These are really gorgeous. Also don’t be afraid to freeze leftovers, just be sensible and do it as quickly as possible once they have cooled down. So now is the time to either make the pastry or buy the pastry and freeze it to have it to hand. Keep plenty of it to hand as it’s great to parcel sweet or savoury treats that you’ll use all through December.

The store cupboard and the freezer are your best friends at this time of year. You could try cooking some full dishes over the next two weekends or simply keep the raw ingredients such as some braising steak or lamb pieces in the freezer. Spicy lamb tagines, Hungarian goulash or exotic curries are all great one pot meals that while they require time to cook, are quick and easy to prepare, warming and will stretch a long way with a crowd. There are several recipes for dishes like this in both my books or on the JWB website. Stock the store cupboard with tins of tomatoes, good quality stocks and various rice and noodles and you won’t be caught of guard. So this weekend check the store cupboard for all those handy spices, flours and condiments. Make sure you have enough rice, pasta, cous cous or other favourites ready to go.

Another area sorely neglected in my view at this time of year is breakfast! Now is the time to beef up the breakfast menu arsenal. Remember that at Christmas there will be mornings where you can take a leisurely approach to breaking your night time fast. Don’t just cobble together cold turkey and a few withered nibbles from the night before along with three Quality Street, a choc mallow and a bag of Tayto! (Don’t say you’ve never done it). This Christmas by planning ahead, learn how to make eggs Benedict, try something different and even make breakfast the ‘star meal’ of one of the days. Now you might be thinking that I’m getting ahead of myself but as you’re reading this there are probably only around 20 days left to Christmas Day! The first thing is to stock up on good Tipp sausages and bacon; we have some of the finest in the land right on our doorstep so there is no excuse. Now I’m not suggesting that you stick to the usual full Irish, but make it festive by adding some corn fritters for example. Use the bacon to top some French bread with maple syrup, chopped bananas and nuts or even American pancakes. Cook the sausages and instead of frying the eggs, bake them in small buttered ramekins for a real treat. Try some different bread: with the great breads available locally you will be spoiled for choice. How about taking some of the leftovers and making a great Christmas omelette!

Finally I can’t say enough about keeping some fresh fruit, herbs and spices around at Christmas. Ginger, garlic, nutmeg, coriander, basil, chives, cinnamon, a chilli or two, lemons, limes; the list is endless but it is about the ones you like. Having things like this at your disposal can transform leftovers. For example, the basis for most curries is a combination of garlic, ginger and chilli. Go easy on the chilli depending on how hot you like it. If you like mild curries then try a trinity of cinnamon, clove and cardamom. Fresh coriander, one of my favourites, can be chopped into dishes as a garnish or an ingredient; from soups to salads or as a marinade it gives a lovely flavour and a little basil added to a risotto makes all the difference. By the way if you do overindulge at any stage a little bit of fresh ginger chopped into a cup of boiling water can help soothe a sore throat and also ease nausea and hangovers.

My final tip for Christmas cooking is to buy a box of red and a box of white wine and keep them in the kitchen. The wine will stay fresh and you can just use what you need as and when you need it. It may sound extravagant initially but over time you will see the merit. Having to open bottles of wine for a glass or two for the gravy, sauce or stew, is where the waste will occur. A box of wine will stay fresh for a long time and you always have cooking wine on tap. Over the next few weeks start buying all of these items slowly and when the offers come up. The main thing is not to stress and make it easy for yourself and everyone else. Good food doesn’t have to take a long time or create drudgery for one person. We have some great local produce and products that will not only excite the taste buds but might also create a good talking point. Plan ahead now and make your meals a pleasure this Christmas rather than drudgery. Enjoy

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Food Market Monkstown, Rathcoole & Kilmacanogue. Sign up to our newsletter for more updates from James Whelan Butchers

Truffled Fillet of Beef and Hegarty’s Cheddar Sandwich

Posted on Wednesday, December 3rd, 2014 by Pat Whelan in Beef Recipes | No Comments »

Truffled Fillet of Beef and Hegartys Cheese SandwichThis is one of the most stylish fast food dishes imaginable, and you can prepare it in the time it takes to order a takeaway. Perfect for a summer lunch in the garden with a bottle of lightly chilled red wine. Or inside if the weather doesn’t oblige.

Truffled Fillet of Beef and Hegartys Cheddar Sandwich – Printer Friendly Download

Ingredients

  • 800 g fillet of beef, trimmed
  • 2 tablespoons extra virgin olive oil or Irish rapeseed oil
  • flaky sea salt
  • coarsely ground black pepper
  • 2 sourdough baguettes
  • 90 g black truffle butter, at room temperature
  • 60 g hard cheese, such as Hegarty’s Cheddar
  • 80 g rocket
Serves 6

To Cook

Preheat the oven to its hottest setting. Rub the beef with the oil and season well. Sear on a hot frying pan on all sides, then place in the oven and cook for 35 minutes or until a meat thermometer reads 45° C (for very rare), 50° C (rare), 55° C (medium rare) or 60° C (medium). Remove the beef from the oven, cover it tightly with aluminium foil, and allow it to rest at room temperature for 15 minutes. Slice the fillet. Cut the baguettes lengthwise but not all the way through. Spread the bottom halves generously with the truffle butter. Top with a layer of sliced beef and sprinkle with salt and pepper. Top with shavings of cheddar and a sprinkling of rocket leaves. Fold the tops of the sandwiches over, cut each baguette diagonally into 3 sandwiches, and serve straight away.

Beetroot, Jerusalem Artichoke and Skirt Steak Salad with Toasted Hazelnuts and Mixed Leaves, Tarragon Dressing

Posted on Monday, December 1st, 2014 by Pat Whelan in Beef Recipes | No Comments »

If you have leftover rare roast beef, particularly topside  this is a lovely way to use it up, rather than cooking steak especially. Jerusalem artichokes are in season in the winter months, but if you can’t find them, use celeriac or even roasted carrots instead. You can roast the beetroot and artichokes ahead of time.

Beetroot Jerusalem Artichoke & Skirt Steak Salad – Printer Friendly Download

Ingredients

  • 600 g skirt steak
  • 5 tablespoons extra virgin olive oil or Irish rapeseed oil
  • 8 cloves garlic, smashed
  • 8 stalks tarragon
  • 8 medium-sized beetroots, scrubbed
  • 3 tablespoons balsamic vinegar
  • flaky sea salt
  • 500 g Jerusalem artichokes, peeled
  • freshly ground black pepper
  • 150 g hazelnuts, toasted and the skins
  • rubbed off
  • 200 g mixed salad leaves

For the dressing:

  • 1 tablespoon Dijon mustard
  • 2 tablespoons white wine vinegar
  • 5 tablespoons extra virgin olive or Irish rapeseed oil
  • 3 tablespoons finely chopped tarragon leaves
Serves 4

To Cook

Preheat the oven to 200° C/fan 180° C/gas mark 7. Mix 2 tablespoons of the oil with the garlic cloves and tarragon in a bowl. Add the steak, cover in clingfilm and leave to marinate in the fridge for a couple of hours. Trim the beetroot, cut into quarters and toss with a couple of tablespoons of oil and the balsamic vinegar. Place in a roasting dish and sprinkle with flaky sea salt. Cut the artichokes into chunks, toss with a tablespoon of oil and sprinkle with salt. Place in another roasting dish in the oven. Keep an eye on the beetroots and artichokes while they are roasting: you want them to be tender and starting to caramelise, which will take about an hour. Make the dressing by whisking together the mustard, white wine vinegar and oil. Add the chopped tarragon. Season the steak with flaky sea salt and freshly ground black pepper and sear in a ridged griddle pan over a high heat for about 3 minutes on each side. Cover with foil and leave to rest for 10 minutes while you assemble the salad. Combine the beetroot, Jerusalem artichokes, leaves and hazelnuts. Slice the steak against the grain and add to the salad. Add the dressing and toss.

Christmas Opening Times in James Whelan Butchers

Posted on Monday, December 1st, 2014 by Pat Whelan in Good Food | No Comments »

 

Our Christmas week opening times for our butcher shop in Clonmel, Co. Tipperary are as follows:

Day Opening Times
Friday 19th Dec 8AM – 6.30PM
Saturday 20th Dec 8AM – 7PM
Sunday 21st Dec 8AM – 7PM
Monday 22nd Dec 8AM – 7PM
Tuesday 23rd Dec 8AM – 8PM
Christmas Eve 24th Dec 8AM – 5PM
Christmas Day 25th Dec CLOSED
St. Stephen’s Day 26th Dec CLOSED
Saturday 27th Dec CLOSED
Sunday 28th Dec 8AM – 5PM
Monday 29th Dec 8AM – 6PM
Tuesday 30th Dec 8AM – 6PM
New Year’s Eve 31st Dec 8AM – 6PM
Thursday 1st Jan CLOSED
Friday 2nd Jan 8AM – 6.30PM

 

Our Christmas week opening times for our butcher shop in Rathcoole, Co. Dublin are as follows:

Day Opening Times
Monday 15th – Friday 19th Dec inclusive 9.30AM – 8PM
Saturday 20th Dec 9:30AM – 6PM
Sunday 21st Dec 10AM – 6PM
Monday 22nd Dec 9:30AM – 8PM
Tuesday 23rd Dec 8AM – 8PM
Christmas Eve 24th Dec 8AM – 5PM
Christmas Day 25th Dec CLOSED
St. Stephen’s Day 26th Dec CLOSED
Saturday 27th Dec CLOSED
Sunday 28th Dec 10AM – 6PM
Monday 29th Dec 9:30AM – 6PM
Tuesday 30th Dec 9:30AM – 6PM
New Year’s Eve 31st Dec 9:30AM – 6PM
Thursday 1st Jan 11AM – 6PM
Friday 2nd Jan 9:30AM – 6PM

 

Our Christmas week opening times for our butcher shop in Monkstown, Co. Dublin are as follows:

Day Opening Times
Friday 19th Dec 8.30AM – 7PM
Saturday 20th Dec 9AM – 8PM
Sunday 21st Dec 9AM – 7PM
Monday 22nd Dec 7.30AM – 7.30PM
Tuesday 23rd Dec 7.30AM – 7.30PM
Christmas Eve 24th Dec 7.30AM – 5PM
Christmas Day 25th Dec CLOSED
St. Stephen’s Day 26th Dec CLOSED
Saturday 27th Dec CLOSED
Sunday 28th Dec 9AM – 7PM
Monday 29th Dec 8.30AM – 7PM
Tuesday 30th Dec 8.30AM – 7PM
New Year’s Eve 31st Dec 8.30AM – 6PM
Thursday 1st Jan 9AM – 8PM
Friday 2nd Jan 8.30AM – 7PM

 

Our Christmas week opening times for our butcher shop in Kilmacanogue, Bray, Co. Wicklow are as follows:

Day Opening Times
Friday 19th Dec 9AM – 8PM
Saturday 20th Dec 9AM – 7PM
Sunday 21st Dec 9AM – 7PM
Monday 22nd Dec 9AM – 8PM
Tuesday 23rd Dec 9AM – 8PM
Christmas Eve 24th Dec 8AM – 5PM
Christmas Day 25th Dec CLOSED
St. Stephen’s Day 26th Dec CLOSED
Saturday 27th Dec CLOSED
Sunday 28th Dec 9.30AM – 6PM
Monday 29th Dec 9.30AM – 6PM
Tuesday 30th Dec 9.30AM – 6PM
New Year’s Eve 31st Dec 9.30AM – 6PM
Thursday 1st Jan 9.30AM – 6PM
Friday 2nd Jan 9.30AM – 6PM

 

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Food Market Monkstown and Avoca Rathcoole. Sign up to our newsletter for more updates from James Whelan Butchers

Corned Beef Hash

Posted on Thursday, November 27th, 2014 by Pat Whelan in Beef Recipes | No Comments »

Corned Beef HashThis is the ultimate hangover breakfast, and very good even if you haven’t over-indulged the night before.

Corned Beef Hash – Printer Friendly Download

Ingredients

  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon wholegrain mustard
  • 200 g corned beef, cut into 1 cm cubes
  • 275 g waxy potatoes, unpeeled and choppedinto 1 cm cubes
  • 4 tablespoons extra virgin olive oil or Irishrapeseed oil
  • 1 large onion, quartered and thinly sliced
  • sea salt
  • freshly ground black pepper
  • 2 eggs

Serves 2

To Cook

Combine the Worcestershire sauce and mustard in a cup and pour over the beef, mixing it around to distribute it evenly. Simmer the potato cubes in boiling salted water, covered, for 5 minutes. Drain and cover with a tea towel to absorb the steam. Heat the oil in a frying pan until very hot and fry the onion until very well browned. Remove the onions from the frying pan and keep to one side. Add a little more oil to the pan and fry the potatoes until they too are well browned. Return the onions to the pan and season. Add the beef and keep everything in the pan moving until the beef is heated through. Turn the heat down. In another frying pan, fry the two eggs in a little oil. Divide the hash between two plates and serve with an egg on top of each. Tomato ketchup is essential.

James Whelan Butchers launch 2014 Beef Bonds

Posted on Monday, November 24th, 2014 by Pat Whelan in Foodie Articles | No Comments »

Delicious dividends guaranteed with this novel  investment idea.

We’re giving Irish investors an alternative to the financial markets by offering them the opportunity to put their money into Beef Bonds!

We launching this year’s crop of Beef Bonds which gives investors a return for their money and an investment in something they know and trust.

The Beef Bond is a certificate giving a share in one of our renowned Angus, Hereford or Wagyu/Kobe cattle.  Each Beef Bond includes the ID number, breed and expected maturity of the animal it is linked to. The bonds can be short-term or long-term maturity.

On maturity, the investor who buys one or multiple beef bonds, gets delivery of their bounty of various cuts of prime Tipperary beef. Each bond holder is guaranteed  a defined return of investment based on the expected maturity weight of the animal, however extra potential exists in a long-term maturity bond where animals can exceed their expected maturity weight and therefore the return on investment is greater. The maturing weight of the animal is predicted at the time of purchase, guaranteeing the buyer a defined yield. The short-term bonds generally mature within 10 to 12 weeks of purchase, the long-term bonds mature within 18-20 weeks of purchase.

Bonds in Angus and Hereford cattle are €100 each, while bonds for the more exclusive Wagyu/Kobe Bond are €150 each.

James Whelan Butchers are one of Ireland’s most successful butchers.  From their own farm in Co Tipperary, they supply meat for their shop in Clonmel, the highly acclaimed James Whelan Butchers in the Avoca Food Market in Monkstown.

James Whelan Butchers also offer a unique overnight refrigerated delivery service to any address on the island of Ireland through their website www.jameswhelanbutchers.com

Beef Bonds Gift Pack

 

Investors who want to buy Beef Bonds go to www.jameswhelanbutchers.com/info/beef-bonds/

or

James Whelan Butchers, Oakville Shopping Centre, Clonmel, Co. Tipperary.

Telephone: 052 6182477

 

Steak Sandwich

Posted on Friday, November 21st, 2014 by Pat Whelan in Beef Recipes | No Comments »

Steak sandwichHanger steak — also known as onglet — has a distinctive flavour that gives a run of the mill steak sandwich a delicious intensity. Ask your butcher to remove the sinew and prepare it for grilling.

Steak sandwich – Printer Friendly Download

Ingredients

  • 200 g hanger steak per person
  • extra virgin olive or Irish rapeseed oil
  • flaky sea salt
  • black pepper
  • 1 handful of rocket per person
  • 1/3 baguette per person
  • horseradish mustard crème fraîche dressing
For the dressing:
  • 100 g horseradish root
  • peeled and grated
  • 1 tablespoon Dijon mustard
  • 60 g natural yoghurt
  • 60 g crème fraîche
  • a pinch of fine sea salt
  • freshly ground black pepper
Serves 1

To Cook

Rub the steak with oil, season well and sear on a very hot pan for 3 minutes on each side, which will bring it to medium rare. Leave to rest for 10 minutes while you make the dressing. Slice the steak and serve in a good baguette with rocket.

Braised Featherblade with Parsley and Horseradish Dumplings

Posted on Wednesday, November 19th, 2014 by Pat Whelan in Beef Recipes | No Comments »

Braised Featherblade with Parsley and Horseradish DumplingsOnce you discover the poor, neglected featherblade you’ll be asking your butcher for it all the time. It braises beautifully, and the marbling of the meat makes for a satisfyingly rich sauce. This is one for a winter evening, or for a weekend lunch after a bracing walk on the beach or up a mountain. You can of course make it without the dumplings, but why on earth would you deprive yourself of that pleasure?

Braised Featherblade with Parsley and Horseradish Dumplings – Printer Friendly Download

Ingredients

  • 1.5 kg featherblade steak, cut into six portions
  • sea salt
  • black pepper
  • 3 tablespoons extra virgin olive oil or Irish rapeseed oil
  • 1 large onion, chopped
  • 2 celery sticks, sliced
  • 2 carrots, sliced
  • 2 garlic cloves, crushed
  • 250 ml red wine
  • 500 ml beef stock
  • 2 tablespoons tomato purée
  • leaves from 6 sprigs fresh thyme
  • 1 bay leaf
  • 1 teaspoon English mustard

For the dumplings:

  • 15 g butter
  • ½ onion, very finely chopped
  • 4 tablespoons finely chopped parsley
  • 80 g breadcrumbs
  • 1 large egg, beaten
  • 3 heaped tablespoons creamed horseradish
Serves 6

To Cook

Preheat the oven to 160° C/fan 140° C/gas mark 3. Season the steak with salt and plenty of freshly ground black pepper. Heat a tablespoon ofthe oil in a large, heavy-bottomed casserole dish and sear the meat in batches for 2–3 minutes on each side, until nicely browned. Place the meat to one side. Add a little more oil to the casserole dish and fry the onion, celery, carrots and garlic until softened, about ten minutes. Return the beef to the dish and add the wine, stock, tomato purée, thyme leaves, bay leaf and mustard. Stir and bring to a simmer, then cover with a disc of greaseproof paper and the lid and place in the preheated oven. Cook for 3 hours, or until the meat is very tender. Now make the dumplings. Melt the butter in a small frying pan, add the onion and cook over a low heat until soft. Then transfer the onions to a bowl and combine with the parsley, breadcrumbs, egg and horseradish. Form dumplings with the mixture, allowing two per person. Don’t worry if they seem quite liquid — they will firm up as they cook. Remove the beef from the oven and dot the dumplings on top. Cover and return to the oven for 20 minutes. Then remove the lid and cook for a further 10 minutes. Serve with green vegetables. Buttered kale would be delicious.

Beef Noodle Soup with Pak Choi

Posted on Monday, November 17th, 2014 by Pat Whelan in Beef Recipes | No Comments »

Beef Noodle Soup with Pak ChoiSpeedy and very tasty, this is one of those dishes that makes you realise that cooking at home is so much better (and better for you) than ordering takeout.

Beef Noodle Soup with Pak Choi – Printer Friendly Download

Ingredients

  • 4 tablespoons sake
  • 3 tablespoons mirin
  • 1 tablespoon soy sauce
  • 3 cloves garlic, finely chopped
  • 1 red chilli, finely chopped
  • 300 g sirloin steak, cut into strips
  • 1 tablespoon extra virgin olive oil or Irish rapeseed oil
  • 500 ml beef or chicken stock
  • 100 g rice vermicelli noodles
  • 2 heads of pak choi
  • small bunch of fresh coriander, chopped
Serves 2

To Cook

Combine the sake, mirin, soy sauce, garlic and chilli. Add the strips of beef and leave to marinate for an hour if you have time. Heat the oil in a frying pan, remove the beef from the marinade with a slotted spoon and fry over a high heat for a couple of minutes, then add the marinade and fry for another minute. Meanwhile, bring the stock to the boil in a saucepan, add the noodles, cook for a minute and then add the white parts of the pak choi and cook for another minute. Then add the beef and the green parts of the pak choi. Deglaze the frying pan with a ladle of the stock, adding the dark liquid to the broth. Serve in deep bowls with the fresh coriander sprinkled on top.

 

Weeping Tiger Salad

Posted on Friday, November 14th, 2014 by Pat Whelan in Beef Recipes | No Comments »

Weeping Tiger SaladDespite the name, this is not a fiercely hot salad, although you can add more and hotter chillies if that is your preference. You can also make it a more substantial meal by adding rice or egg noodles to the salad.

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Ingredients

  • 800 g sirloin steak
  • extra virgin olive oil or Irish rapeseed oil
  • flaky sea salt

For the dressing:

  • 2 shallots, finely chopped
  • 6 tablespoons lime juice
  • 4 tablespoons Thai fish sauce
  • 4 tablespoons chopped fresh coriander
  • 1 teaspoon caster sugar
  • 1 finely chopped red chilli

For the salad:

  • 335 g beansprouts
  • 2 carrots, peeled and sliced into ribbons
  • 1 red chilli, finely chopped
  • 1 cucumber, peeled and deseeded, cut into chunks
  • 200 g mixed salad leaves
  • 1 large bunch coriander, leaves only
  • 2 tablespoons sesame oil
  • 100 g chopped roasted cashews
Serves 4

To Cook

Heat a cast iron griddle pan over a high heat until smoking. Lightly oil the steak on both sides and season with flaky sea salt. Sear for 3 minutes on each side. Leave to rest for 5 minutes. Combine all the dressing ingredients together in a bowl and stir. In another bowl, combine the beansprouts, carrots, chilli, cucumber, salad and coriander leaves, and drizzle with the sesame oil. Mix well and add the dressing. Arrange the salad on a platter and top with the roasted cashews. Slice the steak and arrange on top of the salad.