This is an extremely tasty barbecue dish, and it’s very easy too. As the preparation is done in advance, all that’s needed is to cook the kebabs and serve. The tangy and fruity salsa is a great accompaniment for pork at any time – you are not required to wait for barbecue weather!

Pork Kebabs with Lime and Nectarine Salsa Dressing – Printer Friendly Download

Ingredients

• 450g (1lb) pork pieces, cut into small dice
• 225g (8oz) vegetable selection – include pepper, red onion and courgette

For the Marinade

• Juice of 1 lime
• 1 clove garlic, chopped
• 1 tablesp. oil
• 1 tablesp. soy sauce
• Salt and black pepper

For the Salsa

• 2 nectarines, stoned and chopped
• 1 red onion, finely chopped
• 1 green chilli, chopped
• juice of 1 lime
• 1 tablesp. coriander, chopped
• 2 tablesp. oil
• 1 tablesp. soy sauce

Serves 4

To Cook

Thread the pork and vegetables on to 8 skewers. Mix the marinade ingredients together and pour it over the kebabs. Leave the kebabs in the fridge until you are ready to cook.

Mix the salsa ingredients together and taste for seasoning.Refrigerate until required.

Barbecue the kebabs for 7- 8 mins. on each side until fully cooked. Serve with the salsa.

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 is a traditional favourite much enjoyed on St. Patrick’s Day. The sweetness of the parsnip mash makes it a great accompaniment for Corned Beef, and the sauce adds richness and even more flavour. The recipe here will serve 6 people, and with a bit of luck there may be a little Corned Beef left over for sandwiches the next day!

Corned Beef and Parsnip Mash – Printer Friendly Download

Ingredients

For cooking the Corned Beef

• 1½ kg (3 lbs) silverside or brisket corned beef
• 1 carrot
• 2 celery sticks
• 2 leeks
• 1 teasp. peppercorns
• 250ml (½ pt) dry cider

Parsnip Mash

• ½ kg (1 lb) potatoes, peeled and chopped
• ½ kg (1 lb) parsnips, peeled and chopped
• 125ml (¼ pt) mixture of milk and cream
• Knob of butter
• Salt and black pepper

Irish Mustard and Cider Sauce

• 50g (2 oz) butter
• 25g (1 oz) flour
• 1 tablesp. mustard
• 250ml (½ pt) mixture cooking liquid and dry cider
• Dash of cream
• 2 tablesp. scallions (spring onions), chopped

To Cook

Place the joint in a large saucepan. Add the chopped vegetables, peppercorns and cider. Add enough water to cover the joint. Bring to the boil, then simmer for approx. 40 mins per ½ kg (1 lb) or until the meat is tender. Leave in the liquid until ready to serve.

Prepare the Parsnips

While the meat is cooking, place the potatoes and parsnips in a large pot. Cover with water. Season, bring to the boil, then simmer until both parsnips and potatoes are cooked. Drain well, then mash really well with the milk, cream and butter. Whip in the scallions, season well. Keep warm.

Make the sauce

Melt the butter, stir in flour. Cook for a minute or two. Add mustard, whisk in the cooking liquid and cider. Bring to the boil, then simmer for 3-4 minutes. Stir in the cream and scallions and taste for seasoning.

Serve the corned beef sliced with the parsnip mash, sauce and buttery cabbage.

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

Wonderful steaks are especially good when cooked on the barbecue. If you use our rib steaks on the bone, each one will serve 2-3 people. You can also use sirloin, striploin or fillet steak.

American Style Barbecued Rib Eye Steaks – Printer Friendly Download

Ingredients

• 2 steaks cut from the rib, left on the bone

For the marinade:

• ½ teasp. Sharwoods five spice powder
• 3-4 large cloves garlic, coarsely chopped
• 2-3 tablesp. soy sauce
• 1 tablesp. dry sherry
• 1 tablesp. Sharwoods barbecue sauce

Serves 4-6

To Cook

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Trim the steaks. Lay in a shallow dish. Mix the marinade ingredients well and pour over the meat. Cover and marinate for one hour.

Remove the meat from the marinade and place it on the barbecue or on a preheated grill. Cook for about 8 minutes on each side.

Transfer the meat to a chopping board and let it rest for five minutes. Carve into thin slices 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

This is a perennial favourite and perhaps the most Irish of all dinners! I have amended the tradition slightly with the mustard sauce – but it is definitely worth the extra effort involved  and much better then just scooping mustard out of a jar!

Traditional Bacon and Cabbage – Printer Friendly Download

Ingredients

• 1½ kg (3 lbs) loin of Bacon
• 1 carrot
• 2 celery sticks
• 2 leeks
• 1 teasp. peppercorns

For the topping:

• 1 tablesp. Irish mustard
• 1 tablesp. oven-dried breadcrumbs
• ½ tablesp. brown sugar
• Knob of butter

For the Mustard Sauce:

• 50g (2 oz) butter
• 25g (1 oz) flour
• 1 tablesp. mustard
• 250ml (½ pt) mixture cooking liquid and cream (½ & ½)
• 1 kg (2 lbs) cabbage, finely sliced

To Cook

Place the joint in a large saucepan. Add chopped vegetables and peppercorns. Cover with cold water. Bring to the boil, then simmer gently for approx. 20 minutes per ½ kg (1 lb).

Set oven to Gas Mark 6, 200°C (400°F). Remove the joint from the saucepan. Reserve liquid.

Remove the rind and score the fat. Place the joint on a roasting dish. Spread with mustard and bread-crumbs, sugar and a knob of butter. Place in the oven for 15-20 minutes.

To Make the Sauce
Melt the butter, add the flour and mustard. Cook for a minute or two. Whisk in the cooking liquid and cream. Bring to the boil. Reduce the heat and simmer for 3-4 minutes. Taste for seasoning. The sauce should have the consistency of thin cream. Keep warm.

To Cook the Cabbage
In another saucepan cook the cabbage lightly with some of the cooking liquid. Drain well and toss in butter. Season to taste.

Slice the bacon and serve on the bed of cabbage, a little of the mustard sauce and of course floury potatoes.

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 drizzle of olive oil, black pepper and balsamic vinegar will add extra flavour and elevate grilled steak to a new level of deliciousness, and this is a very quick and easy dish to prepare. We’ve used fillet steak here, but you could use sirloin or striploin also. If you have one a cast iron ridged pan gives excellent results. This recipe serves four people.

Steak with Mustard and Herb Dressing – Printer Friendly Download

Ingredients

• 4 Dry Aged Angus Fillet Steaks

Mustard & Herb Dressing

• 1-2 cloves garlic, finely chopped
• Handful of finely chopped herbs i.e. parsley, coriander, basil
• 1 tablesp. Balsamic or Wine Vinegar
• 2 tablesp. whole-grain mustard
• 1 red chilli, sliced
• Salt and lots of black pepper
• 3 tablesp. olive oil

To Cook :

Mix the dressing ingredients well together and store until required.

Season the steaks. Heat the pan to a maximum- a cast iron ridged pan if available. Cook the steaks for 5-8 mins. on each side, depending on how well done you like your steak. Allow to rest for a few minutes before serving.  Spoon the dressing over the steaks before serving.

Grilled or barbecued vegetables are a perfect accompaniment for the steaks.

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

Lamb steaks are a super alternative to lamb chops;  they are meatier and they really benefit from marinating. Rosemary and garlic are well known as a perfect match for tender lamb – the extra ingredients in the marinade here add a special twist to a classic combination.

Lamb Steaks with Rosemary – Printer Friendly Download

Ingredients

• 4 lamb steaks
• 125ml dry white wine
• 2 cloves garlic, crushed
• ¼ cup coarsely chopped rosemary
• ¼ cup coarsely chopped parsley
• 2 tbsps soy sauce
• 1 tbsp brown sugar

Serves 4

To Cook

Mix wine, garlic, mint, parsley, soy sauce and brown sugar in a large bowl. Toss the lamb steaks in the mixture.

Cover and refrigerate for 3 hours or, preferably, overnight.

Place the steaks under a hot grill or on a barbecue until browned, and cook as desired. Allow to relax in a warm place for five minutes before serving.

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

Black pudding is a great ingredient and far too good to eat only with a fry-up! You may not have thought of it as a salad ingredient, but this tasty and satisfying salad will change your mind about that. This recipe will serve 6 as a starter.

Warm Black Pudding and Bacon Salad – Printer Friendly Download

Ingredients

• splash of olive oil for frying
• 6 potatoes, cooked and diced
• 75g back rashers
• 100g black pudding, diced
• 120g mixed salad leaves

For the dressing:

• 2 tbsps olive oil
• 1 tbsp grainy mustard
• 1 tbsp white wine vinegar

To Cook

Heat olive oil in a large frying pan. Add the potatoes, bacon and black pudding and sauté for 5 minutes.

Meanwhile, place the salad in a large bowl and prepare the dressing. In a small bowl whisk together the olive oil, mustard and white wine vinegar.

When the potatoes, bacon and black pudding have cooked through, add them to the bowl of salad. Add the salad dressing and toss gently.

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

If you’re looking for something a bit more exciting than burgers for your barbecue, don’t overlook lamb. Irish lamb is at it’s best during our (all too short) barbecue season, and lamb cutlets are delicious cooked this way. Some suggestions for suitable accompaniments are included here – if you try your own please let us know what worked!

BBQ Lamb Cutlets – Printer Friendly Download

Ingredients

• 8 lamb cutlets, well trimmed
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• Salt and black pepper

Serves 4

To cook

Mix the vinegar and oil together in bowl. Dip the cutlets into the mixture, season with salt and pepper. Cook on a pre-heated barbecue or grill for three minutes on each side.

Serving Suggestions:

• Serve with a spoonful of your favourite salsa or relish or try mixing together some chopped cherry tomatoes, cucumber and fresh coriander, a squeeze of lime juice, olive oil and seasoning.
• Also try steamed potatoes served with a sprinkling of fresh thyme leaves and a little rock salt

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

If you are entertaining and looking to serve something more than just a plain steak, this may be just the recipe you are looking for. It’s a perfect dinner party dish – whiskey flavoured fillet steaks served on top of soft creamy potato cakes and topped with a wonderful garlic and herb butter.

Fillet of Beef with Potato Cake and Herby Butter – Printer Friendly Download

Ingredients:

• 4 fillet steaks
• Salt and black pepper
• Olive oil
• 125 ml (½ pt) home-made beef stock
• Dash of whiskey
• Knob of butter

Serves 4

Potato Cake:

• ½ kg (1 lb) potatoes, peeled and chopped
• 2-3 tablespoon mixture of milk and cream (½ & ½ )
• Knob of butter
• 2 tablespoon scallions (spring onions), chopped
• Salt and black pepper

Herby Butter

• 50g (2 oz) softened butter, mixed with chopped scallions, chives, parsley, crushed garlic and lemon juice

To Cook

Potato Cakes: Place the potatoes in a large pot. Cover with water. Season, bring to the boil, then simmer until potatoes are cooked. Drain well, then mash really well with the milk, cream and butter. Whip in the scallions, season well. Divide the mixture into four and shape into four potato cakes. Dust each one with a little flour and fry in hot butter until golden brown on each side – keep warm.

Season the steaks with salt, black pepper and olive oil. Heat the pan and cook the steaks to your liking. Remove from the pan and keep warm.

To make the sauce, add some beef stock, dash of whiskey and a knob of butter to the pan juices and season to taste.

To Serve

Place the warm potato cake on the plate with the steak on top. Spoon on herby butter and drizzle the sauce around the plate.

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