Great for a family lunch, combine it with the stuffed apples and you are onto a winner!

Roast Rack of Pork with Apples – Printer Friendly Download

Ingredients

• 1 Free Range Pork Loin (on the bone), 2-3kg chined and rind scored
• 8-10 red eating apples, cored
• 16-20 prunes, stones removed
• Glass of white wine
• Selection of root vegetables – parsnips, carrots, potatoes (8-10 of each)
• 8-10 red onions
• 3 tablesp. olive oil
• 2-3 tablesp. runny honey
• Seasoning

Marinade

• 2 tablesp. olive oil
• 2-3 cloves garlic, chopped
• 1 teasp. fennel seeds, toasted
• Juice and rind of one lemon
• Black pepper

Serves 10

To Cook

This is delicious served with some spinach and a root vegetable puree.  To make the purée simply steam 450g each of parsnips and potatoes until tender. Mash well and add 100ml of milk and a knob of butter, then blend with an electric hand whisk until you have a consistent purée.

Pork Fillet with Prunes – Printer Friendly Download

Ingredients

• 12 ready-to-eat prunes
• 300ml dry white wine
• 450g pork fillet/pork steak
• 2 tablesp. seasoned flour
• 25g butter
• 1 tablesp. redcurrant jelly
• 150ml cream
• ½ lemon, pips removed
• Salt and freshly ground black pepper
• Root vegetable pureé (see intro) and spinach, to serve

Serves 4

To Cook

Cooking time: 20mins

Place the prunes in a bowl with the wine and set aside to soak for 30 minutes to allow them to plump up. Trim the pork and cut into 1cm slices. Place on a clean work surface, then gently press down with the heel of your hand to flatten them out slightly. Place the flour on a plate and then use to dust the pork, shaking off any excess. Heat the butter in a large frying pan and, when foaming, cook the pork for 1-2 minutes on each side.  Transfer to a plate and set aside – you may have to do this in batches depending on the size of your pan.

Strain the wine into the hot pan and bring to the boil, then reduce the heat and simmer until reduced by two-thirds. Stir in the redcurrant jelly and cook for another 2 minutes, stirring until melted. Add the cream, prunes and pork, then season to taste and simmer gently for 2-3 minutes until the pork is cooked through. Add a good squeeze of lemon juice and season to taste, then pile the spinach on to plates and spoon over the pork mixture. Serve with the root vegetable pureé.

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

Really easy recipe with great results guaranteed! Ideal for Sunday Roast Chicken that the whole family will enjoy.

Traditional Roast Chicken with Thyme and Onion Stuffing – Printer Friendly Download

Ingredients

• 1 medium chicken, approx. 1.5kg
• 1 onion, roughly chopped
• 2 carrots, roughly chopped
• 2 sticks of celery
• 2 tablesp. olive oil
• Salt and freshly ground black pepper

Thyme and Onion Stuffing

Serves 4-6

To Make the Stuffing

Place the bread, parsley, thyme and onion in a food processor. Process until you have fine bread-crumbs and the onion is finely chopped. Season andadd in the butter. Give it another quick whiz then pack the stuffing into the body cavity and fold over any loose skin to close. Secure with a cocktail stick.

To Cook the Chicken

Set the oven at Gas Mark 6, 200°C (400°F).

Place the chicken and vegetables in a roasting tin. Drizzle with the olive oil and season well with the salt and pepper. Place in the centre of the preheated oven. After the first ten minutes turn the heat down to Gas Mark 4, 180ºC (350ºF). Roast the chicken for approx. 1 hour 20 mins (allow 20 minutes per 500g plus 20 minutes over). Halfway through cooking, spoon the juices over the chicken and add a couple of tablespoons of water to the roasting tin to stop the vegetables from burning. To check if the chicken is cooked pierce the thickest part of the leg – the juices should run clear.

When cooked remove the chicken from the oven, transfer to a carving board and cover loosely with foil. Allow to rest for 10 minutes in a warm place while you make the gravy.

Strain all but 1 tablesp. of fat from the tin, then sprinkle in a tablesp. of flour. Cook for a couple of minutes and then add in 300-400ml of stock (home-made if possible) and bring to the boil, stirring and scraping to loosen the caramelised meat juices. Simmer for 2-3 minutes and season to taste. Strain into a gravy boat, discard thevegetablesand serve.

Delicious served with roast potatoes and vegetables cooked in the oven at the same time as the chicken.

Note: To make chicken stock, peel and chop 2 carrots and 1 onion. Place them in a saucepan along with a trimmed and chopped leek and celery stalk if available. Add in a chicken carcass, 2 litres of cold water and a bay leaf. Bring to the boil then reduce the heat and simmer gently for two hours. Strain, check the seasoning, allow to cool and then chill. Skim any fat from the surface of the stock. Freeze when cooled or store in the fridge and use within three days.

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

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