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