Introducing some simple herbs to the familiar roast chicken is a great way to jazz up a family favourite.

Roast Chicken with Lemon, Thyme and Garlic – Printer Friendly Download

Ingredients

• 1 medium chicken, approx 1½ kgs
• 1 bulb of garlic
• 1 lemon
• Small bunch of thyme
• 1 onion, roughly chopped
• 2 carrots, roughly chopped
• 1 stick of celery, roughly chopped
• 2 tablesp. olive oil
• Salt and freshly ground black pepper
• 1 tablesp. flour
• 300mls stock

Serves 4

To Cook

This is a delicious quick and easy dish that everyone will enjoy

Pan Fired Duck Breasts with Red Wine and Orange Sauce – Printer Friendly Download

Ingredients

• 3 duck breasts, well trimmed
• 2 shallots, finely chopped
• 300mls red wine – approx. 2 glasses
• Zest of 1 orange
• Juice of 2 oranges
• Salt and black pepper
• 2 teasp. redcurrant jelly
• 1 teasp. cornflour mixed with 1 tablesp. water

Serves 4

To Cook

This is a great recipe for the family and is ready in only 45 minutes!

Grilled Chicken with Potato Wedges and Stir Fry Vegetables – Printer Friendly Download

Ingredients

• 4 chicken breasts
• 5 potatoes (approx), washed and cut into wedges
• 1 teasp. paprika
• Sea salt, olive oil
• Sprigs of rosemary
• Juice of one lemon
• Seasonal vegetables i.e. broccoli, courgettes and red pepper – chopped finely

Serves 4

To Cook

Set the oven at Gas Mark 6 200C (400F).  Place the potato wedges in a bowl.  Season with the paprika, sea salt and olive oil.  Mix well to give the potatoes an even coating.  Place on a baking sheet with a few sprigs of rosemary and bake for 45 minutes.

While they are cooking, prepare the chicken.  Heat a heavy pan/grill pan.  Season the chicken breasts and drizzles with olive oil and lemon juice.  Place on the hot pan and brown well on both sides, reduce the heat and continue to cook for 15-20 minutes approx, until fully cooked.

For the last 5 minutes heat a large pan or wok.  Add some oil and stir fry the vegetables for 2-3 minutes.

Serve the chicken with potatoes and vegetables, drizzle with a little more olive oil and lemon if you wish.

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

This anxious obsession that so many Christmas cooks have with cooking the perfect turkey led me to find a timer that we now distribute free to our customers both online and in store. It pops when the turkey is ready and has taken the stress out of cooking turkey, allowing everyone to serve meat that is cooked to perfection.

Christmas Turkey with Cranberry Sauce – Printer Friendly Download

Ingredients

• 1 turkey, size of choice
• (allow 225 g/8 oz per portion raw weight)
• 150 g/5 oz butter
• 1⁄2 cup olive oil

Stuffing

(makes 10 portions)

• 1⁄2 cup olive oil
• 1 medium onion, peeled and finely chopped
• 500 g/1 lb chestnuts or equivalent if using vac pac
• chicken stock to cook chestnuts (optional)
• 1.5 kg/3 lb sausage meat
• turkey liver, finely chopped(optional)
• 150 g/5 oz fresh breadcrumbs

To Cook

Preheat the oven to 200°C/400°F/gas mark 6. Weigh the turkey when it is stuffed and ready to cook. Allow approximately 15 minutes per 500 g/1 lb. Make the stuffing by heating the oil in a pan and frying the onion until aromatic but not brown. If using fresh chestnuts, make slits on both sides using a small knife and boil the chestnuts in water for 10 minutes. Drain and remove the outer shell and skins while the chestnuts are still warm. Cook the chestnuts in a little water or stock for about 5 minutes and then drain. Chop into small dice and combine in a bowl with the cooked onion and the rest of the ingredients. Stuff the turkey and place any leftover stuffing into a loaf tin. Lift the skin of the turkey by pushing your fingers between the meat and the skin from the neck over the breast, and insert the butter to lubricate the turkey throughout the long cooking process. Place the turkey on a baking tray on its side, and coat with the oil. Cover the tin with aluminium foil and roast for 30 minutes, then turn the turkey on to its other side, basting well with the pan juices. Baste the turkey every 30 minutes throughout the cooking process. Thirty minutes before cooking is completed, turn the turkey breast side up, baste well and return to the oven without the foil to allow the skin to become crisp. Cover the turkey with foil and rest it for at least 15 minutes before carving. To make the cranberry sauce, simmer all the ingredients in a covered pan until the cranberries are soft. The cranberry sauce can be made in advance and kept in a sterile jar. It also makes a lovely Christmas gift.

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

Wow your guests with this unusual stuffing made from gingercake, apple and bacon. It has a sweet and spicy taste and is a great alternative to the traditional Christmas stuffing.

Gingercake, Apple and Bacon Stuffing – Printer Friendly Download

Ingredients

• 3 tablesp. butter
• 1 tablesp. vegetable oil
• 500g/1lb 2oz onions, finely chopped
• 2 eating apples peeled, cored and finely chopped
• 750g/1lb 8oz Dry Cured Smoked Streaky Rashers, finely chopped
• 450g/16oz loaf gingercake
• 2 free-range eggs, beaten
• ½ tsp freshly ground black pepper
• 100g sultanas
• 100g cashew nuts

To Cook

Heat the butter and oil together in a large saucepan. Add the onion and apple to the pan and cook until both ingredients have softened and turned golden in colour (approx. 10-15 minutes). Add the bacon, sultanas and cashew nuts to the softened onion and apple mixture and mix well. Cook the mixture, stirring frequently , for about 5 minutes. Remove the pan from the heat and set it aside to cool. Cut up the gingercake into clumps and crumbs and add the pieces to the stuffing and mix well. Add the beaten eggs and pepper to the stuffing and press the stuffing into a buttered baking dish. Bake the stuffing in a hot oven with your turkey for about the last 45 minutes. To serve, let the cooked stuffing sit in its dish for a good ten minutes after it has been removed from the oven. Finally, turn out the stuffing onto a clean serving plate, slice and serve with your Christmas Turkey.

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

Note: A really delicious glaze – if you are cooking a full ham just double the glaze quantities.

Ham with Marmalade and Ginger Glaze – Printer Friendly Download

Ingredients

• 4kg Boneless Green Ham
• 1-2 carrots, chopped
• 1-2 sticks of celery, chopped
• 1 onion, halved
• 1 tablesp. peppercorns
• 1 bay leaf
• 1 litre cider or apple juice
• 1 orange thickly sliced

Glaze

Serves 10

To Cook

Place the ham, vegetables, peppercorns, bay leaf, cider or apple juice and orange pieces in a large saucepan then cover with cold water. Place a lid on the saucepan, bring to the boil then reduce the heat and simmer for approximately 2 hours. When the ham is cooked the skin will peel off easily.

Preheat the oven to Gas Mark 6, 200°C (400°F). Transfer the ham to a roasting tin just large enough to hold it. Using a sharp knife remove the skin. Taking care not to cut into the flesh, score the fat into diamonds. Mix the marmalade and ginger together in a small bowl. Warm in the microwave for 10 seconds, then brush the mixture over the joint. Stud each diamond with a clove. Pour three ladlefuls of the reserved poaching liquid around the ham to keep it moist and bake for about 30 minutes, basting every 10 minutes, until golden brown. Strain the rest of the poaching liquid and freeze. This can be used in soups or sauces.

Remove the ham from the oven and leave to rest in a warm place for at least 15 minutes.  Slice thickly and serve.

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

For a more fragrant and pungent dish, the lamb can be covered in clingfilm and marinated in the fridge for up to 24 hours to allow the spices to penetrate the meat. The accompanying couscous can be jazzed up with pistachio nuts and dried fruits.

Moroccan Style Braised Lamb Shanks – Printer Friendly Download

Ingredients

• 4 lamb shanks, well trimmed
• 1 tablesp. paprika
• 1 teasp. each ground coriander, cumin, cinnamon and turmeric
• Sea salt and cracked black pepper
• 2 tablesp. olive oil
• 1 large onion, roughly chopped
• 2 garlic cloves, chopped
• 2½ cm piece peeled fresh root ginger, chopped
• 450ml chicken or lamb stock
• 2 x 400g cans chopped tomatoes
• 1 tablesp. clear honey
• Squeeze of lemon juice
• Serve with a bowl of couscous

Serves: 4

To Cook

Cooking Time: 2¾ hours

Preheat the oven to Gas Mark 3, 160ºC (325ºF). Heat a large frying pan. Mix together the paprika, coriander, cumin, cinnamon, turmeric and one teaspoon of pepper in a large bowl. Add the lamb shanks and using your hands rub in the spices. Add a little of the olive oil to the heated pan and quickly brown off two of the spiced lamb shanks. Transfer to a casserole dish with a lid and repeat with the remaining lamb shanks.

Meanwhile, place the onion, garlic and ginger in a food processor or mini-blender and pulse until finely minced. Add another tablespoon of the olive oil to the pan, then add the onion mixture and sauté for 3-4 minutes until well softened and coloured from the spices left in the bottom of the frying pan.

Pour a little of the stock into the pan, stirring to combine and then tip over the lamb shanks. Add the remaining stock with the tomatoes and honey, stirring gently until evenly combined. Cover with the lid and cook for 2-2½ hours until the lamb shanks are meltingly tender and the meat is ready to fall off the bone. Add a squeeze of lemon juice and season 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

Serve with roast potatoes and some simple steamed vegetables and you will have a great meal for family and friends.

Leg of Lamb Roasted with Mustard and Rosemary – Printer Friendly Download

Ingredients

• 1 Full leg of lamb, 2½ kg, well trimmed

Topping

• 2 tablesp. good quality mustard
• 2 tablesp. soy sauce
• 1 clove garlic, crushed
• 1 teasp. rosemary leaves, chopped
• 2-3cm piece of ginger, peeled and grated
• 1 tablesp. olive oil

Serves: 10

To Cook

Cooking Time: 85mins

Preheat the oven to 220°C (430°F) Gas Mark 7.

Place the lamb in a roasting tin.  Mix the mustard, soy sauce, garlic, rosemary and ginger together and then gradually stir in the olive oil to make a paste.  Spread this mixture over the lamb.

Put in the oven and roast for 20 minutes, then reduce the heat to 180°C (350°F) Gas Mark 4 and continue to roast for another 50 minutes.  The lamb will be cooked medium at this stage. Remove from the oven, wrap the lamb loosely in foil and allow to rest for 15 minutes before carving.

Serving Suggestions

Roast potatoes and red onions roasted alongside the lamb – peel and quarter potatoes and some red onions and mix with a little olive oil, bay leaves and seasoning. Roast for the last 50 minutes in the roasting tin with the lamb.

Steamed 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

A really tasty mid-week meal that can be on the table in twenty minutes. We have used sideloin/centreloin chops but the recipe works equally well with any type of lamb chops, cutlets or lamb steaks.

Sideloin/Centreloin Lamb Chops… – Printer Friendly Download

Ingredients

• 4 sideloin lamb chops or 8 centreloin lamb chops
• 1 tablesp. olive oil
• Salt and freshly ground black pepper
• ½ tablesp. fresh thyme leaves

Parsley and Thyme Dressing

• 4-5 tablesp. fresh parsley, chopped
• ½ tablesp. fresh thyme leaves
• Juice and zest of ½ lemon
• 2 cloves garlic, finely chopped
• 150mls olive oil

Serves: 4

To Cook

Drizzle the olive oil over the chops, season with salt and pepper and sprinkle on the the thyme leaves.  Heat a pan or barbecue and cook for 3-4 minutes on each side, depending on thickness, until golden. Combine the dressing ingredients and serve with the lamb.

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