A Busy Week at James Whelan Butchers

Posted on Monday, May 9th, 2011 by Pat Whelan in Good Food | No Comments »

Talented USA - Moya McAllister, Imen McDonnell and Adam Perry LangLast week saw a flurry of activity take place at James Whelan Butchers. I met with photographers and food stylists, had a visit from a celebrity chef and heard great news that a seasonal colleague of ours, Karl Ryan may be heading to the White House as part of the North South Washington Ireland Programme for Service and Leadership.

I began the week by meeting with American food photographer Moya McAllister. She is being partnered by a fellow American, Imen McDonnell who is an avid food blogger, columnist and food stylist. Photography of the book will hopefully be finished by the end of the month. This is a very exciting creative process, collaborating with many different people, the results of which will hopefully be a really stylish publication showcasing the very best of Irish artisan food.

We had a surprise visit from celebrity chef, author and co-owner of Barbecoa restaurant in London, Adam Perry Lang. Adam showed a real enthusiasm for the work that we do at James Whelan Butchers and remarked on twitter that he was “Beyond inspired in Ireland @Pat_Whelan Butcher shop has lit a fire. Shop is genius. Old School meets new school answer to industry. Star!!!”.

Adam is the author of the hugely popular ‘BBQ 25′ and co-owns Barbecoa with Jamie Oliver. I showed him our new Wagyu herd on our farm at Garrentemple and chatted with him about our dry-aging process and being able to control all elements of production, from farm to fork. He has promised to cook with me on his next visit to Ireland, so watch this space!

Finally, an article was published last week in the local broadsheet newspaper the Nationalist, covering the amazing story of a college colleague of ours at James Whelan Butchers, Karl Ryan who is heading to Washington D.C. as part of the North South Washington Ireland Programme. This internship could see Karl paired with an institution, a congressman on Capitol Hill or even at the White House. So while Barrack Obama makes his way to Moneygall, Karl will be making his own journey to Washington DC.  Karl will not find out where he will serve his internship until later this month but both myself and everyone at James Whelan Butchers would like to wish him the best of luck and continued success to him in the future! Karl has helped us for many years during college holidays and we hope the inspiration we have given him will be taken all the way to the White House. I look forward to bringing some good Irish artisan food to Barrack Obama’s kitchen!

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

James Whelan Butchers: Our First Wagyu Herd!

Posted on Monday, May 9th, 2011 by Pat Whelan in Good Food | 1 Comment »

Wagyu mother and calfLast year I embarked on farming the first wagyu beef herd in Ireland with the intention of introducing the people of Ireland to the great taste of Wagyu.

Wagyu beef is a Japanese breed of beef, known for its intense marbling or intramuscular fat. Recent studies have proved that the monounsaturated fats in Wagyu beef can actually help lower cholesterol as part of a healthy balanced diet, making Wagyu far healthier than any other beef product currently available on the market.

In late Spring of this year, I became the proud owner of one of Ireland’s first Wagyu herd. This innovative new idea to cross breed Wagyu with our famous Aberdeen Angus herd, underpins our commitment to bring new value added products to our customers. The cross breeding has maintained the integrity of the intense marbling associated with the Wagyu beef and marries the best qualities of both breeds to create a unique product.

Our first Wagyu calves were born strong and healthy on our farm at Garrentemple. These calves are the first Irish Wagyu herd produced in Tipperary and will be sold in store and online in 2012. We hope to continue production of Wagyu in Ireland in the coming years and hope to develop a loyal following for this unique product.

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

James Whelan Butchers: Italian Style Sausage Pasta

Posted on Friday, May 6th, 2011 by Pat Whelan in Pork Recipes, Recipes | No Comments »

Italian Style Sausage PastaThis delicious recipe combines tomato, onion and garlic pasta sauce with sausage chunks for a bit of substance.

Ingredients

  • 1 tbsp olive oil
  • 8 Gourmet Sausages, cut into chunky pieces
  • 1 large onion , chopped
  • 2 garlic cloves, crushed
  • 1 tsp chilli powder
  • 400g can chopped tomatoes
  • 300g short pasta such as fusilli or penne

Serves 4

To Cook

Put a large pan of water on to boil. Heat the oil in a large frying pan and fry the sausage chunks on a fairly high heat until they are golden brown all over. Now turn the heat down and add the onion and garlic, cooking them until they have softened.

Stir in the chilli powder and tomatoes with the sausages, bring the sauce to the boil then turn the heat down and let it bubble for about 10 minutes while you cook the pasta.

Drop the pasta into the pan of boiling water and cook according to the pack instructions. Drain the pasta, then tip it into the frying pan with the sausage sauce, mixing well to coat. Dish up immediately with crusty bread.

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

James Whelan Butchers: Lamb’s Liver with Thyme and Onions

Posted on Wednesday, May 4th, 2011 by Pat Whelan in Lamb Recipes, Recipes | No Comments »

Lambs Liver with Thyme and OnionsThis recipe is a classic blend of lambs liver with onions, using Thyme to give an added dimension of taste to the dish. Liver is good for you and this recipe will get the kids loving it too! Remember liver is not suitable for people trying to reduce their cholesterol count!

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Ingredients

  • 1lb (454g) lambs livers
  • 3 spring onions, cut into slices on the diagonal
  • A few sprigs of fresh thyme, just the leaves, or 1/4 spoon of dried thyme
  • Butter
  • Oil
  • A good splash of cream
  • 1 teaspoon of dijon mustard
  • A good squeeze of lemon juice
  • Salt and black pepper

Serves 6

To Cook

Heat the oil and butter together in a big pan and fry the onion until it is soft and remove them from the pan. Add the lambs livers and the thyme, salt and lots of black pepper. Cook until the livers are brown on the outside but still pink inside. To check this, take one out, cut it and see, then put it back in and continue cooking, and check another one. It takes about 7-9 minutes but check earlier. Keep the heat high enough so that they are not steaming. Return the spring onions to the pan, squeeze the lemon over the livers. Mix the dijon mustard with the cream in a cup and add it to the lamb livers. Scrape up the bits on the bottom with a wooden spoon and heat until the sauce comes together. Serve immediately.

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

James Whelan Butchers: Simple Short Beef Ribs

Posted on Wednesday, May 4th, 2011 by Pat Whelan in Beef Recipes, Recipes | 3 Comments »

Simple Short Beef RibsThese short beef ribs come out so delicious and tender when cooked in this way. This is a quintessential comfort food!

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Ingredients

  • 2 pounds beef short ribs
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/4 cup flour
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 onion, sliced
  • 2 cloves garlic
  • 2 cans/ bottles stout beer( preferably Guinness)
  • 2 cups beef stock

Serves 8

To Cook

Season the short ribs with salt and pepper, then place in flour until evenly coated. Shake off the excess flour. Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Cook the ribs until browned on each side, about 5 minutes per side. Remove from the skillet and set aside. Add the onion and garlic to the skillet; cook and stir until onion is tender, about 5 minutes. Return the ribs to the skillet and pour in the beer. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid. Pour in the beef stock, cover and simmer over low heat until very tender, about 2 hours et voila!

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

James Whelan Butchers: Beef, Bacon and Bean Soup

Posted on Wednesday, May 4th, 2011 by Pat Whelan in Bacon & Ham Recipes, Beef Recipes, Recipes | No Comments »

Beef,bacon and bean soupThis is a good robust main course soup and no trouble to make.

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Ingredients

  • 225g dried white beans i.e. haricot beans soaked overnight
  • 1 tablesp. oil
  • 50g streaky bacon, diced
  • 225g shin beef, diced
  • 1-2 bay leaves
  • 2-3 teasp. ground cumin
  • 1 large onion, finely chopped
  • 3 cloves garlic, chopped
  • 2-3 sticks celery, chopped
  • 2 carrots, chopped
  • 400g tin tomatoes
  • 2 tablesp. wine vinegar
  • 1 litre water
  • Salt and black pepper
  • Garnish
  • 6 slices bread, toasted with slices of farmhouse cheese

Serves 6

To Cook

Rinse the beans. Cover with water and boil for 10 minutes. Drain and rinse again. Heat the oil in a large pot and sauté the bacon, beef, bay leaves, cumin, onion, garlic, celery and carrots. Add the beans, tomatoes, vinegar, water and seasoning. Bring to the boil. Reduce the heat, cover and simmer for 1½ hours.

Serving Suggestions

Serve topped with a slice of the bread and melted cheese.

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

James Whelan Butchers: Quick and Easy Lamb Chops

Posted on Wednesday, May 4th, 2011 by Pat Whelan in Lamb Recipes, Recipes | No Comments »

Quick and Easy Lamb ChopsThis lamb chop dish is great when you’re under pressure for time and you need something quick and easy for dinner.

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Ingredients

  • 5 boneless lamb loin chops
  • 2-3 teaspoons butter or margarine
  • 2-3 teaspoons olive oil
  • 3/4 cup beef broth
  • 1/4 cup dry red wine
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1 teaspoon cornstarch
  • Sesame oil
  • Minced fresh mint leaves

Serves 4-5

To Cook

Trim off and discard any excess fat from lamb chops, then place the meat between two pieces of plastic wrap. With a heavy, flat-sided mallet or a clean hammer, firmly pound all over until the meat is 1/4 to 1/3 inch thick. (Don’t pound hard enough to tear the meat.)
Melt the butter and oil in a 10-12 inch nonstick frying pan over medium-high heat. When butter sizzles, add lamb (if all the meat won’t fit, cook in batches). Cook, turning once, until both sides are well browned and center is no longer pink (cut to test), 4 to 5 minutes total. Remove meat, transfer to a platter, and keep warm.
Smoothly blend broth, wine, balsamic vinegar, honey, and cornstarch. Add mixture to pan and boil until slightly thickened; pour over meat. Drizzle sesame oil and sprinkle mint leaves on top. Serve with a selection of seasonal vegetables.

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

James Whelan Butchers: Communion Time

Posted on Wednesday, May 4th, 2011 by Pat Whelan in Foodie Articles | No Comments »

 

The season for celebrations is upon us.  Communions and confirmations abound.  During the Celtic Tiger years many will agree that the whole thing was getting a little out of hand.  I was a guest at one or two ceremonies during that time and remember some eyebrow raising moments when the cost of the child’s dress was discussed or the amount of money the child ‘collected’ was revealed.   I reflected on my own communion and confirmation, which weren’t without celebration, but seemed to have a different set of values attached.   I certainly remember them being special and a huge amount of effort was put in, but it could never have been compared to the ‘mini weddings’ of today.  Needless to remark the kind of things I was dreaming of buying with the proceeds didn’t involve high tech gadgets like mobile phones, mp3 players, DS Nintendos or Wii game consoles that all seem to cost the bones of the average weekly industrial wage!   My dreams were smaller and, as my mother insisted, included a boring savings account!

While no one would ever have wished for the downturn perhaps it forces people to come to their senses.  I think sometimes it makes us focus on the actual event rather than the shiny packaging, but it shouldn’t make us feel that we are being deprived or that the occasion would be much better if we had an unlimited budget.  If anything we might find that having to be a little more creative with the entertaining rather than just throwing money at it, brings a much higher satisfaction rating overall.

For many the answer to the party dilemma is to have it at home.  Having any kind of celebration at home has many benefits and not all of them are budgetary.  Because you are in your own home the children and the guests’ children are free to run around as much as they want.  They have access to all their toys and have more freedom than they do in a hotel or restaurant.  We have all witnessed bored youngsters hanging around hotel foyers trying to amuse themselves.  Usually the adults will sit huddled in a nearby group and every now and again as the noise escalates and the running reaches fever pitch some says, “Hey lads, calm down”.  The miniature marauding gang will usually stop for all of thirty seconds before the din starts again.  It’s unfair to ask children to be quiet just because the environment doesn’t lend itself to their games, particularly as it is their special day.

There is also the intangible benefit of getting the family around and sharing food or a meal with them in your own home.  There is something very special about this act of breaking bread together and sharing these special moments in our children’s lives.  Jewish families have long known the benefits and regularly share long lazy days with food as the centerpiece.  In Ireland our busy lifestyles, shift work and extra curricular activities mean that many families have largely moved away from the idea of sitting down together for meals.  The clock often dictates and it is definitely damaging our sense of family and our sense of connection.  This means that occasions when the generations come together are even more special.

So how do you keep it simple but at the same time make it simply stunning within budget?  The first thing with any form of party planning is to draw up a list of guests.   This will often dictate the catering needs.   If there are elderly family members for example there may be special dietary requirements or a buffet may not suit.  If the numbers allow perhaps a sit down meal would be a better arrangement.  If you do decide on a buffet style, it’s up to you whether you want to go with all finger food or a full plate hot or cold buffet; there are a myriad of choices.

Creating the meal can often seem daunting but there are many ways around it.  Due to the sudden increase in home entertaining we spent several days putting together our outside catering menu.  It features hot, cold and finger food options all delivered to your door without any of the hassle (and you can still take the credit.  We don’t cook and tell!).  Some people rely on us entirely to do the work while others will create most of the dishes and augment their selection with just one or two things from our selection.  The full range is available to look at online at jameswhelanbutchers.com.  Of course we’re not the only ones doing take away party food and there are plenty of options all worth exploring.  One of the other benefits to having the celebrations at home is the leftovers!  You are not returning tired and hungry to a cold house in the early evening having to make do with a sandwich.  This way the party can go on all day and, if planned correctly, there’ll be little cooking to do the following day.

Probably the most important thing about a home event is that the celebrant, the child, can have a much greater involvement in the arrangements.  They can choose colours and themes for table decorations.  They can get involved in choosing the food and sometimes, even making it.  This can make for a really satisfying experience for the whole family.  If there are other children in the family, they too can get involved in the planning.  They can offer opinions, suggest ideas and sometimes even make things for the event.

I always think it’s appropriate that most confirmations and communions take place in the late spring, early summer period.  This time of year is all about renewal.  Having a party at home gives us all a chance to catch up with friends and loved ones after the long winter.  It offers an opportunity to nourish with food and embrace our family in the bosom of our own home.  It is also a great example for our children that events and celebrations are about good people, good food and plenty of love rather than expense and fancy venues.  Having a wonderfully positive experience of fun and fellowship will create memories that last a lifetime. I welcome your feedback to [email protected].

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

James Whelan Butchers: Beef/Lamb Wraps

Posted on Wednesday, May 4th, 2011 by Pat Whelan in Beef Recipes, Lamb Recipes, Recipes | No Comments »

Beef/Lamb WrapsA wrap party – a great way to entertain your friends – everybody helps themselves!

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Ingredients

  • 450g minced beef or lamb
  • 1 large onion, finely chopped, sautéed in oil till golden and cooled
  • 1 tablesp. scallions, chopped
  • 1 tablesp. chilli oil, optional but nice (see recipe below)
  • Salt and black pepper

Serves 4

To Cook

Make up the meat filling by frying the mince in hot oil until well browned, then add the onion, scallions, chilli oil, seasoning plus a can of chopped tomatoes.  Simmer gently until fully cooked – 20 minutes approx. Prepare the lot then invite everyone to the table.

These wraps would be great served with tomato salsa, avocado dressing, chilli oil, pack of tortillas (wrap in foil and warm in the oven), bowls of grated cheddar cheese and crispy bacon bits.

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

James Whelan Butchers: Pork Chops with Mushrooms and Garlic

Posted on Tuesday, May 3rd, 2011 by Pat Whelan in Pork Recipes, Recipes | No Comments »

Pork Chops with Mushrooms and GarlicMost supermarkets are now selling a mixed packet of gourmet or wild mushrooms, which would be perfect to use in this dish. However, if you prefer you could use all closed cup or chestnut mushrooms.

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Ingredients

  • 1 tablesp. olive oil
  • 4 x 100g lean pork chops, well trimmed
  • 150g packet gourmet mushrooms sliced
  • 1 garlic clove, crushed
  • 2 tablesp. medium sherry
  • 200ml creme fraiche
  • Boiled potatoes and green beans, to serve
  • Salt and freshly ground black pepper
  • Small knob of butter
  • 2 shallots, finely chopped

Serves 4

To Cook

Cooking Time: 30 mins.

Preheat the oven to Gas Mark 4, 180C (350F). Heat the oil in a frying pan and quickly sear the chops for a minute or so on each side until golden brown, then place in an ovenproof dish, side by side. Season to taste.

Add the butter to the pan and once melted, stir in the shallots and cook for a couple of minutes until softened, stirring. Add the mushrooms and garlic and season to taste, then saute for another few minutes until the mushrooms are just tender.

Pour the sherry into the pan and allow to bubble down, then stir in the creme fraiche until just heated through. Spoon over the pork chops and bake for 20 minutes until the pork chops are completely cooked through. Serve the dish straight to the table and have bowls of boiled potatoes and green beans to hand around separately.

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

James Whelan Butchers: Penne with Spicy Tomato Sauce and Sizzling Bacon

Posted on Friday, April 29th, 2011 by Pat Whelan in Bacon & Ham Recipes, Recipes | No Comments »

Penne with Spicy Tomato Sauce and Sizzling BaconThis is the kind of pasta dish that is perfect for when there’s nothing much left in the fridge. It is very easy to prepare, and great served with a lightly dressed rocket salad. If you haven’t got passata, simply replace with a can of chopped tomatoes.

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Ingredients

  • 350g penne pasta
  • 1 tablesp. olive oil
  • 175g piece rindless streaky bacon or streaky rashers, cut into small thin strips
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 teasp. sweet or smoked paprika
  • 1 red chilli, seeded and finely chopped
  • 400ml passata (sieved tomatoes)
  • Pinch of sugar
  • Small handful fresh basil leaves, roughly torn
  • Salt and freshly ground black pepper

Serves 4

To Cook

Tip the penne into a pan of boiling, salted water, stir once, then cook for 10-12 minutes until ‘al dente’ or ccording to packet instructions.

Meanwhile, heat the olive oil in a saute pan and fry the bacon for a couple of minutes until crispy.

Add the onion and cook for another minute or two until softened, stirring occasionally. Add the garlic with paprika and chilli and cook for about 30 seconds, stirring. Stir in the passata and cook for 1-2 minutes until heated through. Add the sugar and season to taste.

When the pasta is cooked, drain well and then return to the pan. Pour in the tomato mixture and add the basil, then fold everything together until well combined.

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

James Whelan Butchers: Bacon Baps with Scrambled Eggs and Tomato Chilli Jam

Posted on Friday, April 29th, 2011 by Pat Whelan in Bacon & Ham Recipes, Recipes | No Comments »

Bacon Baps with Scrambled Eggs and Chilli JamThese filled baps are packed full of flavour and really easy to make.  The Tomato Chillli Jam will keep in the fridge for a couple of weeks.

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Ingredients

  • 8 rashers
  • 6 eggs, lightly beaten
  • Salt and freshly-ground black pepper
  • Butter
  • 4 baps

Chilli Jam

  • 1-2 red chillies, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 4 tablesp vinegar
  • 2 x 400g tins of chopped tomatoes
  • 4 tablesp. brown sugar
  • 2 tablesp. chopped coriander

Serves 4

To Cook

To make the Tomato Chilli Jam, simply pop the red chillies into a food processor along with the garlic and vinegar and whiz to a purée.  Tip into a saucepan and add the chopped tomatoes and brown sugar.  Simmer gently for an hour, stirring occasionally.  Take off the heat, add the chopped coriander and taste for seasoning.  Allow to cool before storing in the fridge.

Grill the rashers until crispy. While they are cooking melt a knob of butter in a saucepan and add the lightly beaten eggs.  Season with salt and pepper and cook over a medium heat for 2-3 minutes, stirring all the time, until the eggs are just set.  Slice and toast the baps.

Put a spoonful of relish on the botton half of each bap, divide the scrambled eggs between the four baps, then add the rashers and finally the tops of the baps.

Delicious any time of the day!

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