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James Whelan Butchers: Christmas Ham Tips on Pat Kenny Show

Posted on Monday, November 22nd, 2010 by Pat Whelan in Press | No Comments »

Pat Whelan gives preparation and cooking tips on how to get the most from your Christmas Ham on the Pat Kenny show RTE Radio 1.

Publication Date: 19th November, 2010
Listen: Podcast

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: Winners of Retail Excellence Eircom Spider Award

Posted on Friday, November 19th, 2010 by Pat Whelan in Press | No Comments »

Dubbed as the ‘Oscars’ of the Internet and Media calendar, this prestigious event is held in high regard by all internet and media businesses. The location of this year’s event was extravagant Burlington Hotel, Dublin and was compered by the hilarious comedian Jimmy Carr. There were 20 categories in all varying from Financial Services to Entertainment, Retail Excellence to Sports and many more. For a full list of category winners visit www.eircomspiders.ie.

James Whelan Butchers are proud winners of the Retail Excellence category, sponsored by Realex at the 2010 Eircom Spider Awards. This is a huge achievement for the James Whelan Butchers as this award recognizes our excellence in customer solutions and retail sales of products.

” Their site provides a delightful experience from the moment that you arrive on the home page, the recipes, videos, and cooking hints ensure that their target market will return again and again“. – quote from the www.eircomspiders.ie

James Whelan Butchers: October Competition Winners

Posted on Friday, November 19th, 2010 by Pat Whelan in Good Food | No Comments »

Congratulations to our October newsletter winner Gráinne Mason from Wicklow, who has won herself €100 gift certificate to spend online at James Whelan Butchers and a copy of ‘An Irish Butcher Shop’ by Pat Whelan. Congratulations to Sean Kildunne, winner of our foodfight.ie competition. Sean answered our question correctly by choosing ‘Corn Flour’ as a thickening agent. He will also receive a €100 gift certificate to spend online at James Whelan Butchers and a copy of ‘An Irish Butcher Shop’ by Pat Whelan.

Subscribe to our newsletter to be in with a chance of winning a vintage wrapped copy of Pat Whelan’s book ‘An Irish Butcher Shop’ next month. This recipe book is the perfect gift for Christmas and is available at Collins Press.

James Whelan Butchers: Steak and Kidney Pie

Posted on Monday, November 15th, 2010 by Pat Whelan in Beef Recipes, Recipes | 3 Comments »

Nothing can compare with my mother’s steak and kidney pie. I still use the same recipe with just a small tweak; where she would have used lard or dripping to cook the meat, I use olive oil. As an all-round favourite, steak and kidney pie ticks all the boxes. It’s a verysatisfying dish that also freezes well for a delicious midweek treat without any fuss.

Roast Beef with Peppercorn Crust – Printer Friendly Download

Ingredients

2 sheep’s kidneys, washed, skinned, halved, core removed, cut into 1.25 cm/1⁄2 inch cubes
500 g/1 lb stewing steak (blade, flank, skirt or round), cut into 2.5 cm/1 inch cubes
3 tablespoons plain flour
1 teaspoon salt
freshly ground black pepper
2 tablespoons olive oil
1⁄2 cup water
2 tablespoons parsley, finely chopped
1 quantity flaky pastry
1 egg, beaten

Serves 6

To Cook

Preheat the oven to 220°C/425°F/gas mark 7. Put the flour and seasonings into a plastic bag and add the steak and kidney pieces, shaking to cover well. Heat the oil in a heavy pan and brown the meat, stirring constantly for about 5 minutes. Add the water, cover tightly and simmer for at least one hour or until well cooked. Cool and stir in the parsley. Roll out the pastry until it is slightly larger than the lid of the pie dish. Cut a strip about 2.5 cm/1 inch wide and place it around the dampened rim of the dish. Brush with cold water and spoon the steak and kidney mixture into the dish, then cover with the remaining pastry, pressing into the pastry rim to seal. With thumb or knife end press a pattern around the edge of the pie and glaze with the egg, making a hole in the middle to allow the steam to escape. Bake in a hot oven for 20 minutes (220°C/425°F/gas mark 7), then lower the heat to moderate (180°C/350°F/gas mark 4) and cook for a further 30 minutes or until the pastry is golden. Of course the pie should be served with lashings of mashed potato or sometimes champ, where scallions are finely chopped and cooked in a little milk and then mixed through the creamy spuds.

James Whelan Butchers: Sean Moncrieff Interview Pat Whelan on Newstalk

Posted on Friday, November 12th, 2010 by Pat Whelan in Press | No Comments »

Sean Moncrieff interviews Pat Whelan about his innovations with Wagyu beef while snacking on some specially prepared Wagyu crostinis at the Cruzzo Restaurant, Malahide.

Publication Date: November 12th, 2010

Listen: Podcast (Interview Starts at 8 minutes 30 seconds)

James Whelan Butchers: Eircom Spider Awards Nomination

Posted on Friday, November 12th, 2010 by Pat Whelan in Press | No Comments »

James Whelan Butchers are proud to be shortlisted for the Eircom Spider 2010 Awards in the category of Retail Excellence. The Spiders are an annual event that recognises Irish individuals and organisations for their outstanding achievements online and celebrates the successes of the Irish internet and digital media.

There are 20 categories in total ranging from Sports to Charitable non-profit organisations, Financial Services to Entertainment with an overall Grand Prix award announced on the night which recognises achievements across a variety of industries including Media, Education, Financial Services, Sports, Retail, Travel, Tourism & Hospitality and e-Buisiness . The Eircom Spider 2010 award for retail industry, sponsored by Realex, judges the nominated websites on their ability to provide innovative retail solutions that expand the business beyond the shop floor.

The awards are judged by a prestigious panel of experts, comprised of leaders from industry, commerce, media and academia. The panel evaluates entries on a diverse range of judging criteria including content, structure & navigation, visual design, functionality, interactivity as well as overall user experience.

The Eircom Spider 2010 Awards will be held in the Burlington Hotel, Dublin on the Thursday November 18th and hosted by comedian, Jimmy Carr.

Follow the link below for a full list of categories and nominees:

Eircom Spider 2010 Awards Categories and Nominees

James Whelan Butchers: Good Food Ireland Award Nominations

Posted on Thursday, November 11th, 2010 by Pat Whelan in Press | No Comments »

James Whelan Butchers have always embraced the message of local food production and we are proud to be nominated as finalists by the public for not one but two Good Food Ireland Awards. We have been nominated in the categories of ‘Top Regional Member for the South East” and “Enterprise and Innovation”. The aim of the Good Food Ireland Awards is to celebrate the commitment of people and places that use and promote local Irish food. These awards also aim to increase the awareness of Irish consumers, so they can make informed decisions on where to eat or stay to support local food production. It is essential for Ireland to embrace it’s local food heritage and Good Food Ireland is a strong believer in this message, bringing together people from all over Ireland who are committed to local Irish food throughout all sectors of the hospitality and food industry.

The Good Food Ireland Awards will take place on Monday 15th of November 2010 in The Shelbourne Hotel, Dublin where members will be independently assessed by an expert judging panel. To find out more about Good Food Ireland and check out the nomination lists, follow the links below. We have been nominated for these two awards:

Good Food Ireland Top Regional Member South East Award

Good Food Ireland Enterprise and Innovation Award

James Whelan Butchers: Live Twitter Panel Covering Tipperary’s First Food Extravaganza

Posted on Wednesday, October 27th, 2010 by Pat Whelan in Good Food | No Comments »

This year marks Tipperary’s first ever Food Extravaganza in association with Bord Bia and the Tipperary Food Producers Network. The event, which takes place in the Clonmel Park Hotel on November 10th at 7.30pm, aims to showcase and increase awareness of local produce in the run-up to Christmas. We are organizing a panel of high profile tweeters to attend the event, along with 4 students from the Food Connect programme, to share their experiences in realtime on Twitter. The event will consist of each producer showcasing their products from a stall, a range of canapes made from local ingredients, a number of cooking demonstrations from Sheila Kelly and Sarah Baker and a talk from Master of Wines, Jane Boyce.

As the Food Connect programme is running simultaneous to this event, this is a great opportunity for students to learn how twitter can be implemented to great effect in a practical, real life scenario. Anyone attending the event is encouraged to tweet their experiences of the night using the hashtag #tippfood.

Twitter Panel:-

@Bibliocook @Derryo @brianpcleary @Queenofpots @keithbohanna @goatsbridge @ClonmelInfo @omaniblog @anygivenfood @rogeroverall @HeyPestoie

James Whelan Butchers: Winner: Best SME/Small Business Website

Posted on Monday, October 18th, 2010 by Pat Whelan in Press | No Comments »

Irish Web Awards - Best SME/Small Business Website We are very proud to have been awarded the ‘Best SME/Small Business Website’ at this weekend’s Realex Irish Web Awards 2010 . The event was organized by Damien Mulley and his team (Mulley Communications) and hosted by the exuberant Rick O’Shea (Today Fm) in the grand setting of the Mansion House, Dublin . There were a number of new categories added to this years Irish Web Awards with ours being one of them – ‘Best SME/Small Business Website’. This was James Whelan Butchers first time being nominated at the Irish Web Awards and hopefully we will be back again next year. Big thanks to Damien Mulley, Pivotal Communications (sponsors of the SME/Small Business Category) and Sabrina Dent and Katherine Nolan for designing the site.

James Whelan Butchers: Tipperary Chicken with Apples

Posted on Monday, October 18th, 2010 by Pat Whelan in Poultry & Game Recipes, Recipes | No Comments »

Tipperary Chicken with Apples Tipperary county was once known for its abundance of apple orchards. Canny Tipperary farmers always kept a few apple trees in order to supply the family with fruit and provide the necessary ingredients for a little apple liqueur.

Tipperary Chicken with Apples – Printer Friendly Download

Ingredients

3 cooking apples, peeled and cored
1 tablespoon lemon juice 2 tablespoons olive oil
1 medium chicken, jointed into 6 pieces or 6 chicken legs
1 medium onion, peeled and finely chopped
1 celery stalk, finely chopped
1 tablespoon plain flour
80 ml/3 fl oz Calvados
2 cups chicken stock
30 g/1 oz butter
125 ml/4 fl oz crème fraîche

Serves 6

To Cook

Finely chop 1 apple into small dice, and the other 2 into wedges. Toss in the lemon juice. Heat the oil in a pan and add the chicken pieces. Cook until golden brown, adding a little more oil if necessary, then remove from the pan and keep warm. Add the onion, celery and diced apple and cook for 5 minutes or until wilting but not browned. Remove the pan from the heat and sprinkle in the flour, stirring to combine. Add the Calvados and return to the heat. Gradually stir in the chicken stock. Add the chicken to the pan and simmer for 30 minutes or so, until the chicken is well cooked. In another pan heat the butter and add the apple wedges. Cook until browned and tender.

Remove the chicken from the pan and add the crème fraîche to the liquid. Bring to the boil and cook for 5 minutes or so until the sauce is thickened. Season and spoon over the chicken. Garnish with apple wedges.

James Whelan Butchers: Boozy Rabbit with Prunes

Posted on Wednesday, October 13th, 2010 by Pat Whelan in Poultry & Game Recipes, Recipes | No Comments »

Boozy Rabbit with Prunes I have been generously given this recipe by a friend of mine who is a rabbit aficionado and a very good cook to boot.

Boozy Rabbit with Prunes – Printer Friendly Download

Ingredients

3 tablespoons olive oil
8 rabbit portions (2 for each person)
1 medium onion, peeled and finely chopped
3 cloves of garlic, peeled and finely chopped
4 tablespoons brandy
1.5 cups red wine
1 tablespoon light brown sugar
250 g/9 oz ready to eat prunes
200 ml/7 fl oz cream
salt and pepper

Serves 4

To Cook

Heat the oil in a heavy-based pan and fry the rabbit portions until golden brown on all sides. Remove the pieces and keep them warm. Add the onion and garlic and cook until softened. Return the rabbit to the pan, add the brandy and ignite it. When the flames have died down, pour in the wine. Stir in the sugar and prunes and cover, simmering for 30 minutes or so until meat is tender. Remove the rabbit and keep the pieces warm. Add the cream to the sauce and simmer for 5 minutes. Season to taste. Return the rabbit to the pan, stir and serve.

James Whelan Butchers: Christmas Cookery Extravaganza

Posted on Tuesday, October 12th, 2010 by Pat Whelan in Good Food, Occasions | No Comments »

Christmas Cookery - Tipperary Food Producers This is a unique event showcasing the best food Tipperary has to offer, with some great tips for Christmas cooking. The event is being held in association with the Tipperary Food Producers and Bord Bia in the Clonmel Park Hotel on November 10th at 7.30pm and tickets are available at James Whelan Butchers, Oakville Shopping Centre, Clonmel.

The event aims to increase awareness of local produce and help gather support for local food producers in the run-up to Christmas. A variety of canapes will be served on the night with all of the food coming from the Tipperary Food Producers. There will be more than 30 members of the Tipperary Food Producers Network showcasing their products and Bord Bia chef Sheila Kelly will provide some Christmas cooking ideas with Sarah Baker (Cloughjordan Cookery School) and Pat Whelan (James Whelan Butchers). Jane Boyce, one of four Masters of Wine in Ireland, will be giving advice along with Gary Gubbins of Red Nose Wine on choosing the perfect wine to compliment any dish.

Pat Whelan, chairman of the Tipperary Food Producers, said “The food landscape is very vibrant and indeed colourful here in Tipperary and we are very fortunate to have such an array of excellent food here in the county”.

Tickets are €15.00 each and can be bought from our shop, or by contacting us