Posted on Friday, December 6th, 2013 by Pat Whelan in Christmas Recipes, Recipes | No Comments »
Brining your turkey is similar to marinating, but is primarily focused on moistening the meat as opposed to adding flavor to it. Brining your turkey prior to cooking will help ensure you end up with a deliciously moist and flavor-packed turkey this Christmas.
What you need to know about brining
The first step in the process is selecting your brine recipe. This recipe is a simple and versatile choice that works. Once you’ve selected your brine you’ll need to:
- Purchase a fresh turkey .
- The night before roasting rinse the turkey inside and out.
- Prepare your brine. Be sure to mix ingredients until all of the salt is dissolved. If your brine is heated, be sure to cool it to room temperature.
- Place your turkey, breast down, in a large container made of food-grade standard.
- Add your brine, to cover the entire turkey.
- Place in the refrigerator overnight.
- Remove turkey from brine, rinse and pat dry with paper towels. Cook turkey as desired.
Ingredients
- 8 cups water
- 1/4 cup sea or kosher salt
- 2 tablespoons granulated sugar
- 2 lemons, cut in half
- 3 bay leaves, preferably fresh
- 8 garlic cloves, crushed and peeled
- 2 tablespoons fresh thyme leaves
- 1 tablespoon black peppercorns
Makes approximately 8 cups
To Cook
Combine all of the ingredients into a large saucepan and bring to a boil. Transfer to a bowl or other container and allow to cool, then refrigerate overnight before using.
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 Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers
Tags: brine, brining, Christmas Recipes, James Whelan Butchers, Pat Whelan, Turkey brining
Posted on Friday, December 6th, 2013 by Pat Whelan in Pork Recipes, Recipes | No Comments »
Schnitzel is originally a German dish and, by tradition, pork is hugely popular in Germany. The key to great schnitzel is definitely in the pounding of the pork. The flavours here are great and can be served with other German favourites such as apple sauce or red cabbage.
Pork Schnitzel – Printer Friendly Download
Ingredients
- 4 pork steaks
- 1 egg beaten
- 6 bread slices, a few days old and processed to breadcrumbs
- 2 tablespoons parsley finely chopped
- 1 tablespoon gruyere cheese finely grated
- 2 tablespoons olive oil
To Cook
Trim the pork of any fat and flatten it out by hammering lightly with rolling pin or similar. Mix the breadcrumbs, cheese and parsley together. Dip the pork steaks into the beaten egg and then bathe in the breadcrumb mixture, pressing well to make sure they are completely covered.
Heat oil in large frying pan and fry the schnitzels for 4 or 5 minutes each side, until golden and cooked through.
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 Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers
Tags: Avoca Irish Butcher, German cuisine, Irish Pork, James Whelan Butchers, Pat Whelan, Pork Schnitzel
Posted on Wednesday, December 4th, 2013 by Pat Whelan in Recipes, Side Dishes | No Comments »
This is easy to put together and is a brilliant side dish with any meat and particularly good as an accompaniment for barbecues. Roasted pumpkin makes this dish special and is a great way to introduce it into the vegetable range. All vegetables should be cut into cubes or thickly sliced.
Roasted Vegetables with Cous Cous – Printer Friendly Download
Ingredients
- 1 sweet potato
- 1 large potato
- 1 butternut pumpkin ( squash)
- 2 parsnips
- 2 carrots
- 1 large onion peeled and chopped into quarters
- 1 whole garlic bulb left whole, sliced across the top of the cloves
- 4 tablespoons olive oil
- Pepper and salt
- Cous Cous
To Cook
Pre-heat oven to medium. Pour a little oil into the base of a baking dish, and add the vegetables. Pour a little more oil over the top and mix through, and roast for an hour or until the vegetables are well cooked through and slightly browned.
Assemble the cous cous according to instructions. The garlic cloves should pop out of the skins when squeezed, and mixed through the vegetables. Mix the cous cous and the vegetables together and serve either hot, or cold as a salad.
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 Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers
Tags: An Irish Butcher Shop, Avoca Irish Butcher, Christmas side, Christmas sides, James Whelan Butchers, Pat Whelan, Roasted Vegetables with Cous Cous, Side Dishes, sides
Posted on Monday, December 2nd, 2013 by Pat Whelan in Poultry & Game Recipes, Recipes | No Comments »
The delicious crust and berry jelly add interesting layers of taste and texture to the pheasant meat while the sauce makes for a lovely moist dish.
Pan Fried Pheasant with Mustard – Printer Friendly Download
Ingredients
- 4 skinless and boneless pheasant breasts
- 1 cup fresh bread crumbs
- 3 tablespoons redcurrant jelly melted
- 2 tablespoons butter
- 1 tablespoon oil
- 2 tablespoons wholegrain mustard
- 300 mls cream
- Salt and pepper
To Cook
Brush the breasts with the melted jelly and then press the breadcrumbs into the pheasant. If time allows refrigerate for an hour or so.
Heat the butter and oil in a pan and cook the pheasants over a high heat to ensure the crumb coating is golden brown. Reduce and cook for 5 minutes or so.
Combine the mustard, cream and seasonings in a bowl, and then pour over the pheasant and simmer for 10 minutes until cooked through.
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 Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers
Tags: An Irish Butcher Shop, Avoca Irish Butcher, Game, James Whelan Butchers, Pan Fried Pheasant Breast with Mustard, Pat Whelan, Pheasant
Posted on Friday, November 29th, 2013 by Pat Whelan in Good Food, Press | No Comments »
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.
You can listen to the show on the RTE Radio Player or by clicking on the ‘Podcast’ link below.
Publication Date: 28th October, 2013
Listen to the show: Podcast – Interview starts with Pat at 1hr 29mins
Follow us on Twitter: Pat (@pat_whelan) and Sean O’Rourke (@TodaySOR)
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 Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers
Tags: Christmas Recipes, Keelin Shanley, Pat Whelan, RTE Radio 1, Sean O'Rourke, Spiced beef, The Irish Beef Book
Posted on Friday, November 29th, 2013 by Pat Whelan in Poultry & Game Recipes, Recipes | No Comments »
Because all venison in Ireland is from the wild there is an intensity of flavour and firmness of meat that makes it a very tasty option. Overcooking venison should be avoided, as it is a meat almost devoid of fat and a marinade that includes oil is essential when cooking the leaner cuts. Juniper berries are a natural partner with venison.
Roast Venison with Red Wine Sauce – Printer Friendly Download
Ingredients
- 1 leg of venison
- 2 tablespoons melted butter
- 6 bacon rashers
Marinade
- 250ml/ ½ pint red wine
- 150ml/5 fl oz olive oil
- 1 strip orange peel, sprigs of parsley, thyme, rosemary, and 1 bay leaf, tied with string into a bouquet garni.
- 3 tablespoons red wine vinegar
- 1 onion finely chopped
- 1 cinnamon stick
- 10 each juniper berries and black peppercorns
To Cook
Combine all marinade ingredients and mix well in a bowl large enough to hold the meat. Leave the meat to marinade overnight. When ready to cook, remove the joint and dry it well, and brush with the melted butter.
Lay the rashers over the leg, and place in a roasting pan, covered with foil.
Place in an oven that has been pre-heated to 180°C/350°F/Gas Mark 4 and cook for about 1 hour per kg/ 30 minutes per lb and then 15 minutes more.
Strain the marinade, and simmer over a low heat until it has reduced by half. Thicken with a little cornflour which has been mixed with ½ cup beef stock, and add to the sauce, along with juices from the cooked venison.
Rest the meat for at least 15 minutes before carving, and serve with potato and red cabbage.
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 Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers
Tags: An Irish Butcher Shop, Avoca Irish Butcher, James Whelan Butchers, Pat Whelan, Red Wine Sauce, Roast Venison, Roast Venison with Red Wine Sauce
Posted on Friday, November 29th, 2013 by Pat Whelan in Foodie Articles, Good Food | No Comments »
Our Christmas week opening times for our butcher shop in Clonmel, Co. Tipperary are as follows:
| Day |
Opening Times |
|
| Thursday 19th Dec |
8am – 7pm |
|
| Friday 20th Dec |
8am – 7pm |
|
| Saturday 21st Dec |
8am – 7pm |
|
| Sunday 22nd Dec |
8am – 7pm |
|
| Monday 23rd Dec |
8am – 8pm |
|
| Christmas Eve 24th Dec |
8am – 5pm |
|
| Christmas Day 25th Dec |
CLOSED |
|
| St. Stephen’s Day 26th Dec |
CLOSED |
|
| Friday 27th Dec |
CLOSED |
|
| Saturday 28th Dec |
8am – 6pm |
|
| Sunday 29th Dec |
8am – 6pm |
|
| Monday 30th Dec |
8am – 6pm |
|
| New Year’s Eve 31st Dec |
8am – 6pm |
|
| Wednesday 1st Jan |
CLOSED |
|
| Thursday 2nd Jan |
8am – 6pm |
|
Our Christmas week opening times for our butcher shop in Rathcoole, Dublin are as follows:
| Day |
Opening Times |
|
| Thursday 19th Dec |
9.30am – 8pm |
|
| Friday 20th Dec |
9.30am – 8pm |
|
| Saturday 21st Dec |
9.30am – 7pm |
|
| Sunday 22nd Dec |
9.30am – 7pm |
|
| Monday 23rd Dec |
8am – 8pm |
|
| Christmas Eve 24th Dec |
8am – 6pm |
|
| Christmas Day 25th Dec |
CLOSED |
|
| St. Stephen’s Day 26th Dec |
CLOSED |
|
| Friday 27th Dec |
CLOSED |
|
| Saturday 28th Dec |
9.30am – 6pm |
|
| Sunday 29th Dec |
9.30am – 6pm |
|
| Monday 30th Dec |
9.30am – 6pm |
|
| New Year’s Eve 31st Dec |
9.30am – 6pm |
|
| Wednesday 1st Jan |
CLOSED |
|
| Thursday 2nd Jan |
9.30am – 6pm |
|
Our Christmas week opening times for our butcher shop in Monkstown, Dublin are as follows:
| Day |
Opening Times |
|
| Thursday 19th Dec |
8am – 6pm |
|
| Friday 20th Dec |
8am – 6pm |
|
| Saturday 21st Dec |
8am – 6pm |
|
| Sunday 22nd Dec |
8am – 6pm |
|
| Monday 23rd Dec |
7.30am – 8pm |
|
| Christmas Eve 24th Dec |
7.30am – 5pm |
|
| Christmas Day 25th Dec |
CLOSED |
|
| St. Stephen’s Day 26th Dec |
CLOSED |
|
| Friday 27th Dec |
CLOSED |
|
| Saturday 28th Dec |
8am – 6pm |
|
| Sunday 29th Dec |
8am – 6pm |
|
| Monday 30th Dec |
8am – 6pm |
|
| New Year’s Eve 31st Dec |
8am – 6pm |
|
| Wednesday 1st Jan |
CLOSED |
|
| Thursday 2nd Jan |
8am – 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 Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers
Tags: Christmas 2013, Christmas at James Whelan Butchers, Christmas Shopping, Goose, ham, James Whelan Butchers, Opening Times, Pat Whelan, turkey
Posted on Wednesday, November 27th, 2013 by Pat Whelan in Poultry & Game Recipes, Recipes | No Comments »
In Italy, where this dish is considered a classic, it is often referred to as Hunter’s Stew. That name alone tells us all we need to know about this warm, satisfying dish.
Chicken Cacciatore – Printer Friendly Download
Ingredients
- 6 chicken thigh pieces
- Salt and pepper
- 2 tablespoon olive oil
- 1 onion finely chopped
- 2 cloves garlic crushed
- ½ cup dry white wine
- 1 ½ tablespoons vinegar
- ½ cup chicken stock or water
- 2 tablespoons basil chopped
- 1 teaspoon sugar
- 400 g can peeled tomatoes
- 3 anchovy fillets
- ¼ cup milk
- 60 g black olives
- 2 tablespoon chopped parsley
To Cook
Preheat the oven to 180°C/350°F/Gas Mark 4
Heat the oil in a heavy based pan and brown the chicken all over. This should take about 10 minutes. Remove the chicken from the pan and place in an ovenproof dish. Pour off most of the pan juices and add the onion and garlic. Cook until the onion is soft and aromatic.
Add wine and vinegar and boil until reduced by half. Add the stock or water and cook for 2 minutes or so.
Push tomatoes through a sieve and add the liquid to the pan with the basil, sugar and seasonings. Cook for 5 minutes or so, until well combined and simmering and then pour tomato mixture over the chicken. Cover and cook in a moderate oven for 1 ½ hours.
Meanwhile soak the anchovy fillets in the milk for 5 minutes and drain.
When the chicken is cooked, remove it from the oven and arrange the pieces on a serving dish and keep warm. Pour juices into a saucepan and bring to the boil for 1 minute.
Finely chop the anchovies and add to the pan along with the olives and parsley. Pour the sauce over chicken pieces and serve with pasta.
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 Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers
Tags: An Irish Butcher Shop, Chicken Cacciatore, Farm Fresh Chicken, Irish Chicken, James Whelan Butchers, Pat Whelan
Posted on Monday, November 25th, 2013 by Pat Whelan in Poultry & Game Recipes, Recipes | No Comments »
In Ireland in times past goose that was central to any feast and was often the choice at Christmas, wedding feasts and the old tradition of Michaelmas celebrated on 29th September and St Martin’s eve on the 11th November, neither of which seem to be of any significance today. Because Michaelmas coincided with the apple harvest, apple cider was a natural and fitting beverage accompaniment.
As with all other animals, no part of the goose was wasted and goose soup, goose gravy and goose drisheen would be on the menu for days after the feast. Today goose fat is the popular foody fat of choice for cooking roast potatoes. When choosing a goose for the table, it needs to be considered that the size of the goose can be deceptive, and allowance needs to be made for the low meat yield.
Traditional Roast Goose – Printer Friendly Download
Ingredients
- 5kg/11lbs goose
- 2 tablespoons oil
- 500gr onions finely chopped
- 200gr sausage meat
- Fresh sage leaves chopped
- 2 egg yolks
- 200 gr fresh bread crumbs
- 500 ml chicken stock
- Pepper and salt
To Cook
Pre-heat oven to 220°C/425°F/Gas 7.
To make the stuffing, heat the oil in a large pan and add the onion, cooking until translucent. Add the sage leaves and stir for a minute or so, and then tip the mixture into a bowl. Add the breadcrumbs, sausage meat, eggs and seasonings.
Prick the skin of the goose and insert the stuffing into the cavity. Tie the legs tightly, and place the goose into a roasting pan, and place into the pre-heated oven for 40 minutes. Reduce the temperature to medium heat and cook for 2 hours, or until juices are clear when tested. Baste the goose every 30 minutes throughout the cooking process.
Remove the goose and rest on a warmed platter, covered with foil for at least 15 minutes. Pour off any fat from the pan and deglaze with the chicken stock, scraping any bits from the pan and incorporating them into the sauce. Adjust seasonings, and whisk in a knob of butter to enrich the sauce for a great result. The gravy could be strained for a perfectly clear result, or left a bit lumpy which is how I like it.
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 Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers
Tags: Avoca Irish Butcher, Christmas Recipes, Goose, Irish Goose, James Whelan Butchers, Pat Whelan, Traditional Roast Goose
Posted on Friday, November 22nd, 2013 by Pat Whelan in Poultry & Game Recipes, Recipes | No Comments »
This is a classic French dish. While sounds fancy, it is simply a delicious chicken casserole braised in red wine.
Coq au Vin – Printer Friendly Download
Ingredients
To Cook
Preheat the oven to 180°C/350°F/Gas Mark4
Place the chicken, carrots, celery, onions, bouquet garni and pepper into a large bowl. Pour over the wine. Leave it to stand overnight or at least for a few hours in the fridge.
Drain the chicken and vegetables, reserving the wine. Pat dry the chicken pieces. Heat half the oil in a heavy based frying pan. Add the chicken and brown well all over. Remove the chicken to a casserole dish. Add the carrots, celery and onions to the pan and cook for 5 minutes or so until lightly coloured. At this point stir in the flour and gradually add the reserved wine and bring to the boil, stirring constantly. Pour this mixture directly over the chicken. Cover and cook in the oven for 1 hour or so until the chicken is tender.
Meanwhile, heat the remaining oil in a pan and fry the bacon pieces for a minute or so, before adding the mushrooms for a further 5 minutes.
When the chicken is cooked remove the casserole from the oven. Add the bacon and mushrooms and sprinkle with freshly chopped herbs if desired.
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 Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers
Tags: An Irish Butcher Shop, Avoca Irish Butcher, Coq au Vin, James Whelan Butchers, Pat Whelan, Rooster in Wine
Posted on Wednesday, November 20th, 2013 by Pat Whelan in Poultry & Game Recipes, Recipes | No Comments »
This is an easy recipe that I often cook, promptly reminded of it by the juicy plums that I get from the nearby Apple Farm, where luscious plums are part of the offer in summer.
Duck with Plum Sauce – Printer Friendly Download
Ingredients
- 4 duck breasts
- 1 large red onion finely chopped
- 500 gr ripe plums, stoned and quartered
- 2 tablespoons redcurrent jelly
- Salt and freshly ground black pepper
To Cook
Prick the duck skin all over with a fork to release the fat during cooking. This will also help to give a crisp result. Heat a heavy based pan and place the duck skin side down. Cook for about 10 minutes or until golden brown and cooked right through.
Remove duck and keep warm. Pour off all but 2 tablespoons of duck fat and then fry the onions until aromatic.
Add the plums and cook for a further 5 minutes, stirring constantly. Add the jelly and mix through well.
Return the duck to the pan and cook until reheated, seasoning with salt and pepper according to taste.
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 Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers
Tags: Avoca Irish Butcher, barbary duck, Duck, Duck with Plum Sauce, James Whelan Butchers, Pat Whelan, Plum Sauce
Posted on Monday, November 18th, 2013 by Pat Whelan in Poultry & Game Recipes, Recipes | No Comments »
Fricassée is the Irish method of preparing a very tasty stew like dish which is finished with an egg and cream sauce.
Chicken Fricassée – Printer Friendly Download
Ingredients
- 1 medium free range chicken
- 1 lemon
- 1 carrot peeled and quartered
- 1 large onion peeled and quartered
- Bouquet garni made from a sprig of thyme, bay leaf and parsley stalks tied together
- 8 peppercorns
- 1 cup milk
- 3 cups water
Garnish
- 6 rashers streaky bacon chopped
- 100 gr mushrooms thinly sliced
- 2 tbs oil
- 1 bunch watercress
Sauce
- 50 gr butter
- 50 gr plain flour
- 600 ml cooking liquor
- 1 egg yolk
- 60 ml double cream
- 2 leeks sliced thinly and boiled in salted water for 5 minutes and drained
- Pepper and salt to taste
To Cook
Place the lemon inside the chicken cavity and secure the legs to keep in place and then put the chicken into a large saucepan. Add the rest of the ingredients.
Cook over a low heat and simmer for an hour or so. Test for readiness by removing chicken from the pot. When pierced the juices should run clear.
While the chicken is cooking make the sauce by adding the butter to a large saucepan and melt over a low heat. Add the flour, blending it into the melted butter.
Remove from the heat and add the liquor, a little at a time, stirring constantly to keep it free from lumps.
Return to the heat and stir until thickened. Mix the egg yolk with the cream and add this mixture to the sauce. Season to taste and then add the drained leeks, mixing through.
Fry the bacon in the oil until crisp and drain on kitchen paper. Add mushrooms to the pan and cook for just a few minutes.
Cut the chicken into serving portions and lay on a serving platter. Cover with the sauce and garnish with chopped bacon, mushrooms and watercress.
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 Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers
Tags: An Irish Butcher Shop, Avoca Irish Butcher, chicken, Chicken Fricassée, Fricassée, Irish Stew, James Whelan Butchers, Pat Whelan
