This morning I had the pleasure of talking with Keelin Shanley who was filling in for Sean O’Rourke on RTE Radio 1. We discussed what “Spiced Beef” is made from and how the recipe originated in Cork during the 16th and 17th centuries. At that time Cork was one of the largest exporters of beef in the world and was also a very important shipping port for spice traders. At James Whelan Butchers, we’ve been using the same recipe for making Spiced Beef since 1960 and you can find this recipe in my latest book, co-written with Katy McGuinness – The Irish Beef Book.
|Thursday 19th Dec||8am – 7pm|
|Friday 20th Dec||8am – 7pm|
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.
‘There has long been a shyness, almost a taboo, about butchery. To me it is an art, a craft, something to be celebrated and I want to tell people about it. I find myself marvelling at the animals I rear and the link they provide between us and the land. These gracious, primal animals provide us with food that keeps us healthy and strong. I am responsible for making sure that every part of that animal that is a source of nourishment can be used as such. It is a calling, a purpose, and so much more than just a job.’ Pat Whelan
Immersed in the world of meat since he was a child Pat Whelan, a fifth generation butcher, has learned the skills of the farmer, the stockman, the slaughterman, the butcher, the shopkeeper and the business man. Fundamental to all of those skills is his goal to ensure the successful journey of high-quality meat from farm to fork.
When it comes to food and things food related, honesty is important. I love it when someone introduces me to something I’ve never heard of before; a new method of cooking, an interesting ingredient or a great recipe. Not for me is the feigned jadedness of the ‘know it all’ foodie. I believe that no matter how long we reside on this planet, there will always be something new to learn about food from each other, how to eat it and how to prepare it, and it’s in that wonder, lies the joy.
Following the successful launch of our first butcher shop in Dublin, at Avoca Monkstown in 2011, we are delighted to announce that we are bringing our craft butchery excellence and expertise to the new Avoca Food Market in Rathcoole.
This is a simple, hearty dish that is a good alternative to spaghetti bolognese. The chilli content can be modified according to taste. The red kidney beans are a great addition, offsetting the power of the chilli while giving a textural lift to the dish.
“Behind a contemporary glass wall stand three lectern-like butcher’s blocks. This is where James Whelan Butchers’ in-house experts take to their spotlit “stage” much like performers in a play.
It is the theatrical cut and thrust of boning a carcass that is part of the butchers’ unique selling point in Avoca on Dublin’s Monkstown Crescent. At the weekend “whole families stand watching our butchers work their blocks,” explains manager Ernie Kenny. “It’s something you don’t get in a supermarket.” This modern approach to an age-old business also prompts questions from their customers – something the store relishes.
I was a little disturbed recently to read of all the various tomato shortages around the world. They are not necessarily linked, but apparently the US is suffering quite badly, the Argentines have just this month been asked as a nation to ‘go easy’ on tomatoes for a while so the crops can catch up and a British supermarket chain recently announced a shortage in their tomato supply as their grower in Spain had been affected by disease. (The crop of tomatoes was affected by disease that is, not the actual grower!)
If I had a euro for every time a customer in the shop described the last few weeks as just like “being in Spain”, I’d have enough for a flight there myself. It did indeed feel like the Mediterranean for several days and apparently, the forecasters would have us believe, it’s not over yet. In order to cope with the warmer weather it’s important that we shift slightly in how we live. We generally don’t have the clothes, the homes or the lifestyles for such prolonged glorious sunshine but we can make small adjustments that will make it easier. Particularly when it comes to food we need only look to our Spanish neighbours for some handy tips and hints.
Tipperary Food Producers Network as the name suggests is a network of food sector Businesses within Tipperary, the membership of which is varied featuring from strong iconic brands along-side the niche and exclusive. Represented are producers of meat, cheese, bakery, confectionary, fresh produce and beverages, the common ground is quality, excellence and a passion for producing the very best products coming out of Tipperary.